March Sunday Lunch Menu
Chicken tikka terrine, crushed poppadoms, raita and tamarind
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.
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
Roast Sirloin of Herefordshire Beef
Offered with pan gravy, horseradish and Yorkshire puddings
20 day matured Herefordshire sirloin steak cooked to your liking with a traditional garnish of field mushroom and confit tomato £4 Supplement
Albert’s Jerk Chicken with traditional rice and peas and thyme gravy
Tenderloin wrapped in Oxsprings Pershore air dried ham, braised belly, local black pudding croquette, allotment sage crisps
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
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
Vanilla crème brulee with mango coulis and homemade shortbread
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
VMF Sunday Lunch Menu