HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel, smoked mackerel cakes, tomato salad and gooseberry chutney Confit of salmon, roasted baby fennel, frisée and baby beetroot salad, sweet lemon dressing Goat s cheese tarte tatin, fig chutney, rocket and elderflower salad, balsamic dressing (V) Confit of Gressingham duck leg, smooth potato and apple mash, crispy curly kale, sticky red onion jam Braised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus Salmon Wellington with spinach and mushrooms, crushed new potato and baby courgettes Roasted Pepper strudel with a pea puree, aubergine salsa and chilli squash finished with tomato dressing (V) Lemon and raspberry tart with whole dried raspberries and lime salsa Dish Cookies & Cream - Vanilla pannacotta with soft dark chocolate cookies Watermelon carpaccio, chilli orange salad and a chocolate shortbread Dish Tiramisu
Menu 2- Included in Package Ham hock terrine, sweet onion relish, walnut toast and a cranberry dressing Sticky duck with watermelon salad served on banana leaf Dill cured gravlax, celeriac rémoulade, roast beetroot and horseradish cream Pickled beetroot carpaccio, Welsh goat s cheese, beetroot powder and black truffle dressing (V) Crispy breast of chicken, rosemary infused potato dauphinoise, buttery spring greens and port jus Oven baked sea bass, crushed new potatoes on a salad of artichokes, blueberries and oven dried tomatoes with a truffle dressing BBQ tenderloin of pork, butter roasted vegetables, herb white polenta and mint pesto Slow roast tomato, grilled white onion puree, goat s cheese fondant potato, Muscat dressing and baby basil (V) Pistachio and walnut baklava, honey and fig purée, elderflower and rose Turkish delight White chocolate cheesecake with ginger brittle, poached rhubarb and rhubarb pearls Classic sticky toffee pudding, strawberry brittle, caramel sauce Traditional sherry trifle,
Menu 3 Quail, poached pear, pickled walnuts and Stilton gnocchi salad Potted crispy duck, pickled cucumber and spring onion salad, chilli salsa Trout nicoise, baby new potatoes, oven roasted cherry tomatoes, quails eggs, fine beans Heritage tomato salad three ways Slow roasted, truffle infused and blow torched with sweet onion purée and balsamic syrup (V) Pan-fried breast of guineafowl, oxtail faggots, smooth potato puree and baby carrots Rump of new season lamb, trio of vegetables, redcurrant and port reduction Pan fried skin on salmon, pepper coulis, tian of crushed new potatoes, salt caramel black olives, lemon balm sauce and shiso cress Roasted beetroot risotto, goat s cheese stuffed courgette flower, white balsamic reduction (V) Mini chocolate fondue with marshmallows, fresh seasonal fruit and homemade honeycomb Strawberry trio - Strawberry sorbet, champagne strawberry jelly, strawberry financier cake Baked white chocolate cheesecake with raspberry ice cream and white chocolate sauce Yoghurt pannacotta, Roasted baby apple, nutty biscotti and pomegranate syrup
Menu 4 Smoked duck, medjool date and blood orange salad, artichoke purée and chicory leaves Carpaccio of octopus, pickled baby vegetables and a micro cress salad Flaked trout, roasted golden and red beet infused with whole grain mustard and a watercress and Persian feta salad Beetroot tarte tatin, broad bean and crème fraîche ice cream and dressed pea shoot salad (V) Fillet of beef Wellington, goose fat potatoes, baby carrots and leeks and rich port gravy Roasted duck breast, red cabbage, mini fondants, glazed carrots, classic orange sauce Pan-fried sea bass on a pea and smoky bacon fricassée with roasted artichokes, wild mushrooms, and a samphire cream sauce Slow roast tomato, grilled white onion puree, goat s cheese fondant potato, Muscat dressing and baby basil (V) Berry parfait with white chocolate snow, wild strawberries and edible flowers Egg filled vanilla crème brûlée, raspberry consommé, fresh raspberry and basil salad Citrus fruit terrine, banana and mango sorbet, cardamom orange sauce and orange crisp Strawberry terrine with sour cream and warm sugar coated doughnuts
Menu 5 Rabbit rillettes, venison Scotch egg, mini game terrine, venison sausage Salad of lobster, fennel and beetroot, savoury blackcurrants, pea shoot salad Quail, poached pear, pickled walnuts and Stilton gnocchi salad Mushroom jelly, mushroom cream and truffled wild mushrooms (V) Fillet of venison, wild boar cocktail sausages, parsnip purée, wild mushrooms, roasted baby carrots and a rich port jus Pan-fried sea bream, vanilla butter, crushed potato cake, steamed broccoli, fresh tomato and chilli salsa Surf and Turf fillet of beef with king prawns, slow roasted plum tomato, mini baked potatoes, watercress and béarnaise sauce Roasted beetroot risotto, goat s cheese stuffed courgette flower, white balsamic reduction (V) Dessert Raspberry infused bitter dark chocolate fondant, orange blossom ice cream and white chocolate tuile Lemon semifreddo, blueberry compote jelly, lemon curd, mint sugar shard Mango crumble, passion fruit ice cream with a shaved coconut topping Apple bavarois with watermelon Carpaccio and roasted apple and apple crisp All the above are based on a minimum of 30 guests, for numbers below, additional chefs costs of 6.50pp will be added. Final number of guests attending an event are required 7 working days prior, this is the minimum number we will charge. Should numbers increase 4 to 1 working day prior to the event this can be catered for, and the additional guests attending will be charged accordingly. With notice of 24 hours or less prior to the event of an increase in numbers an additional chefs charge will apply of 190.00 All prices are exclusive of VAT at the prevailing rate