Cruiser Commissioning Supper

Starter

Smoked Chicken, serrano ham and manchego salad, croutons and baby roquito peppers
or
Sweet potato, carrot, coconut and corriander soup with crusty bread

Main

Morroccan spice rubbed lamb rump, chick pea and vegetable tahine with lemon and corriander cous cous
or
Baked salmon fillet, warm salad of asparagus, samphire and baby potatoes with lemon and drill dressing
or
Slow roasted carrot and fennel, with harissa yoghurt dressing and braised lentils

Dessert

Dark chocolate and hazelnut torte, raspberries with creme friache
or
Apricot butter pudding with vanilla ice cream