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.



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


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


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 


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


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


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


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   


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


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 


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


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   


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

Posted by The Majestic Line

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