Dinner Cruise Menu
Starter
Chilled Bloody Mary Soup (V)*
Thinly Sliced Barbary Duck
with Quince Jelly and a Rocket Salad
Scottish Oak Smoked Salmon
with a Cucumber & Caper Salad and Lemon Oil Dressing
Asparagus and Wensleydale Puff Pastry Tart (V)
served with Herb Leaf and Hollandaise Sauce
Second Course
English Elderflower Sorbet
Main Course
Crispy Suffolk Pork Belly
slow roasted with Baby Onions and Caramelised Apple
Leg of Warwickshire Lamb with a Redcurrant Glaze
baked in light Pastry and served with a Rosemary Sauce
Poached Smoked Haddock
with Baby Spinach and a Whole Grain Mustard Sauce
Twice Baked Pumpkin & Sage Soufflé (V)
with a Salad of Watercress, Wild Parley and Sorrel
All main courses served with crisp New Potatoes and Steamed Vegetables
Dessert
Summer Berry Eton Mess
Summer Berries, Meringue, Softly Whipped Cream, Cassis
served with Honeycomb
Poached Conference Pear
lightly cooked with Red Wine and Nutmeg
served with Chocolate sauce and Shortbread
Chilled Baked Chocolate Cream
served with fresh Strawberries
English Cheeses Platter
Cheddar, Stilton and English Brie,
served with Gooseberry Chutney, Celery, Apple, Walnut Bread
Organic Blend Filter Coffee & Devonshire Fudge
* Contains Alcohol
V denotes Vegetarian dish
NB. We reserve the right to change menus as and when required without prior notice
We do not certify that products are free from nuts or traces of nuts