CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018

Transcription

1 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 VIALLI SUITE CANAPÉS Yellow Fin Tuna Sweet potato, tomato salsa Stilton (V) Walnut bread, fig Smoked Duck Rhubarb, sourdough STARTERS Prosciutto di Parma Mrs Bell s Yorkshire Blue cheese, candied walnuts, chicory, glazed pear Goat s Cheese Panna Cotta (V) Cornish ginger fairing biscuit, damson Seafood Chowder Line caught smoked haddock, cockles, prawns, samphire Potted Hot Smoked Salmon Horseradish crème fraîche, dill, English butter, pickled cucumber gel MAIN COURSES Lamb Shoulder Pea and mint arancini, pea purée, gem heart, girolles, split lamb sauce Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage 28 Day Aged English Sirloin Steak Triple cooked chips, heritage tomatoes, smoked garlic and thyme butter, butter milk Caesar gem heart HOMEMADE DESSERTS Chocolate and Coconut Tart (Vegan) Fresh raspberries, popcorn, yoghurt Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee Warm Soft Centred Chocolate Pudding Cherries, vanilla cream, Nutella HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney

2 FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

3 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 EXECUTIVE CLUB CANAPÉS AVAILABLE UNTIL 7PM Yellow Fin Tuna Sweet potato, tomato salsa Stilton (V) Walnut bread, fig Smoked Duck Rhubarb, sourdough STARTERS AVAILABLE UNTIL 7PM Prosciutto di Parma Mrs Bell s Yorkshire Blue cheese, candied walnuts, chicory, glazed pear Goat s Cheese Panna Cotta (V) Cornish ginger fairing biscuit, damson Seafood Chowder Line caught smoked haddock, cockles, prawns, samphire MAIN COURSES Lamb Shoulder Pea and mint arancini, pea purée, gem heart, girolles, split lamb sauce Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage SW6 Executive Club Burger 21 day aged English beef burger, slow cooked Korean spiced beef brisket, Jack cheese, kimchi pickles, brioche, skinny fries, SW6 root slaw HOMEMADE DESSERTS Chocolate and Coconut Tart (Vegan) Fresh raspberries, popcorn, yoghurt Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney

4 FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

5 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 HARRIS SUITE STARTERS AVAILABLE UNTIL 7PM Prosciutto di Parma Mrs Bell s Yorkshire Blue cheese, candied walnuts, chicory, glazed pear Goat s Cheese Panna Cotta (V) Cornish ginger fairing biscuit, damson Seafood Chowder Line caught smoked haddock, cockles, prawns, samphire MAIN COURSES Lamb Shoulder Pea and mint arancini, pea purée, gem heart, girolles, split lamb sauce Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage HOMEMADE DESSERTS Chocolate and Coconut Tart (Vegan) Fresh raspberries, popcorn, yoghurt Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney

6 FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

7 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 DRAKE SUITE STARTERS AVAILABLE UNTIL 7PM Prosciutto di Parma Mrs Bell s Yorkshire Blue cheese, candied walnuts, chicory, glazed pear Goat s Cheese Panna Cotta (V) Cornish ginger fairing biscuit, damson Seafood Chowder Line caught smoked haddock, cockles, prawns, samphire MAIN COURSES Lamb Shoulder Pea and mint arancini, pea purée, gem heart, girolles, split lamb sauce Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage HOMEMADE DESSERTS Chocolate and Coconut Tart (Vegan) Fresh raspberries, popcorn, yoghurt Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney

8 FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

9 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 CANALETTOS STARTERS AVAILABLE UNTIL 7PM Prosciutto di Parma Mrs Bell s Yorkshire Blue cheese, candied walnuts, chicory, glazed pear Goat s Cheese Panna Cotta (V) Cornish ginger fairing biscuit, damson Seafood Chowder Line caught smoked haddock, cockles, prawns, samphire MAIN COURSES Lamb Shoulder Pea and mint arancini, pea purée, gem heart, girolles, split lamb sauce Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage HOMEMADE DESSERTS Chocolate and Coconut Tart (Vegan) Fresh raspberries, popcorn, yoghurt Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney

10 FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

11 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 HOLLINS SUITE STARTERS AVAILABLE UNTIL 7PM Prosciutto di Parma Mrs Bell s Yorkshire Blue cheese, candied walnuts, chicory, glazed pear Goat s Cheese Panna Cotta (V) Cornish ginger fairing biscuit, damson Seafood Chowder Line caught smoked haddock, cockles, prawns, samphire MAIN COURSES Lamb Shoulder Pea and mint arancini, pea purée, gem heart, girolles, split lamb sauce Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage HOMEMADE DESSERTS Chocolate and Coconut Tart (Vegan) Fresh raspberries, popcorn, yoghurt Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney

12 FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

13 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 TAMBLING SUITE MAIN COURSES Lamb Shoulder Pea and mint arancini, pea purée, gem heart, girolles, split lamb sauce Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms and sage HOMEMADE DESSERTS Chocolate and Coconut Tart (Vegan) Fresh raspberries, popcorn, yoghurt Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

14 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 THE TEA BAR STARTERS AVAILABLE UNTIL 7PM Prosciutto di Parma Mrs Bell s Yorkshire Blue cheese, candied walnuts, chicory, glazed pear Goat s Cheese Panna Cotta (V) Cornish ginger fairing biscuit, damson Seafood Chowder Line caught smoked haddock, cockles, prawns, samphire MAIN COURSES Lamb Shoulder Pea and mint arancini, pea purée, gem heart, girolles, split lamb sauce Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms and sage HOMEMADE DESSERTS Chocolate and Coconut Tart (Vegan) Fresh raspberries, popcorn, yoghurt Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee

15 FULL TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney Hand Crafted British Dairy Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

16 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 ZOLA SUITE ON TABLES Italian Deli Prosciutto di Parma, mozzarella pearls, balsamic onions, olives, sun-touched tomatoes, roasted asparagus, basil pesto, grissini sticks FROM THE KITCHEN Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage Smoked Chicken and Chorizo Croquettes Saffron aioli, dressed wild rocket leaves Atlantic Cod London craft ale beer batter, chips, house pickled onion SW6 Slider Burger 21 day aged English beef burger, slow cooked Korean spiced beef brisket, Jack cheese, kimchi pickles, brioche Heritage Carrot and Spinach Bhajis (V) House pickled red cabbage, house raita, coriander and coconut salad HOMEMADE DESSERTS Jenny s Dark Chocolate Brownie Cherry ripple cream, cherries Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney

17 FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney Sweet apple Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

18 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 WISE SUITE ON TABLES Italian Deli Prosciutto di Parma, mozzarella pearls, balsamic onions, olives, sun-touched tomatoes, roasted asparagus, basil pesto, grissini sticks FROM THE KITCHEN Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage Smoked Chicken and Chorizo Croquettes Saffron aioli, dressed wild rocket leaves Atlantic Cod London craft ale beer batter, chips, house pickled onion SW6 Slider Burger 21 day aged English beef burger, slow cooked Korean spiced beef brisket, Jack cheese, kimchi pickles, brioche Heritage Carrot and Spinach Bhajis (V) House pickled red cabbage, house raita, coriander and coconut salad HOMEMADE DESSERTS Jenny s Dark Chocolate Brownie Cherry ripple cream, cherries Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee HALF TIME Beef Rendang Pie Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney

19 FULL TIME Hand Crafted British Dairy Cheese Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney Sweet apple Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots Classic Chocolate Truffle If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

20 UTB SPORTS LOUNGE ON TABLES Gordal Olives (V) Citrus oil, herbs Smoked Almonds (V) Maldon sea salt Marinated Mozzarella Pearls (V) Basil pesto SW6 Grissini Sticks and Cheese Straws (V) Roasted garlic aioli CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 FROM THE KITCHEN Tiger Prawn Massaman Curry Coconut rice, prawn crackers, cashew nut and chilli sambal, coriander Risotto (Vegan) Brussels sprouts, chestnuts, foraged mushrooms, sage Smoked Chicken and Chorizo Croquettes Saffron aioli, dressed wild rocket leaves AUTHENTIC STATION BUILD YOUR OWN MIDDLE EASTERN BBQ FLATBREAD KEBABS Buttermilk Chicken Shish Kebab Preserved lemon pickle, oregano Lamb Kofta Organic yoghurt, cumin Classic Falafel (V) Peppers, red onion, coriander, tahini SW6 BURGER 21 Day Aged Beef Burger Smoked Cheddar, house pickles, classic burger sauce, brioche Black Bean and Parmesan Breaded Burger (V) Smoked Cheddar, pickles, smoked tomato sauce, brioche Skin-on Fries (V) Maldon sea salt Sauces and Sides House slaw, pickled red cabbage, pickled chillies, mint yoghurt, garlic sauce, classic burger sauce, firecracker sauce, BBQ mustard sauce, gherkin relish DESSERTS Jenny s Dark Chocolate Brownie Cherry ripple cream, cherries Smashed Meringue Soft winter berries, cream Crème Brûlée Lavender shortbread, soft winter berries, cinder toffee

21 POST MATCH Pepperoni Pizza Stuffed crust Cheese and Tomato Pizza (V) Stuffed crust Match Day Pie Station The Chelsea Pie - Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Beef Rendang Pie - Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) - Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango Heinz tomato sauce, HP brown sauce, Hellman s mayonnaise If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

22 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 BONETTI SUITE STARTERS Seared Tuna Cantaloupe melon, Prosciutto di Parma, sun-blush tomato and oregano dressing Middle Eastern Spiced and Roasted Tiger Prawns Zhoug dressing House Oven-fired Roast Chicken SW6 Waldorf and chervil mayonnaise Home Cooked Ham Leg Piccalilli, Branston pickle, mustard Asparagus (V) Blowtorched goat s cheese, pea shoots Saffron Roast Cauliflower (V) Truffle oil, parmesan Laverstoke Park Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto SALADS Chelsea s Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing New Season Potato Salad (V) Pickles, mustard sour cream Rustichella Pasta (V) Cherry tomatoes, baby spinach leaves, red onion, lovage pesto Kale Slaw (V) Crème fraîche Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onions London Baked Breads and Muffins English butter, flavoured oils, extra virgin olive oil, balsamic vinegar

23 HOT TABLE Sage Butter Roasted Norfolk Turkey Breast and Leg Pork, sage and apricot stuffing, streaky bacon wrapped chipolatas, cranberry sauce 9 Hour Slow Roast English Topside Beef English mustard, grain mustard, horseradish crème fraîche Shepherd s Pie Slow cooked English lamb shoulder with root vegetables and peas in a rich lamb gravy, topped with a smooth Maris Piper mashed potatoes Scottish Salmon Spinach, olives, vine cherry tomatoes, basil butter Quorn Mince Lasagne (V) Fresh egg spinach lasagne, mozzarella and Cheddar cheese sauce, grated young parmesan Roast Potatoes (V) Lemon oil, coriander seeds, oregano, burnt lemon and garlic Sweet Potato Mash (V) Salted English butter Parsnips (V) Sage, red onion, bacon, grain mustard Braised Red Cabbage (V) Maple syrup, apple Sautéed Brussels Sprouts (V) Roasted chestnuts, pancetta Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril AUTHENTIC TABLE CHRISTMAS MACK SHACK Classic Elbow Pasta in a Mature Cheddar and Stilton Cheese Sauce (V) Roast parsnips and red onions, sage and onion stuffing balls, Brussels sprouts, roast chestnuts Sides Crispy shallots, pork scratchings DESSERT TABLE White Chocolate and Cherry Panettone Bread and Butter Pudding Classic custard sauce, English dairy cream Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream

24 JENNY S FESTIVE PICK N MIX TABLE A Selection of homemade festive seasonal treats Sauces Chocolate, fudge, raspberry, blueberry, strawberry, maple syrup Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla HAND CRAFTED BRITISH DAIRY CHEESE Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots HALF TIME Homemade Soup (V) Parsnip and Stilton Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, Tyrrell s root vegetable crisps FULL TIME Match Day Pie Station The Chelsea Pie - Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Beef Rendang Pie - Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) - Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney Heinz tomato sauce, HP brown sauce, Hellman s mayonnaise If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

25 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 CLARKE SUITE STARTERS Seared Tuna Cantaloupe melon, Prosciutto di Parma, sun-blush tomato and oregano dressing Middle Eastern Spiced and Roasted Tiger Prawns Zhoug dressing House Oven-fired Roast Chicken SW6 Waldorf and chervil mayonnaise Home Cooked Ham Leg Piccalilli, Branston pickle, mustard Asparagus (V) Blowtorched goat s cheese, pea shoots Saffron Roast Cauliflower (V) Truffle oil, parmesan Laverstoke Park Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto SALADS Chelsea s Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing New Season Potato Salad (V) Pickles, mustard sour cream Rustichella Pasta (V) Cherry tomatoes, baby spinach leaves, red onion, lovage pesto Kale Slaw (V) Crème fraîche Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onions London Baked Breads and Muffins English butter, flavoured oils, extra virgin olive oil, balsamic vinegar

26 HOT TABLE Sage Butter Roasted Norfolk Turkey Breast and Leg Pork, sage and apricot stuffing, streaky bacon wrapped chipolatas, cranberry sauce 9 Hour Slow Roast English Topside Beef English mustard, grain mustard, horseradish crème fraîche Shepherd s Pie Slow cooked English lamb shoulder with root vegetables and peas in a rich lamb gravy, topped with a smooth Maris Piper mashed potatoes Scottish Salmon Spinach, olives, vine cherry tomatoes, basil butter Quorn Mince Lasagne (V) Fresh egg spinach lasagne, mozzarella and Cheddar cheese sauce, grated young parmesan Roast Potatoes (V) Lemon oil, coriander seeds, oregano, burnt lemon and garlic Sweet Potato Mash (V) Salted English butter Parsnips (V) Sage, red onion, bacon, grain mustard Braised Red Cabbage (V) Maple syrup, apple Sautéed Brussels Sprouts (V) Roasted chestnuts, pancetta Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril AUTHENTIC TABLE CHRISTMAS MACK SHACK Classic Elbow Pasta in a Mature Cheddar and Stilton Cheese Sauce (V) Roast parsnips and red onions, sage and onion stuffing balls, Brussels sprouts, roast chestnuts Sides Crispy shallots, pork scratchings DESSERT TABLE White Chocolate and Cherry Panettone Bread and Butter Pudding Classic custard sauce, English dairy cream Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream

27 JENNY S FESTIVE PICK N MIX TABLE A Selection of homemade festive seasonal treats Sauces Chocolate, fudge, raspberry, blueberry, strawberry, maple syrup Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla HAND CRAFTED BRITISH DAIRY CHEESE Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots HALF TIME Homemade Soup (V) Parsnip and Stilton Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, Tyrrell s root vegetable crisps FULL TIME Match Day Pie Station The Chelsea Pie - Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Beef Rendang Pie - Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) - Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney Heinz tomato sauce, HP brown sauce, Hellman s mayonnaise If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

28 THE CHELSEA CLUB CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 STARTERS Seared Tuna Cantaloupe melon, Prosciutto di Parma, sun-blush tomato and oregano dressing Middle Eastern Spiced and Roasted Tiger Prawns Zhoug dressing House Oven-fired Roast Chicken SW6 Waldorf and chervil mayonnaise Home Cooked Ham Leg Piccalilli, Branston pickle, mustard Asparagus (V) Blowtorched goat s cheese, pea shoots Saffron Roast Cauliflower (V) Truffle oil, parmesan Laverstoke Park Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto SALADS Chelsea s Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing New Season Potato Salad (V) Pickles, mustard sour cream Rustichella Pasta (V) Cherry tomatoes, baby spinach leaves, red onion, lovage pesto Kale Slaw (V) Crème fraîche Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onions London Baked Breads and Muffins English butter, flavoured oils, extra virgin olive oil, balsamic vinegar

29 HOT TABLE Sage Butter Roasted Norfolk Turkey Breast and Leg Pork, sage and apricot stuffing, streaky bacon wrapped chipolatas, cranberry sauce 9 Hour Slow Roast English Topside Beef English mustard, grain mustard, horseradish crème fraîche Shepherd s Pie Slow cooked English lamb shoulder with root vegetables and peas in a rich lamb gravy, topped with a smooth Maris Piper mashed potatoes Scottish Salmon Spinach, olives, vine cherry tomatoes, basil butter Quorn Mince Lasagne (V) Fresh egg spinach lasagne, mozzarella and Cheddar cheese sauce, grated young parmesan Roast Potatoes (V) Lemon oil, coriander seeds, oregano, burnt lemon and garlic Sweet Potato Mash (V) Salted English butter Parsnips (V) Sage, red onion, bacon, grain mustard Braised Red Cabbage (V) Maple syrup, apple Sautéed Brussels Sprouts (V) Roasted chestnuts, pancetta Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril DESSERT TABLE White Chocolate and Cherry Panettone Bread and Butter Pudding Classic custard sauce, English dairy cream Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream JENNY S FESTIVE PICK N MIX TABLE A Selection of Homemade Festive Seasonal Treats Sauces Chocolate, fudge, raspberry, blueberry, strawberry, maple syrup Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M S, broken Oreo, Skittles Whipped Cream Vanilla

30 HAND CRAFTED BRITISH DAIRY CHEESE Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots FULL TIME Homemade Soup (V) Parsnip and Stilton Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, Tyrrell s root vegetable crisps If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

31 CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 OSSIES STARTERS Seared Tuna Cantaloupe melon, Prosciutto di Parma, sun-blushed tomato and oregano dressing Middle Eastern Spiced and Roasted Tiger Prawns Zhoug dressing House Oven Fired Roast Chicken SW6 Waldorf and chervil mayonnaise Home Cooked Ham Leg Piccalilli, Branston pickle, mustard Asparagus (V) Blowtorched goat s cheese, pea shoots Saffron Roast Cauliflower (V) Truffle oil, parmesan Laverstoke Park Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto Shell-on Crevettes Classic Marie Rose sauce SALADS Chelsea s Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing New Season Potato Salad (V) Pickles, mustard sour cream Rustichella Pasta (V) Cherry tomatoes, baby spinach leaves, red onion, lovage pesto Kale Slaw (V) Crème fraîche Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Breads and Muffins English butter, flavoured oils, extra virgin olive oil, balsamic vinegar

32 HOT TABLE Sage Butter Roasted Norfolk Turkey Breast and Leg Pork, sage and apricot stuffing, streaky bacon wrapped chipolatas, cranberry sauce 9 Hour Slow Roast English Beef Rib Eye English mustard, grain mustard, horseradish crème fraîche Shepherd s Pie Slow cooked English lamb shoulder with root vegetables and peas in a rich lamb gravy, topped with a smooth Maris Piper mashed potato Scottish Salmon Spinach, olives, vine cherry tomatoes, basil butter Quorn Mince Lasagne (V) Fresh egg spinach lasagne, mozzarella and Cheddar cheese sauce, grated young parmesan Roast Potatoes (V) Lemon oil, coriander seeds, oregano, burnt lemon and garlic Sweet Potato Mash (V) Salted English butter Parsnips (V) Sage, red onion, bacon, grain mustard Braised Red Cabbage (V) Maple syrup, apple Sautéed Brussels Sprouts (V) Roasted chestnuts, pancetta Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril DESSERT TABLE White Chocolate and Cherry Panettone Bread and Butter Pudding Classic custard sauce, English dairy cream Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream JENNY S FESTIVE PICK N MIX TABLE A Selection of Homemade Festive Seasonal Treats Sauces Chocolate, fudge, raspberry, blueberry, strawberry, maple syrup Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla

33 HAND CRAFTED BRITISH DAIRY CHEESE Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots HALF TIME Homemade Soup (V) Parsnip and Stilton Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, Tyrrell s root vegetable crisps FULL TIME Match Day Pie Station The Chelsea Pie - Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Beef Rendang Pie - Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) - Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney Heinz tomato sauce, HP brown sauce, Hellman s mayonnaise If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

34 CENTENARY HALL CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 STARTERS Seared Tuna Cantaloupe melon, Prosciutto di Parma, sun-blushed tomato and oregano dressing Middle Eastern Spiced and Roasted Tiger Prawns Zhoug dressing House Oven-fired Roast Chicken SW6 Waldorf and chervil mayonnaise Home Cooked Ham Leg Piccalilli, Branston pickle, mustard Asparagus (V) Blowtorched goat s cheese, pea shoots Saffron Roast Cauliflower (V) Truffle oil, parmesan Laverstoke Park Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto SALADS Chelsea s Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing New Season Potato Salad (V) Pickles, mustard sour cream Rustichella Pasta (V) Cherry tomatoes, baby spinach leaves, red onion, lovage pesto Kale Slaw (V) Crème fraîche Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Breads and Muffins English butter, flavoured oils, extra virgin olive oil, balsamic vinegar

35 HOT TABLE Sage Butter Roasted Norfolk Turkey Breast and Leg Pork, sage and apricot stuffing, streaky bacon wrapped chipolatas, cranberry sauce 9 Hour Slow Roast English Topside Beef English mustard, grain mustard, horseradish crème fraîche Shepherd s Pie Slow cooked English lamb shoulder with root vegetables and peas in a rich lamb gravy, topped with a smooth Maris Piper mashed potatoes Scottish Salmon Spinach, olives, vine cherry tomatoes, basil butter Quorn Mince Lasagne (V) Fresh egg spinach lasagne, mozzarella and Cheddar cheese sauce, grated young parmesan Roast Potatoes (V) Lemon oil, coriander seeds, oregano, burnt lemon and garlic Sweet Potato Mash (V) Salted English butter Parsnips (V) Sage, red onion, bacon, grain mustard Braised Red Cabbage (V) Maple syrup, apple Sautéed Brussels Sprouts (V) Roasted chestnuts, pancetta Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril AUTHENTIC TABLE BUILD YOUR OWN MIDDLE EASTERN BBQ FLATBREAD KEBABS Buttermilk Chicken Shish Kebab Preserved lemon pickle, oregano Cumin and Yoghurt Lamb Shoulder Anchovy, mint butter Falafel (V) Peppers, red onion, coriander, tahini Skin-on Fries (V) Smoked paprika, Maldon sea salt Sauces and Sides Multigrain tortilla wrap, house slaw, pickled red cabbage, pickled chillies, garlic sauce, homemade tzatziki, hummus DESSERT TABLE White Chocolate and Cherry Panettone Bread and Butter Pudding Classic custard sauce, English dairy cream Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream

36 JENNY S FESTIVE PICK N MIX TABLE A Selection of Homemade Festive Seasonal Treats Sauces Chocolate, fudge, raspberry, blueberry, strawberry, maple syrup Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla HAND CRAFTED BRITISH DAIRY CHEESE Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots FULL TIME Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, Tyrrell s root vegetable crisps Match Day Pie Station The Chelsea Pie - Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Beef Rendang Pie - Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) - Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney Heinz tomato sauce, HP brown sauce, Hellman s mayonnaise If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

37 CHAMPIONS CLUB CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 STARTERS Seared Tuna Cantaloupe melon, Prosciutto di Parma, sun-blushed tomato and oregano dressing Middle Eastern Spiced and Roasted Tiger Prawns Zhoug dressing House Oven-fired Roast Chicken SW6 Waldorf and chervil mayonnaise Home Cooked Ham Leg Piccalilli, Branston pickle, mustard Asparagus (V) Blowtorched goat s cheese, pea shoots Saffron Roast Cauliflower (V) Truffle oil, parmesan Laverstoke Park Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto SALADS Chelsea s Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing New Season Potato Salad (V) Pickles, mustard sour cream Rustichella Pasta (V) Cherry tomatoes, baby spinach leaves, red onion, lovage pesto Kale Slaw (V) Crème fraîche Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Breads and Muffins English butter, flavoured oils, extra virgin olive oil, balsamic vinegar

38 HOT TABLE Sage Butter Roasted Norfolk Turkey Breast and Leg Pork, sage and apricot stuffing, streaky bacon wrapped chipolatas, cranberry sauce 9 Hour Slow Roast English Topside Beef English mustard, grain mustard, horseradish crème fraîche Shepherd s Pie Slow cooked English lamb shoulder with root vegetables and peas in a rich lamb gravy, topped with a smooth Maris Piper mashed potatoes Scottish Salmon Spinach, olives, vine cherry tomatoes, basil butter Quorn Mince Lasagne (V) Fresh egg spinach lasagne, mozzarella and Cheddar cheese sauce, grated young parmesan Roast Potatoes (V) Lemon oil, coriander seeds, oregano, burnt lemon and garlic Sweet Potato Mash (V) Salted English butter Parsnips (V) Sage, red onion, bacon, grain mustard Braised Red Cabbage (V) Maple syrup, apple Sautéed Brussels Sprouts (V) Roasted chestnuts, pancetta Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril AUTHENTIC TABLE BUILD YOUR OWN MIDDLE EASTERN BBQ FLATBREAD KEBABS Buttermilk Chicken Shish Kebab Preserved lemon pickle, oregano Cumin and Yoghurt Lamb Shoulder Anchovy, mint butter Falafel (V) Peppers, red onion, coriander, tahini Skin-on Fries (V) Smoked paprika, Maldon sea salt Sauces and Sides Multigrain tortilla wrap, house slaw, pickled red cabbage, pickled chillies, garlic sauce, homemade tzatziki, hummus DESSERT TABLE White Chocolate and Cherry Panettone Bread and Butter Pudding Classic custard sauce, English dairy cream Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream

39 JENNY S FESTIVE PICK N MIX TABLE A Selection of Homemade Festive Seasonal Treats Sauces Chocolate, fudge, raspberry, blueberry, strawberry, maple syrup Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla HAND CRAFTED BRITISH DAIRY CHEESE Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots HALF TIME Homemade Soup (V) Parsnip and Stilton Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, Tyrrell s root vegetable crisps FULL TIME Match Day Pie Station The Chelsea Pie - Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Beef Rendang Pie - Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) - Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney Heinz tomato sauce, HP brown sauce, Hellman s mayonnaise If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef

40 PRESS ROOM CHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018 STARTERS Seared Tuna Cantaloupe melon, Prosciutto di Parma, sun-blushed tomato and oregano dressing Middle Eastern Spiced and Roasted Tiger Prawns Zhoug dressing House Oven-fired Roast Chicken SW6 Waldorf and chervil mayonnaise Home Cooked Ham Leg Piccalilli, Branston pickle, mustard Asparagus (V) Blowtorched goat s cheese, pea shoots Saffron Roast Cauliflower (V) Truffle oil, parmesan Laverstoke Park Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto Homemade Soup (V) Parsnip and Stilton SALADS Chelsea s Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing New Season Potato Salad (V) Pickles, mustard sour cream Rustichella Pasta (V) Cherry tomatoes, baby spinach leaves, red onion, lovage pesto Kale Slaw (V) Crème fraîche Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Breads and Muffins English butter, flavoured oils, extra virgin olive oil, balsamic vinegar HOT COUNTER Shepherd s Pie Slow cooked English lamb shoulder with root vegetables and peas in a rich lamb gravy, topped with a smooth Maris Piper mashed potato Quorn Shepherd s Pie (V) Slow cooked Quorn mince with root vegetables and peas in a rich tomato and herb sauce, topped with a smooth Maris Piper mashed potato Fresh Seasonal Vegetables (V) Mint butter

41 DESSERT TABLE White Chocolate and Cherry Panettone Bread and Butter Pudding Classic custard sauce, English dairy cream Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream JENNY S FESTIVE PICK N MIX TABLE A Selection of Homemade Festive Seasonal Treats Sauces Chocolate, fudge, raspberry, blueberry, strawberry, maple syrup Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla HAND CRAFTED BRITISH DAIRY CHEESE Cheese Barber s Vintage Cheddar made using only Somerset cow s milk and aged for a minimum of 24 months Shropshire Blue made with pasteurised cow s milk in Inverness by a dairy farmer trained in the art of making Stilton cheese Cornish Brie rich and smooth brie, only ever made using organic full fat pasteurised cow's milk and matured for only 4 weeks Chutney and Relish Sweet apple, sticky fig Bread and Biscuits Walnut bread, oat biscuits, cream crackers, water biscuits Fruit and Veg Fenland celery, seedless grapes, apples, SW6 house nut mix, sun-touched apricots HALF TIME Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, Tyrrell s root vegetable crisps Match Day Pie Station The Chelsea Pie - Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Beef Rendang Pie - Indonesian spiced pulled English beef blade in a classic Indonesian rendang sauce, topped with an Indonesian dry rubbed crumb, mango chutney Saffron, Cauliflower and Chickpea Rendang Pie (V) - Saffron and Indonesian spiced and roasted cauliflower in an Indonesian rendang sauce with spinach and chickpeas, topped with an Indonesian dry rubbed crumb, mango chutney Heinz tomato sauce, HP brown sauce, Hellman s mayonnaise If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef