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VMF

January 2015 Evening Menu

3-Courses £24.95

To Begin

Chicken

Chicken liver and brandy parfait with sour dough crisps with pickled gherkins, carrots and cauliflower

Soup

Every day the VMF kitchen students are challenged with making great soup.
Your server will advise you of today’s freshly made flavour

Salmon

Pave of orange brined Scottish salmon with textures of fennel, orange and chicory

Bacon and Eggs

A slow poached duck egg with smoked bacon consommé, crisp bacon and parsley

Grilled Winter Fruits (v)

A selection of seasonal exotic fruits with ginger syrup and crème fraiche

Main Course

Beef

Lean braised bavette of beef, Fowlers blue mash, local ale gravy and stuffed cabbage

Steak

20 day matured sirloin steak cooked to your liking with a traditional garnish of field mushroom and confit tomato
£4 Supplement

Chicken

Chinese spiced chicken breast, braised sesame and coconut rice, spring onion and chilli wonton and a soy glaze

Beaumont Hill Farm Pork

Slow cooked smoked belly, pan roasted loin with pumpkin, apple, sage and local cider jus

From the Sea

Pan fried loin of cod with curried butter sauce, cauliflower crisps and coriander oil

Lamb

Cannon of lamb tagine with pressed belly scented with raz el hanout, roasted apricots and herb cous cous
£3 supplement

Vegetarian (V)

A concoction of winter vegetables, roasted beetroot, heritage carrots, pumpkin with a parsnip emulsion

VMF Dessert Menu

Valhrona chocolate mousse

Black cherry compote and Henley in Arden white chocolate ice cream

Baked lemon cheesecake

Vanilla meringue and raspberry sorbet

Crème brulee

Vanilla crème brulee with mango coulis and homemade shortbread

Apple and blackberry crumble tart

Offered with a side jug of custard

Selection of Artisan Cheeses from Fowler’s of Earlswood

Earlswood Blue, Fowler’s Truckle Cheddar, Warwickshire Bard offered with homemade chutney and biscuits

Taken as an additional course £4 supplement

Freshly brewed coffee

With homemade marshmallow £2.50


Please be advised that special diets can always be catered for. Please notify at the time of booking or at the very latest with the restaurant manager on arrival (n)=may contain nuts or derivatives of nuts (v) = suitable for vegetarians. All dishes are strictly subject to availability and may alter subject to market conditions

 

Contact Details

Conference & Banqueting
T. 0800 612 0960 E. Email Us Here

Matchday Hospitality
T. 0800 612 0960 E. Email Us Here

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