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Silver Service

Properties

Food on the Cruise No
Music on the Cruise No
Commentary on the Cruise No
Sightseeing No
Close to Underground No
Full Wash Room No
Fully stocked Bar No

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Schedule

August 2017

Week Mon Tue Wed Thu Fri Sat Sun
31 31 Jul 01 Aug 02 Aug 03 Aug 04 Aug 05 Aug 06 Aug
32 07 Aug 08 Aug 09 Aug 10 Aug 11 Aug 12 Aug 13 Aug
33 14 Aug 15 Aug 16 Aug 17 Aug 18 Aug 19 Aug 20 Aug
34 21 Aug 22 Aug 23 Aug 24 Aug 25 Aug 26 Aug 27 Aug
35 28 Aug 29 Aug 30 Aug 31 Aug 01 Sep 02 Sep 03 Sep
Plated and Table Service Menu

Table Service Seated Meals
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Starters

Slice of goat’s cheese, fresh asparagus spears with Cumberland Sauce
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Fig & Mozzarella Salad with Rocket finished with Honey & Lemon Dressing (v) 
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Coarse duck, pork & duck liver pâté with apricots, wrapped in bacon with salad garnish
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Sliced Sweet melon in a fruit juice garnish with Strawberry
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Platted Hors oeuvre of smoked salmon, smoked meats, fruit wedge, cheese whirl
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Variety of Fresh made soups served with Croutons 

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 Main Course

Stuffed Chicken Supreme with mushroom Duxelle then wrapped
In Parma ham sautéed then finished with a mild sweet and sour sauce.
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Rosemary Marinated Salmon Tails with Fresh Pea Puree and sliced Anchovy butter
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Chicken Ballotine stuffed with Guinea fowl breast roasted and served in a
Red wine sauce containing sliced button mushrooms and tarragon
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Medallions of peppered pork tenderloin, with spinach, beef tomato, fondant potato and a wild garlic, herb sauce
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Sea bass fillet, cauliflower purée, Niçoise baby vegetables, boulangere potatoes and marjoram butter
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Emince (sautéed thinly sliced of Fresh Turkey Breast Diable in (brown sauce with chopped shallots,
Crushed peppercorns, white wine, vinegar) the sauce finished with gherkin strips and a touch of cream 

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Desserts

Fresh Fruit salad in Mango juice and Cream
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White chocolate mousse injected with raspberry coulis on shortbread, decorated
with an ivory velvet coating & whole raspberry
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Mango & passion fruit mousse with a center of diced mango finished
with a mango glaze & pieces of mango

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Glazed fruit & nut cake topped with chopped dates & mixed nuts
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Fresh Filter Coffee
Assorted Teas
**
After Dinner mints

Apart from any dietary requirement all functions must have
one starter, one main course and one dessert of the same course dish.
We are not able to do multi choices from different section.

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Cost of any 3 Course meal £34.50 + vat
Staff Charge £45.00 + vat per 15 cover or part of 
Added Extras Fresh Soup with croutons. £3.25 + vat
Individual plates of French and English Cheeses. £3.85 + vat
Canapes Selection £4.75 + vat
Mixed assorted Petit Fours £4.75 + vat

Contact Us

Call Now: 020 7237 9111
or: 020 7237 3108

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