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     RUN ASHORE TIME       

FAMILY WEEKEND 2012

 FRI 2ND MARCH 2012 TO SUNDAY 4TH MARCH 2012

       LORD FIELDHOUSE  MEMORIAL DINNER

            PARSONAGE HOTEL, ESCRICK (YORK).

              (5MILES SOUTH OF YORK)

 

 

2 NIGHTS B&B, DINNER FRIDAY NIGHT IN RESTURANT, FORMAL DINNER SATURDAY

 SATURDAY   WINE RECEPTION, ½ BOTT AT TABLE,  PP,  PORT, AND DISCO

2 NIGHTS DOUBLE OR TWIN ROOM----------    £280.00 PER ROOM

2 NIGHTS SINGLE ROOM (NO SINGLE SUPPLIMENT ) ---£175.00              

3 NIGHTS ACCOMODATION (TO INCLUDE MONDAY/FRI BREAKFAST ONLY) = £380.00

1 NIGHT STAY AND FORMAL DINNER £150 00 PER DOUBLE OCCUPIED ROOM SINGLE £97.50

FORMAL DINNER ONLY (SATURDAY) =£29.95.00PP

CHILDREN UNDER 10   2NIGHT STAY SHARING PARENTS ROOM  £65,00

 

DEPOSITS REQUIRED SOON AS POSS  DOUBLE/TWIN----£60.00       SINGLE ROOM ----£30.00

 CHEQUES (MADE OUT IN FULL) TO SUBMARINE COXSWAINS ASS) TO

                                STERLING HAYDEN,  48 POUNDGATE DRIVE, TITCHFIELD COMMON,  FAREHAM. HANTS PO14 4AT   

IF POSS PLEASE PAY BY BANK TRANSFER (SORT CODE 720001  A/C  67279408 REF SURNAME)                             

AS ALL MONIES HAVE TO BE PAID ONE MONTH BEFORE THE WEEKEND , ALL OUTSTANDING MONIES REQUIRED BY THE 1ST JANUARY 2012 TO ENABLE US TO COLLATE ALL REQUIREMENTS FOR THE HOTEL . ANY CANCELLATION UP TO 1st FEBRUARY 2011 DEPOSITS WILL BE REFUNDED. ANY QUEERIES IN REGARDS TO WEEKEND  PLEASE CONTACT ME  ON 01489 580694 or alan.hayden4at@btinternet.com.  PART PAYMENTS ACCEPTED AT ANY TIME.  THERE ARE NO SMOKING ROOMS.

       YOURS AYE  

    Sterling

 

 

 Dinner Menu

Saturday 3rd March 2012

  

Cream of Tomato Soup

with Garlic Croutons

 

Salmon & Soft Herb Terrine

with Lemon Oil

 

Fan of Melon

with Exotic Fruits and Raspberry Coulis

 

-o-O-o-

 

Roast Leg of Lamb

with Mint Sauce

 

Roast Breast of Chicken

with Chestnut and Cranberry Seasoning

 

Baked Supreme of Salmon

with a Champagne and Dill Cream Sauce

 

Herb Crusted Goats Cheese

Warm salad of Beetroot and Baby Carrots, Balsamic Tossed Leaves

 

-o-O-o-

 

Sticky Toffee Pudding

with Butterscotch Sauce

 

Dark Chocolate Delice

with Orange Mascarpone

 

Lemon Tart

with Raspberry Sorbet

 

-o-O-o-

 

Coffee & Mints