BANQUETING MENU AUTUMN/WINTER

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Eustace Rich
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1 BANQUETING MENU AUTUMN/WINTER

2 DINNER PACKAGE FROM PER PERSON Suite Hire Sparkling Wine Drinks Reception Half Bottle of House Wine Three Course Dinner Tea, Coffee & Petit fours Table Water MENU Please choose one option from each course Starter Ham hock terrine, honey and mustard dressing, piccalilli and sour dough croute Cured salmon, blood orange cream, fresh pickled baby beets, dill and lemon oil Pickled beetroot carpaccio, goat s cheese crumb and walnut nuggets with a Dijon mustard dressing (V) Main Course Sautéed supreme of chicken filled with sun blushed tomato mousse, potato and parsnip gratin, stem broccoli and honey glazed Chantilly carrots with a thyme jus Pan fried red snapper, grilled courgette, pea, baby corn with a pepper coulis Spinach, caramelized garlic, red pepper and potato pithivier roasted new potato, baby vegetables with a light cream sauce (V) Dessert Brioche bread and butter pudding with baileys and Irish cream French pear and raspberry tart with lemon sorbet Elderflower pannacotta with a homemade pistachio shortbread A minimum number of 100 guests is required for each package events.arsenal.com 2

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5 CANAPÉS 5 canapés canapés Additional canapés charged at 2.50 Dinner Package Upgrade (3 canapés per person) 8.00 COLD SELECTION Choux buns with duck and orange parfait with pistachio crumb Smoked salmon blinis with avruga caviar King prawn with fish mousseline in tortilla cup Mixed roasted peppers with red pepper pesto on ficelle (V) Avocado mousse with parmesan herb of provence olive on tomato bread (V) HOT SELECTION Yorkshire pudding filled with Scottish beef and topped with horseradish cream Mini Aberdeen angus cheese burger Chorizo and mashed potato in tortilla cup Honey glazed ham and gruyere cheese croquet-monsieur Smoked haddock fishcake - with hollandaise dip Tempura salt and pepper tiger prawn with chilli tomato salsa Fresh oyster tempura served with a sweet chilli dip Mushroom and spinach risotto balls with tarragon aioli (V) Coriander and chickpea falafels with cucumber and mint yoghurt (V) DESSERTS Lemon and almond scone topped with lemon and fromage frais mousse and kiwi Assorted macaroons Rhubarb crème brulee with pistachio biscuit Chocolate Opera cake

6 BOWL FOOD 5 dishes 26.50* 8 dishes 36.00* COLD SELECTION Jerk spiced beef accompanied by a coconut spiced rice salad Potted ham hock topped with nutmeg & dill gherkin Poached Devon chicken, spiced borlotti, butter & French bean salad West Mersea oysters on ice, chilli ginger dressing Chili and ginger infused prawns on a bed of stir fried coriander and soy noodles Line caught yellowfin tuna niçoise Pearl barely pea, soft leeks, bitter leaves & pine nuts with cider vinaigrette (V) Greek salad with oregano and grain mustard dressing (V) HOT SELECTION Moroccan lamb tagine with apricots and prunes, lemon and mint couscous Thai red chicken curry with jasmine rice and prawn crackers West country roasted beef on a horseradish mashed potato, baby carrot and a claret jus Toad in the hole, onion gravy and crispy leeks Traditional Irish lamb stew & wholegrain mustard mash Trio of dumplings, chicken, pork & prawn with lemon and chilli broth and pak choi Beer battered cod goujons, triple cooked chunky chips, mushy peas, home-made tartar sauce Salt & pepper squid, Asian infused rice Pea, saffron & broad bean risotto, sun blushed tomato oil parmesan crisps (V) Baked macaroni cheese, wild mushroom, roasted red onion and shaved truffle oil (V) Olive, roasted yellow zucchini and squash stifado (V) *Additional charges may apply for events with over 150 guests events.arsenal.com 6

BOWL FOOD DESSERTS Exotic fruit salad drizzled with pimms syrup Salted caramel eton mess Buttermilk panna cotta with citrus infused strawberries Fair-trade banana

7 BOWL FOOD DESSERTS Exotic fruit salad drizzled with pimms syrup Salted caramel eton mess Buttermilk panna cotta with citrus infused strawberries Fair-trade banana and Belgium chocolate sponge cake Classic cappuccino mousse & pistachio shortbread biscuit Dusted cream filled profiteroles with a rich chocolate sauce

8 FORK BUFFET MENU 2 cold, hot and dessert selections cold, hot and dessert selections All menus are served with: Warm artisan breads, Orange Juice and AFC Bottled Water COLD SELECTION Mezze platter of humous, marinated olives, sun blushed tomatoes and char-grilled artichokes. Served with warm pitta bread (V) Char-grilled chicken Caesar salad with quails eggs, shaved parmesan, anchovy dressing Mixed leaf salad with focaccia croutons, cherry tomato and red onion salad with a chive dressing (V) Assorted charcuterie of meats with gherkins, piccalilli, and rustic breads Grilled vegetable platter with a balsamic dressing (V) Mixed leaf salad with cherry tomato and cucumber (V) Coleslaw with green apple and chives (V) HOT SELECTION Chicken Coq au vin, grain mustard mashed potato and thyme buttered carrots Roasted supreme of salmon, wilted English spinach and a ratatouille sauce Basil filled gnocchi in a red pepper and goat s cheese sauce, drizzled with pesto oil (V) Lamb Rogan Josh served with cardamom spiced rice, naan bread and mango chutney Pan fried fillet of sea bass, with prawns, capers, shallot cream sauce and lyonnaise potatoes Baked sweet potato, pumpkin and chick pea casserole, finished with coriander (V) events.arsenal.com 8

9 FORK BUFFET MENU DESSERTS Selection of farmhouse cheeses with grapes and chutney Sticky toffee pudding with a caramel sauce Cream filled profiteroles with a rich chocolate sauce and marinated strawberries Burnt lemon tart with raspberry coulis and clotted cream Seasonal fruit platter with a citrus crème fraîche

10 À LA CARTE STARTERS Ribeye skewers with oriental vegetables and chimichurri dressing Beef carpaccio, garlic aioli, shaved radish and pea shoots Thyme roasted veal marrow bone served with an apple and kumquat chutney Chicken roulade with sunblushed tomato, watercress puree and a herb salad Clementine, pecan, mozzarella and Parma ham salad Cured salmon, wasabi yogurt, seaweed caviar and pomegranate Tempura prawns, chilli jam and mango Tuna sashimi, picked mushrooms, shallot, capers berries and a lemon dressing Spicy tomato soup with basil gnocchi (V) Heritage bloom tomato carpaccio, pulled buffalo mozzarella and curly kale pesto (V) Wild mushroom soup, truffle oil (V) Roasted red and yellow beets tossed in a mandarin vinaigrette, burrata cheese, apple and beetroot puree, spiced papitas, and baby basil leaves (V) MAIN COURSES Rack of lamb served with potato and parsnip dauphine s, asparagus and pea la Francis Maple glazed belly of pork with pumpkin puree, pak choi and teriyaki sauce Pan fried guinea fowl, corn-fed pressed leg terrine smoked croquette, burnt onion puree, heritage baby carrots and lemon thyme jus Confit duck leg, champ mashed potato, braised fennel with an ameretto pan jus Braised beef short rib, horseradish mashed potato and thyme jus Roasted beef fillet, sweet pumpkin puree, glazed cep, pumpkin tortellini, charred leek, red wine pan jus Deconstructed fish pie of monk fish, prawn and salmon with parmesan mashed potato Hake with poached clam, white asparagus with a butter dill cream sauce Cauliflower and tomato curry served with wild rice and naan bread (V) Wild mushroom and chestnut wellington, truffle mashed potato, honey glazed Chantilly carrots with a tarragon cream sauce (V) Shallot and chicory tartan, young vegetables, new potatoes with chestnut dressing (V) events.arsenal.com 10

pistachio shortbread biscuit Salted caramel brownie with toffee sauce and vanilla ice cream Chilli poached pears, star anise dust and Madagascar vanilla ice cream Exotic

11 À LA CARTE DESSERT & CHEESES White chocolate and strawberry cheesecake, strawberry crumb, salsa and strawberry ice cream Crème brulee with short bread biscuit Classic cappuccino mousse and a pistachio shortbread biscuit Salted caramel brownie with toffee sauce and vanilla ice cream Chilli poached pears, star anise dust and Madagascar vanilla ice cream Exotic sliced fruit platter with soft berries Peanut butter pie, salted caramel sauce, rocky road ice cream Selection of Farmhouse cheese with grapes, chutney, dried apricots and biscuits* * 2.00 Supplement SORBET 4.50 Passion Fruit Cucumber Raspberry Blood Orange & Campari* Pink Champagne* * 45p supp

12 DIAMOND CLUB The Diamond Club encapsulates the pinnacle of luxury and exclusivity. Comprising an open-plan restaurant, private dining booths, an armchair lounge and a fabulous back-lit onyx bar with perfect pitch views, the suite offers versatility to suit all styles of events from dinners and parties to discreet meetings. Overseen by two-star Michelin Chef, Raymond Blanc, the Diamond Club is celebrated for its first-class culinary excellence. Raymond is personally available for events on request, ensuring that the cuisine, like the setting, is truly unforgettable. events.arsenal.com 12

14 CANAPÉS 5 Canapés Additional canapés charged at 2.75 MEAT SELECTION Roast beef Yorkshire pudding Beef carpaccio parmesan Chicken liver parfait Duck breast mandarin curd Duck rillettes and truffle FISH SELECTION Tuna and soy nori roll Beetroot cured salmon Brandad of salt cod Spiced Langoustine Lobster tart mango puree VEGETARIAN SELECTION Falafel Ball hummus Goats curd oat biscuit honey Roasted new potato cottage cheese Aubergine caviar cumin Butternut squash fondant blue cheese events.arsenal.com 14

16 BOWL FOOD 5 dishes dishes MEAT SELECTION Mini game pies Confit Gressingham duck leg savoy cabbage and prune ketchup Spicy chicken wings watercress puree poultry jus Braised lamb shoulder; Cassoulet of spiced butter beans Beef bourguignon with smoked duck and chestnut mushrooms FISH SELECTION Tiger prawn and crayfish salad, shellfish emultion Warm Smoked Halibut and new potato salad Line caught Atlantic cod smokey mash anise sauce Roast scallop cauliflower puree and mild curry oil Confit salmon apple and ginger VEGETARIAN SELECTION Wild mushroom risotto Beetroot terrine Dill Cream Coconut Dahl cauliflower and onions Stuffed piquillo peppers with humus Cassoulet of lentils and celariac events.arsenal.com 16

17 BOWL FOOD DESSERT Lemon verbena panna cotta, mango salsa Chocolate brownie and vanilla ice cream English strawberry Pavlova, fontaine bleu Chocolate éclairs two ways Diamond Club Fruit salad

18 DIAMOND CLUB DINNER PACKAGE FROM PER PERSON Champagne Reception Half bottle of Diamond Club House Wine Three Course Meal Still & Sparkling Water Tea, Coffee & Petit Fours STARTERS Confit chicken wings; braised pearl barley and poached egg Terrine of duck and foie gras; orange puree and toasted brioche RB s Cured Scottish salmon; pickled daikon, cucumber and watercress Grilled Cornish mackerel; apple and ginger puree; soy gel Spiced cauliflower veloute; onion bhajis and poppadum (V) RB s Wild mushroom risotto; truffle and mascarpone (V) events.arsenal.com 18

MAIN COURSE RB s Fillet of Scottish beef; braised pearl barley and horseradish; oxtail ravioli Highlands venison; braised red cabbage; curly kale and pomegranate RB s Roast cod soubise; braised

19 MAIN COURSE RB s Fillet of Scottish beef; braised pearl barley and horseradish; oxtail ravioli Highlands venison; braised red cabbage; curly kale and pomegranate RB s Roast cod soubise; braised cippolini onion and cod skin quaver Pan fried sea bass; cauliflower glazed chicory; roast pine nuts and raisins Grilled Aubergine baba ganouche; chick peas; dates and lemon (V) Roast butternut squash; cranberries and chestnuts; amaretto broth (V) DESSERT RB s Mango and passionfruit cheesecake; coconut sorbet Red wine poached pear; cinnamon panna cotta and hazelnut crunch RB s Tarte au citron; candied peel and lemon sorbet Classic sticky toffee pudding; Vanilla ice cream and ginger butterscotch sauce RB s Chocolate crumble; star anise ice cream Dark chocolate delice Morello cherries and kirsch anglaise ENHANCEMENTS Chef s choice amuse bouche Finest artisan cheeses with accompaniments of the season Bespoke packages available upon request Still & Sparkling Water Tea, Coffee & Petit Fours

20 BEVERAGES AFC Branded Bottled Water (500ml) 2.00 Selection of Soft Drinks 2.70 Selection of Homemade Fresh Fruit Smoothies 2.50 Freshly Brewed Coffee & Specialty Teas including Herbal Infusions 3.60 Freshly Brewed Coffee, Specialty Teas including Herbal Infusions & Petit Fours 4.20 Still & Sparkling Bottled Water (750ml) 4.50 Jugs of Fresh Orange Juice 4.95 Arsenal FC Cocktails From 7.00 Bottle of Wine From Jugs of Winter Pimms Buckets of Bottled Beer (10 bottles) Bottle of Prosecco From Bottle of Champagne From events.arsenal.com 20

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23 DRINKS PACKAGES Half Bottle of House wine pp, 2 x 750ml bottles of water per table Sparkling wine reception, half bottle of house wine pp, 2 x 750ml still & sparkling bottles of water per table Champagne reception, half bottle of house wine pp, 2 x 750ml still & sparkling bottles of water per table UNLIMITED BEER, WINE & SOFT DRINKS PACKAGE 1 Hour Hour Hour UNLIMITED BEER, WINE & SOFT DRINKS PACKAGE, SERVED WITH A SELECTION OF 5 CANAPÉS 1 Hour Hour Hour

24 ADDITIONAL SERVICES ARSENAL FC GUEST SPEAKERS DJ S LIVE MUSIC PHOTOGRAPHY & VIDEOGRAPHY PRODUCTION & EXHIBITION SERVICES AUDIO VISUAL SERVICES TOURS (AUDIO, GUIDED & LEGEND TOUR OPTIONS AVAILABLE) ENTERTAINMENT & THEMING BRANDING CORPORATE GIFTS & MERCHANDISE GUNNERSAURAS HOTEL ACCOMMODATION events.arsenal.com 24

26 CONTACT US A minimum number of 100 guests is required for each package. All prices are inclusive of VAT. For more information about our packages and other events, please contact us on or events@arsenal.co.uk events@arsenal.co.uk

BANQUETING MENU AUTUMN/WINTER

BANQUETING MENU AUTUMN/WINTER DIAMOND CLUB The Diamond Club encapsulates the pinnacle of luxury and exclusivity. Comprising an open-plan restaurant, private dining booths, an armchair lounge and a fabulous