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VMF Sunday Lunch Menu

VMF

 November Sunday Lunch Menu

3-Courses £22.50

To Begin

Terrine

Chicken tikka terrine spiced with allotment chillies and served with a kachumba salad, raita and crispy poppadoms

Soup

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

Risotto (v)

Porcini and thyme risotto with shavings of Fowlers of Earlswood oak smoked Warwickshire truckle

Salmon Gravadlax

The students have marinated for three days salmon with beetroot from our allotment served with horseradish mayonnaise and micro salad £3 Supplement

Main Course

Beef

Roast rib of Herefordshire beef offered with Yorkshire puddings, horseradish and pan gravy

Steak

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

Chicken

Chinese spiced chicken breast, sticky mango and ginger infused rice, spring onion and allotment chilli wonton and a sweet soy glaze

Beaumont Hill Farm Pork

Slow cooked belly, shoulder and allotment sage bon bon, crackling

From the Sea

Pan fried sea bass, Lashfords chorizo sausage, baby spinach, crushed chive potatoes and a sweet red pepper and tarragon butter sauce

Attwood’s Venison

Frances Atwood prepares this dish for friends but can only afford pork or beef usually. This dish uses the very expensive loin cut and is wrapped in local bacon complimented with dauphinoise potatoes and red cabbage £3 Supplement

East House Farm Lamb

Lamb cutlet, apricot stuffed belly, shoulder bon bon with butternut squash puree and port jus £3 supplement

The pasta dish with no name (V)

Beth Knibbs likes to prepare this dish of an evening for her family but she does not have a name for it. It briefly consist’s onions, mushrooms, homemade tagliatelle, chilli, cheese and cream

VMF Dessert Menu

Asher Robinson, one of our VMF success stories has fully completed his course in professional cookery and is working in the Villa Park production kitchen in the pastry department.

Asher is also mentoring our new trainee chefs Frances, Beth, Patience, Arfan, Craig and Keanu in the art of making great desserts.

Profiteroles

Stuffed with Chantilly cream and served with Valhrona chocolate sauce

Lemon Tart

Served with Staffordshire blackberry compote and mint crème fraiche

Vanilla crème brulee

This VMF favourite has been modified by Asher from a traditional recipe so that it sits on the plate and is garnished with mango compote and shortbread biscuit

Craig’s Sticky Toffee Pudding

Craig our new VMF Student loves making puddings and this particular dish his favourite

Selection of champion cheeses from the Midlands

Earlswood Blue, Fowlers Truckle Cheddar, Lightwood Chaser offered with homemade chutney If taken as an additional course £4 supplement

Freshly brewed coffee

With homemade marshmallow £2.50


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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