Vegetarian menu for a 6-night cruise

Vegetarians are well catered for our our cruises!  Here is a sample menu for a 6-night cruise.

Saturday

Dinner

Canapé: pickled walnut and watercress with blood orange dressing; tomato consommé
Main Course: lightly spiced couscous in tomato broth with salt baked celeriac
Dessert: cranachan

Sunday

Breakfast: eggs florentine
Lunch: butternut squash, spinach, parmesan, Conchiglioni  Rigate pasta, sage butter&  pak choy asian salad
Afternoon tea: banana bread

Dinner:                

Canapé: grilled marinated tofu with guacamole; vegetable pastille; sundried tomato
Main: potato croquette , roasted golden beetroot, beetroot purée, broccoli, almond soya & sesame seed oil dressing
Dessert: apple parfait, ginger beer sorbet with granola

Monday

Breakfast:  scrambled egg on sourdough bread
Lunch: vegetable stir fry with egg noodle; watercress roast peppers & pumpkin seed salad
Afternoon tea: marshmallow

Dinner:                                

Canapé: goats cheese and asparagus tart; vegetable kebab
Main: lentil fritters with caramelised fennel, sweet corn, parmentier potatoes, apple & radish.
Dessert: orange and passion fruit tart with lemon sorbet

Tuesday

Breakfast: cheese omelette
Lunch: beetroot hummus with flat bread,  pickled vegetable salad & Moroccan couscous
Afternoon tea: chocolate éclair

Dinner:                

Canapés:  mushroom veloute with truffle oil ; vegetarian scotch egg
Main: home-made goats curd, pea, pearl barley, samphire, chard, cauliflower, braised baby gem & pesto
Dessert: strawberry cheese cake with strawberry sorbet  

Wednesday

Breakfast: blueberry pancakes with maple syrup
Lunch: spanish omelette,   tomato salad and mozzarella
Afternoon tea: bakewell tart

Dinner                 

Canapé: chard vegetable with tarragon mayo; honey and whisky sorbet
Main: gnocchi potatoes warm salad of asparagus, charred spring onion, broad beans &  salsa verde
Dessert:  peach mousse, peach jelly, vanilla ice cream, raspberry couli

Thursday

Breakfast: French toast and sautéed mushrooms
Lunch: arancini ,granny smith, garlic croutons, parmesan shavings  & salad
Afternoon tea: millionaire shortbread

Dinner                 

Starter: smoked potato and duck egg ravioli with wild sorrel and lightly roasted garlic
Main: blue cheese polenta cake with truffle, cauliflower puree, parsnip, wilted spinach & port jus
Dessert: chocolate delice with milk sorbet  

Friday

Breakfast: fried egg, vegetarian sausage, grilled tomato, mushrooms, potato scone & vegetarian haggis