International Theatre Studio Marbella
ITS News
News from ITS
2015 is the 40th anniversary of the International Theatre Studio. It was set up in September 1975.

We have organised a celebration party for Saturday 3 October 2015 at El Campanario Country Club. This is a beautiful venue with very good food, it is up the road behind the Diana Park Hotel.

Tickets for the party are €25.50 per person. This includes a three course dinner including a welcome glass of cava at 7 pm, dinner starts at 7.30 pm, followed by live music performed by "Stella" until midnight. Dancing is optional!

We will be sharing our ITS stories and memories, as well as displaying some materials and articles from the past. It will be a special night and we hope you will join us.

Tickets are available from Friday 4th September. Contact Carol at HomeCare in local 31B C.C. Costasol from 10 till 2pm on 952 880 630 or Maretta at Grupo Diz offices in San Pedro call 697 491 947 between 10 am and 2pm.

Please make your menu choices from the menu below. Note that we have included vegetarian, gluten free and dairy free options and these are labelled.

Please send an email to This email address is being protected from spambots. You need JavaScript enabled to view it. with the individual names of guests and their menu choices. We have numbered the options to make it quicker to reply.
Eg: John Smith: 3, 5, 7
(This means he is having goat’s cheese, salmon and chocolate cake).

** We also need to know who you would like to sit with, the tables are for ten people. We will do table plans to try and accommodate your preferences. If you are with a large group of ten then you may want to organise your own seating plan.

We need the menu options and full payments please via the ticket outlets by Monday 28th September. Thank you.

MENU


Starters

1. Creamy pumpkin soup with mushrooms and chestnuts (V)

2. Avocado and mango salad with langoustines and pickled ginger vinaigrette (GF & DF)

3. Goat’s cheese panna cotta with walnuts and honey dressing

Main Courses

4. Pork tenderloin medallions with Serrano ham, figs and red wine reduction (GF & DF)

5. Grilled salmon with orange, pistachios and balsamic basil sauce (GF & DF)

6. Asparagus and artichoke risotto with mascarpone cheese (V)

Desserts

7. Sunken chocolate cake with Cointreau mocha custard sauce

8. Orange cheesecake with red berry coulis

9. Blackcurrant soup with sautéed caramel apples (GF & DF)


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