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2014 Summer Evening Menu

3-Courses £24.95

To Begin


Braised ham hock and leek terrine, Earlswood blue puree and pickled baby vegetables


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

Fish Cake

Sustainable haddock poached and made into a fishcake with allotment potatoes, poached free range egg and glazed with hollandaise sauce

Summer Fruits (v)

Grilled summer fruits glazed with a cinnamon crème fraiche and a pomegranate syrup

Smoked salmon

In house smoked salmon served as a carpaccio with candied beetroot duo, sweet and sour cucumber and lemon mayonnaise
£3 Supplement

Main Course


Lean braised blade beef, oxtail bon bon, Smithy’s chestnut mushrooms, button onions and thyme jus


28 day matured sirloin cooked to your liking with a traditional garnish of field mushroom, confit tomato, veal jus and duck fat chips
£4 Supplement


Chicken breast fillet stuffed with allotment basil pesto, allotment garlic and potato terrine, confit allotment tomato and chicken glaze


Slow cooked belly and pulled shoulder of Beaumont Hill Farm pork, Poxon’s black pudding croquette, allotment sage with a local cider and sage jus

From the Sea

Colin Wright’s Fish Co notify VMF weekly of this week’s sustainable fish offer. Iain then makes the best fish pie ever with a rich butter sauce scented with vermouth and crowned with mashed potatoes and chives from Villa’s allotment


A rack of English lamb marinated in yogurt and black pepper served with allotment coriander cous cous and allotment tomato salsa
£3 supplement

Vegetarian (V)

Smithy’s mushroom and onion confit charlotte, Madeira glaze and watercress sauce

Chef’s vegetarian dish of the day (V)

Our Head Chef Iain Wilson will design a special dish with fresh ingredients that he has in the kitchen

All main courses are offered with the day’s selection of fresh, seasonal vegetables and potatoes

VMF Dessert Menu

Chocolate Brownie

With vanilla pod ice cream and vanilla pod anglaise

Baked lemon cheesecake

Served with blackcurrant compote and vanilla meringues

Crème brulee

Vanilla crème brulee served with mango and anglaise

Selection of champion cheeses from the Midlands

Earlswood Blue, Fowlers Truckle Cheddar, Lightwood Chaser offered with homemade chutney
Taken as an additional course

Freshly brewed coffee


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

Upcoming Events