Our maiden cruise aboard the Finesse & we have just served our first lunch of the season, a beautiful warm day in burgundy, so for the starter we served a tomato salad of green zebree, marmande & crimee noir tomato, oven dried cherry tomato, mozzarella cheese, avocado, salad onion, basil & dressed with basil oil.

One our guests has an allergy to tomato so we made an avocado salad with mozzarella, salad onion, pickled purple carrots, pumpkin seeds & pea shoots as an alternative.