| VMF Sunday Lunch |
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Sunday Lunch Menu – May 20133-Courses £19.95VMF is breaking the rules with tradition and formality with a wide range of influences tapping into the varied cultures and cuisines within the local area to create a more innovative dining experience To BeginFish cake duo Hot Smoked Salmon (smoked in house by VMF students) and salt cod and kalaloo with chunky tartare sauce and red pepper coulis Jerk chicken terrine Freemans Gloucestershire white chicken marinated and cooked with Albert’s blended jerk spices, pressed in a terrine and served with reggae sauce and mango, passion fruit and pineapple salsa VMF Soup of the day Every day the VMF kitchen students are challenged with making great soup. Your server will advise you of today’s freshly made offer. Confit of Gressingham duck leg Served with sweet and sour stir fry vegetables and five spice sauce Risotto of mushrooms with local cheese with spinach and poached egg (v) Smithy’s wild mushroom selection with Lightwood’s Little Urn cheese and a local free range poached egg (v) Main CourseRoast Sirloin of Beef from Yieldfield Farm From Mark Whitehouse in Bloxwich traditional roast sirloin of beef served with Yorkshire pudding Abdul’s tikka masala sea bass Abdul’s mum makes the best curry in Aston and we have obtained her recipe for tikka spices and marinated the finest line caught seabass with them. It is then pan-fried and served with basmati coconut rice, turmeric cream and onion bhaji Crisp belly pork from Packington Slow cooked and served with black pudding crumble, apple puree and cider jus Rack and shoulder of Lamb Pot roasted breast with a mushroom duxelle stuffed leg, crisp Lye streaky bacon, confit of cabbage and thyme jus Rack and shoulder of Lamb Confit shoulder and rack of Russell Heptinstall’s lamb accompanied with cauliflower puree and crushed minted peas DessertApple and oat crumble VMF student Laurence Jarvis’ adaptation of his favourite pudding served with warm butterscotch sauce and homemade vanilla ice-cream Liqueur crème brulee Crème brulee is fast becoming one of VMF’s favourite puddings. Craig’s recipe is prepared by VMF students and served with cinnamon spiced all butter shortbread Brioche bread and butter pudding Layered brioche with organic Worcestershire pears and free range egg custard. Served with homemade honey ice cream Bitter chocolate tart With caramelised oranges, pistachio praline and clotted cream (n) Vanilla rice pudding Short grain rice scented with Madagascan vanilla pod and served with strawberry jam Freshly brewed coffee Selection of champion cheeses from the Midlands Your server will advise you of today’s selection offered with homemade chutney and flavoured water biscuits Gratuities are at the client’s discretion and will be equally shared between all VMF students 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 |
