Set Lunch Menu

Starters

Chicken and leek veloute topped with cumin and scented froth

A seared fillet of home smoked salmon, horseradish and potato galette, poached egg and chive beurre blanc

A smooth chicken liver parfait, red onion and balsamic chutney, toasted brioche

Roast pumpkin timbale served with sauté mushrooms and a parmesan emulsion

Main Course

A seared rib eye steak, red onion tatin glazed with goats cheese, celeriac cream and red wine sauce

Roast breast of local pheasant, game and cranberry faggot, sweet pickled red cabbage and creamed potato

Market fresh fish

Stilton, celery and walnut tart, celeriac cream and gnocchi

Dessert

Prune and Armagnac tart served with vanilla ice cream

A warm chocolate brownie served with praline ice cream

An iced banana parfait served with rum, banana and pineapple crumble

Crème brulee served with cuillere biscuits

A selection of cheese, grapes, celery and wafers

Coffee and petit fours or a selection of teas and herbal or fruit infusions

Set Dinner

Starters

Soup of the day

West coast mackerel fillet coated in crisp Japanese style bread crumbs with fennel and lemon pickle

Seared Scottish scallops, confit pork belly, roasted fennel and five spice jus

Twice baked Roquefort soufflé, poached pear and rocket salad

Beef carpaccio, shallots, capers, truffle dressing, parmesan and rocket

Pan roasted breast of local partridge, roast root vegetable and leg meat ravioli and game jus

Main course

A seared breast and confit leg of mallard duck, sweet pickled red cabbage and creamed potato

Pan roasted breast of chicken and sauté chicken livers, bacon and whole grain mustard sauce

Pan fried fillet of beef topped with a stilton crust and sauté girolle mushrooms

Market fresh fish

Roast pumpkin and parmesan tart, truffle and thyme butter

Sweets

Bread and butter pudding, toffee sauce and caramelised banana ice cream

Chocolate marquise, clotted cream and griottine cherries

Pineapple tatin served with mango ice cream

Iced praline parfait served with blackberry and apple crumble

Glazed lemon tart with raspberry ice cream

Selected cheese and wafers

Coffee and petit fours or a selection of teas and herbal or fruit infusions

Sunday lunch menu

Starters

A fragrant fish consommé garnished with seafood

A pressed, pork ham hock and black pudding terrine lightly pan fried, poached egg, hollandaise sauce and Madeira jus

Home smoked salmon simply served with seasonal leaves and lemon

Twice baked Roquefort soufflé, pears poached in red wine and rocket salad

Main course

Roast sirloin of beef, Yorkshire pudding, roast chateau potatoes and red wine jus

Pan roasted fillet and confit belly pork, sweet pickled red cabbage and creamed potato

Oven roasted fillet of black bream topped with onion confit and potato scales, sauté girolle, buttered spinach, red wine jus and truffle emulsion

Roast butternut pumpkin and parmesan tart with a truffle scented butter sauce

Desserts

Crème brulee served with cuillere biscuits

Valrhona chocolate marquise, griottine cherries and clotted cream

An iced praline parfait with blackberry and apple crumble

Carmelised lemon tart and raspberry ice cream

Selected cheese and wafers

Coffee and petit fours or a selection of teas and herbal or fruit infusions

fish menu

Starters

Tomato, basil and seafood consommé

Skate fillet with a salmon, prawn and dill mousse, presented on a bed of cucumber laces and beurre blanc

Main course

Roast monkfish wrapped in bacon, crisp fried herring roes, fennel pickle and bouillabaisse sauce

Pan fried black bream fillet, sauté Scottish langoustine, canellini bean, leek and girolle fricassee, shell fish emulsion

Desserts

Bread and butter pudding, caramelised banana ice cream and toffee sauce

Crème brulee and cuillere biscuits

Valrohna chocolate marquise, griottine cherries and clotted cream

A caramelised lemon tart and raspberry ice cream

A selection of cheese, grapes, celery and wafers

Coffee and petit fours or a selection of teas and herbal or fruit infusions

Wine List

Toby Fletcher

Head Chef / Owner

As a local lad I trained in Worcester but gained experience through five star hotels in London, amazing Australian seafood restaurants, and country house hotels and restaurants across the UK.

INFLUENCES

Later my influences came from the head chefs, who took time to pass on their knowledge to me first hand and then some of the greats who televised and wrote about their passion for food, including Raymond blanc, Marco Pierre white, Gordon Ramsay, Shaun Hill, and my good friend Adam Newell.

Jonathon Hancock

Manager

Jonathon worked at Browns Restaurant in Worcester for 15 years before joining The Venture In. He's now been with us for 8 years and does a fantastic job in controlling the front of house and managing the restaurant, making sure our customers have a great evening.