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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

January 2020

Week Mon Tue Wed Thu Fri Sat Sun
1 30 Dec 31 Dec 01 Jan 02 Jan 03 Jan 04 Jan 05 Jan
2 06 Jan 07 Jan 08 Jan 09 Jan 10 Jan 11 Jan 12 Jan
3 13 Jan 14 Jan 15 Jan 16 Jan 17 Jan 18 Jan 19 Jan
4 20 Jan 21 Jan 22 Jan 23 Jan 24 Jan 25 Jan 26 Jan
5 27 Jan 28 Jan 29 Jan 30 Jan 31 Jan 01 Feb 02 Feb
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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