LAYING UP SUPPER AND PRIZEGIVING


at The Lion Inn, Thurne

on Saturday 9th November 2019 at 7.00pm
 

 

The Lion has happily become the venue we always wanted, with good beer, great gin, fabulous food, friendly efficient service and an oh-so-convenient location. Ok - so the location is most convenient in the sailing season, but it’s not bad out of season and the fires are lovely.  So we have booked the restaurant and there will be the usual mix of delightful company, a fiendish quiz, the skipper’s seasonal review and the annual presentation of trophies.

 

The menu is below and priced at:

2 Courses - £19.75

3 Courses - £24.95

 

Pre orders are essential, so please make your selection and confirm with Cally by the end of the month, Thursday 31st Octoctober, so we can let the pub have numbers.

 

We hope to see lots of you for an enjoyable end of season gathering.
If you want to come but not to eat then that’s fine and it’d be lovely to see as many of you as possible.

If you could email Cally to let her know you are coming, including your menu choices by
Thursday 31st October, that would be great

 

Please make Electronic payments to EACC account sort code 20-53-06 account no 40345601
using the reference SurnameLayingUpSupper
(Please indicate in the email if you have paid electronically)
 
Alternatively send a cheque payable to EACC to:

 

Cally Smith, Staithecote, Beech Road, Wroxham. NR12 8TP
 

 

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MENU

STARTERS

SALT & PEPPER WHITE BAIT WITH A LEMON & DILL MAYO


DUCK LIVER PARFAIT SERVED WITH RYE BREAD & AUTUMN FRUIT CHUTNEY

GARLIC & ROSEMARY CAMEMBERT TO SHARE (2 PEOPLE) SERVED WITH TOASTED CIABATTA AND A TOMATO & CHILLI RELISH

CHUNKY TOMATO & VEGETABLE SOUP SERVED WITH CIABATTA

 

MAINS

STUFFED BALLOTINE OF CHICKEN, CHICKEN BREAST FILLED WITH ONION MARMALADE, WRAPPED IN BACON SERVED WITH PAPRIKA DAUPHINOISE POTATOES, WINTER GREENS AND A RED PEPPER SAUCE

PRIME BRITISH LAMB RUMP WITH AN APRICOT GLAZE SERVED WITH SPRING ONION MASH, WINTER GREENS AND A CORIANDER PESTO

HERB CRUSTED COD LOIN SERVED ON A BED OF PARMENTIER POTATOES & MEDITERRANEAN VEGETABLES WITH TOMATO & THYME SAUCE

WILD MUSHROOM RISOTTO SERVED WITH TOASTED CIABATTA & A SIMPLE SIDE SALAD (VEGAN OPTION AVAILABLE)

 

DESSERTS

SPICED APPLE CRUMBLE SERVED WITH CUSTARD OR VANILLA ICE CREAM 

FRANGIPANE TART SERVED WITH BLACKCURRENT SORBET V VG GF

ROCKY ROAD CHOCOLATE CHEESECAKE SERVED WITH VANILLA ICE CREAM OR DOUBLE CREAM V

STICKY TOFFEE PUDDING SERVED WITH VANILLA ICE CREAM V

 

V=VEGETARIAN, VO=VEGETARIAN OPTION, VG= VEGAN, GF= GLUTEN FREE GFO= GLUTEN FREE OPTION

 

 
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