'SHANNON PRINCESS II'

Food and Wine
The Shannon Princess II Barge - Food on board The Shannon Princess II Barge - Food on board The Shannon Princess II Barge - Food on board The Shannon Princess II Barge - Food on board
Food on board the Shannon Princess II is all home-made and largely organic—a rare treat these days! The following sample menu gives an idea of the superb cuisine hand-prepared by Olivia, your personal barge chef, every single day. No corners are cut, and she rises at 5am each day to ensure that fresh breads, pies, tarts, scones and flapjacks are served fresh and warm straight from the oven - to you each morning. Olivia is also kind enough to give enthusiastic clients who are interested, a personal cooking lesson, and unlike many gourmet chefs, is happy to share some of her culinary secrets...

Lunches are served as an extensive buffet, whilst evening meals are a 6 course extravanganza (with small delectable portions so you CAN manage it all!) See below’s sample menu.

SAMPLE DINNER MENU
A warm Turbot, White Truffle & Prochiutto Terrine,
Mizuna Leaves, Asparagus, Vine Tomato & Chervil Scented Vinagrette
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Rosehip & Geranium Leaf Sorbet
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Roast Garlic spiked Rumps of Lamb served Pink with
Carmelized Beets, Chickpeas & Minted aged Balsamico,
Herb & Leaf Salad
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Farmers Market Cheeses, Warm Oatcakes, Apple Chutney
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A Tasting Plate of Organic Raspberries, Bitter Chocolate Truffle, Buttermilk Ice Cream & Vanilla Shortcake
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Fudge with Liqueur Coffees – Served on Deck

An example of a selection of BREADS served with
each course fresh from the galley ovens


Rosemary & Seasalt Foccacia
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Roast Garlic & Thyme
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Blass - a traditional puff ball yeast bread
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Brown Soda
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Tomato & Pesto

***WINES ARE ‘NEW WORLD’ AND CHEESES ARE LOCAL AND LARGELY ORGANIC***

The Shannon Princess II Barge - Food on board

Here is one guests’ record of the gourmet food on board…

“Our typical midsummer breakfast consisted of bowls of fresh berries – Raspberries, loganberries, boysenberries, strawberries, blueberries and cherries all from the walled kitchen gardens of Portumna Castle. Platters of Farmhouse cheese – a softly oozing Carrigburn, a nutty Carrigaline or a salty Cashel Blue….

...Charcuteries of spiced local sausages and cured meats, bought in country markets. Smoked fishes from Lough Derg and the river Shannon, smoked eel, trout & salmon served with a rich tomato relish. Poached free range eggs or low fat organic yogurts and cottage cheeses were a success, as were poached Damsons, warm compots of gooseberries, ShannonPrincessII or maybe elderberries – lovely when sprinkled with muesli or even wholesome Irish porridge splashed with Bailey’s Irish Cream.
Fresh from our galley oven came sweet buttermilk scones, coconut & bran muffins & sinless honey & oat biscuits (made with real honeycomb) eaten hot with homemade jams and jellies or salty Irish Butter. A firm favourite was Lemon Curd and cheese baked in buttery flaky pastry, washed down with leaf or infusion teas or a frothy cappuccino.
But wait! – Soon it's morning coffee & strawberry shortcake!”

TO CONTACT US
Phone: +33 561 59 20 07, Fax: +33 561 59 23 54
Phone (Toll-Free from USA + Canada): 1-800-688-0245
Email: info@bargecompany.com
Web: www.bargecompany.com

The Barge Cruise Company Ltd, 2 Allée de Castelnouvel, 31490 Léguevin
FRANCE