Prešeren Evening with Aleksander Mežek
Saturday 4th February 2017 at Princess Alexandra Hall, Royal Over-Seas League,
Over-Seas House, Park Pl, St. James's, London SW1A 1LR (nearest underground Green Park)
Reception with drinks from 6.30 pm, dinner at 7.20 pm, followed by concert
Prices: £60 for members, £36 for members over 80 and £78 for non-members. Fulltime students who are BSS members pay £36. A student who joins BSS at the time of reserving pays £36 and has the first year of membership free.
Please complete the attached application form and send it to reach the address below no later than Saturday, 28th January 2017 and make your payment. Prior reservation is essential. As capacity is restricted, places are allotted on a first-come first-served basis. You should assume that paid-for places have been reserved for you unless you hear from us to the contrary. No tickets will be issued.
If you wish to make up your own party, please nominate a host who will book the table in his/her name. Please advise if you have any dietary requirements.
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APPLICATION FORM
To: Gorazd Kert, 95 Mawson Road, CB1 2DZ, Cambridge (e-mail: )
Full name(s) (Mr/Mrs/Ms)…………………………………………………… No. of persons…………
………………………………………………………….…………………… Names of other guests in the party
Address……………………………………………………………………… ..……………………………………………..
………………………………………………………….…………………… ………………………………………………
Post Code……………………… ………………………………………………
Tel. No. ………………………………………………. E-mail address……………………………………………… Vegetarian/vegan meals required (please circle) Amount paid: £…………….
Please make cheques payable for the full amount to The British-Slovene Society or send direct to the Society’s bank account: The British-Slovene Society, Sort code: 40-01-06, Account: 71358332. Please put reference “Dinner”.
MENU
Starter : Crab and courgette "cannelloni" with carrot and vanilla puree, dill mayonnaise, baked bread
Main Course : Guinea Fowl with butter poeached le ratte potato, salt baked swede, young beets and game jus
Dessert : Orange tart with orange cream and zest
VEGETARIAN MENU
Starter : Asparagus spears with quail's eggs and petite herb salad
Main Course : Spinach and pecorino cheese tart with vine cherry tomato and truffle oil
Dessert : Homemade orange sorbet with polenta biscuit
VEGAN MENU
Starter : Marinated Mediterranean vegetables with hummus and pitta bread
Main Course : Spicy mixed bean casserole with pilaf rice
Dessert : Homemade orange sorbet with polenta biscuit