Example vegetarian 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

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