It is my great pleasure to invite you and your partner to the Royals RFC Annual Awards Dinner with players, supporters, sponsors and other guests to mark the end of our 2018/19 season. Please feel free to also invite friends and family along to enjoy the night with us

The dinner will be held at the Pomme D’Or Hotel in the Liberation Suite on Friday 7th June starting at 7pm with an inclusive welcome drink on arrival and service commencing at 7.30.

The dress code will be smart casual and players will be expected to be in ‘number one’s’.

During the evening there will be a short commentary on the season with a few awards for various on and off field ‘contributions’ to the club and your opportunity to vote for the Players Player of the Year. There will also be a raffle and a dedicated bar plus music and dancing for those who want to continue the celebration

Tickets are £40.00 per person and please see the menu for the night on the following page. We ask that everyone confirm their attendance, partners name and /or names of any friends they want to bring along, together with their menu choices, by reserving and paying for their place via the club shop on the website https://shop.royalsrfc.je/end-of-season-dinner.

Alternatively, email to rossjamesw@hotmail.com with the details and pay by bank transfer to:
NatWest International, sort code 60-12-03, account Royals RFC, number: 27547329, Ref: Dinner + Name.

Please make your reservation with payment a.s.a.p . but at the latest by Monday 27th May so we can confirm numbers with the hotel.

Should you have any questions or requests kindly direct then to Ross.

I look forward to seeing you there.

Stephen Kearns
Chairman

Menu Choices

Pancetta and Thyme scented Prawn Salad

Smooth Duck Liver Parfait with prune and apple chutney
and sourdough toast

Roasted Mediterranean Vegetable Tartlet with soft Goat’s Cheese
and red pepper pesto (v)



Pan fried Seabass on roasted potato and aubergine
drizzled with pesto dressing

Roasted Fillet Steak with black pepper & thyme crust
Madeira & wild mushroom scented sauce

Oven roasted Loin of Lamb with braised cabbage and pancetta
with a rosemary jus



Bailey’s Crème Brulee served with a shortbread biscuit

Exotic Fruit Pavlova served with a coconut sorbet

Bitter Chocolate Tart with blood orange crème anglaise