Christmas Dinner: make your choices now!

Rebecca writes: It’s less than a month until our Christmas meal – it’s at the Railbridge Bistro on Saturday 30 November at 7pm – so we need to start picking our meal choices.

The menu is reproduced below. It’s £24.95 for three courses, although there is an option for two courses if you prefer for £18.95. Also we need to pay a deposit of  £5 each; you will then pay the rest on the night. You can either leave the money in an envelope addressed to Marion, or transfer to club putting Xmas as the reference and letting Marion know you’ve done that .

Marion has kindly offered to help me get the choices and deposits, so please email her on .

Any questions you can still email me at .

There’s still time to add your name if you want to come . The list is in the shed or you can let one of us know.


Home made Chicken Liver Pate
served with mulled cranberry chutney, apple butter and rough cut oatcakes
Roast Squash and Fennel Salad
served on a bed of mixed leaves with puy lentils, fresh dill and tarragon finished with lemony ricotta
Soup of the Day
Made with fresh seasonal ingredients served with crusty bread
Thai Fish Skewers
served on noodle salad finished with a Green Thai dressing
Mushroom, Blue Cheese and Sage Arancini
served with white onion puree and dressed leaves

Main Courses

Roast Turkey
served with pigs in blankets, pork sage and chestnut stuffing, roast potatoes and roast root vegetables finished with our own stock gravy
Salmon Supreme
wrapped in parma ham served on mashed potatoes and creamed leek sauce
Braised Beef Cheek
served with roast root vegetables and grain mustard mash finished with red wine jus
Potato Gnocci
cooked in a roast red pepper and tomato sauce with green and cannaleni beans finished with spinach and basil pesto and fresh rocket
Pan Roast Chicken Breast
served with dauphinoise potatoes and seasonal vegetables finished with buttered pan juices


Candy Cane Chocolate Mousse
Clementine and White chocolate cheesecake
Selection of Scottish cheese and biscuits
Christmas Pudding with brandy custard