Steve and Claire Love come to Birmingham after success in Leamington Spa (Loves Restaurant, 2001) and The College Arms (2005). |
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| Address |
The Glasshouse, Canal Square, Browning Street Birmingham |
| Postcode |
B16 8FL |
| Tel |
0121 454 5151 |
| Fax |
0121 455 7788 |
| Website |
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| Email |
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| Hours |
Tue-Sat 1200-1400, 1800-2130 |
| Cards |
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| Facilities |
GOOD WINE LIST, LICENSED, PRIVATE DINING |
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Updated Wednesday, September 16, 2009
A La Carte menu
2 courses Thirty four pounds
3 courses Thirty eight pounds fifty pence
Jerusalem Artichoke
Jerusalem Artichoke risotto, Iberico ham, parmesan, tomato jelly
Foie gras and Figs
Confit Foie gras, Figs – port wine, chutney, sorbet, Soda Bread
Loch Duart Salmon
Mi-cuit salmon with granny smith
Beetroot and Tuna
Sashimi Tuna, beetroot – raw, cooked, pickled, jelly and sorbet
Coddled Egg
Corned beef, Girolle mushrooms, ale jelly
MAIN COURSES
Wild Sea Bass
Sea bass, aromatic tomatoes, Paris mushrooms,
Frog’s legs, sauce vert
Halibut
Halibut, langoustine, salt cod croquettes, pak choi,
Celeriac, sherry caramel
Venison
Finneborough Venison, butternut squash, chouxcroute,
garlic cabbage, cylinder fondants, sloe gin, spiced apple puree
Pork
Belly, crepinette, pig’s tail nugget, Pease pudding,
cider jelly, red cabbage
Duck
Breast, braised leg, smoked potato mash, roasted vegetables
Chateaubriand for 2
Herefordshire chateaubriand, pomme Mont d’Or, wild mushrooms, red wine sauce
(£10 supplement for dish for 2 people)
DESSERTS
Iced peanut and Banana Parfait
Gingerbread pain perdu, caramlised banana, lime syrup
Blackberries and Cream
Red wine marinated blackberries, vanilla panacotta, pink champagne jelly
Pineapple and Coconut
Poached pineapple, coconut porridge and sorbet, pinacolada
Chocolate
Salted dark chocolate mousse, hazelnut cake, muscavado espuma
Cheese
Selection of regional cheeses with own accompaniments
Supplement £4.00
Dinner Menu
(available from 6-7pm)
2 courses Twenty pounds
3 courses Twenty five pounds
Starter
Celeriac and nutmeg Soup with Foie gras Royale, girolle mushrooms,
Or
Ham hock and parsley terrine, piccalilli flavours, Iberico Ham
Main Courses
Ballontine of corn fed chicken leg, roasted root vegetables, smoked potato mash
Or
Ling fillet, nicoise potatoes, fennel, tomato, bouillabaisse sauce.
Desserts
Iced Blackberry and ginger parfait, caramelised apple
Or
Brulee – Vanilla Crème Brulee with raspberry and basil sorbet
Lunch Menu
2 courses Sixteen pounds, fifty pence
3 courses Nineteen pounds, fifty pence
Starter
Celeriac and nutmeg Soup with Foie gras Royale, girolle mushrooms,
Or
Ham hock and parsley terrine, piccalilli flavours, Iberico Ham
Main Courses
Ballontine of corn fed chicken leg, roasted root vegetables, smoked potato mash
Or
Ling fillet, nicoise potatoes, fennel, tomato, bouillabaisse sauce.
Desserts
Iced Blackberry and ginger parfait, caramelised apple
Or
Brulee – Vanilla Crème Brulee with raspberry and basil sorbet
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