When it comes to fancy fine dining, we all know no one does it like the French. Add a dash of je ne sais quoi to your night out with today’s deal…
We’re offering you a two-course French lunch with a hot drink for £35, or a three-course French dining experience for two people for just £49, saving you 59% off Edmunds’ prices.
Do you enjoy the finer things in life? Then treat yourself and a loved one to a fine dining experience at Edmunds, a modern and contemporary restaurant in the centre of Birmingham. Forget chain restaurants and fast food eateries - mark a special occasion in a really extraordinary way with three courses of gorgeous cuisine. Choose a starter and main and upgrade for a dessert each from the stunning à la carte menu, including dishes such as sumptuous scallops, organic halibut and succulent fillet steak. The food is as beautiful as it is authentic, developed and created by a French chef who has been in the culinary industry since he was 12. You’ll be made to feel welcome by the fantastic staff, who will do all they can to ensure you have an impeccable evening. Bon appétit!
Starters
Soup of the day
Served with warm bread
Chicken liver parfait
Brandy, pickled gherkins, toasted bread
Escargots a la Bourguignogne
Garlic and parsley butter
Isle of Skye King scallops
Smoked salmon, green asparagus, caviar
Honey roasted lamb sweetbread
Broad bean puree, wild mushrooms, hazelnut jus
Goat cheese nougat (V)
Asparagus, socca, fig and balsamic dressing
Red mullet, mussels, bouillabaisse
Confit of fennel, saffron dressing
Dodine of Perigord duck liver
Apple, apricot and thyme chutney, toasted country bread
Mains
Ribeye Steack / Filet of beef
Pomme frites, béarnaise sauce
Sole Menière “Lemon sole”
New potatoes
Prime Welsh fillet of black beef
Sweet potato puree, white asparagus, parmentier potato, morel creamed sauce
Rump of Worcestershire lamb
Garden pea, parmentier potato, confit garlic, lamb and thyme jus
Black pudding “Boudin noir”
Caramelized apple, mash potato, Dijon mustard sauce
Gigolette of chicken chasseur
Parmentier potatoes
Parmesan polenta, salsa Verde, wild rocket(V)
Vegetables, garlic cream
Fillet of Shetland halibut
Asparagus, Morecambe bay shrimps, Jersey royal, capers and brioche butter
Supreme of free range guinea fowl
Spring cabbage, pea puree, asparagus, morel mushrooms, port jus
Desserts
Traditional vanilla crème Brulée
Handmade Shortbread
Hot toffee soufflé
Chocolate ice cream
Honey roasted William pear, vanilla bavarois
Chocolate jelly, fudge ice cream, toffee sauce
Eclair of chocolate & griottine cherry
Pistachio ice cream
Artisan British and French cheeses
Grapes, chutney, celery, savoury biscuits
Strawberries and raspberries macaron, lemon cream
Vanilla and strawberries ripple ice cream
Selection of ice-cream and/or sorbet
