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Thames Valley Area

Christmas Dinner Details

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by Alan Smith » Thu Oct 16, 2008 4:57 pm

The Christmas Dinner will be at the 'Pack Saddle'.
We have arranged, as it was a bit of a rush, to have the Christmas get
together here and it is provisionally booked for the 6th December 7:30 for
sit down at 8pm.
The Menu is below and we will need a xxx£10.00 deposit per person
(non-refundable) for the meeting on the 6th November if you cannot make the
pub meeting on the 6th this will need to be sent direct to us, please phone
for the address, otherwise your seat cannot be kept!!!!!
I will need some sort of guide on meals, so when I send this out please
provide as soon as possible, if you do not let me know that you can attend I
will assume that you will not be attending.
There are choices of 7 starters, 7 mains and 7 deserts, so there are plenty
to choose from!

The Menu is: -

Gourmet Three Course

Starters
Winter Vegetable Soup
A warming winter soup that is simply heaven
Our Own Legendary Coarse Brandied Chicken Liver Pate
Melba toast and the Pack Saddle garnish
Haggis & Ham Hock Fritters with Beetroot Chutney
A meaty feast that defies belief
Beetroot Pear & Almond Tart
The ultimate combination
Smoked Scottish Salmon Parcels
Tender slices of salmon encase a savoury filling
Black Pudding, Potato, Baby Spinach & Bacon Warm Salad
Panfried, proper local bacon enhances this superb combination
Potted Stilton with Peppered Pears
Creamed Stilton, sweet pear, with a wake up call

Mains
Haunch of Scottish Venison with Haggis
Local venison, it does not get any fresher, with seasonal vegetables haggis mash and a red wine & thyme jus
Traditional English Turkey with all the trimmings
Pigs in blankets, sage & onion stuffing, roast potatoes seasonal vegetables, bread sauce, and real turkey gravy
Local Roasted Partridge, Boned and Stuffed Atop Red Cabbage
Belly pork, sausage meat ham & pistachio stuffing creamed mash potatoes and seasonal vegetables
Gruyere, Parsnip & Hazelnut Roulade + Sage & Onion Stuffing
A magnificent vegetarian Christmas dinner, sage & onion stuffing, roast potatoes seasonal vegetables and bread sauce, topped with a delicious vegetable gravy
Irish Mutton Stew with Cashel Blue Cobbler
Mutton, potato, onion, carrot and pearl barley
Roasted Butternut Squash with Sage & Cranberries
On a bed of savoury risotto rice
Roasted Salmon with Sweet Mustard Sauce
Atop roasted winter root vegetables

Puddings
Tarte au Citron, with Dorset heather honey ice cream
Classic lemon tart and amazing ice cream
Baked Rice Pudding
A simple classic made even more yummy
Grandmas Sticky Toffee Pudding with Vanilla Bean Ice Cream
One of the Pack Saddle favourites
Chocolate Yule Log with Sherry Crème Fraiche
A must for chocoholics
Flambe Christmas Pudding
Where would Christmas be without this, served with Brandy Butter or Custard
Trio of Luxury Dorset Ice Creams
Clotted Cream, Strawberry Seduction and Serious Chocolate
Cheese & Biscuits, with our Apple Raisin & Apple Chutney (xxx£2 supplement)
Our soon to be world famous local cheese board, 4 local cheeses and a superb 24 month matured cheddar

xxx£18.95 per person
Cheerio for now, Alan.
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by Jens » Thu Oct 16, 2008 7:33 pm

Alan Smith wrote:xxx£18.95 per person


That's cheap !!

It will take a full month to eat all that stuff ... :shock:

... is that a result of the financial crisis?
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by Keith » Thu Oct 16, 2008 7:37 pm

Haunch of Scottish Venison with Haggis
Local venison, it does not get any fresher,


Since when is Scotland local to the Thames Valley?
Who is Number 1?
You are number 3280.
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by Alan Smith » Fri Oct 17, 2008 8:22 am

The venison and haggis in question are indigenous to the northern banks of the Thames at Pangbourne where they have been roaming since Norman times. They have a symbiotic relationship whereby the haggis live off the droppings of the venisons and they in turn groom the long hair of the sweet little haggises. These sightings have been verified by the many booze cruisers that traverse the upper reaches of the Thames.

Another load of useless information from
Jean
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by Keith » Fri Oct 17, 2008 9:42 am

Well it's not Scottish venison then. is it?

I'm surprised there's anyone capable of catching the wild haggis in England. It's quite a skill, that is dying out out even in Scotland.
Who is Number 1?
You are number 3280.
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by CJ » Fri Oct 17, 2008 11:16 am

Genuine Scottish haggis have longer legs on one side of their bodies to allow them to run along the side of hills :wink: .

CJ.
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