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Restaurant VMF – Valentine’s Menu
3-Courses £24.95
To Begin
Cream of winter vegetable soup with parsnip crisps and homemade bread (v)
Goats cheese mousse, red wine poached pear, gingerbread, truffle honey and port (v)
Smoked salmon terrine, basil jelly, sourdough croute
Main Course
Fillet medallion and braised blade, veal jus, watercress puree, sauté potatoes, confit tomato
Butter poached cod, lemon crushed potatoes, wilted spinach, golden beetroot, lobster jus
Pithivier of spinach, Moydens feta and red onion marmalade served with spiced red cabbage and celeriac (v)
Medley of seasonal vegetables
VMF Dessert Menu
Assiette of Valhrona chocolate and strawberry plate to share
To Finish
Selection of artisan cheeses from the five counties surrounding the West Midlands to include:
Warwickshire Truckle, Fowlers Blue, Bosworth Ash and Lightwood Chaser offered with chutney, artisan biscuits and butter
As an additional course £4.50
To accompany our fine cheeses -
Cockburns Fine Ruby Port, NV
£3.50 per glass
2006 Late Bottled Vintage Port, Quinta do Crasto
£6.95 per glass
2001 Quinta de Vargellas, Taylor's
£6.95 per glass
Freshly brewed tea and coffee
£2.50
Selection of petit fours
Kitchen
Head Chef – Tim Blake
Sous Chef – Richard Thompson
The Students
Luke, Asha and Lawrence have now completed their first year of study towards an NVQ in Cooking for the Catering and Hospitality Industry. They have completed core competency levels through hard work and the experience of working with Head Chef, Tim Blake
Provenance and Sustainability
VMF use only the finest ingredients and endeavour to source as much local produce from the 5 counties surrounding the West Midlands as possible.
Wherever possible our fish is MSC approved sourced only from sustainable waters via Fishco Limited
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