The Grandstand Restaurant

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Restaurant Autumn Menu

This menu is available in our Grandstand Restaurant as part of the standard restaurant package.   You can also view our Wine List.

 

Starters

Chef’s Home Made Soup of the Day (V)
With a crusty roll and butter
Terrine of Fresh Salmon and Roasted Red Peppers
With a light lemon mayonnaise, served with a crusty roll and butter
Warm Goats Cheese and Caramelized Red Onion Tart (V)
Served on mixed leaves
Grilled Chicken and Chorizo Salad
With a honey and whole grain mustard dressing
King Prawn and Noodle Salad
Succulent king prawns served on a bed of soft noodles, mixed with crunchy vegetables and finished with a sweet chilli sauce
(£3.00 Supplement)

Main Courses

Suggestions for a wine to compliment each dish are shown in green below.

Steak and Ale Pie
A rich and tasty individual deep dish pie topped with puff pastry, served with herby crushed new potatoes, garden peas and carrot wedges

Wine suggestion: Mill Cellars Shiraz (7)

Chicken Breast stuffed with Apricots, Sage and Onion
An individual breast, roasted to perfection, served with herby crushed new potatoes, roasted parsnips, carrots and a hearty red wine gravy

Wine suggestion: Mill Cellars Chardonnay (3)

Cod loin wrapped in Pancetta
Oven baked, served with herby crushed new potatoes and chorizo, roasted carrots and parsnips and a pesto cream sauce

Wine suggestion: Nobilo Sauvignon Blanc (2)

Sticky BBQ Ribs
Half a rack of succulent pork ribs, smothered in BBQ sauce and served with buttered new potatoes, home made coleslaw (with a touch of wholegrain mustard) and a fresh mixed leaf salad garnish

Wine suggestion: The Riddle Cabernet-Merlot (5)

Vegetable and Quorn Korma (V)
Served on a bed of fluffy white rice, with mango chutney and a crispy poppadom

Wine suggestion: Mill Cellars Shiraz (7)

Lamb Shank
Slowly braised in red wine and vegetables to give a rich and succulent flavour. Served with herby crushed new potatoes, peas and carrot wedges and a rich red wine gravy
(£5.00 Supplement)

Wine suggestion: Faustino Vii Rioja (8)

Sirloin Steak
With mushrooms, grilled tomato, garden peas & chunky chips, and a creamy Diane Sauce
(£5.00 Supplement)

Wine suggestion: Veramonte Reserva Cabernet Sauvignon (6)

Additional Side Orders...

Chunky Chips: £1.75 per portion
Battered Onion Rings: £1.50 per portion
Garlic Flat Bread: £1.50 per portion

Desserts

Toffee Diplomat and Custard (V)
A luxury bread and butter pudding made with diced butter croissant, apples, rum soaked sultanas and topped with apricot and toffee
Tower of cream filled Profiteroles (V)
With dark chocolate sauce (V)
Chocolate Gateau Noir (V)
A rich chocolate sponge layered with a Belgian chocolate ganache filling. Chocoholics Dream!
Autumn Berry Creme Brulee (V)
A freshly made traditional creme brulee infused with a tangy mix of seasonal berries
Mega Ice Cream Sundae (V)
This fabulously indulgent creation combines fresh strawberries with chopped Kit Kat, Crunchie and Jelly Tots. Layered with chocolate, mint choc chip and wild strawberry ice cream. Topped off with lashings of cream and strawberry and chocolate sauce, finishing will be a challenge!
£3.00 supplement
Cheese and Biscuits (V)
Shropshire Blue, Butlers Secret Cheddar and Somerset Brie, served with dried apricots, celery and biscuits
£2.00 supplement to replace dessert (or £5.00 as an extra course)
Coffee
Bottomless cup £1.75
We have Port and Liqueurs available

(V) Suitable for Ovo lacto Vegetarian
Some of our dishes may contain nuts or nut derivatives
Please ask your server which dishes are suitable for your safe dinning
Menu is subject to availability and may change without prior notice

Book now

Next Race Night

Racing at Perry Barr
Friday 25th May 2012
first race 19:25