Derby Triathlon Club

2015 Club Bash

2015 Club Bash

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This year's annual club bash will be held at Littleover Lodge, Rykneld Road, Littleover, DE23 4AN on the 21st November at 7.00pm with dinner at 7.30pm.

The price is £22.50 per head (card fee has been waivered) and there will be a 3 course sit down meal followed by the presentation of awards, another piece of DTC original entertainment and dancing.

Each table holds 10 people and once you have paid for your tickets you will be sent a confirmation email with a link which will allow you to state who you would like to sit with and if you have any special dietary requirements.

It would help us greatly if you could arrange who you would like to sit with.

Dress code is smart with optional black tie, time to dust off the glad rags and get out of that Lycra!

Maximum capacity is 120 so purchase those tickets while you can, if we have over 100 people we will have the entire venue to ourselves (could get messy!).

Traditionally, after the dancing has finished, the partying continuous in town at a bar/bars of choice.

If you would like to stay overnight at Littleover Lodge rooms are available so just call the hotel on 01332 510161 and tell them you are with the DTC party.

Tickets must be purchased through the club website and if you have any problems paying by card either check the details and try again or try a different card.

Once you have purchased your tickets you must follow the link in the signup confirmation email or click here to pre-order you food.

 

Click on the image below to view the menu in pdf format.

 

To Start 

Soup of the day topped with herb croutons

Tempura battered king prawns - served onto a watercress and lime salad with a sweet chilli and coriander dressing

Ham hock terrine with mediterranean coleslaw served with an English mustard dressing

Mushroom Fricassee presented onto a puff pastry base and dressed with seasoned olives         

Mains 

Bentley’s braised beef  slow cooked with bacon, mushroom, silver skin onions, red wine thyme

bourguignon sauce, parsnip mash, roasted vegetables and bacon crumb

Duo of Pork - oven roasted belly pork and black pudding bon bon of pork, bubble and squeak, roasted swede with cider apple jus

 

Ballotine of chicken wrapped in Parma ham, chorizo mousse, beetroot and potato cake, served

with onion puree, steamed cabbage and a thyme jus    

Salmon en croute served with mash potato, spinach and wild mushroom fricassee

Goats cheese and butternut squash tart served with sundried tomato  salad and balsamic dressing (V)

All main courses served with a selection of seasonal vegetables

To Finish 

A selection of desserts


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