Seasonal Menu- 2-Courses £14.95   3-Courses £19.95

To Begin

Slow cooked belly of Kimberley Farm pork
Apple and Black Country black pudding salad, sage jus

St James Scottish home hot smoked salmon
Baby capers, lemon and shallots, buttered granary bread

Spiced Laurence’s sausage and local smoked bacon
This chorizo style sausage is served with lardons of dry cured local bacon,
Warwickshire poached free range egg and basil shoots

Leek, chestnut mushroom and Little Urn risotto (v)
Lightwood’s Little Urn which is similar to Italian Pecorino finishes this risotto with young leeks
and full flavoured chestnut mushrooms

Celeriac and truffle soup (v)
Ciabbata croutons and homemade bread

Main Course

Yieldfield Farm 28 day dry aged rump steak
This local beef from Bloxwich is served with beetroot and tarragon butter, hand cut chips, creamed wild mushrooms

Masala spiced sustainable hake
Coconut and coriander rice, crispy king prawns and turmeric cream sauce

Fresh fish dish of the day
Your server will announce our fresh fish dish of the day which has been designed today by Abdul Shabed

Seared honey roast Breckland duck breast
Caramelised red cabbage with poached seasonal pears and a pears liqueur sauce

Pot roasted free range chicken breast
Crushed parsnips, creamed cabbage and a thyme jus

Lime and basil cous cous layered with baby spinach (v) (n)
Tempura vegetables, pine nuts, tagine sauce

Dessert

All of our desserts are made in house from special recipes mentored to
VMF students by Craig Gent, Aston Villa’s, Pastry Chef

Lemon meringue parfait, crushed passion fruit

New season rhubarb and custard tart, rhubarb fool and rhubarb crisps

Valrhona chocolate and praline fondant, vanilla ice cream

Creamed vanilla rice pudding with stewed cherry compote

Orange crème brulee, poached oranges, homemade shortbread biscuit

Selection of champion cheeses from the five counties

Freshly brewed coffee
With homemade truffles and vanilla marshmallow
£1.95

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