BANQUETING MENU SPRING/SUMMER

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June Fletcher
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1 BANQUETING MENU SPRING/SUMMER

Course Dinner Tea, Coffee & Petit fours Table Water A minimum number of 100 guests is

MENU Please choose one option from each course Starter Prawn & artichoke timbale dressed

shallot salad and pesto dressing (V) Main Course Sautéed supreme of chicken filled with a

cod loin on a crushed new potato cake with a medley of vegetables & beurre blanc Chef's

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 A minimum number of 100 guests is required for each package. MENU Please choose one option from each course Starter Prawn & artichoke timbale dressed with a red pepper coulis & baby leaf salad Heritage tomatoes with hand pulled mozzarella, shallot salad and pesto dressing (V) Main Course Sautéed supreme of chicken filled with a mushroom mousse, creamed herb potatoes, roasted root vegetables & red wine jus Herb crumbed cod loin on a crushed new potato cake with a medley of vegetables & beurre blanc Chef's choice vegetarian dish Dessert Caramel salted chocolate brownie with toffee sauce & crème fraiche Baked vanilla cheesecake & berry compote Upgrade to a choice menu for just per person, please see our à la carte menu on pages 10 &

50 Dinner package upgrade (6 canapés per person) 13.

chicken with a spiced mango salsa Smoked salmon blinis with

tomato salsa on a herbed bruschetta (V) HOT SELECTION

horseradish cream Ham hock croquettes Mini Aberdeen Angus

cheese croquet-monsieur Crab churros with a lime mayonnaise

Mushroom & spinach risotto balls with tarragon aioli (V)

3 CANAPÉS 5 canapés canapés Additional canapés charged at 2.50 Dinner package upgrade (6 canapés per person) COLD SELECTION Choux buns with chicken parfait Smoked chicken with a spiced mango salsa Smoked salmon blinis with avruga caviar Fig & olive tapenade on croute (V) Heritage tomato salsa on a herbed bruschetta (V) HOT SELECTION Yorkshire pudding filled with Scottish beef and topped with horseradish cream Ham hock croquettes Mini Aberdeen Angus cheese burger Petit lamb dogs Honey glazed ham and gruyere cheese croquet-monsieur Crab churros with a lime mayonnaise Tempura salt & pepper tiger prawn, chili tomato salsa Mushroom & spinach risotto balls with tarragon aioli (V) Coriander & chickpea falafels, cucumber & mint yoghurt (V) DESSERTS Chef D s fondant fancies Warm rhubarb pie, clotted cream Assorted macaroons Strawberry pavlova 4 5

4 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) 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 BOWL FOOD 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 6 7

FORK BUFFET MENU FORK BUFFET MENU 2 cold, hot and dessert selections 42.50 3 cold, hot and dessert selections 45.

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 COLD

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

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

5 FORK BUFFET MENU FORK BUFFET MENU 2 cold, hot and dessert selections cold, hot and dessert selections All menus are served with; Warm artisan breads Orange Juice AFC Bottled Water 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 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) 8 9

an anchovy dressing Wood pigeon with pea, hazelnut black truffle and parmesan shavings Lemon & pepper gravlax pickled beetroot salad, horseradish crème fraîche* Prawn cocktail with a thermidor aioli

6 À LA CARTE STARTERS Potted ham hock topped with nutmeg & dill gherkin Parma ham salami mortadella, la Grecque vegetables & buffalo mozzarella* Chicken Caesar salad with crispy bacon, little gem, focaccia croutons and an anchovy dressing Wood pigeon with pea, hazelnut black truffle and parmesan shavings Lemon & pepper gravlax pickled beetroot salad, horseradish crème fraîche* Prawn cocktail with a thermidor aioli and a tomato sourdough croûte Spicy leek & potato soup with basil gnocchi (V) Marinated feta cheese with air dried tomatoes, houmous, honey and mustard dressing (V) Cream of parsnip soup with mixed pearl vegetables & curry oil (V) Goats cheese and red onion marmalade tart with a hazelnut dressing, lambs leaf & endive salad (V) * 1.50 Supplement MAIN COURSES Rosemary & thyme slow-roasted lamb rump on a bed of savoy cabbage, Ratte potato, butternut squash and a red currant sauce Surf & turf, rib-eye steak, half lobster, triple cooked chips, corn on the cob, glazed onion ketchup* Roasted corn fed free range chicken stuffed with asparagus mousse, potato fondant, glazed young vegetables and tarragon scented sauce Free range chicken supreme on dauphinoise potatoes with honey glazed root veg and red wine syrup Hand carved sirloin of beef with bourguignon garnish, crispy lardons, colcannon mash and glazed carrots Roasted West country fillet of beef with Yorkshire pudding, goose fat potatoes, seasonal vegetables and rich gravy* Fillet of stone bass, pumpkin puree, glazed chicory, roasted peanuts, caper and curry oil dressing and cocotte potatoes King prawn and crab stew with a chorizo tortellini served with garlic tomato chilli sauce* Butternut squash and sweet potato curry with a coconut and cardamom rice and naan bread (V) Pumpkin risotto, shiitake mushrooms, mascarpone cream and spinach (V) À LA CARTE DESSERT & CHEESE Blueberry cheesecake, Chantilly crème and mixed berry compote Bread & butter pudding, butterscotch sauce, vanilla pod ice cream Emirates Eton mess with marinated strawberries, crushed meringue, honeycomb and a strawberry ice cream Apricot tart, apple & cinnamon compote crème anglaise Caramelized apple tartan, toffee popcorn ice cream Cream filled profiteroles topped with a warm chocolate sauce and dipped strawberries Exotic sliced fruit platter with soft berries Chocolate mogador, praline crème anglaise, hazelnut ice cream * 2.00 Supplement. Supplements do not apply to à la carte dinner packages SORBET 4.50 Passion Fruit Cucumber Raspberry Blood Orange & Campari* Pink Champagne* * 45p supp * 2.50 Supplement 10 11

7 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

CANAPÉS 5 Canapés 17.00 Additional canapés charged at 2.

mayonnaise Confit foie gras, apricot chutney Braised beef cheek tartlette,

jelly FISH SELECTION Pickled mackerel and diakon Salmon gravadlax caviar Tuna

Falafel ball, hummus and pequillo pepper Goat's curd oat biscuit, honey Herb

8 CANAPÉS 5 Canapés Additional canapés charged at 2.50 MEAT SELECTION Slow cooked lamb shoulder croquette Beef tartar, smoked mayonnaise Confit foie gras, apricot chutney Braised beef cheek tartlette, shallot gastric Smoked duck breast, orange purée Chicken liver parfait, madeira jelly FISH SELECTION Pickled mackerel and diakon Salmon gravadlax caviar Tuna lime and soy Anchovy stick Curried scallop Lobster and mango VEGETARIAN SELECTION Falafel ball, hummus and pequillo pepper Goat's curd oat biscuit, honey Herb brandad, tapenade Compressed apple, verbena jelly Watermelon, grapefruit and mint Tomato and mozzarella tart, basil pesto 14 15

BOWL FOOD BOWL FOOD 5 dishes 27.50 8 dishes 40.

9 BOWL FOOD BOWL FOOD 5 dishes dishes MEAT SELECTION Homemade mini Scottish beef burgers with tomato relish Confit Gressingham duck leg, citrus and fennel coleslaw Spicy chicken with a watercress purée poultry jus Slow cooked English pork belly, caramelised apple cabbage and bacon Organic chicken Caesar salad Merguez sausages with a harissa mayonnaise DESSERT English strawberry eton mess Chocolate brownie and vanilla ice cream Rum baba, orange and chantilly Mango and passion fruit cheesecake Chocolate éclairs, raspberry crème patisserie Exotic fruit salad with yoghurt snow FISH SELECTION Tiger prawn and crayfish salad, avocado and crème fraiche dressing Salt and pepper cuttlefish, chilli and garlic Seared sea trout, minted ratté potatoes, watercress beurre blanc Roast scallop with sweet potato purée and hazelnuts Confit salmon apple and verbena Fish and chips, tartar sauce VEGETARIAN SELECTION Minted pea and broad bean risotto, mascarpone and chervil Beetroot terrine dill cream Chargrilled English asparagus, hollandaise sauce Mixed vegetable and new potato tortilla White onion quiche, summer truffle Stuffed baby aubergines with aged parmesan 16 17

4 COURSE MENU 115.00 Heirloom tomato salad, black olive tapenade, basil ALL MENUS INCLUDE Half bottle of Diamond Club House Wine Still and Sparkling Water Tea, Coffee and Petit Fours 3 COURSE MENU 98.

soup Confit Shetland island salmon, apple and verbena Braised Jacob's ladder, smokey mash, pickled mushrooms and roasted seasonal vegetables Chocolate marquise, morello cherries and kirsch anglaise 5

10 4 COURSE MENU Heirloom tomato salad, black olive tapenade, basil ALL MENUS INCLUDE Half bottle of Diamond Club House Wine Still and Sparkling Water Tea, Coffee and Petit Fours 3 COURSE MENU Wild garlic and potato velouté, crème fraiche and chives Poached free range chicken, ratté pomme purée, crispy chicken skin and rosemary Strawberry and elderflower pannacotta, oats and strawberry soup Confit Shetland island salmon, apple and verbena Braised Jacob's ladder, smokey mash, pickled mushrooms and roasted seasonal vegetables Chocolate marquise, morello cherries and kirsch anglaise 5 COURSE MENU Grilled mackerel escabeché English pea and broad bean risotto, olives and toasted pine nuts Pan fried John dory, cauliflower, chickory and raisins Rack of Cornish lamb, garlic cabbage and petit pois à la francais Yoghurt parfait, frais de bois and lime jelly 3 COURSE MENU Grilled English asparagus, slow cooked hen's egg, watercress and hollandaise Slow roast lamb rump, pea purée, jersey royals and lamb faggots Poached and roasted apricot, lavender custard and almond milk ice cream 7 COURSE MENU Raymond Blanc s tomato essence Confit foie gras, grape chutney and verjus jelly Duo of Cornish assured oysters Wild dover sole, cockle risotto, spring onion and parsley Slow roast fillet of Scottish beef, brioche, roast bone marrow with red wine shallot Finest artisan cheeses with accompaniments of the season Bitter chocolate tart, salted caramel and pistachio ice cream 18 19

BEVERAGES AFC Branded Bottled Water (500ml) 2.

70 Selection of Homemade Fresh Fruit Smoothies

including Herbal Infusions & Petit Fours 4.

11 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 Summer Pimms Buckets of Bottled Beer (10 bottles) Bottle of Prosecco From Bottle of Champagne From

DRINKS PACKAGES Half Bottle of House wine pp, 2 x 750ml still & sparkling bottles of water per table 15.

12 DRINKS PACKAGES Half Bottle of House wine pp, 2 x 750ml still & sparkling 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

13 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 24

14 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 26

BANQUETING MENU SPRING/SUMMER

BANQUETING MENU SPRING/SUMMER 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