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DL Junior September Series Entry Form

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RIYC Junior Regattta 12th July

The RIYC Junior Regattta will take place on the 12th July with courses inside and outside the harbour. Registration will be open the evening of the 11th July from 4.30pm to 6.30pm. There will be a deck party and BBQ after racing from 3pm, all are welcome. Could you please circulate the attached to your […]

Transition Year Programme 2017 / 2018

Once again we are planning the TY programme for 2017/2018. The Programme will include a trip to Heir Island, Laser/feva coaching on Wednesday afternoons, rib and first aid courses etc. At this point we are preparing a database of potential participants for each block / activity, so if your son or daughter is interested in the Programme can you please email Elva O’Sullivan elva@sciencewithme.com

flyer-nyc

New Members Reception Friday 28th April

All new members are invited to the Annual new members reception on Friday 28th April from 7pm – 9pm

This is a chance to meet other new members there is also a representative from all events that happen in the club

its an opportunity to find out all the social aspects of the club

Quiz Night Thursday 6th April

                                                                              Don’t suffer with drawl symptoms quit yet

CHARITY FUND-RAISER

BY

THE DUBLIN ROTARY CLUB

In conjunction […]

Master Marinater Final Saturday 8th April

 

 

                                                                                         MASTER MARINATER FINAL

Saturday 8th April 2017 @ 7.30pm €30.00

Pamela O’Loughlin V Ken Dumpleton

Amuse Bouche

Conchiglie stuffed with Salmon,cream & Chives

Served on a bed of spicy tomato ariabatta sauce,topped with Parmesan Crisp & Delicately flavoured seaweed 

Starters

Crab Claws in garlic Butter served with Sauce Aioli

~~~~~~

Selection of Mediterranean tapas

Spanish tortilla with garlic Mushrooms, Stuffed pequilla peppers, Mozzarella with basil and cherry tomatoes in pesto sauce

Main Course

Seafood Paella served with Squid, Prawns, Clams and Seafood in a delicate Sauce with saffron stamens

Roast Filet of Pork in Parma Ham& Pesto Stuffing

Braised red Cabbage, Carrots Vichy & Creamed Potatoes

Dessert

Mango, Banana Crepe with Honey Lime Jus, Finished with Vanilla pod Ice Cream

Pears Poached in Claret, Stuffed with Mascarpone Cream

Tea or Coffee

Final Judgement and presentation of Master Marinater trophy award