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)

Chefs homemade soup of the day (or choose your own) served with a hot crusty roll & butter.

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

Italian toasted bread topped with chopped tomatoes, fresh basil, garlic and balsamic glaze.

Beetroot and Goats cheese salad

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.

Wild mushroom and cheddar cheese filo basket (v)

Wild mushrooms and cheddar cheese combined with cream and white wine nestled inside a crisp flaky filo pastry basket. Served with seasonal vegetables and oven roasted potatoes.

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.

Creme Brulee

Traditional French custard with caramelized sugar top & fresh berries.

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

Additional Extras

Cheese board £6.00 per person 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.