Sample Classic or Premier Dinner Cruise Menu. Please note menus are subject to seasonal change
Welcome Drink
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Goose Liver and Pork Rillette
served with Piccalilli and Baby Gem Lettuce
Grilled Fillet of Red Mullet
served with Pickled Cucumber Spaghetti and Fennel Puree
Pan Fried Breast of Wood Pigeon
served with Smoked Pancetta and Pui Lentils
Roasted Pumpkin Soup (V)
served with Parmesan Crisp and Basil Oil
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Pomegranate and Rosewater Sorbet
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Confit Leg of Gressingham Duck
with Olive Oil Mash and Buttered Savoy Cabbage
Rump of Lamb
served with Rosemary Roasted Potatoes, Minted Pea Puree and Sweet Baby Carrots
Seared Scottish Salmon*
with a Cassoulet of Mussels, Clams and White Beans
Leek, Spinach and Chestnut Tart (V)
Roasted Vine Tomato Sauce
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Bitter Chocolate Mocha Pot
served with Cappuccino Foam
Warm Treacle Tart
served with Clotted Cream
Classic Crème Brulee
served with Cinnamon Ice cream
Banon Cheese
‘Strong and Creamy’
Old English Chutney and Fresh Fig
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Fairtrade Coffee or Tea
and Chocolates
* Contains Alcohol
V denotes Vegetarian dish
Bateaux London reserves the right to change menus and beverage prices as required without prior notice
Bateaux London does not certify that products are free from nuts or traces of nuts
Elite Dinner Cruise Menu
To Start
Potted Smoked Salmon
served with Walnut Bread and Watercress
Starter
Goose Liver and Pork Rillette
served with Piccalilli and Baby Gem Lettuce
Or
Peppered British Beef
(Served Rare)
with Horseradish Cream and Port Syrup
Or
Cured Red Mullet
with Fennel Puree and Lime & Cucumber Couscous
Or
Grilled Herb Crusted Goat’s Cheese (V)
with Cherry Tomato Confit and Salsa Verde
Second Course
Gin and Tonic Sorbet*
Main Course
Pan Roasted Rump of Lamb
served with Rosemary Roasted Potatoes, Minted Pea Puree and Sweet Baby Carrots
Or
Confit Leg of Gressingham Duck,
served with Olive Oil Mash, Caramelised Shallots and Roasted Root Vegetables
Or
Seared Fillet of Salmon
with a Cassoulet of Mussels, Clams and White Beans
Or
Tomato, Courgette & Parsnip Potato Cakes (V)
served with Butternut Squash Puree and Wilted Spinach
Dessert
Strawberry and Almond Tart
served with Clotted Cream
Or
Crème Brulee
served with Cinnamon Ice Cream
Or
Dark Chocolate Torte
served with Kirsch Cherries and Shortbread
Or
Banon Cheese
‘Strong and Creamy’
served with Quince Jelly and Fresh Fig