xmas dinner - RSVP

Hi all,

As you've probably gathered, IFIS is organising an xmas dinner. This is
provisionally intended to be held on Saturday, 9th of December at The
Village Bar and Grill (the really new place near Budgens).

If everyone who is interested in attending could please contact us
at xmasdinner@ and let us know so we can get an idea of how many
seats we need to book. There will be a deposit to be paid before the meal -
it's likely to be no more than 5 pounds and will be deducted from the cost
of your meal.

The menu is as follows:

Starters:
* Honeydew Melon in Parma Ham
* Pan-fried Chicken Livers
* Stilton and Mushroom Bruschetta
* Stuffed Roasted Red Pepper

Main Courses:
* Grilled Barramundi Fish
* Slow Roasted Lamb Shank
* Roast Turkey & Stuffing
* Roast Vegetable Risotto

Desserts:
* Homemade Tiramisu
* Champagne Sorbet
* Homemade Chocolate Mousse
* Banana and Cream Crepe

The cost for the meal depends on which courses you have. The starters cost
5.95, the main courses are 11.95 and the desserts are 4.60.

Subject to numbers, we will try and see if we can get any free drinks or
a discount or something.

Watch this space for further details.

Chris

I would love to come but cannot make this date - is it set? I could do
the Friday 8th.
Best wishes
Alice

-----Original Message-----
From: Chris Turner [mailto:chris@]
Sent: 15 November 2006 19:10
To: announce@
Subject: [IFIS] xmas dinner - RSVP

Hi all,

As you've probably gathered, IFIS is organising an xmas dinner. This is
provisionally intended to be held on Saturday, 9th of December at The
Village Bar and Grill (the really new place near Budgens).

If everyone who is interested in attending could please contact us at
xmasdinner@ and let us know so we can get an idea of how many
seats we need to book. There will be a deposit to be paid before the
meal - it's likely to be no more than 5 pounds and will be deducted from
the cost of your meal.

The menu is as follows:

Starters:
* Honeydew Melon in Parma Ham
* Pan-fried Chicken Livers
* Stilton and Mushroom Bruschetta
* Stuffed Roasted Red Pepper

Main Courses:
* Grilled Barramundi Fish
* Slow Roasted Lamb Shank
* Roast Turkey & Stuffing
* Roast Vegetable Risotto

Desserts:
* Homemade Tiramisu
* Champagne Sorbet
* Homemade Chocolate Mousse
* Banana and Cream Crepe

The cost for the meal depends on which courses you have. The starters
cost 5.95, the main courses are 11.95 and the desserts are 4.60.

Subject to numbers, we will try and see if we can get any free drinks or
a discount or something.

Watch this space for further details.

Chris

Seconded. Can't do the 9th, as I'm due to be drifting at Oulton Park. :-(

Eden Alice wrote:

On Mon Nov 20, 2006 at 01:58:30PM +0000, Gordan Bobic wrote:
Sorry. Judith did ask everyone last month what days were best for them and
apparently the Saturday was the most popular.

mmm...foody...sadly, like gordan, i am unfree that day..

Chris Turner <chris@> wrote: Hi all,

As you've probably gathered, IFIS is organising an xmas dinner. This is
provisionally intended to be held on Saturday, 9th of December at The
Village Bar and Grill (the really new place near Budgens).

If everyone who is interested in attending could please contact us
at xmasdinner@ and let us know so we can get an idea of how many
seats we need to book. There will be a deposit to be paid before the meal -
it's likely to be no more than 5 pounds and will be deducted from the cost
of your meal.

The menu is as follows:

Starters:
* Honeydew Melon in Parma Ham
* Pan-fried Chicken Livers
* Stilton and Mushroom Bruschetta
* Stuffed Roasted Red Pepper

Main Courses:
* Grilled Barramundi Fish
* Slow Roasted Lamb Shank
* Roast Turkey & Stuffing
* Roast Vegetable Risotto

Desserts:
* Homemade Tiramisu
* Champagne Sorbet
* Homemade Chocolate Mousse
* Banana and Cream Crepe

The cost for the meal depends on which courses you have. The starters cost
5.95, the main courses are 11.95 and the desserts are 4.60.

Subject to numbers, we will try and see if we can get any free drinks or
a discount or something.

Watch this space for further details.

Chris



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