Sunday Menu at The Victoria in Birmingham

with rocket (v)

with olive oil & balsamic vinegar (v)

with British apple & rosemary chutney and artisan breads for dunking (v)

with a lemon gremolata and artisan bread

in a white wine cream, on a toasted sourdough crumpet (v)

in panko breadcrumbs with a British apple & rosemary chutney (v)

with warm rustic bread and Netherend Farm salted butter (v)

with chipotle mayonnaise

fried chicken coated in a smoky chilli jam

zesty orange curd, tarragon & sherry vinegar infused grapes, with toast

topped with Devon crab crème fraîche, served with ciabatta

Beef, pork and chicken, with crackling, stuffing wrapped in bacon and bread sauce

21 day-aged

with crackling and stuffing wrapped in bacon

with roasted potatoes, sautéed greens, roasted root vegetables, honey-roasted apple, Yorkshire pudding and onion gravy (v)

Cauliflower cheese (v) £3.50               Stuffing wrapped in bacon £3.75

Dauphinoise Potatoes (v) £3.95       Tenderstem broccoli, asparagus & green beans (v)  £3.95  

topped with a slow-roasted tomato sauce, Monterey Jack cheese and crisp prosciutto, served with rich chicken gravy and skinny fries

with pan-fried samphire, broccoli & baby spinach, confit tomatoes and a fresh salsa  2228kJ/531kcal High in vitamin C*

with rustic thick-cut chips, pea purée and tartare sauce

(v)

Lentils, quinoa & crispy chickpeas, avocado, roasted cauliflower, ribbons of carrot & mooli, watercress and a slow-roasted tomato toast (ve) 2713kJ/646kcal High in vitamin C, B6*

on a bed of cucumber & mooli ribbons, shredded carrot & cabbage, watercress and spring onion, in a plum & hoisin sauce

with sautéed green beans & tenderstem broccoli, creamed potato and rich chicken gravy