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Now's the time to get your name down for the 2017 End Of Season Supper


Dear Member,

It is now near the end of the sailing season so we can look forward to the “End Of Season Supper” at the Bedford Hotel, Tavistock. The details are as follows; Saturday 18th November, 19.00 arrival in Russell Lounge (purchase own drinks at the bar). Dinner to be served at 19.30.


The menu, at £25.00 per head including coffee, is below. Please could you select your choices and email them to me along with your payment by the 2nd November, also any dietary requirements. This can be paid by cheque to Weir Quay Sailing Club or by BACs reference DINNER (bank details are: sort code 40 44 05 acc. no. 00853569).  


It is traditional for awards to be made and stories to be told. Please could you give these some thought. Also please remember to find some photographs of your sailing season for the photography competition. Those already emailed to our website will be included.



STARTERS

Spiced Parsnips Veloute

Cumin Yoghurt, Crispy Chick Peas


Prawn Cocktail

Bloody Mary, Cornish Crab, Parmesan Straw


Pressed Ham Hock Terrine

Quails Egg, Cheese Croquette, Piccalilli.


MAINS

Roast Sirloin of Beef

Pulled Brisket, Roast Shallots, Jail Ale Gravy, Yorkshire Pudding, Water Cress.


Sea Bass

Polenta, Braised Fennel, Smoked Pancetta, Salsa Verde


Beetroot Spelt Risotto

Poached Hens Egg, Crisps, Pecorino, Nasturtium Leaves.


PUDDINGS

Dark Chocolate Delice

Cream Cheese Sorbet, Peanut Smoked Sea Salt.


Warm Apple & Frangipani Tart

Caramel Ice Cream, Honeycomb.


West Country Cheeses

Quince Paste, Grapes, Oatcakes.


Thank You! Ruth