Genting Header Logo Genting Header LogoNike Header Logo

VMF

March 2015 Evening Menu

3-Courses £24.95

To Begin

Terrine

Chicken tikka terrine, crushed poppadoms, raita and tamarind

Soup

Every day Restaurant VMF Student, Keanu Miekle- Berryman, is challenged with making great soup.

Your server will advise you of today’s freshly made flavour.

Fishcake

Home hot smoked Scottish salmon and potato fishcake, poached free range egg with homemade tartare sauce

Bacon and Eggs

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

Compressed Seasonal Melon (v)

Galia, charentais and water melon arrangement with poached fruits and elderflower sorbet

Main Course

Trio of Herefordshire Beef

Braised blade, Jacobs’s ladder wing rib and fillet tail slider, carrot and mustard puree, veal jus

Steak

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

Chicken

Albert’s Jerk Chicken with traditional rice and peas and thyme gravy

Pork

Tenderloin wrapped in Oxsprings Pershore air dried ham, braised belly, local black pudding croquette, allotment sage crisps

From the Sea

Masala spiced batter fried sustainable cod, triple cooked chips, minted mushy peas, yoghurt raita tartare

Venison

This dish has been created using Restaurant VMF student, Frances Attwood’s recipe.

Cannon of venison with caramelised red cabbage, parsnip puree and parsnip crisp
£4 supplement

Vegetarian Dish of the Day (v)

This dish has been created using Restaurant VMF student, Craig Booth’s recipe.

Quinoa taboulleh with tzatziki, chargrilled seasonal vegetables and coriander oil

VMF Dessert Menu

Valhrona Chocolate Tart

Vanilla anglaise and 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

Hot Sponge Pudding of the Day with Custard

Offered with a side jug of custard

Restaurant VMF student, Patience Dicks, will be preparing a different hot sponge pudding every day

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 marshmallow £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

Upcoming Events