Killamarsh Silver Band are hosting their annual Charity Ball at the Sheffield Park Hotel, Meadowhead, Sheffield on Friday 6th November 2009. It is in aid of our adopted charity for 2009, Cavendish Cancer Care. Over the last three years the band has adopted a local charity and we have raised over a £1,000 each for Ashgate Hospice and Bluebell Wood Children's Hospice. This year we have chosen Cavendish Cancer Care as they have helped a couple of our members over the last year, unfortunately one died earlier this year but the other one is now clear having had operations and treatment for a period of 7 months.

Cavendish Cancer Care are an independent charity established over 15 years ago giving free emotional support to people and their families affected by cancer in Yorkshire and Derbyshire. We are very happy to support them this year.

Our event will be black-tie, starting at 7.30 for 8pm and finishing at 1am. As well as a 4-course meal (with choices) and a disco there will be a number of fund raising events on the night. Rooms are also available in the hotel at discounted rates for our guests and the event is open to everyone.

Tickets priced at £25 can be reserved by contacting me on 0791 701 4506 or by email francishargate@yahoo.co.uk and if you are interested and would like more information, menu choices etc please dont hesitate to contact me.

So if your looking for a wonderfull night out and the opportunity to support this fantastic local charity please come along – everyone will be made welcome.

The menu choices are as follows:

Menu

North Atlantic Prawns
On a bed of baby leaf salad with Marie Rose Sauce

Fan of Melon
With wild berry compote

Duck & Orange Pate
On a bed of crisp mixed leaves with a Cumberland Sauce & Scottish Oatcakes

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Mango Sorbet

Cream of Leek & Potato Soup

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Grilled Supreme of Chicken
Breast of chicken grilled and served with a white wine and wild mushroom sauce

Roast Leg of Lamb
Studded with garlic, rosemary and redcurrant jelly, with gravy & mint sauce

Supreme of Salmon
Oven baked and served with creamed white wine and dill sauce, garnished with a julienne of fresh leek and carrot

Aubergine and Beef Tomato Mousaka
Layers of aubergine, beef tomato and mozzarella drizzled with basil & olive oil

All dishes are served with Chef’s selection of seasonal vegetables and potatoes.

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Seasonal Fruit Crumble
Seasonal fresh fruit topped with crumble & served with custard

Lemon Meringue Pie
Clotted cream & berry compote

Profiteroles & Hot Chocolate Sauce

Selection of Cheese & Biscuits
British & Continental cheese served with a selection of biscuits, celery and grapes
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Coffee and mints to follow