01543 480009

menu

Please choose 2 starters, main courses & deserts from the menu below. In addition, please add a vegetarian main if required.
If you have junior guests, we also offer a reduced-price children’s 3-course menu. (See below).
Starters

Semolina, yogurt, lemon and chilli marinated calamari, harissa mayonnaise.

Semolina, yogurt, lemon and chilli marinated calamari, harissa mayonnaise.

Semolina, yogurt, lemon and chilli marinated calamari, harissa mayonnaise.

Semolina, yogurt, lemon and chilli marinated calamari, harissa mayonnaise.

Semolina, yogurt, lemon and chilli marinated calamari, harissa mayonnaise.

Semolina, yogurt, lemon and chilli marinated calamari, harissa mayonnaise.

Semolina, yogurt, lemon and chilli marinated calamari, harissa mayonnaise.

Semolina, yogurt, lemon and chilli marinated calamari, harissa mayonnaise.

with mango and raspberry coulis.

on crisp salad, garnished with red onions served with red onion chutney and Melba toast.

with prawns and pink grapefruit segments topped with cottage cheese and raspberry oil dressing.

on a bed of mixed leaves, coated in Marie rose sauce.

with a sweet chilli sauce.

with strawberries and kiwi fruit.

with Provencal sauce and parmesan cheese.

served on Brioche with a cream sauce.

are available upon request

tossed with a classic Caesar dressing and topped with garlic croutons, cherry tomatoes and shavings of Parmesan cheese.

deep fried and served on a seasonal salad topped with a balsamic dressing.

filled with prawns on a bed of crisp salad topped with Marie rose sauce.

deep fried served on a redcurrant sauce.

with fresh basil and mozzarella salad & olive oil dressing.

with parsley potato and tartare sauce.

MAINS

Served with vegetables and potatoes

on creamed potatoes and pork jus.

with julienne of carrots, mushrooms and prawns in a cream sauce.

.

with a plum and port wine sauce.

slow roasted with a mint and redcurrant jus served with mashed potato..

with spring onions and ginger in a Teriyaki sauce.

with a warm mixed berry sauce.

with sage key and onion stuffing, cranberry sauce and gravy.

served a mushroom and tarragon sauce.

 

with wild mushrooms in a cream and brandy sauce.

served with a rosemary and redcurrant sauce.

on creamed potato with parsley sauce.

with and apple and cider sauce.

filled with chorizo sausage and a rich red wine sauce.

with hollandaise sauce.

filled with sage and onion stuffing wrapped in pancetta with a rich gravy.

served traditionally with Yorkshire pudding and horseradish sauce. Supplement of £5 per person

DESSERTS

filled with cream and served with a rich chocolate sauce.

 choose from Mango and Ginger, Chocolate, Passion fruit, banoffee, porn star or raspberry.

 filled with local strawberries and raspberries and vanilla ice cream. (When in season).

 with Mango coulis.

 set on chocolate sponge garnished with raspberries and raspberry coulis.

 with chocolate sauce.

apple & cinnamon, fruits of the forest or rhubarb, ginger and oatmeal crumble served with custard.

with chocolate sauce and vanilla ice cream.

meringue, strawberries and cream with raspberry coulis.

topped with a contrasting layer of hard caramel.

Chantilly cream and cherries, flavoured with kirsch syrup and hand finished with cherries and chocolate.

on a sponge base with fruit coulis.

served with a rich caramel sauce.

served warm with vanilla ice cream.

with white chocolate sauce.

7.50

CHILDREN

 

TO START

Melon with strawberries

Garlic bread

MAINS

Sausage and mash with gravy

Chicken or fish goujons with chips

Grilled chicken breast with peas, potatoes and gravy

Tomato pasta topped with parmesan cheese.

DESSERTS

Vanilla ice cream with chocolate sauce.

Strawberries with ice cream.

Chocolate brownie with ice cream.

..

VEGETARIAN | VEGAN

In addition to your Wedding Breakfast main course selections, you can choose one of the following for your vegetarian/vegan guests

in a filo basket topped with grilled goats’ cheese and balsamic dressing.

 with either wild mushrooms or asparagus, broad bean and peas.

 butter bean, sweet potato and spinach 

cauliflower and aubergine with salad and mango chutney.

with couscous and vegetables.

LUNCH IS AVAILABLE TUESDAY TO FRIDAY 12:00PM – 2:00PM

SHARING SLATES

On a hot skillet with hoi sin sauce, shredded spring onions, pickled carrot, cucumber and pancakes.

With Herring Rollmop’s, smoked salmon, crayfish tails. Smoked mackerel with horseradish mayonnaise and caper berries.

Oven baked camembert with rosemary and garlic, crusty bread and red onion chutney.

STARTERS

Deep fried brie in panko breadcrumbs with spicy tomato chutney.

Grilled scallops wrapped in pancetta with a lemon wedge.

Chefs homemade soup of the day with rustic bread.

Sizzling prawns in garlic, tomato, chilli and olive oil.

With orange and redcurrant coulis with toasted brioche.

Assorted pan-fried mushrooms served on toasted brioche with a Shropshire Blue cheese sauce.

Served with a marie rose sauce.

Chargrilled haloumi sticks with a chilli jam.

LEAVES

Chargrilled watermelon with a feta cheese and mint salad.

Classic Caesar salad with crisp romaine lettuce, croutons, parmesan and anchovies. Vegetarian option with no anchovies.

Why not add chicken or crayfish +£3.00

Buffalo mozzarella, vine ripened tomato, red onionand balsamic dressing.

FROM THE KOPA CHARGRILL

Our Finest Quality English Beef is Aged for 21 Days.
All steaks come garnished with roast vine tomatoes, flat field mushroom and homemade chips.

Choose from a selection of sauces: Peppercorn, Blue Cheese, Béarnaise or Wild Mushroom £2.25 each

MAIN

All served with vegetables and potato of the day. Please note that some of our game may contain shot.

Pan fried calves liver with pancetta, onion gravy on creamy mashed potato.

Roast breast chicken wrapped in pancetta stuffed with mozzarella cheese and sun-dried tomatoes with a tomato Provençale sauce.

With chorizo, peas, button onions and rosemary mashed potato.

Grilled fillet of seabass with chargrilled Mediterranean vegetables and pesto dressing.

Grilled halibut on a bed of spinach with a mornay sauce.

Linguine pasta with tiger prawns, chorizo, tomato and chilli.

Portobello mushroom with Provençale sauce topped with vegetarian cheese.

Spiced vegetable tagine served with rice.

Barbary duck breast marinated with 5 spice served with honey, soy and spring onions.

Slow braised rolled pork belly with mashed potatoes and a creamy apple
and cider sauce.

Roasted with, button onions, mushrooms and pancetta in a rich red wine sauce.

Poached with hollandaise sauce and fresh asparagus.

Grilled with roasted vine tomatoes and a pesto dressing.

Pea, broad bean and asparagus risotto.

Filo pastry basket with sautéed vegetables topped with goat’s cheese.

SIDE DISHES

Mixed Salad  |  Beer Battered Onion Rings  |   Sautéed Mushrooms  |  Chefs Homemade Chips  |  Creamed Mashed Potato  |  Creamed Spinach Mashed Potato.

DESSERT

Please ask for our selection of ice creams and sorbets.

with Fruit Coulis

with Peach Melba Eton Mess

topped with honeycomb pieces.

Stilton, Brie, Camembert and Cheddar Cheese with celery, homemade apple and apricot chutney and biscuits.

with Shortbread Biscuit

with Clotted Cream

with chocolate sauce and vanilla ice cream.

HOT DRINKS

Darkly roasted blend of fine quality Arabica beans from Brazil, full blended without any bitterness. All hot drinks are served with chocolate mints.

Please ask for our selection of flavoured syrups.

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Please ask for our selection of fruit teas.

AFTER DINNER DRINKS

(35ml measure)

..

Silky, smooth and refreshing. 
Baileys, Crème de Menthe and Crème de Cacao. Shaken with cream.

The ultimate indulgence.
Smirnoff Black Vodka, Baileys and Crème de Cacao, finished with chocolate.

An updated classic. 
Absolut Vanilla Vodka, shaken with Tia Maria, milk and cream.

The perfect pick me up. 
Absolut Vodka, Kahlua, sugar syrup and a shot of freshly brewed espresso.

CONTACT US

The School House
Church Hill, Weeford, Nr Lichfield, Staffs
WS14 0PW

T: 01543 480009
E: info@schoolhouse.co.uk

DINING HOURS

Tuesday - Friday Lunch 12:00pm - Last Food Orders 2:00pm

Tuesday - Friday Dinner 6:00pm - Last Food Orders 9:00pm 

Saturday 12:00pm - Last Food Orders 9:00pm

Sunday 12:00pm - Last Food Orders 5:00pm

 

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