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Latest VMF News And Menu!


Some VMF news....

St Patricks Day, Friday 16th and Saturday 17th March, from 7.00pm

Celebrate St Patrick`s Day in style at VMF. A specially designed menu has a flavour of Ireland in each course.

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

To book call 0121 326 1570

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

Celebrate the patron saint of England - St George at the VMF Restaurant.
A 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

To book call 0121 326 1570

www.avhe.co.uk
Mothering Sunday Sunday 18th March
Treat Mum on this special weekend and bring her to Villa Park for a special meal in the VMF Restaurant for Mothers Day.

Three-course lunch £19.95 per person
To book call 0121 326 1570

www.avhe.co.uk
The new menu

Seasonal Menu- 2-Courses £14.95 3-Courses £19.95

To Begin

Slow cooked belly of Kimberley Farm pork
Apple and Black Country black pudding salad, sage jus

St James Scottish home hot smoked salmon
Baby capers, lemon and shallots, buttered granary bread

Spiced Laurence`s sausage and local smoked bacon
This chorizo style sausage is served with lardons of dry cured local bacon,
Warwickshire poached free range egg and basil shoots

Leek, chestnut mushroom and Little Urn risotto (v)
Lightwood`s Little Urn which is similar to Italian Pecorino finishes this risotto with young leeks
and full flavoured chestnut mushrooms

Celeriac and truffle soup (v)
Ciabbata croutons and homemade bread

Main Course
Yieldfield Farm 28 day dry aged rump steak
This local beef from Bloxwich is served with beetroot and tarragon butter, hand cut chips, creamed wild mushrooms

Masala spiced sustainable hake
Coconut and coriander rice, crispy king prawns and turmeric cream sauce

Fresh fish dish of the day
Your server will announce our fresh fish dish of the day which has been designed today by Abdul Shabed

Seared honey roast Breckland duck breast
Caramelised red cabbage with poached seasonal pears and a pears liqueur sauce

Pot roasted free range chicken breast
Crushed parsnips, creamed cabbage and a thyme jus

Lime and basil cous cous layered with baby spinach (v) (n)
Tempura vegetables, pine nuts, tagine sauce

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

Lemon meringue parfait, crushed passion fruit

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

Valrhona chocolate and praline fondant, vanilla ice cream

Creamed vanilla rice pudding with stewed cherry compote

Orange crème brulee, poached oranges, homemade shortbread biscuit

Selection of champion cheeses from the five counties

Freshly brewed coffee
With homemade truffles and vanilla marshmallow
£1.95

**************************

Sunday VMF Family Cavery

Three Course Seasonal Menu- £14.95- 3 Courses
To Begin
Slow cooked duck egg, Poxton`s black pudding
Served with smoked bacon, oven dried tomatoes pea shoot salad

Ham hock terrine
With parsnip puree, micro coriander,

Selection of local mushrooms,and Little Urn risotto (v)Lightwood`s Little Urn which is similar to Italian Pecorino served with spring onions

The Chef`s daily choice of local vegetable and garden herb soup
Served with ciabbata garlic croutons

Main Course
Slow cooked Yieldfields beef
With parsnip pomme puree and roast winter vegatables,and a tyme infussion

Honeyroast bacon back
Studded with cloved and glazed with St Georges honey

Roast crown of Heart of England Farm turkey
Offered with fresh cranberry jelly, bread sauce and stuffing

Braised lentils, with leeks and haricot beans
Served with free range poached egg and Broadheath Gold goats cheese cream

All main courses are served with a selection of market vegetables and Roast potatoes

Desserts
Apple and cinnamon crumble with creamy custard

Valrhona chocolate fondant, vanilla pod with honeycomb

Creamed Vanilla rice pudding with passion fruit sorbet

Orange crème brulee, poached orange homemade shortbread biscuit

Selection of champion cheeses from the five counties
£5 (If taken as an additional course)

Freshly brewed coffee with homemade truffles and vanilla marshmallow




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The Journalist

Writer: J P Fear Mail feedback, articles or suggestions

Date:Friday March 2 2012

Time: 4:10PM

Your Comments

I'm hungry now! Built up a good following from Vital Villa users the VMF restaurant though, top nosh!
The Fear
quick trip back from Blackburn last night and we went out for Dinner there, with 4 people who had not been before. They loved it. Big thanks to all for fitting us in.
Dominic22
 

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