Sample Menus

Below are examples of the meals we serve aboard Hjalmar Bjørge. Whilst the quality and variety is typical of our high standards it should be appreciated that each individual chef brings her / his own flourishes to the table, so to speak.

 

SAMPLE MENUS from a short weekend cruise/charter

Friday (guests embark in the afternoon)

  • Welcome with fruit smoothies and homemade scones or waffles

Evening Meal

  • Hand dived local scallops with garlic butter and coriander, salad garnish
  • Venison stew with lemon & herb dumpling, baby boiled minted potatoes, green beans and cauliflower cheese
  • Lindsay’s trifle made from local rhubarb, honey and Greek yoghurt with homemade ginger cake
  • Cheeseboard with oatcakes, biscuits and fruit
  • Coffee and chocolates

Saturday – Breakfast

  • Cereals, toast, orange juice
  • Porridge with a seasonal fruit compote
  • Loch Fyne kippers
  • Buffet of eggs (various), bacon, mushrooms, tomatoes, etc.

Lunch

  • Mushroom and tomato soup with homemade sunflower seed plait
  • Herby en croute made with local beef sausage and pine nuts, three bean and coriander salad, tomato and mozerella salad Afternoon tea
  • Homemade honey and banana bread

Evening Meal

  • Smoked mackerel pate with oatcakes
  • Whole baked trout with fennel, mushrooms and white wine served with wild rice
  • Grandmother’s waffles with lemon syllabub and fruits of the forest
  • Cheeseboard with oatcakes, biscuits and fruit
  • Coffee and chocolate

Sunday – Breakfast

  • Cereals, toast, orange juice
  • Porridge with a seasonal fruit compote
  • Loch Fyne kippers
  • Buffet of eggs (various), bacon, mushrooms, tomatoes, etc.

Lunch

  • Cullen skink with homemade sundried tomato and pumpkin seed bread wheel
  • Scottish hot smoked salmon pasta with white wine and cream, seasonal grated salads Afternoon tea
  • Homemade lemon drizzle cake

Evening Meal

  • Melon with mint from the Isle of Canna and parma ham
  • Smoked haddock fillets with poached egg, mash and spinach
  • Cranachan with almond and chocolate biscuits
  • Cheeseboard with oatcakes, biscuits and fruit
  • Coffee and chocolates

Monday – Breakfast

  • Cereals, toast, orange juice
  • Porridge with a seasonal fruit compote
  • Loch Fyne kippers
  • Buffet of eggs (various), bacon, mushrooms, tomatoes, etc.

Lunch (with guests disembarking thereafter)

  • Spicy vegetable and coriander soup with homemade rosemary and olive oil focaccia
  • Scottish salmon quiche with tarragon, seasonal crudités salad and green salad
  • Chocolate and pecan brownies

Sample Vegetarian Lunch

  • Vegetarian minestrone with homemade sundried tomato and pumpkin seed bread
  • Mushroom, leek and tarragon quiche with seasonal grated salads

Sample Vegetarian Evening Meal

  • Melon with mint from the Isle of Canna
  • Twice-baked Isle of Mull cheddar soufflé with butternut squash and spinach in a sesame seed dressing
  • Lindsay’s trifle made from local rhubarb, honey and Greek yoghurt with homemade ginger cake
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What our customers say

Thank you all for a wonderful trip. It was fantastic beyond words. I look forward to coming back next year.

PM, Sheffield