HI everyone,
It has been a couple of years since we have been able to have Christmas Dinner together, so we thought we could try for that again this year.
I have booked The Aspley at Aspley Marina for lunchtime 3rd December.
Below are all the details you need including venue details, the menu and the cost.
Please follow the instructions re booking and payment as the venue have asked that we let them know how many are coming and prebook the menu choices. If you have any queries re food allergies I suggest that you use the phone number given for the venue to check with them directly.
Of course, I will be at the Saturday sessions and some of the portrait group sessions if you want to put your name down, but I am also happy for you to email me with your choices and direct transfer your deposit / final amount if you don't see me around
My bank details are:
Mrs J Sykes
sort code: 40-47-84
acct no: 11301039
Please give your name in the reference box as you make the transfer and it would help if you could send me an email to let me know that you have made a transfer.
with regards
Jo Sykes
It has been a couple of years since we have been able to have Christmas Dinner together, so we thought we could try for that again this year.
I have booked The Aspley at Aspley Marina for lunchtime 3rd December.
Below are all the details you need including venue details, the menu and the cost.
Please follow the instructions re booking and payment as the venue have asked that we let them know how many are coming and prebook the menu choices. If you have any queries re food allergies I suggest that you use the phone number given for the venue to check with them directly.
Of course, I will be at the Saturday sessions and some of the portrait group sessions if you want to put your name down, but I am also happy for you to email me with your choices and direct transfer your deposit / final amount if you don't see me around
My bank details are:
Mrs J Sykes
sort code: 40-47-84
acct no: 11301039
Please give your name in the reference box as you make the transfer and it would help if you could send me an email to let me know that you have made a transfer.
with regards
Jo Sykes
Huddersfield Art Society Christmas Lunch 3rd Dec, 12noon . The Aspley, HD1 6SB
Please book your menu choice with your deposit of £5 to Jo Sykes by 19th November
Then, please pay the balance of your meal by 26th November
You can see the full menu on www.tabletable.co.uk/en-gb/christmas-festive-menu.
If you have any queries about allergens please contact The Asply on 01484 453310
2 courses £15.49 / 3 courses £17.49
Starters
Tomato Soup (v) (ve) with croutons
Chicken Liver and Brandy Pate with balsamic onion confit and toasted brown bloomer (contains pork)
Mac & Cheese Bites with a cranberry peri peri sauce
Prawn Cocktail with a slice of brown bloomer
Pulled Beef Yorkies: beef brisket served in a Yorkshire pudding with horseradish and red wine gravy
Mains
Festive Turkey: crispy roast potatoes, Yorkshire pudding, pig in blanket, root veg mash, honey roast parsnips, carrots, garden peas, Brussels sprouts, and red wine gravy
Meatless Farm Plant Based Festive Chicken Roast (v)(ve): crispy roast potatoes, vegan sausage, Brussels sprouts, garden peas, carrots and vegan gravy
Salmon En Croute: Salmon in creamy cheese mornay and spinach sauce encased in puff pastry, mini potatoes, tenderstem broccoli, peas and mornay sauce
8oz Rump Wellington: a puff pasty case filled with grilled 8oz rump steak, garlic spinach and sliced mushrooms, crispy roast potatoes, white wine and mushroom sauce.
Turkey and Ham Festive Pie: Shredded turkey and ham hock in a creamy white wine sauce topped with mashed potatoe, garden peas, roasted carrots, and chicken gravy
Turkey Feast Burger a stack of turkey slices, crispy bacon, pork sausage, and stuffing with cranberry mayonnaise in sesame bun with a pig in blanket, crispy roast potatoes and red wine gravy
Festive Veg Burger (v): Veg burger topped with mac and cheese, sliced mushrooms, stuffing and cranberry sauce in a sesame bun with lettuce, sliced tomatoes and red onion. Served with skin on chips and coleslaw
Festive Desserts
Trad Christmas Pudding (v): packed with rum and cider soaked fruit, served with a warm brandy sauce
Ice Cream Sundae with After Eight (v): 3 scoops of vanilla ice cream layered with After Eight mints, chocolate sauce, mint flavoured sauce and topped with whipped cream
Sherry Trifle: layers of vanilla flavoured sponge soaked in sherry and fruit cocktail, strawberry jelly and custard, topped with a whip of cream and crumbled flake
Chocolate Orange Sundae with KitKat(v): Vanilla ice cream layered with kitkat crumb, chocolate sauce, orange flavoured sauce, topped with a whip of cream and chocolate orange kitkat.
Chocolate Profiterole Stack(v): Cream filled profiteroles with chocolate sauce and edible gold stars
Chocolate Brownie and Hot Drink (v)
Cherry Liqueur Chocolate Melting Dome (v): an indulgent dark Belgian chocolate dome filled with a dark cherry compote and baileys ice cream served on a bed of golden oat crumble and a jug of warm custard
Vegan Black Forest Sundae(ve): Vanilla ice cream layered with chocolate torte pieces, a dark cherry compote and chocolate sauce
After Eight Chocolates and a Hot Drink (v)
Festive Sides
(the menu doesn’t state but I presume you will pay extra for these)
Pigs in blankets
Cauliflower cheese(v)
Dirty Roasties: roast potatoes loaded with shredded turkey, stuffing, pig in blanket and topped with red wine gravy
Plant Based Dirty Roasties: roast potatoes topped with vegan sausage, This Isn’t Bacon and vegan gravy
Please book your menu choice with your deposit of £5 to Jo Sykes by 19th November
Then, please pay the balance of your meal by 26th November
You can see the full menu on www.tabletable.co.uk/en-gb/christmas-festive-menu.
If you have any queries about allergens please contact The Asply on 01484 453310
2 courses £15.49 / 3 courses £17.49
Starters
Tomato Soup (v) (ve) with croutons
Chicken Liver and Brandy Pate with balsamic onion confit and toasted brown bloomer (contains pork)
Mac & Cheese Bites with a cranberry peri peri sauce
Prawn Cocktail with a slice of brown bloomer
Pulled Beef Yorkies: beef brisket served in a Yorkshire pudding with horseradish and red wine gravy
Mains
Festive Turkey: crispy roast potatoes, Yorkshire pudding, pig in blanket, root veg mash, honey roast parsnips, carrots, garden peas, Brussels sprouts, and red wine gravy
Meatless Farm Plant Based Festive Chicken Roast (v)(ve): crispy roast potatoes, vegan sausage, Brussels sprouts, garden peas, carrots and vegan gravy
Salmon En Croute: Salmon in creamy cheese mornay and spinach sauce encased in puff pastry, mini potatoes, tenderstem broccoli, peas and mornay sauce
8oz Rump Wellington: a puff pasty case filled with grilled 8oz rump steak, garlic spinach and sliced mushrooms, crispy roast potatoes, white wine and mushroom sauce.
Turkey and Ham Festive Pie: Shredded turkey and ham hock in a creamy white wine sauce topped with mashed potatoe, garden peas, roasted carrots, and chicken gravy
Turkey Feast Burger a stack of turkey slices, crispy bacon, pork sausage, and stuffing with cranberry mayonnaise in sesame bun with a pig in blanket, crispy roast potatoes and red wine gravy
Festive Veg Burger (v): Veg burger topped with mac and cheese, sliced mushrooms, stuffing and cranberry sauce in a sesame bun with lettuce, sliced tomatoes and red onion. Served with skin on chips and coleslaw
Festive Desserts
Trad Christmas Pudding (v): packed with rum and cider soaked fruit, served with a warm brandy sauce
Ice Cream Sundae with After Eight (v): 3 scoops of vanilla ice cream layered with After Eight mints, chocolate sauce, mint flavoured sauce and topped with whipped cream
Sherry Trifle: layers of vanilla flavoured sponge soaked in sherry and fruit cocktail, strawberry jelly and custard, topped with a whip of cream and crumbled flake
Chocolate Orange Sundae with KitKat(v): Vanilla ice cream layered with kitkat crumb, chocolate sauce, orange flavoured sauce, topped with a whip of cream and chocolate orange kitkat.
Chocolate Profiterole Stack(v): Cream filled profiteroles with chocolate sauce and edible gold stars
Chocolate Brownie and Hot Drink (v)
Cherry Liqueur Chocolate Melting Dome (v): an indulgent dark Belgian chocolate dome filled with a dark cherry compote and baileys ice cream served on a bed of golden oat crumble and a jug of warm custard
Vegan Black Forest Sundae(ve): Vanilla ice cream layered with chocolate torte pieces, a dark cherry compote and chocolate sauce
After Eight Chocolates and a Hot Drink (v)
Festive Sides
(the menu doesn’t state but I presume you will pay extra for these)
Pigs in blankets
Cauliflower cheese(v)
Dirty Roasties: roast potatoes loaded with shredded turkey, stuffing, pig in blanket and topped with red wine gravy
Plant Based Dirty Roasties: roast potatoes topped with vegan sausage, This Isn’t Bacon and vegan gravy
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