Summer 2020 Dinner Cruise Menu
Selection of rustic breads served with olive oil and balsamic vinegar Kalamata Olives
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Main
Mediterranean Roasted Stuffed Peppers -(v)
Peppers filled with rice, black olives, sundried tomatoes, sautéed vegetables topped with pine nuts & vegan cheese, glazed, garnished with basil, precious juices poured over.
Fillet Of Salmon With Mint, Coriander, Wilted Spinach
Finished with a tartar cream topped with a Parmesan crisp
Slow cooked Pork Lion Steak With Sautéed Baby Onions
In a full bodied merlot redcurrant jus with a splash of double cream finished with caramelised apple
Chicken & Asparagus Pancetta Wrap
Chicken breast topped with asparagus, tomato, wrapped with pancetta finished with cheese, glazed served with a fruity red wine jus
Rich Italian Meatballs Coated With Mozzarella With A Slow Roasted Pepper Sauce
Juicy Italian meatballs with delicious herbs and spices, baked in a sweet red pepper sauce on a bed of pasta finished with Parmesan snow
The above all served with a selection of seasonal greens and minted new potatoes
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Dessert
Baked Sea Salt Caramel Cheesecake With Chocolate Soil
Lemon Posset With Marinated Raspberries And Handmade Shortbread
Light Choux Profiteroles filled with Fresh Whipped Cream With Belgian Chocolate sauce
Sugar Cured Strawberries With A White Chocolate Crumble & Pistachio Finished With Mint
All served with fresh double cream
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Coffee and a selection herbal teas served with handmade double chocolate brownie petit fours
On rare occasions, it may be necessary to substitute items on the menu.
