The Venture In

Additional Features

2 AA Rosettes for Culinary Excellence 2008-2009
Good Food Guide
Michelin Guide 2009
Bar/Lounge Area
Large Inglenook Fireplace
Lunch & Dinner Menu
Fish Menu
Sunday Lunch
Vegetarian Options
Car Park
Parties
Private Dining

Description

A warm welcome to the award winning Venture In, quaintly askew and full of character, reputed to be the oldest building (circa 1430) in Ombersley, a village full of historic half-timbered dwellings.

Beyond the black-and-white frontage is a hidden away side entrance which takes you into the cosy bar area, glowing with the warmth from the real fire blazing away in the massive inglenook, complete with blackened beams and exposed stonework.

Chef and proprietor Toby Fletcher prides himself on his carefully crafted dishes using locally scourced produce.
Creating four regularly changing fixed price menus - Lunch, Dinner, Sunday Lunch and a Fish Menu.

The Venture In is the perfect setting for a romantic meal, family celebration or for any occassion, with wonderful food and excellent service.

Booking is advisable.

Opening Times
Lunch 12pm - 2pm Tuesday to Sunday
Dinner 7pm - 9.30pm Tuesday to Saturday
Every 2nd Wednesday - Fish Evening

LUNCH MENU
**********
STARTERS
Soup of the day.
A steamed fillet of smoked Haddock served with a leek, caper and potato Gallette, poached egg and beurre blanc.
Roast duck leg confit served with sweet pickled red cabbage and port sauce.
Twice baked Roquefort soufflé served with a rocket and poached pear salad.

MAIN COURSE
Seared calves liver served with grilled bacon and Diable sauce.
Market fish.
A medallion of blade beef served with a Bourguignonne sauce and creamed potato.
A mixed mushroom risotto scented and truffle oil.

SWEETS
Sticky toffee pudding served with vanilla ice cream and toffee sauce.
A rich chocolate tart served with Amerretto ice cream.
An iced praline parfait served with a black berry and apple crumble.
A plate of assorted cheeses and wafers
(£1.50 supplement)

Coffee and petit fours
Or
A selection of teas & herbal or fruit infusions.

2 courses £22.00
3 courses £26.00

DINNER MENU
***********
STARTERS
Soup of the day.
Seared west coast scallops served with creamed leeks, red wine star anise sauce, crisp belly bacon and a pastry croute
(£1.50 supplement)
Chicken and Duck liver parfait served with toasted brioche.
Steamed fillet of smoked Haddock served with a leek and potato cake, poached egg and beurre blanc.
Twice baked Roquefort served with a rocket and poached pear salad.
Pan roasted breast of wood pigeon served with a bubble and squeak Gallette and Diable sauce.

MAIN COURSE
Pan fried free range chicken breast served with creamed barley smoked Shitake mushrooms and asparagus.
Pan fried Ribeye steak served with a bourguignonne garnish and creamed potato.
Seared calves liver and bacon served with a red wine shallot sauce.
Market fresh fish.
Roasted loin of lamb and braised heart, roasted pumpkin, rosemary jus and Gratin potatoes.
Wild mushroom and tarragon risotto scented with truffle.

SWEETS
Vanilla crème brulee served with cuillere biscuits.
Chocolate Tart served with Amaretto ice cream.
An iced praline parfait served with an apple and black berry crumble.
Rum and Vanilla Pannacotta served with a banana, raisin and lemon compote.
Sticky toffee pudding served with toffee sauce and vanilla ice cream.
Selected Cheeses and wafers
(£1.50 supplement)

Coffee and petit fours
Or
A selection of teas and herbal or fruit infusions.
£36.00

SUNDAY LUNCH MENU
*****************
STARTERS
Roast pumpkin soup scented with truffle oil.
A steamed fillet of smoked Haddock presented on a leek and caper Gallette, with poached egg and beurre blanc.
A chicken and duck liver parfait served with toasted brioche and chutney.
Twice baked Roquefort soufflé served with poached pear and rocket.

MAIN COURSE
Roast loin of free range pork and crisp confit of belly, sweet pickled red cabbage and an apple jus.
Pan roasted breast of chicken served with creamed barley, smoked shitake mushrooms and a thyme scented sauce.
Grilled fillets of plaice served with a mussel and asparagus fricassee, creamed potato and a parsley froth.
A mixed mushroom and leek risotto scented with tarragon.

SWEETS
Vanilla crème brulee served with cuillere biscuits.
An iced praline parfait served with an apple and black berry crumble.
Sticky toffee pudding served with toffee sauce and vanilla ice cream.
A rich chocolate tart served with a burnt orange salad and Amaretto ice cream.
A plate of selected cheeses and wafers
(£1.50 supplement)

Coffee and Petit fours
£26.00

VENTURE IN FISH MENU
******************
STARTERS
Crisp pan fried Herring roe served with a fennel, lemon and tarragon confit and filo tuille.
Or
Seared west coast scallops, creamed potato, pea and ham fricassee and parsley froth.

MAIN COURSE
Oven Roasted fillet of Hake served with a chorizo, red pepper and haricot blanc cassoulette and bouillabaisse sauce.
Or
Whole grilled lemon sole served with braised saffron potatoes, sauté salsify and courgette scented with garlic.

SWEETS
Vanilla crème brulee served with cuillere biscuits.
Prune and Armagnac tart served with coffee ice cream.
An iced praline parfait served with an apple and black berry crumble.
A plate of selected cheeses and wafers

Coffee and petit fours
£40.00