St George's Weekend 
Friday 20th April and Sunday 22nd April 

Celebrate the patron saint of England - St George at the VMF Restaurant.
Our specially designed menu is full of traditional English
favourites giving you a real taste of England over this special weekend.

Two-courses £14.95 per person
Three-courses £19.95 per person
Sunday Lunch £14.95 per person

To book call 0121 326 1570

St Georges Weekend Menu

To Begin

The full English breakfast
Lye smoked bacon, best pork sausage from Lawrence’s in the Black Country, free range poached egg from Stratford, mushrooms from Smithy mushrooms in Ormskirk, homemade bread – fried, home baked beans, hollandaise

Vegetarian alternative available – replacing bacon and sausage with bean sausages and confit tomato (v)

Wye – Severn smoked salmon salad
Locally smoked superior salmon served simply with capers, lemon and shallots, buttered granary bread

Potted Gressingham duck
Confit duck leg shredded and served with beetroot and Capria goats cheese salad and homemade bread crisp

Leek, potato, Oxsprings air-dried ham and chive soup (v- by omitting the ham)
Offered with Earlswood blue cheese croutons 

Main Course

Roast rump of Yieldfield Farm 28 day dry aged beef carved from the restaurant buffet
This local beef from Bloxwich is served with homemade Yorkshire pudding, creamed horseradish and roast gravy

Classic deep fried cod in ale batter with duck fat chips and marrowfat peas
Sustainable cod fillet in crispy batter, homemade chunky tartare sauce and just cooked hand cut chips

Lancashire lamb hot pot
Prime UK lean shoulder lamb cooked slowly in rich gravy with local vegetables
and crowned with sliced golden potatoes complimented by caramelised red cabbage

Mahir’s chicken tikka balti
This famous Birmingham balti triangle classic featuring Mahir’s* recipe is complimented with pilau rice, leavened naan bread and poppadoms

Kimberley Farm Pork
Paul Dawson supplies milk and cream locally from Hurley, near Tamworth and for the last 18 months has been breeding a cross rare breed Tamworth and Saddleback.  VMF has taken eighteen of his latest batch and is serving it as a trio.  Braised cheek, medallion of loin and pressed slow cooked belly.

Bubble and squeak and chargilled Broadheath Gold goats cheese (v)
With baby leaf salad and tomato fondue

All main courses are served with a selection of market vegetables and potato dish of the day

*Mahirs Experience is Aston Villa’s preferred nominated Asian caterer

Dessert

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

Trio of classic English puddings
Spotted dick with custard, apple pie and toffee condensed milk,
bread and butter pudding with ice cream

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

Slow cooked rice pudding with raspberry jam and clotted cream

 Trinity College, Cambridge burnt cream (Crème Brulee), homemade shortbread biscuit

Selection of champion cheeses from the five counties

Freshly brewed coffee
With homemade truffles and vanilla marshmallow