Tuesday, 8 September 2015

Christmas Buffet Theme Nights

It's only September, but the time has come for Members to make their bookings for the Christmas Buffet Theme Nights, which include dancing to the very popular DAYBREAK.

 

Like last year, there will be two events - the first on Saturday 12 December 2015 and the second a week later on Saturday 19 December 2015.

 

The ticket price is £30 and members can book places at the bar, by paying a £10 deposit per ticket. In order to assess the requirement for table sizes for Members and their guests, who wish to sit together, it is important that one Member acts as the lead Member for his/her group, when it comes to booking and making payments.  In the past, we have had double bookings when, say, a couple books and pays, whilst, at the same time, they have been included in a group booking.  Please help us to avoid this situation.

A copy of Au-Gratin's excellent buffet menu is attached.

 

The quality of the food and entertainment makes these events excellent value for money compared with other offerings at the time of year.  Such was the demand for tickets last year that some people were disappointed, when the maximum number of places available was reached.  Therefore, please book, in the manner described above, as soon as possible, to ensure that you don't miss out.

 

Au-Gratin @ East Kilbride Golf Club

 

CHRISTMAS BUFFET THEME NIGHTS

(including dancing to DAYBREAK)

SATURDAY 12 Dec 2015 and SATURDAY 19 Dec 2015

 

Starters on the Buffet:

 

Homemade Plum Tomato and Lentil Soup with Crusty Breads

 

Selection of Cold Cuts and Homemade Pâtés with Pickles, dips, etc..

 

Platter of Exotic Fruits, Melons and Berries

 

Assorted warm Appetizers including Pakoras, Bhajis, Chicken Chaat with Yoghurt Mint Dip

 

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Main Courses from the Buffet:

 

Roast Breast of local Turkey, with Homemade Apricot Stuffing, Pigs in Blankets and Cranberry Sauce

 

Honey Mustard Glazed Gammon Loin with Pineapple

 

(Both Roasts served with Grain Mustard, Jus or Natural Pan Juices & Pomme Gratin Dauphinoise)

 

Steak Mince & Haggis Pastry Pie, with Buttered New Potatoes, Seasonal Root Vegetables, Brussels Sprouts & Garden Peas

 

Fillet of Shetland Salmon, cooked in Golden Brown Filo Pastry, set on Spring Onion Mash, with Sauce Breval

 

Spinach, Ricotta Tortellini in Ratatouille Tomato Sauce

 

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Desserts from the Buffet Table:

 

Warmed Christmas Pudding with Brandy Sauce; Yuletide Chocolate Log; Mince Pies; Strawberry Cheesecake, Cream Gateaux, Crisp Fruit Meringue Nests

All Served with Fresh Cream

 

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Coffee and Mints

 

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