Murder Mystery Dinner8th November, 7:00 pm
Death and Denial
Death & Denial is a very fast moving send-up of Agatha Christie\\\’s \\\”Death On The Nile\\\”. It is in three acts and takes place between the courses of Dinner.
Who has murdered \\\”Horatio van der Gelding, a filthy rich Australian Tycoon? Was it his niece? After all, she was very jealous of the fact that he was going to marry the sexy \\\”Virginie\\\” and she was only after the jewels. What jewels? Why the ancient necklace of \\\”Tutamkamon\\\”! Horatio is the only man who has the secret map and eventual whereabouts of this treasure. Of course his financial adviser, \\\”Mucus\\\”, would be only too pleased to get his hands on the rocks, as indeed would a rather odd Arab, who does not know his camel from a water buffalo. As for the Spaniard, \\\”Tostada\\\” or \\\”Tossa\\\” to his friends, well, he hated \\\”Horatio\\\” just as much as the boat\\\’s driver, Captain Hamish\\\”, a mad Scotsman, who is not so keen on sailing his weird party down The Nile to end up in the cursed \\\”Valley of the Queens\\\”.
Mix that lot up with a weird Birmingham Soothsayer and you can see that you are in for a very comical and entertaining trip down The River Nile to see the Pharaohs as you have never seen them before!
Only the famous New York Detective, \\\”Dick Rampant\\\” can possibly save the day. With your help of course!
We can also run a Limerick Competition alongside the Murder Mystery, for which we like to present a second prize.
Dinner & Show £39.00pp
Dinner, Show & Accommodation £85.00pp
Murder Mystery Dinner Menu -Death on the Nile
Friday 8th November
Homemade Roasted Red Pepper and Tomato Soup
Smoked Salmon Cornets filled with Cream Cheese & Chives
Duck & Orange Pate served with Green Salad & Homemade Bread
Vine Ripe Tomato & Mozzarella Served with Green Pesto Dressing and Mixed Salad Leaves
Baked Salmon served with Chef’s Provencal Sauce
Rump of Lamb with Baby Onions, Served with a Port & Rosemary Jus
Roast Kentish Turkey Breast with Sage, Apricot and Roasted Chestnut Stuffing, served with Chipolatas Wrapped with Bacon
Nut Roast served with Cranberry Gravy
All main courses are served with a selection of seasonal vegetables and potatoes
Raspberry and White Chocolate Cheesecake
Cheese and Biscuit Selection
Followed by coffee & mint