Dear Rowers and Old Blades,
Pegasus Boat Club’s 2018 London Dinner will be held on Saturday 15th September 2018 at Palm Court Brasserie, Covent Garden. Pre-dinner drinks will be held in the nearby Lamb & Flag pub from 18.30, with three-course dinner in the Brasserie at 19.30.
Dress code: smart, with RCBC colours encouraged.
Tickets must be purchased in advance. Dinner tickets including a half bottle of wine and a kir royale to start are £39.95, dinner tickets without wine are £28.15. You are welcome to bring a guest. Tickets will be allocated on a first to book basis.
Please book using the online booking form, selecting your ticket with or without wine and advising any special dietary requirements for each person booked (select ‘add guest’ for each person in addition to the main booker). It will be possible for individuals to purchase additional or different drinks from the house wine at their own cost on the evening.
Bookings will close on Wednesday 5th September, sooner if fully booked earlier. Book early to avoid disappointment!
If you would like to make a gift to support the Robinson College Boat Club via the Pegasus Boat Club Fund, a single gift may be added to your dinner booking on the online booking form (hyperlink). If you are not already making a regular gift and would like to set up a monthly, quarterly or annual gift, this can be done on-line (select "Pegasus Boat Club" in the fund drop-down list). All gifts are gratefully received and make a very real difference to the resources and facilities available to current and future Robinson rowers.
The menu choices are shown below; it will be possible to make a choice on the night.
SOUP OF THE DAY (VG)
BAKED BRIE IN FILO PASTRY cranberry chutney (V)
DUCK LIVER PARFAIT port jelly, onion chutney and toast
SALAD OF ROAST PUMPKIN dried cranberries, quinoa, toasted flaked almonds, mixed leaves and goats cheese (V)
GRILLED PORK CHOP
Chorizo jam, baby spinach, apple, prune & new potato salad with wholegrain mustard dressing
BEEF BOURGUIGNON & MASH
Bacon lardons, button mushrooms, baby onions and mashed potatoes
RAINBOW TROUT ALMONDINE
Beurre noisette, roast almonds and crushed new potatoes
GRILLED SEA BASS
French beans, black olives, cherry tomatoes and basil pesto
ISRAELI COUSCOUS (VG)
Mediterranean vegetables and tomato sauce
RISOTTO VERT (VG)
Asparagus, peas and broad beans
VALRHONA CHOCOLATE TART mint chantilly
CLASSIC CREME BRULEE
PASSION FRUIT DELICE with orange liqueur sauce
SELECTION OF ICE CREAMS
SELECTION OF SORBETS (VG)
We are looking forward to seeing you on 15th September.