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VMF

Springtime Evening Menu

3-Courses £24.95

To Begin 

Rabbit

Terrine of rabbit confit stuffed leg with baby leeks, smoked bacon, confit fig and ciabatta crisps
VMF Student Frances Attwood’s own recipe.

Soup of the Day

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

Poached Pear (v)

Red wine poached conference pear stuffed with Fowler’s blue cheese mousse and finished with blue cheese foam

Herefordshire Asparagus

Wrapped in Ox Springs Pershore air-dried ham, poached free range egg yolk with chive hollandaise

Citrus Cured Gravlax of Scottish Salmon

Home cured salmon with fennel salad, orange gel and tarragon mayonnaise
£3.00 supplement

Risotto

VMF Student Keanu Miekle-Berryman will be making an alternative risotto every day. Please ask your server for today’s selection.
£3.00 supplement

Main Course

Trio of Herefordshire Beef

Fillet mignon, oxtail ravioli and slow cooked blade bon bon, parsnip puree, veal jus
£3.00 supplement

Steak Burger

Freshly ground matured Herefordshire beef, caramelised red onion, Fowlers smoked cheese, bacon, pulled pork, fries, homemade salsa all served in a homemade brioche bun

Chicken

Breast of farm assured chicken, spring onion and garlic mousseline, Paddock Farm chorizo cream, chicken crisp
VMF Student Michael Whitmore’s own recipe

Pork

Cutlet of Beaumont Hill Farm pork dusted in allotment sage, baked apple, crackling and pulled shoulder croquette

Taste from the Sea

Poached and pan fried Brixham plaice fillets, samphire and vermouth butter sauce

Lamb

Home smoked rack of lamb, apricot cous cous, spiced lamb tikka, coriander yogurt and pomegranate.
£4.00 supplement

Vegetarian (V)

Homemade basil tagliatelle with a fricassee of seasonal mushrooms (v)
VMF Student Craig Booth’s own recipe

VMF Dessert Menu

Mango and Passion Fruit Mousse

With lavender doughnut

Caramel Panacotta

Salted caramel, ginger biscuit and orange segments

Irish Cream Layered Cheesecake

Minted anglaise, white chocolate ice cream from Henley and chocolate mint
VMF Student Patience Dick’s own recipe

De-constructed Lemon Meringue

Lemon curd, meringue, crushed biscuit base, raspberry coulis

Tarte Tatin

Apple tarte tatin, and white chocolate ice cream

Selection of Artisan Cheeses from Fowler’s of Earlswood

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

£4 supplement when taken as an additional course

Freshly brewed coffee

With homemade truffles £2.50

Restaurant VMF is proud to be a member of the Sustainable Restaurant Association


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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