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April 2014 Menu

3-Courses £24.95

To Begin

Jerk chicken terrine

Farm assured chicken marinated and cooked with Albert’s* blended jerk spices, pressed in a terrine and served with reggae sauce and mango, passion fruit and pineapple salsa

*Albert Francis is one of Aston Villa’s Sous Chefs and specialises in looking after our busy Caribbean conference and banqueting business

Homemade soup of the day

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

Smoked salmon fish cake

Hot smoked salmon (smoked in house by VMF students) made into a fish cake, pan fried and served
with chunky tartare sauce and red pepper coulis
£2.50 Supplement

Risotto of mushrooms with local cheese, spinach and asparagus (v)

Smithy’s wild mushroom selection, spinach from Warwickshire with Lightwood’s Little Urn cheese and seasonal local asparagus (v)

Rosettes of melon in season

A selection of melons in season with a warming compote of seasonal fruits

Main Course

Braised bavette of Herefordshire beef

In a rich red wine sauce with parsnip puree, roasted chestnut mushrooms and button onions

Steak ‘n’chips

Offered with a traditional garnish of filed mushroom, confit tomato, veal jus and duck fat chips
£4 supplement

Medallions of local pork

Set on stir fried vegetables with noodles and a honey, soy and ginger glaze

Supreme of chicken wrapped in Ox Springs Ham

Stuffed with cream cheese and sunblush tomato served with a red wine chicken jus

Abdul’s* tikka masala haddock

Abdul’s mum makes the best curry in Aston and we have obtained her recipe for tikka spices and marinated the haddock with them. It is then pan-fried and served with basmati coconut rice, turmeric cream and onion bhaji

*Abdul has successfully completed his VQ qualifications and is now a full time member of the AVHE and VMF front of house team

Rosemary and garlic braised shank of lamb

Served on a bed of mash with rosemary scented gravy
£3 supplement

Carpaccio of heritage beetroot with grilled Warwickshire Bard (V)

VMF Dessert Menu

Homemade apple and rhubarb cinnamon crumble

With vanilla pod ice cream and custard

Vanilla crème brulee

Crème brulee is fast becoming one of VMF’s favourite puddings.
Asha’s* recipe is prepared by VMF students and served with cinnamon spiced all butter shortbread

Asha has successfully completed his VQ qualifications and is now a full time member of the AVHE and VMF kitchen team

Bitter chocolate tart

With honey and orange scented crème fraiche (n)

Mango and passion fruit cheesecake

Served with Asha’s passion fruit sorbet and vanilla meringues

Selection of champion cheeses from the Midlands

Earlswood Blue, Fowlers Truckle Cheddar, Lightwood Capria offered with homemade chutney

Freshly brewed coffee with homemade marshmallow


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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