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All our food is locally sourced wherever possible and freshly prepared by our chef in our onboard galley.
Buffet
Here’s what we’ve been working on
Afternoon tea
Minimum of 10 passengers
Maximum of 30 passengers
£10.00 per head inc VAT
.A selection of freshly made sandwiches
Chefs homemade soup (VG) (V)
Homemade Scones served with Jam and Clotted Cream
A selection of homemade cakes and pastries
All served on a traditional tiered tea stand with tea or filter coffee.
Buffets
Buffet 1
Minimum of 10 passengers
Maximum of 26 passengers
£14.00 per head Inc VAT
Beef Curry (mild)
Braised Rice (V)
Marinated Chicken Skewers
To
Buffet 3
Minimum of 15 passengers
Maximum of 30 passengers
£16.00 per head Inc VAT
Poached side of Scottish Salmon
Hand carved honey roast ham
Beef Curry (mild)
Braised rice (V) (VG)
Tortellini stuffed with spinach and ricotta cheese in cream and white wine sauce (V)
Oven roasted garlic new potatoes (V) (VG)
Fresh seasonal salads (V) (VG)
Lemon meringue roulade (N)
Chocolate Brownie
Formal Dinner
The organiser can select one starter, one main course and one dessert for their group;
(If you require a vegetarian main course option also this can be added to make a total of two main courses.)
Starters
Pâté
Chefs home-made pâté on a bed of fresh rocket served with Blackcurrant liquor, Melba toast and onion marmalade.
Soup (V) (VG)
Chefs homemade soup of the day (or choose your own).
Prawn and Crayfish Cocktail
King prawns & crayfish tails combined in our own Marie rose sauce on a bed of fresh leaves served with a crusty roll & butter.
Asparagus Bundles
Oven roasted asparagus spears wrapped in parma topped with a hollandaise sauce.
Bruschetta (V) (VG)
Italian toasted bread topped with chopped tomatoes, fresh basil, garlic and balsamic glaze.
Beetroot and Goats cheese salad (V)
Baked Goats Cheese on a bed of lettuce and fresh Beetroot dressed with pine nuts and basil .
Main Course
Chicken Suprême
Pan fried chicken suprême served with oven roasted potatoes, seasonal vegetables & a cream, tarragon & white wine sauce.
Chickpea, Walnut and Mushroom Wellington (V) (VG) (N)
Chickpea, walnut and mushroom wellington served with roast potatoes, seasonal vegetables and a rosemary gravy.
Shank end of Lamb
Slow cooked shank end of lamb served with garlic crushed potatoes, honey roasted root vegetables & a mint, rosemary & red wine jus.
Fillet of Salmon
Pan fried fillet of salmon served with oven roasted potatoes, seasonal vegetables & a cream, chive & vermouth sauce.
Roast beef
Sirloin of roast beef served with roast potatoes, homemade Yorkshire puddings, cauliflower and cheese, seasonal vegetables and pan gravy.
Lancashire hotpot
Homemade beef hot pot served with hot crusty rolls, pickled red cabbage and beetroot.
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Desserts
Chocolate Fudge Brownie
Homemade chocolate fudge brownie served with pouring cream and fresh berries.
Eton Mess
Fresh strawberries combined with Chantilly cream, meringue and homemade strawberry coulis.
Sticky toffee pudding
Chefs home made sticky toffee pudding served with a Butterscotch sauce & Crème anglaise.
Raspberry Mousse (VG)
An aquafaba based Raspberry Mousse served with coconut shortbread.
Lemon meringue roulade
Soft meringue filled with a bitter sweet lemon curd cream, garnished with raspberry compote.
Minimum of 15 passengers
Maximum of 30 passengers
Two Course: £14.00 per head Inc VAT
Three Courses: £17.00 per head Inc VAT
The above prices do not include the boat charter price our maximum passenger number is 30.
Regrettably we cannot guarantee that any of our dishes are completely free from traces of nuts.
Please advise us if you have any food related allergies or dietary requirements.