Christmas 2013 Booking Form

Transcription

1 Christmas 2013 Booking Form Thank you for choosing The Old Inn. We expect you to have a fantastic time with us at Christmas and it really helps us if we have all of your details ready for your event. If you would please take a few minutes now to; 1. fill in your event form for; Victorian Tea Christmas Lunch (also Sunday Lunch/Santa) Christmas Dinner Party Nights NYE Gala Night 2. Add your dietary requirements / or other requests such as private dining options 3. Send/Call this through to us today by submitting the two sheets above and giving us payment details for your deposit; Christmas@theoldinn Fax: Phone: Post (for Cheques and forms): The Old Inn, Main Street, Crawfordsburn BT19 1JH Ensure you mark your envelope Christmas Bookings 4. Populate your organisers form as your guests choose their menu options/pay deposits and pay balances. Finally: Hold on to your organisers form until complete and send to us at least one week before your event (when the balance in due) by the same methods above.

2 Victorian Tea (please Tick) 10am 12 noon Service 3pm 5pm Service Service Time!! Date of your Booking Number in Party Adults: Deposit: Arrival Time Organisers Name Organisers Phone Number Alternative Contact Number Name to be used for the Booking Victorian Tea A selection of finger sandwiches served on brown and white breads, freshly baked scones, seasonal pastries and strudels, with a selection of jams, clotted cream and mouth- watering festive tea cakes per person Add some sparkle to your day Why not add a glass of our delightful house Prosecco and fresh strawberries per person Celebrate Christmas in style - Champagne and fresh strawberries per person Available every day in the month of December. Victorian Tea is not available on Christmas Day, Boxing Day Afternoon Service or New Year s Day Morning. The Hotel reserves the right to allocate the most appropriate location for your booking. Subject to availability. Advance bookings required. To make a booking please contact Reception Tel: christmas@theoldinn.com A non- refundable 10 deposit per person is required to confirm booking. Due to popularity and supply of goods, Content may change without notification A discretionary charge of 10% will be applied to parties of six or more.

3 Christmas (Sunday) Lunch & Santa Served from 12 noon until 5pm Date of Booking Time of Booking No. of Guests (dining only) Adults: Children: Deposit: Santa Booking Santa Only: (not dining) Organisers Name Organisers Phone Number Alternative Contact Number Name to be used for the Booking (No Santa) (Santa only on 1 st, 8 th and 15 th Dec) Santa+Meal: (In addition to above) Christmas Lunch Booking Sheet Vegetarian option (v) Starters No. Main Course No. Dessert No. Today s freshly prepared Soup, Old Inn Christmas Pudding, Cognac Butter Artisan Breads & Salted Butter (v) Sauce & Vanilla Ice Cream Chicken Liver, Smoked bacon, thyme and garlic pâté, toasted pain d épice, Winter Fruits & Mulled Wine Chutney Old Inn Prawn Cocktail, Guinness Bread & Classic Marie Rose Sauce Assiette of Melon, Seasonal Fruits & Sorbet (v) Oak Smoked Haddock Fishcake, Wilted Spinach & Hollandaise Sauce Caramelised Pear, Candied Walnut and Cashel Blue Cheese Salad (v) A discretionary charge of 10% will be applied to parties of six or more. Sample menu, subject to change. Butter Roasted Co Antrim Turkey & Demerara Baked Ham, Chipolata Sausages, Garden Herb Stuffing, Cranberry, Orange & Ruby Port Sauce Five Hour Braised Lamb Shank, Honey Roasted Vegetables and Creamy Champ Chargrilled Sirloin Steak, Confit Tomatoes, Baked Mushrooms, Café de Paris Butter Pont- Neuf Potatoes ( 4.50 supplement) Grilled Organic Escalope of Salmon, Savoy Cabbage & Bacon, Lemon & Chive Velouté Chargrilled Aubergine, Sweet Potato, Chestnut and Tomato Crumble with Pecorino Cheese Sauce and Curly Kale. (v) Roasted Loin of Old Spot Pork, Braised Red Cabbage, Candied Apples, Colcannon Cake & Armagh Cider Sauce Crispy Chilli Chicken Bowl SUNDAY*: Roast Beef Famous Fish and Chips SUNDAY*: Roast Salmon Old Inn Dressed Burger, Onion SUNDAY*: Roast Pork The above served with chef s seasonal vegetables & potatoes (v) Ginger Crème Brûlée with Spiced Shortbread Rich Dark Chocolate Truffle Cake, Citrus Salad & Chocolate Ice Cream Fruit of the Forest & Almond with Raspberry Sorbet White Chocolate & Raspberry Cheesecake, Raspberry Syrup & Ice Cream A Selection of Irish and European Cheeses, Pear & Ginger Chutney with Grapes and Biscuits ( 4.00 Supplement) 3 Course Christmas Lunch per person 2 Course Christmas Lunch per person Two course menu not available December *Note that the Sunday Roasts are substituted for the last three main course items of the daily lunch time menu and that Chilli Chicken, Fish and Chips and the Old Inn Burger are not available Sundays However please state in your requirements any specific food changes you would like to request and we will do our best to help you. The Hotel reserves the right to allocate the most appropriate location for your booking. Menu pre- orders are required for all parties of 8 persons and over. Subject to availability. Advance bookings required. To make a booking please contact Reception: Tel: christmas@theoldinn.com A non refundable 10 deposit per person is required to confirm bookings.

4 Christmas Dinner Served from 6.30pm until 10pm Date of Booking Time of Booking Number in Party Deposit Organisers Name Organisers Phone Number Alternative Contact Number Name to be used for the Booking Christmas Dinner Booking Sheet Vegetarian option (v) Starter No. Main Course No. Dessert No. Today s Freshly Prepared Soup, Artisan Breads & Salted Butter (v) Chicken Liver, Smoked Bacon, Thyme and Garlic Pâté Classic prawn cocktail, green salad, spiced apple, marie rose Pan Seared Local Pigeon Breast, Braised Puy Lentils Roasted Mushrooms, Brie, Herb Crust, Aïoli & Baby Leaf Salad King Scallops, Caramelised Cauliflower Purée, Crispy Pancetta, ( 3.00 Supplement) Local Smoked Salmon with Confit Lemon, Caperberries & Guinness Bread Assiette of Melon, Seasonal Fruits & Sorbet (v) Butter Roasted Co Antrim Turkey & Demerara Baked Ham, Orange & Ruby Port Sauce Daube of Irish Beef, Horseradish Pomme Purée, Braising Juices Braised Lamb Shank, Honey Roasted Vegetables and Champ Chargrilled Sirloin Steak, Pont- Neuf Potatoes ( 4.50 supplement) Organic Escalope of Salmon, Savoy Cabbage & Bacon Loin of Kilkeel Cod, Crushed New Potatoes, Melted Leeks & Sauce Vierge Chargrilled Aubergine, Sweet Potato, Chestnut & Tomato Crumble, Pecorino Cheese (v) The above served with chef s seasonal vegetables & potatoes (v) Old Inn Christmas Pudding, Cognac Butter Sauce & Vanilla Ice Cream Ginger Crème Brûlée with Spiced Shortbread Rich Dark Chocolate Truffle Cake, Citrus Salad & Chocolate Ice Cream Fruit of the Forest & Almond Tart with Raspberry Sorbet White Chocolate & Raspberry Cheesecake A Selection of Irish and European Cheeses, Pear & Ginger Chutney with Grapes and Biscuits ( 4.00 Supplement) 3 Course Christmas Dinner per person 2 Course Christmas Dinner per person Christmas Eve Dinner 3 Courses Only per person The Hotel reserves the right to allocate the most appropriate location for your booking. Menu pre- orders are required for all parties of 8 persons and over. Subject to availability. Advance bookings required. To make a booking please contact Reception: Tel: christmas@theoldinn.com A non refundable 10 deposit per person is required to confirm bookings. Early Bird Dinner Bookings 1 st to 5 th December and 8 th to 12 th December Inclusive 3 Course Christmas Dinner per person 2 Course Christmas Dinner per person Plus a choice of our Select Christmas Wines for only per bottle only when dining from the Early Bird menu

5 A discretionary charge of 10% will be applied to parties of six or more. Sample menu, subject to change. Fairy Tale in New York Party Nights Please Tick Sun ( 29.50) Mon ( 29.50) Tue ( 29.50) Wed ( 31.00) Thu ( 33.00) 16th! 17th! 18th! 19th! 15th! Organisers Name Organisers Phone Number Alternative Contact Number Name to be used for the Booking Number in Party Deposit Festive Party Night Booking Sheet Vegetarian option (v) Starters No. Main Course No. Dessert No. Old Inn Prawn Cocktail, Guinness Bread, Marie Rose Sauce Winter Vegetable Broth with a Selection of Artisan Breads (v) Melon & Seasonal Fruits, Mulled Wine Syrup & Sorbet Chicken Liver, Smoked Bacon, Thyme and Garlic Pâté, Mulled Wine Chutney Pre Orders must are required for all parties one week in advance of booking date. Advance bookings required. Butter Roasted Co Antrim Turkey, Baked Ham, Ruby Port Sauce Braised Lamb Shank, Honey Roasted Vegetables, Champ Grilled Sirloin Steak, Peppercorn & Cognac Cream & Pont- Neuf Potatoes ( 4.50 supplement) Grilled Organic Escalope of Salmon, Savoy Cabbage & Bacon, Lemon & Chive Velouté Caramelised Onion & Confit Tomato Tart Fine with Boilie Goats Cheese & Rocket Salad The above served with chef s seasonal vegetables & potatoes (v) Old Inn Christmas Pudding, Cognac Butter Sauce & Vanilla Ice Cream Ginger Crème Brûlée with Spiced Shortbread Fruit of the Forest & Almond Tart with Raspberry Sorbet A selection of Irish Farmhouse Cheeses, Pear & Ginger Chutney with Robert Ditty s Oatcakes ( 4.00 Supplement) Price per person includes: Red Carpet Arrival 3 Course Meal DJ and Dancing til Midnight To make a booking please contact Reception: Tel: christmas@theoldinn.com A non- refundable 10 deposit per person is required to confirm bookings Party Night Special Offer Book a party night of 10 persons or more and receive two options to supplement your package choosing from: (Please Tick if your party size is ten or more) 1 guest goes free Cosmopolitan Cocktail drinks reception for all your guests Over- night stay B&B for The Organiser in a deluxe ensuite room on the night of the booking date A glass of house wine per person with the meal Note that this offer is subject to final numbers being more than ten guests on the party night Plus a Special Accommodation Rates for Party Goers (Subject to Availability) 20% discount of Best Available Rate of the Day, not publicised on our website only available by telephone

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7 New Year s Eve Gala Night Champagne Reception 7.00pm, Dinner 7.30pm, Dancing from 10.00pm Menu!"# Your choice of Starter and Main Course will be taken on the evening Amouse Bouche!"# Roasted Carrot, Honey and Ginger Soup with a Selection of Artisan Breads (v) or Smoked Duck Salad with Orange, Pomegranate & Cassis Dressing!"# Roasted Lamb Rump, Cumin Braised Lamb Shoulder, Parma Ham Gratin Potatoes, Jerusalem Artichoke Pureé, Wilted Greens, Rosemary Jus or Soy & Ginger Glazed Organic Salmon Fillet, Bok Choi, Lemongrass Velouté Wild Mushroom and Orzo Risotto, Crispy Poached Hens Egg & Grilled Asparagus or Poached and Roasted Sirloin of Beef, Rosemary and Thyme Herb Crust, Horseradish Pomme Pureé, Crispy Onions, Red Wine Jus or Braised Turnip Galette of Portobello Mushrooms and Chestnuts, Red Wine Jus " Served with Chef s Selection of Vegetables and Potatoes!"# A Tasting of Raspberries!"# Fresh Brewed Tea or Arabica Coffee with Petit Fours Date of Booking Time of Booking Number in Party Deposit Organisers Name Organisers Phone Number Alternative Contact Number Name to be used for the Booking

8 To make a booking please contact Reception: Tel: christmas@theoldinn.com A non- refundable 10 deposit per person is required to confirm bookings

9 Special Requests and Dietary Requirements Organiser Name: Tel: Date of your Event: We aim to ensure your Festive Celebrations are as enjoyable as possible. We will do everything we can to help. Please help us to help you by letting us know in advance any of the following special requests Dietary Requirements (Or, You may use this section to make a private dining request) Mobility, Disability or Access Assistance Required Other Special Requests (We will do our best to help)

10 Organisers Sheet Organisers Name: Tel: Date of Event Event Type (Eg Party, Lunch, Dinner etc) Name Starter Main Dessert Dep Paid You can send this sheet to us for your party (in case you forget on the day of your event). Either; Complete in MSWord and save (Your name as the filename) and send to or print and complete using black ink and capital letters and fax to When faxing please ensure all pages have your contact details on them! If you are posting a cheque/booking form to us please mark your envelope Christmas Bookings