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A SAMPLE CAPTAIN’S DINNER MENU
Fresh Foie Gras on a Tartelette with Sautéed
Red Cabbage and Onion Jam
Scallops and Scrimp in Filo Pastry
Champagne and Melon Sorbet
Rack of Lamb with Dauphin Potatoes, Broccoli
and Carrots
Selection of Cheeses
Melted Chocolate Cake, Crème Anglaise,
Chocolate sauce and Fresh Fruit
Liqueurs, Coffee and Chocolates
“The above are examples of wines served on board.
We do serve many regional wines but also enjoy giving
guests a taste of France with a tour of all the wine and
cheese regions. Our wines vary in age from the 1990’s
up to more recent years. Even the youngest of our
wines are chosen for their flavour and quality”
Peter and Sheena Jenner (owner-operators of the
Elisabeth)
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Champagne
Gerard Finot with Creme De Peche
De Vigne
Cremant De Bourgogne
White Wines
Hauts Cotes De Beaune
Melon de Vezelay
Chateau Girond
Alsace Pinot Blanc
Chablis Vielle Vigne
Château Le Sartre
Coulanges Le Vineuses
Chablis Grand Cru Les Preuse
Borgogne Blanc Tastevinage
Rully
Chablis 1ere Cru Beauroy
Rose Wines
Rose D’ Irancy
Rose De Cotes Du Rhone
Red Wines
Haut Cotes de Nuit
Cotes Du Rhone Cellier des Dauphin
Santenay 1ere Cru
Coulanges Bourgogne Pinot Noir
Rully
Sancerre
Cotes D’Auxerre
Savigny les Beaune
Irancy
Château Larcis Jaumet St Emillion Grand Cru
Beaune 1ere Cru Les Greves
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