The Annual Club Dinner and Prizegiving 2007

 Now that the eating, drinking and being merry season has died down, and its all gone a bit flat, here’s something to look forward to.

 It’s the Club’s once a year excuse for getting on the smart togs and having a civilised meal with friends rather than the solitary sandwiches in the car after an event.  The Annual Dinner is being held at 7.30 on Friday 23^rd February at the Old Station Inn at Birstwith, which is where we went last year and had a jolly good time.

Following the Dinner is the presentation of the Charles Lewsley Memorial Trophy to the Claro member who in the opinion of the Committee has made the greatest contribution to the club during the preceding year.  Previous winners have included Jackie Barnes and Tim Moon.  The present holder is Mike Calvert.

The Dinner is always a convivial, relaxing evening, and younger people are very welcome as are friends and family. Lifts can be arranged for folk concerned about global warming or not wanting to travel on their own.  

The arrangements for food are the same as last year – you choose what you would like from the menu attached and let me know by the weekend before, ie Sunday 18^th February. Then I’ve got time to let the pub know, and the pub have got time to go shopping. 

What is also the same as last year is the price!  £17.50 for three courses and tea or coffee, including VAT and service. No need for any money now – we can pay on the night.

The Restaurant is booked for 7.30pm, and folk will be arriving from 7pm onwards. So round up your friends and family and send me your menu choices at  lindseyh@claro-orienteering.org  or ring me on 01423 503817.  Info about the pub is at  http://www.caventaverns.

 Starters

Cream of Tomato Soup with Crusty Bread Roll

Bacon and Cheddar Fritter with

Sweet Chilli Sauce

Prawn Cocktail with Marie Rose Sauce

And slice brown bread

Main Course

Chicken and Mushroom Pie with Home-made Chips

Seared Salmon on Buttered Fettuccine and

Creamy White Wine and Leek Sauce

Pastry Tartlet filled with Thyme Roast Vegetables and served with Goats Cheese Sauce

Dessert

Sticky Toffee Pudding with Toffee Sauce

Lemon Posset

Chocolate Tart

Tea and Coffee