Bespoke Menu for a Cruise Charter of the Whole Boat

This was the menu that Chef Andi serve up for a celebration whole boat charter in April 2012 - and typical of a Majestic Line menu

Speciality Scottish food aboard the majestic lineSaturday
Dinner at Loch A’Choirre (off Loch Linnhe)

Canapés: herb smoked chicken on blinis; hot smoked salmon pate on oatcakes; loch Fyne oysters with salt & pepper in champagne
Main course: Highland “Surf & Turf”; Argyll fillet of beef with langoustines, herb demi-glaze sauce served with clapshot and asparagus.
Dessert: citrus cheesecake posset
Cheeseboard

Sunday  
Breakfast at Loch a’Choire (off Loch Linnhe), Morvern
Porridge with honey and malt whisky, cereals, muesli, yoghurt with raspberries and blueberries; fresh melon and orange slices; grapefruit, orange and cranberry fruit juices.
Highland Benedict; Stornoway black pudding on a toasted muffin topped with a free range poached egg with hollandaise sauce.

Lunch at Duart Bay, Island of Mull
Carrot and coriander soup with cheese and chive roll
Scallop and chorizio salad with quails eggs, croutons and tomatoes

Dinner at Tobermory Bay, Island of Mull
Canapés: smoked prawn; green olives with anchovy fillets; cheese and tomato vol au vents
Main course: roast rack of lamb with Scottish wild flower crust, parsnip and potato mash and green beans
Dessert: rhubarb crumble with macaroon ice cream
Cheeseboard

Monday
Breakfast at Tobermory Bay, Mull
Porridge, cereals, yoghurt, fruit, juices
Loch Fyne Kippers

Lunch off Staffa
Pheasant terrine, tomato and onion chutney
Smoked chicken and pesto, beetroot and mint salad, tomato salad, roasted vegetable tart, home-made bread.

Dinner at Burnessan, Mull
Canapés: smoked mussel Bloody Mary; caviar and cheese mini-pastry; beef meatballs with black bean dip
Main course: salmon or cod wrapped in prosciutto ham with herb risotto, broccoli and carrots
Dessert: raspberry sorbet
Cheeseboard    

Tuesday
Breakfast at Burnessan, Mull
Porridge,cereals, yoghurt, fruit, juices
Ayrshire bacon and French toast

Lunch moored off Iona
Cullen Skink
Open chicken sandwich.

Dinner at Gometra harbour, Ulva, Mull
Canapés:  smoked mussels; salmon pate and king prawns with oatcakes; vegetable pakora
Main course : roast loin of pork with roast new potatoes, carrots, baby sweetcorn, spiced apple and sultana sauce
Dessert: poached pear with ginger chocolate pots (mini chocolate pots filled with ginger wine,stem ginger and whipped cream)
Cheeseboard

Wednesday
Breakfast at Gometra harbour, Ulva, Mull
Porridge,cereals, yoghurt, fruit, juices
Ayrshire bacon, beef Lorne sausage and fried egg
Lunch moored off Carna, Loch Sunart
Beef and ale pie, boiled potatoes
Scones with jam and cream (fresh and clotted)

Dinner off Oronsay, Loch Sunart
Canapés: venison salami; lobster vol-au-vents
Main course:  fish filo parcels (mixed fish and prawns), timbale of wild rice and mange tout
Dessert: chocolate and ginger sponge pudding
Cheeseboard

Thursday
Breakfast off Oronsay, Loch Sunart
Porridge,cereals, yoghurt, fruit, juices
Pork sausages and scrambled egg

Lunch at Ardtornish Bay, Morven
Lentil and ham soup
Crab cakes and Pastry sails

Dinner in Loch Spelve, Mull
Canapés:  hand dived scallops (that morning!) in white wine topped with parmesan cheese and breadcrumbs; mussels (from Loch Spelve mussel farm) in cream
Main course: haunch of venison with fondant potato and red cabbage
Dessert: chocolate violet mousse
Cheeseboard

Friday
Breakfast in Loch Spelve, Mull
Porridge,cereals, yoghurt, fruit, juices
Smoked salmon with cream cheese bagel.