ROYAL FLEET AUXILIARY ASSOCIATION
Scottish & Newcastle Branch
From: Andrew Armstrong 4 Ash Gardens, Kirn, Dunoon, Argyll PA23 8DH Tel: 01369 704617 Mob: 07808 717 427 e mail : firstname.lastname@example.org
18th February 2015
As the majority of you are all very familiar with the hotel I do not intend to elaborate further. The menu is very similar to previous years sticking to the traditional Sunday lunch format with locally sourced ingredients.
A copy of the menu is enclosed for your perusal. Please mark your choices on the attached order form and return it to me as soon as possible, together with your cheque made out in favour of the RFA Association Scottish and Newcastle Branch. The costs will be as follows:
Two Courses with coffee £17
Three Courses with coffee £20.50
These include a gangway fee for gratuities and postage expenses
Please also note that the menu includes the option of a cheese board which has a £2.00 surcharge. If you choose this option cost will be £19.00 for two courses or £22.50 for three courses.
Could you please let me have your orders by Friday 13th March. This will assist us with clearing cheques etc. We will of course do our very best to accommodate any late additions or cancellations.
From the south, via Wark: On approaching Bellingham you will cross the Tyne (the hotel can be seen on the left from the bridge). Take first junction on the left, opposite the RC Church, turning onto Kielder Road. The hotel is a few yards along on the left.
From the north: From the centre of Bellingham take the B6320 following the signs to Kielder. At the RC Church take the right turn opposite onto Kielder Road, thence as above.
Gill and I look forward to catching up with you all at Bellingham.
This letter and all the associated documents can be downloaded as a PDF here :- S&N Spring Luncheon 2015 (277.84 kB)
Riverdale Hall Hotel
R F A Lunch
Bacon clad pork, apricot and chicken liver loaf served on a fresh, leafy salad with red onion chutney
Prawn, leek and lemon risotto cooked with a rich stock and dry white wine finished with cream and fresh dill
Mushroom, garlic and brie tartlet set on a peppery rocket salad drizzled with balsamico
Fan of sweet honeydew melon and chunks of fresh pineapple drizzled with lime syrup topped with a locally produced sorbet
Roast free range turkey – sage and onion stuffing, pigs in blankets with cranberry and orange compote and a rich turkey gravy
Roast topside of beef served with rich onion gravy, roast potatoes and Yorkshire pudding
Bacon clad pheasant breast with a mushroom and chestnut stuffing served with potato croquette and a Madeira wine sauce
Gently grilled salmon fillet placed on buttered spinach served with a duchess potato and creamy prawn sauce
Roasted vegetable lasagne served with baby leaf salad and basil pesto
All main course dishes are served with a selection of fresh seasonal vegetables and potatoes
Fluffy and tangy lemon meringue pie with a jug of pouring cream
Decadently rich dark chocolate and Brazil nut brownie served warmed with chocolate sauce and vanilla ice cream
Tiramisu – Our version of the Italian classic. Sponge soaked in coffee Liqueur layered with mascarpone cream
Brandy snap basket served with locally produced ice cream
A selection of cheeses accompanied by chutney, celery, grapes and a selection of biscuits – £2.00 extra
Food Allergies & Intolerances
Before you order your food and drinks please speak to our staff if you have any allergies