Book into fantastic VMF restaurant before the summer break
Villa's classy restaurant serves up delicious food, delightful environment and dynamic service.
It's open every Friday, Saturday and Sunday in Trinity Road Stand's Directors and has received rave reviews since it opened.
Don't miss out on this fine-dining experience.
But make sure you get in quick before it closes for the summer. It is shut between July 22 and September 7.
Book your place now for the cracking eatery on Friday and Saturday with magnificent fare on the agenda for diners.
Starters include English asparagus with Wye and Severn smoked salmon, Hollandaise sauce, shallot and baby caper salad or smoked barbecued chicken caesar salad with cos lettuce, croutons, lardons of bacon and ceasar dressing or English breakfast with spiced sausage, smoked bacon, Warwickshire poached free range egg, black pudding, field mushroom and a slow cooked tomato or spring onion, chestnut mushroom and Little Urn risotto (v) or summer vegetable soup with ciabbata croutons and homemade bread.
For mains there are slow cooked Yieldfield Farm beef served with dauphinoise potatoes, wild mushrooms and crushed celeriac or deep fried cod in ale batter with twice cooked chips and fresh garden peas, roast rump of spring lamb with a herb crust with kurly kale, parsnip puree, caper and mint sauce or pot roasted lemon and thyme chicken with confit cabbage, organic carrots and a chicken jus or braised Kimberley Farm pork, black pudding, apple sauce, sage, and calvados infusionor roasted Mediterranean roast vegetables layered in between egg pasta, mozzarella cheese, tomato and basil sauce.
Then there's a choice from the Five Counties cheese menu, including Mr Moyden's Wrekin Blue, Lightwood Chaser, Fowlers Truckle Cheddar or Lightwood Capria.
Two-courses cost £14.95 while three-courses are £19.95.
If Sunday is your day for a food adventure, VMF ticks all the boxes.
Starters include slow cooked duck egg, Poxton's black pudding served with smoked bacon and oven dried tomatoes pea shoot salad, ham hock terrine with parsnip puree and micro coriander, a selection of local mushrooms and little urn risotto or chef's daily choice of local vegetable and garden herb soup served with ciabbata garlic croutons.
For main course, choices include slow cooked Yieldfields beef with parsnip pomme puree and roast winter vegetables and a tyme infusion, honey roast bacon back studded with cloved and glazed with St George's 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 include apple and cinnamon crumble with creamy custard, chocolate fondant, vanilla pod with honeycomb, creamed vanilla rice pudding with passion fruit sorbet, orange crème brulee, poached orange homemade shortbread biscuit and selection of champion cheeses from the five counties.
Three-courses on Sunday cost £19.95.
Contact 0121 326 1570 to reserve your places.
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