Theme Nights

Jazz and Blues, Las Vegas, Venetian, Medieval Banquet, Salsa, Bollywood,
Oriental Experience and more if you are looking for a night out with a
difference, try one of our popular theme nights in the Brasserie Restaurant.
Organised by our Hospitality Management degree students in the autumn
and spring terms, these fun events combine a variety of specially designed
theme menus and drinks, often with live entertainment.
Call 0121 604 1010 for the latest theme night information and to make a
reservation or go to www.ucb.ac.uk/themenights

Express Dish of the Day

An ideal choice for those who want a quick bite to eat, the Express Dish of the
Day option is available in the Brasserie Bar at lunchtimes, Tuesday to Friday.
One main course choice is offered and a vegetarian alternative.
No need to book, just turn up (but call in advance to check opening times).

When are the restaurants open?

The restaurants are open during academic term times only, Tuesday to Friday
for lunch and dinner, and we are open periodically on Mondays. Please contact
restaurant reservations to check for updated opening times on 0121 604 1010.

For restaurant reservations

please call:
0121 604 1010
The menus offered in our restaurants
periodically change, so please use
this brochure as a guide only.
University College Birmingham, Summer Row, Birmingham B3 1JB

www.ucb.ac.uk

Atrium
Restaurant
Brasserie
Restaurant

Brasserie Menu

Atrium Dinner Menu

Atrium Lunch Menu

Starters

Starters

Starters

Soup of the day

Herb pancakes with cannoise, Taleggio cheese glaze, roasted Mediterranean

vegetables, pesto dressing (V)

Goats cheese mousse with candied beets, compressed apple, pickled walnuts,
beetroot gel (V)

Caramelised scallops with curried cauliflower, roasted florets, almond persillade

Ballotine of chicken with globe artichoke, morels, baby leeks and truffle
consomm

Tuesday Friday lunchtimes

13.95 for 3 courses and coffee

Ribbons of melon, glazed pink grapefruit and orange segments, mixed berries,
passion fruit jelly (V)

Tuesday Friday
2 courses 24 / 3 courses 26

Maryland crab cake, deep fried goujons of lemon sole, garlic and lime
mayonnaise

Pan-seared foie gras with toasted brioche, onions bordelaise, sauted girolles,
Madeira reduction

Confit of duck leg, red onion and orange marmalade

Spiced Duart salmon with pickled ginger, sauce epice

Goats cheese and leek tartlet, butternut squash pure, confit of tomatoes

Honey-glazed smoked duck with candied beets, compressed apple, pickled

walnuts, beetroot gel

Mussels marinire

Main courses
Mille-feuille of feta cheese, beetroot and caramelised onions (V)
Roasted loin of monkfish wrapped in Parma ham and fresh sage, sauce vierge
Saut of chicken with a tarragon and wholegrain mustard sauce, saffron braised
rice
Roast rack of lamb, moussaka tian, fresh mint and caper sauce
Dishes accompanied by vegetables and potato dish of the day

Separate dessert menu available

Main courses
Lamb loin and crispy sweetbreads with salt-baked artichokes, mushrooms,
buttered curley kale, saffron pommes cocotte, port wine basil and caper jus li
Spinach and mushroom pithivier with Jerusalem artichokes, charred lettuce,
cultivated mushrooms, potato cake and sauce choron (V)
Steamed lemon sole with lobster and crab mousseline, grilled courgette, fennel
cream, broad beans, Biarritz arancini, Champagne velout

Poached lemon sole with caramelised scallop, turned courgettes, butternut

squash, mandarin sauce

Main courses
Oven-roasted rump of lamb, slow-cooked shoulder, basil pommes pure,
parsnips, glazed carrots, port and caper jus
Seared wild sea bass with pommes Elizabeth, fennel, clams, mussels, king prawns
and samphire hollandaise
Spinach and quail egg ravioli with asparagus, buttered salsify, trompette de la
mort, artichoke and gorgonzola cream (V)

All main courses are served with fresh market vegetables

Beef fillet and braised cheek with wilted spinach, charred baby gem, girolles,
pommes Anna, barnaise sauce

Separate dessert menu available

Baked cod with bone marrow crust, macaroni cheese, tomato, chorizo, calamari
and haricot bean fondue

A selection of tea and coffee is also available

Roasted venison loin with black pudding dauphine, heritage carrots, star anise,
cep puree, sauce grand veneur

Separate dessert menu available

Service staff will be happy to provide information on allergenic ingredients.

Tuesday Friday
2 courses 14 / 3 courses 16

Please note: a deposit of 10 per diner is required when booking a table in the Atrium for dinner.