CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018
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- Imogen Hines
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1 CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 VIALLI SUITE CANAPÉS Cornish Lamb Aubergine purée, beetroot relish Artichoke (V) Porcini mousse, leek Norfolk Crab Avocado salsa, shortbread STARTERS Tofu (Vegan) Ramen broth, marinated tofu, rice noodles, crisp Asian vegetables, raw shiitake mushrooms, sesame oil, coriander, nigella seeds Sustainable Scottish Salmon Slow and cold smoked over oak barrel chippings, cracked pepper, lemon mascarpone, lemon oil, wild rocket leaves, baby watercress Suffolk Ham Croquette Coleman s English mustard sauce, homemade brown sauce, soft quail s egg, capers English Dairy Farmed Goat s Cheese Panna Cotta Damson purée and jelly, ginger biscuit MAIN COURSES English Farm Assured Beef Dry-aged beef fillet, beef shin ravioli, spinach, shallots, girolles, truffle jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon English Corn-fed Chicken Breast Wild mushrooms, gnocchi, leeks, tarragon cream HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil Melon (Vegan) Lychee, raspberry and mint salsa
2 HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Pizza Margherita (V) heritage tomatoes, Laverstoke Park mozzarella, basil Mackerel blow-torched line-caught mackerel, olives, samphire, Parmesan Chilli Chicken corn-fed chicken, fresh chillies, English dairy goat s cheese, red onion Chutney and Relish Sweet apple, spiced pear 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 MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 THE 1905 CLUB CANAPÉS AVAILBLE UNTIL 4.45PM Cornish Lamb Aubergine purée, beetroot relish Artichoke (V) Porcini mousse, leek Norfolk Crab Avocado salsa, shortbread STARTERS AVAILBLE UNTIL 4.45PM Tofu (Vegan) Ramen broth, marinated tofu, rice noodles, crisp Asian vegetables, raw shiitake mushrooms, sesame oil, coriander, nigella seeds Sustainable Scottish Salmon Slow and cold smoked over oak barrel chippings, cracked pepper, lemon mascarpone, lemon oil, wild rocket leaves, baby watercress Suffolk Ham Croquette Coleman s English mustard sauce, homemade brown sauce, soft quail s egg, capers English Dairy Farmed Goat s Cheese Panna Cotta Damson purée and jelly, ginger biscuit MAIN COURSES English Farm Assured Beef 28-day aged rib eye steak, skin-on fries, East Coast IPA battered onion rings, heritage tomatoes, house smoked ketchup Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon English Corn-fed Chicken Breast Wild mushrooms, gnocchi, leeks, tarragon cream HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil Melon (Vegan) Lychee, raspberry and mint salsa
4 HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Pizza Margherita (V) heritage tomatoes, Laverstoke Park mozzarella, basil Mackerel blow-torched line-caught mackerel, olives, samphire, parmesan Chilli Chicken corn-fed chicken, fresh chillies, English dairy goat s cheese, red onion Chutney and Relish Sweet apple, spiced pear 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 THE EXECUTIVE CLUB CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 CANAPÉS AVAILBLE UNTIL 4.45PM Cornish Lamb Aubergine purée, beetroot relish Artichoke (V) Porcini mousse, leek Norfolk Crab Avocado salsa, shortbread STARTERS AVAILBLE UNTIL 4.45PM Tofu (Vegan) Ramen broth, marinated tofu, rice noodles, crisp Asian vegetables, raw shiitake mushrooms, sesame oil, coriander, nigella seeds Sustainable Scottish Salmon Slow and cold smoked over oak barrel chippings, cracked pepper, lemon mascarpone, lemon oil, wild rocket leaves, baby watercress Suffolk Ham Croquette Coleman s English mustard sauce, homemade brown sauce, soft quail s egg, capers MAIN COURSES English Farm Assured Beef 7 hour slow cooked blade fillet, beef shin ravioli, spinach, shallots, girolles, truffle jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon Karaage Chicken Burger Japanese spiced and fried chicken, smashed avocado, sriracha mayonnaise, rice wine pickled Japanese vegetables, skin-on fries, winter root vegetable slaw HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping
6 FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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 MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 HARRIS SUITE STARTERS AVAILABLE UNTIL 4.45PM Tofu (Vegan) Ramen broth, marinated tofu, rice noodles, crisp Asian vegetables, raw shiitake mushrooms, sesame oil, coriander, nigella seeds Sustainable Scottish Salmon Slow and cold smoked over oak barrel chippings, cracked pepper, lemon mascarpone, lemon oil, wild rocket leaves, baby watercress Suffolk Ham Croquette Coleman s English mustard sauce, homemade brown sauce, soft quail s egg, capers MAIN COURSES English Farm Assured Beef 7 hour slow cooked blade fillet, beef shin ravioli, spinach, shallots, girolles, truffle jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping
8 FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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 MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 DRAKE SUITE STARTERS AVAILABLE UNTIL 4.45PM Tofu (Vegan) Ramen broth, marinated tofu, rice noodles, crisp Asian vegetables, raw shiitake mushrooms, sesame oil, coriander, nigella seeds Sustainable Scottish Salmon Slow and cold smoked over oak barrel chippings, cracked pepper, lemon mascarpone, lemon oil, wild rocket leaves, baby watercress Suffolk Ham Croquette Coleman s English mustard sauce, homemade brown sauce, soft quail s egg, capers MAIN COURSES English Farm Assured Beef 7 hour slow cooked blade fillet, beef shin ravioli, spinach, shallots, girolles, truffle jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping
10 FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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 MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 CANALETTOS STARTERS AVAILABLE UNTIL 4.45PM Tofu (Vegan) Ramen broth, marinated tofu, rice noodles, crisp Asian vegetables, raw shiitake mushrooms, sesame oil, coriander, nigella seeds Sustainable Scottish Salmon Slow and cold smoked over oak barrel chippings, cracked pepper, lemon mascarpone, lemon oil, wild rocket leaves, baby watercress Suffolk Ham Croquette Coleman s English mustard sauce, homemade brown sauce, soft quail s egg, capers MAIN COURSES English Farm Assured Beef 7 hour slow cooked blade fillet, beef shin ravioli, spinach, shallots, girolles, truffle jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping
12 FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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 MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 HOLLINS SUITE STARTERS AVAILABLE UNTIL 4.45PM Tofu (Vegan) Ramen broth, marinated tofu, rice noodles, crisp Asian vegetables, raw shiitake mushrooms, sesame oil, coriander, nigella seeds Sustainable Scottish Salmon Slow and cold smoked over oak barrel chippings, cracked pepper, lemon mascarpone, lemon oil, wild rocket leaves, baby watercress Suffolk Ham Croquette Coleman s English mustard sauce, homemade brown sauce, soft quail s egg, capers MAIN COURSES English Farm Assured Beef 7 hour slow cooked blade fillet, beef shin ravioli, spinach, shallots, girolles, truffle jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping
14 FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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
15 TAMBLING SUITE CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 MAIN COURSES English Farm Assured Beef 7 hour slow cooked blade fillet, beef shin ravioli, spinach, shallots, girolles, truffle jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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 MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 TEA BAR STARTERS AVAILABLE UNTIL 4.45PM Tofu (Vegan) Ramen broth, marinated tofu, rice noodles, crisp Asian vegetables, raw shiitake mushrooms, sesame oil, coriander, nigella seeds Sustainable Scottish Salmon Slow and cold smoked over oak barrel chippings, cracked pepper, lemon mascarpone, lemon oil, wild rocket leaves, baby watercress Suffolk Ham Croquette Coleman s English mustard sauce, homemade brown sauce, soft quail s egg, capers MAIN COURSES English Farm Assured Beef 7 hour slow cooked blade fillet, beef shin ravioli, spinach, shallots, girolles, truffle jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Lincolnshire Cauliflower 4 Ways (Vegan) Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon HOMEMADE DESSERTS Pineapple Carpaccio (Vegan) Spiced English orchard apple cake, coconut cream Single Estate Dark Chocolate Pavé Coffee textures Caramel Tart Cinder toffee, caramel soil
17 FULL TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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 MANCHESTER CITY FC SATURDAY 8 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 21 Day Aged English Beef Parsley and horseradish mashed potatoes, peas, spinach, broad beans, beef jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Tofu (V) London craft ale tempura batter, katsu curry, nasi goreng, fried crackers, coconut and chilli salad Durban Chicken Curry Chicken breast, potatoes, peppers and peas in a fruity curry sauce, braised rice, mini poppadoms Single Tail Scampi Chip shop chips, pea purée, hand cut tartare sauce Buffalo Cauliflower (V) Blue cheese mayonnaise, hot wing sauce HOMEMADE DESSERTS Single Estate Dark Chocolate Coffee textures Melon (Vegan) Lychee, raspberry and mint salsa SW6 Strawberry Cheesecake Macerated strawberries, strawberry jam mascarpone, vanilla cream, pistachio shortbread HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping
19 FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest 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 CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 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 21 Day Aged English Beef Parsley and horseradish mashed potatoes, peas, spinach, broad beans, beef jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Tofu (V) London craft ale tempura batter, katsu curry, nasi goreng, fried crackers, coconut and chilli salad Durban Chicken Curry Chicken breast, potatoes, peppers and peas in a fruity curry sauce, braised rice, mini poppadoms Single Tail Scampi Chip shop chips, pea purée, hand cut tartare sauce Buffalo Cauliflower (V) Blue cheese mayonnaise, hot wing sauce HOMEMADE DESSERTS Single Estate Dark Chocolate Coffee textures Melon (Vegan) Lychee, raspberry and mint salsa SW6 Strawberry Cheesecake Macerated strawberries, strawberry jam mascarpone, vanilla cream, pistachio shortbread HALF TIME Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping
21 FULL TIME Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest 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
22 UTB SPORTS LOUNGE ON TABLES Gordal Olives (V) Citrus oil, herbs Smoked Almonds (V) Maldon sea salt Marinated Mozzarella Pearls (V) Basil pesto CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 SW6 Grissini Sticks and Cheese Straws (V) Roasted garlic aioli FROM THE KITCHEN 21 Day Aged English Beef Parsley and horseradish mashed potatoes, peas, spinach, broad beans, beef jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Buffalo Cauliflower (V) Blue cheese mayonnaise, hot wing sauce AUTHENTIC STATION - CURRY Durban Chicken Curry Chicken breast, potatoes, onions, peppers and peas in a fruity yet spicy South African curry sauce Paneer (V) Marinated and roasted cauliflower, sweet potatoes, onions, spinach and chickpeas in a classic Balti curry sauce Rice (V) Braised basmati rice, cardamom and cinnamon bark in a golden saffron stock Sauces and Sides House raita, mango chutney, lime pickle, poppadoms, garlic and coriander butter roti bread MAC SHACK Hand Rolled Macaroni in our Famous SW6 Smoked Cheddar and Mozzarella Cheese Sauce Smoked frank, jalapeños, salami, sun-dried tomatoes, mascarpone cream cheese Hand Rolled Macaroni in our Famous SW6 Smoked Cheddar and Mozzarella Cheese Sauce (V) Wild mushrooms, smoked garlic, thyme, red onion confit, Stilton Potato Wedges (V) Smoked paprika, Maldon sea salt Sauces and Sides Crispy shallots, cracked pork scratchings, dressed winter leaves
23 DESSERTS Single Estate Dark Chocolate Coffee textures Melon (Vegan) Lychee, raspberry and mint salsa SW6 Strawberry Cheesecake Macerated strawberries, strawberry jam mascarpone, vanilla cream, pistachio shortbread POST MATCH The Chelsea Pie Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Pepperoni Pizza Stuffed crust Cheese and Tomato Pizza (V) Stuffed crust 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
24 CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 THE MUSEUM ON ARRIVAL The Chelsea Pie Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping 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 FROM THE KITCHEN 21 Day Aged English Beef Parsley and horseradish mashed potatoes, peas, spinach, broad beans, beef jus Sustainable Brown Shrimps Risotto, samphire, peas, broad beans, potatoes, sea herbs Buffalo Cauliflower (V) Blue cheese mayonnaise, hot wing sauce AUTHENTIC STATION - CURRY Durban Chicken Curry Chicken breast, potatoes, onions, peppers and peas in a fruity yet spicy South African curry sauce Paneer (V) Marinated and roasted cauliflower, sweet potato, onions, spinach and chickpeas in a classic Balti curry sauce Rice (V) Braised basmati rice, cardamom and cinnamon bark in a golden saffron stock Sauces and Sides House raita, mango chutney, lime pickle, poppadoms, garlic and coriander butter roti bread
25 MAC SHACK Hand Rolled Macaroni in our Famous SW6 Smoked Cheddar and Mozzarella Cheese Sauce Smoked frank, jalapeños, salami, sun-dried tomatoes, mascarpone cream cheese Hand Rolled Macaroni in our Famous SW6 Smoked Cheddar and Mozzarella Cheese Sauce (V) Wild mushrooms, smoked garlic, thyme, red onion confit, Stilton Potato Wedges (V) Smoked paprika, Maldon sea salt Sauces and Sides Crispy shallots, cracked pork scratchings, dressed winter leaves DESSERTS Single Estate Dark Chocolate Coffee textures Melon (Vegan) Lychee, raspberry and mint salsa SW6 Strawberry Cheesecake Macerated strawberries, strawberry jam mascarpone, vanilla cream, pistachio shortbread If you would like to know the allergens in our food and drink, please ask a member of staff Chris Garrett, Executive Chef
26 CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 BONETTI SUITE STARTERS Smoked Scottish Salmon Shaved fennel, avocado purée Sriracha Roasted Tiger Prawns Mango, chilli and red onion salsa, coriander Cajun Spiced Marinated and Roasted Chicken Cracked smoked almonds, watercress, almond yoghurt dressing Homemade Scotch Egg and Suffolk Pork Pie Piccalilli, Branston pickle Roast White Asparagus (V) Goat s cheese, Cornish ginger fairing English Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto SALADS Chelsea Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing Black Rice (V) Edamame beans, green onion, coriander, yuzu, soy and ginger dressing Roasted Heritage Carrots and Onions (V) Chickpeas, walnuts, English dairy goat s cheese, mint dressing Kale Slaw (V) Green winter kale, red cabbage, Japanese radish, mayonnaise, pumpkin and sunflower seeds Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Bread English butter, flavoured oils, extra virgin olive oil, balsamic vinegar
27 HOT TABLE 7 Hour Slow Roast English Farm Assured Beef Sirloin English mustard, grain mustard, horseradish 9 Hour Slow Roast English Pork Shoulder Roasted with Sage and Onion Homemade warm English orchard apple sauce, cider crackling Corn-fed Chicken Roasted baby onions, shiitake and chestnut mushrooms, cider cream and grain mustard sauce Salmon Kalamata olives, soft herbs, sun-dried tomato and chilli dressing Wild Mushroom Ravioli (V) Roasted shiitake and chestnut mushrooms, Parmesan cream sauce Roast Potatoes (V) Skin-on English potatoes roasted in English rapeseed oil, skin-on garlic, herbs English New Season Potatoes (V) Mint, parsley butter Cauliflower Cheese (V) Mature Cheddar cheese sauce, Stilton, roasted chestnuts English Field Carrots (V) Mint butter, dill pollen Seasonal Greens (V) Kale, romanesco, tender broccoli, baby leeks Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril enhanced AUTHENTIC TABLE MAC SHACK Classic Elbow Pasta in our Famous SW6 Smoked Cheddar and Mozzarella Cheese Sauce (V) Wild mushrooms, smoked garlic, thyme, red onion confit, Stilton Sauces and Sides Crispy shallots, cracked pork scratchings, dressed winter leaves DESSERT TABLE Jenny s Sticky Toffee Pudding Homemade butterscotch sauce Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit pulp, coconut cream Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream
28 PICK N MIX Salted caramel cheesecake with popcorn crumb Broken chocolate chip cookies Mini cinnamon sugar doughnut Dark chocolate and marshmallow brownie Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla HAND CRAFTED BRITISH DAIRY CHEESE Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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) Winter parsnip with Stilton Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, original Kettle crisps FULL TIME The Chelsea Pie Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping 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
29 CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 CLARKE SUITE STARTERS Smoked Scottish Salmon Shaved fennel, avocado purée Sriracha Roasted Tiger Prawns Mango, chilli and red onion salsa, coriander Cajun Spiced Marinated and Roasted Chicken Cracked smoked almonds, watercress, almond yoghurt dressing Homemade Scotch Egg and Suffolk Pork Pie Piccalilli, Branston pickle Roast White Asparagus (V) Goat s cheese, Cornish ginger fairing English Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto SALADS Chelsea Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing Black Rice (V) Edamame beans, green onion, coriander, yuzu, soy and ginger dressing Roasted Heritage Carrots and Onions (V) Chickpeas, walnuts, English dairy goat s cheese, mint dressing Kale Slaw (V) Green winter kale, red cabbage, Japanese radish, mayonnaise, pumpkin and sunflower seeds Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Bread English butter, flavoured oils, extra virgin olive oil, balsamic vinegar
30 HOT TABLE 7 Hour Slow Roast English Farm Assured Beef Sirloin English mustard, grain mustard, horseradish 9 Hour Slow Roast English Pork Shoulder Roasted with Sage and Onion Homemade warm English orchard apple sauce, cider crackling Corn-fed Chicken Roasted baby onions, shiitake and chestnut mushrooms, cider cream and grain mustard sauce Salmon Kalamata olives, soft herbs, sun-dried tomato and chilli dressing Wild Mushroom Ravioli (V) Roasted shiitake and chestnut mushrooms, Parmesan cream sauce Roast Potatoes (V) Skin-on English potatoes roasted in English rapeseed oil, skin-on garlic, herbs English New Season Potatoes (V) Mint, parsley butter Cauliflower Cheese (V) Mature Cheddar cheese sauce, Stilton, roasted chestnuts English Field Carrots (V) Mint butter, dill pollen Seasonal Greens (V) Kale, romanesco, tender broccoli, baby leeks Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril enhanced AUTHENTIC TABLE MAC SHACK Classic Elbow Pasta in our Famous SW6 Smoked Cheddar and Mozzarella Cheese Sauce (V) Wild mushrooms, smoked garlic, thyme, red onion confit, Stilton Sauces and Sides Crispy shallots, cracked pork scratchings, dressed winter leaves DESSERT TABLE Jenny s Sticky Toffee Pudding Homemade butterscotch sauce Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit pulp, coconut cream Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream
31 PICK N MIX Salted caramel cheesecake with popcorn crumb Broken chocolate chip cookies Mini cinnamon sugar doughnut Dark chocolate and marshmallow brownie Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla HAND CRAFTED BRITISH DAIRY CHEESE Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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) Winter parsnip with Stilton Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, original Kettle crisps FULL TIME The Chelsea Pie Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping 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
32 CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 OSSIES SUITE STARTERS Smoked Scottish Salmon Shaved fennel, avocado purée Sriracha Roasted Tiger Prawns Mango, chilli and red onion salsa, coriander Cajun Spiced Marinated and Roasted Chicken Cracked smoked almonds, watercress, almond yoghurt dressing Homemade Scotch Egg and Suffolk Pork Pie Piccalilli, Branston pickle Roast White Asparagus (V) Goat s cheese, Cornish ginger fairing English Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto Large Shell-on Crevettes Bloody Mary dressing SALADS Chelsea Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing Black Rice (V) Edamame beans, green onion, coriander, yuzu, soy and ginger dressing Roasted Heritage Carrots and Onions (V) Chickpeas, walnuts, English dairy goat s cheese, mint dressing Kale Slaw (V) Green winter kale, red cabbage, Japanese radish, mayonnaise, pumpkin and sunflower seeds Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Bread English butter, flavoured oils, extra virgin olive oil, balsamic vinegar
33 HOT TABLE 7 Hour Slow Roast English Farm Assured Beef Sirloin English mustard, grain mustard, horseradish 9 Hour Slow Roast English Pork Shoulder Roasted with Sage and Onion Homemade warm English orchard apple sauce, cider crackling Corn-fed Chicken Roasted baby onions, shiitake and chestnut mushrooms, cider cream and grain mustard sauce Salmon Kalamata olives, soft herbs, sun-dried tomato and chilli dressing Wild Mushroom Ravioli (V) Roasted shiitake and chestnut mushrooms, Parmesan cream sauce Roast Potatoes (V) Skin-on English potatoes roasted in English rapeseed oil, skin-on garlic, herbs English New Season Potatoes (V) Mint, parsley butter Cauliflower Cheese (V) Mature Cheddar cheese sauce, Stilton, roasted chestnuts English Field Carrots (V) Mint butter, dill pollen Seasonal Greens (V) Kale, romanesco, tender broccoli, baby leeks Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril enhanced DESSERT TABLE Jenny s Sticky Toffee Pudding Homemade butterscotch sauce Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit pulp, coconut cream Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream PICK N MIX Salted caramel cheesecake with popcorn crumb Broken chocolate chip cookies Mini cinnamon sugar doughnut Dark chocolate and marshmallow brownie Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla
34 HAND CRAFTED BRITISH DAIRY CHEESE Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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) Winter parsnip with Stilton Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, original Kettle crisps FULL TIME The Chelsea Pie Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping 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
35 THE CHELSEA CLUB STARTERS Smoked Scottish Salmon Shaved fennel, avocado purée CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 Sriracha Roasted Tiger Prawns Mango, chilli and red onion salsa, coriander Cajun Spiced Marinated and Roasted Chicken Cracked smoked almonds, watercress, almond yoghurt dressing Homemade Scotch Egg and Suffolk Pork Pie Piccalilli, Branston pickle Roast White Asparagus (V) Goat s cheese, Cornish ginger fairing English Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto SALADS Chelsea Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing Black Rice (V) Edamame beans, green onion, coriander, yuzu, soy and ginger dressing Roasted Heritage Carrots and Onions (V) Chickpeas, walnuts, English dairy goat s cheese, mint dressing Kale Slaw (V) Green winter kale, red cabbage, Japanese radish, mayonnaise, pumpkin and sunflower seeds Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Bread English butter, flavoured oils, extra virgin olive oil, balsamic vinegar
36 HOT TABLE 7 Hour Slow Roast English Farm Assured Beef Sirloin English mustard, grain mustard, horseradish 9 Hour Slow Roast English Pork Shoulder Roasted with Sage and Onion Homemade warm English orchard apple sauce, cider crackling Corn-fed Chicken Roasted baby onions, shiitake and chestnut mushrooms, cider cream and grain mustard sauce Salmon Kalamata olives, soft herbs, sun-dried tomato and chilli dressing Wild Mushroom Ravioli (V) Roasted shiitake and chestnut mushrooms, Parmesan cream sauce Roast Potatoes (V) Skin-on English potatoes roasted in English rapeseed oil, skin-on garlic, herbs English New Season Potatoes (V) Mint, parsley butter Cauliflower Cheese (V) Mature Cheddar cheese sauce, Stilton, roasted chestnuts English Field Carrots (V) Mint butter, dill pollen Seasonal Greens (V) Kale, romanesco, tender broccoli, baby leeks Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril enhanced DESSERT TABLE Jenny s Sticky Toffee Pudding Homemade butterscotch sauce Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit pulp, coconut cream Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream PICK N MIX Salted caramel cheesecake with popcorn crumb Broken chocolate chip cookies Mini cinnamon sugar doughnut Dark chocolate and marshmallow brownie Fruit Compotes Blueberry, strawberry, raspberry Candy Marshmallows, fudge, meringue, M&M s, broken Oreo, Skittles Whipped Cream Vanilla
37 HAND CRAFTED BRITISH DAIRY CHEESE Hand Crafted British Dairy Cheese Montgomery s Cheddar handmade unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves, deep and rich in nutty flavours Bath Blue a classic blue-veined cheese made from the milk of organic cows, ripened for 8 to 10 weeks to give a creamy blue-veined taste Rosary Ash an emerging herd goat's milk cheese, made at Chris and Clare Moody s small family-run dairy in the small village of Landford on the edge of the New Forest Chutney and Relish Sweet apple, spiced pear 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 The Chelsea Pie Pulled English beef shin, celery, baby onions and Stilton cheese in a London craft IPA and Bovril rich gravy Lamb Hot Pot Pie Slow cooked and hand pulled English farm assured lamb shoulder with heritage root vegetables and pearl barley in an English tea gravy, with a thyme butter glazed potato topping Parsnip, Beetroot and Stilton Hot Pot Pie (V) Heritage root vegetables, Cropwell Stilton cheese and pearl barley in an English tea gravy, with a thyme butter glazed potato topping 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
38 CENTENARY HALL STARTERS Smoked Scottish Salmon Shaved fennel, avocado purée CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8 TH DECEMBER 2018 Sriracha Roasted Tiger Prawns Mango, chilli and red onion salsa, coriander Cajun Spiced Marinated and Roasted Chicken Cracked smoked almonds, watercress, almond yoghurt dressing Homemade Scotch Egg and Suffolk Pork Pie Piccalilli, Branston pickle Roast White Asparagus (V) Goat s cheese, Cornish ginger fairing English Buffalo Mozzarella Pearls and Grilled Provençale Vegetables (V) Lovage and purple basil pesto Homemade Soup (V) Winter parsnip with Stilton SALADS Chelsea Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk Caesar dressing Black Rice (V) Edamame beans, green onion, coriander, yuzu, soy and ginger dressing Roasted Heritage Carrots and Onions (V) Chickpeas, walnuts, English dairy goat s cheese, mint dressing Kale Slaw (V) Green winter kale, red cabbage, Japanese radish, mayonnaise, pumpkin and sunflower seeds Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil House Pickled Vegetables (V) Cucumber, red cabbage, beetroot, red onion London Baked Bread English butter, flavoured oils, extra virgin olive oil, balsamic vinegar
39 HOT TABLE 7 Hour Slow Roast English Farm Assured Beef Sirloin English mustard, grain mustard, horseradish 9 Hour Slow Roast English Pork Shoulder Roasted with Sage and Onion Homemade warm English orchard apple sauce, cider crackling Corn-fed Chicken Roasted baby onions, shiitake and chestnut mushrooms, cider cream and grain mustard sauce Salmon Kalamata olives, soft herbs, sun-dried tomato and chilli dressing Wild Mushroom Ravioli (V) Roasted shiitake and chestnut mushrooms, Parmesan cream sauce Roast Potatoes (V) Skin-on English potatoes roasted in English rapeseed oil, skin-on garlic, herbs English New Season Potatoes (V) Mint, parsley butter Cauliflower Cheese (V) Mature Cheddar cheese sauce, Stilton, roasted chestnuts English Field Carrots (V) Mint butter, dill pollen Seasonal Greens (V) Kale, romanesco, tender broccoli, baby leeks Homemade Yorkshire Puddings (V) English mustard, herbs Roasting Pan Gravy Bovril enhanced AUTHENTIC TABLE HOT BAKED OPEN SANDWICH Bacon and Brie Crispy English back bacon, red onion relish, English brie, cracked pepper Chicken and Pesto English chicken breast, wood-roasted peppers, Gorgonzola Wood-roasted Vegetable (V) Aubergine, peppers, courgette, red onion, English goat s cheese Skin-on Fries (V) Maldon sea salt Sauces and Sides Mayonnaise, pesto Genovese, grated Parmesan, balsamic vinegar, extra virgin olive oil, dressed rocolla leaves DESSERT TABLE Jenny s Sticky Toffee Pudding Homemade butterscotch sauce Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit pulp, coconut cream Jude s Ice Cream Tubs of English dairy vanilla bean and chocolate ice cream
CHELSEA FC vs NEWCASTLE UNITED FC SATURDAY 12 TH JANUARY 2019
CHELSEA FC vs NEWCASTLE UNITED FC SATURDAY 12 TH JANUARY 2019 VIALLI SUITE CANAPÉS Devon Crab Radicchio lettuce, avocado Mozzarella and Peppers (V) Basil pesto Duck Orange confit STARTERS Sweetcorn Chowder
More informationCHELSEA FC vs TOTTENHAM HOTSPUR FC THURSDAY 24TH JANUARY 2019
CHELSEA FC vs TOTTENHAM HOTSPUR FC THURSDAY 24TH JANUARY 2019 VIALLI SUITE CANAPÉS Yellow Fin Tuna Ceviche Caviar, Japanese radish pickle Goat s Cheese Red peppers and Thai asparagus in pastry Welsh Lamb
More informationCHELSEA FC vs AFC BOURNEMOUTH WEDNESDAY 19 TH DECEMBER 2018
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
More informationCHELSEA FC vs CARDIFF CITY FC SATURDAY 15 TH SEPTEMBER 2018
CHELSEA FC vs CARDIFF CITY FC SATURDAY 15 TH SEPTEMBER 2018 VIALLI SUITE CANAPÉS Devon Crab Radicchio lettuce, avocado Mozzarella and Peppers (V) Basil pesto Duck Orange confit STARTERS SW6 Roast Chicken
More informationCHELSEA FC vs WOLVERHAMPTON WANDERERS FC SUNDAY 10 TH MARCH 2019
CHELSEA FC vs WOLVERHAMPTON WANDERERS FC SUNDAY 10 TH MARCH 2019 VIALLI SUITE CANAPÉS Yellowfin Tuna Caviar, mooli Mozzarella and Sun-touched Tomatoes (V) Basil pesto, Parmesan biscuit Duck Parfait Rhubarb,
More informationNorth Atlantic Prawns English cucumber, shellfish bisque mayonnaise. Bagel toast
CLASSIC STARTERS Kidderton Goat s Cheese, SW6 Seed and Nut Coated (V) English heritage beetroot and baby leek. Smoked Yorkshire rapeseed oil. Brick Lane Recipe Salt Beef House cooked Brick Lane recipe
More informationWORKING LUNCHES. Oven Fired Tuna Loin Roasted Mediterranean vegetables, wood fired red pepper emulsion, rocket leaf
HEALTHY AND ENERGISING 1 Oven Fired Tuna Loin Roasted Mediterranean vegetables, wood fired red pepper emulsion, rocket leaf Quinoa (V) Black rice and barrel aged feta salad Warm Indian Spiced Onion and
More informationDixon Park Surf Venue Menu Options
Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,
More informationCHRISTMAS DAY MENU PER PERSON. Celeriac & Parmesan soup, wild mushrooms (v)
CHRISTMAS DAY MENU 80.00 PER PERSON Celeriac & Parmesan soup, wild mushrooms (v) London Porter smoked salmon, cucumber jelly, baby basil, pickled cucumber & shallots Chicken & tarragon terrine, pickled
More informationA L L E R G E N M E N U
This guide lists what allergenic ingredients are contained in each of our dishes. The guide also shows whether or not each dish is suitable for vegetarian or vegan customers. We work closely with our suppliers
More informationTHE FLORIST. A non-gluten menu is also available upon request. If you have any special dietary requirements, please request our allergen information.
A non-gluten menu is also available upon request. DF VG V Dairy Free Vegan Vegetarian If you have any special dietary requirements, please request our allergen information. NIBBLES Lavender honey and sunflower
More informationFUNCTION MENUS FINGER BUFFET 11.95/HEAD
F A C E B O O K @ n e w h i n d s h e a d T W I T T E R @ h i n d s h e a d 1 I N S T A G R A M @ h i n d s h e a d FUNCTION MENUS Please read in conjunction with our function pack Pre orders will be required
More informationCANAPES. Goats Cheese & Chilli Jam Profiteroles. Salmon Bites with Saffron Aioli. Naan, Spinach & Halloumi Bites. Butternut & Brie Vol-au-Vents
BANQUETING MENUS CANAPES Goats Cheese & Chilli Jam Profiteroles Salmon Bites with Saffron Aioli Naan, Spinach & Halloumi Bites Butternut & Brie Vol-au-Vents Beetroot & Balsamic Goats Cheese Bruschetta
More informationFor up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
Bowl Food 4 bowls 19.00 per person, 6 bowls 29.00 per person, 8 bowls 38.00 per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
More informationWedding Sample Menus. Tailor made menus available on request.
Wedding Sample Menus Tailor made menus available on request www.whitsandbay-weddings.co.uk Canapés Chorizo stuffed with Sun Dried Tomato and Mozzarella Cornish Crab Cakes topped with a Lemon and Dill Mayonnaise
More informationW E D D I N G M E N U S
WEDDING MENUS 2019 CANAPÉS Fish and Chips Tartar Sauce Bruschetta Tomato, Basil and Mozzarella (V) Chilled Cucumber Soup (V) (VE) (GF) (DF) Chicken Liver Parfait and Red Onion Marmalade Goats Curd Crostini
More informationCHRISTMAS LUNCH MENU
CHRISTMAS LUNCH MENU Available Monday Saturday 12-2pm Nibbles - Marinated martini olives, olive oil 4 - Aerated pork crackling & gherkins 5 - Pigs in blankets, honey mustard 5 - Garlic flatbread [v] 4
More informationPrivate Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters
3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress
More informationMonday Tuesday Wednesday Thursday Friday
Week One Chicken Korma with Coconut and Cardamom Rice Poppadum (Gluten Free, Contains Nuts) Lamb Koftas With Winter Cous-Cous and a Roquette and Cucumber Roast Topside of Beef with Mushroom, Shallot and
More informationBra B d ra b d o b ur o ne n e Hou Ho s u e s
Bradbourne House Bradbourne House Wedding Breakfast Selection The Gladstone Collection Please select 1 Starter, 1 Main and 1 Dessert STARTER Roasted plum tomato and sweet red pepper soup finished with
More informationBraised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus
HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel,
More informationFINGER FOOD PRICES FROM 19 PER PERSON. PLEASE SELECT: 2 SANDWICHES 3 SALADS 3 HOT OPTIONS 2 DESSERTS Minimum numbers of 12 required
EVENT MENU FINGER FOOD PRICES FROM 19 PER PERSON SANDWICHES BBQ beef wrap Chicken & sun dried tomato on ciabatta Tomato, basil & mozzarella onion focaccia (V) Tuna, black olive, mayo & herbs, multigrain
More informationFINGER & FORK. Salt & Pepper Calamari 70 Chilli ginger jam. Pork Belly Bites 80 Korean BBQ peanut sauce, crackling
FINGER & FORK Salt & Pepper Calamari 70 Chilli ginger jam Pork Belly Bites 80 Korean BBQ peanut sauce, crackling Asian Lamb Riblets 70 Chargrilled sticky hoisin lamb riblets, nam jim dipping sauce Roast
More informationSAMPLE DAY DELEGATE MENU
EVENTS MENU SAMPLE DAY DELEGATE MENU LUNCH Caprese salad Mediterranean orzo salad Bacon and blue cheese wedge salad Soup of the day Cuban sandwich Roasted cod with Asian greens Sweet Indonesian chicken
More informationCHRISTMAS PARTY MENU
CHRISTMAS PARTY MENU 2 COURSE 25.95 3 COURSE 29.95 PER PERSON Duck rillettes, spiced apple chutney, Golden Pride sourdough Leek & Stilton tart, white onion purée, parsley crumb (v) Cauliflower soup, crispy
More informationWedding Menus. Bespoke Menu. Canapé Selection
Wedding Menus Our wedding menus are priced at 45.00 per person. All menus include coffee and chocolate truffles We would ask that you to select one set menu for all your guests. Dietary requirements will
More informationSTEAK SPECIAL. Every Tuesday 6-10pm 35 for 2 Dry-Aged Rump Steaks & a Bottle of House Wine FISH SPECIAL
EVENING MENU If you have any food allergies or intolerances, please let a member of the waiting team know and we will do our very best to accommodate. However, because all menu items are prepared in a
More informationSomething light. Canapé Selection. Bowl Food. Nibbles each or 13.50pp for a choice of six
Something light Bowl Food 6.95 per bowl Recommended 3 bowls per person Mini fish and chips Mini sausage and mash Thai Green Curry and Rice Crispy Duck Leg with a Sweet Chilli Sauce Mini haggis and tatties
More informationHILARY DINING TERM 2018: Monday 29 January. Sunday 18 February. Thursday 22 February. Monday 19 March
HILARY DINING TERM 2018: Wednesday 24 January Sunday 28 January Monday 29 January Wednesday 31 January Thursday 1 February Monday 5 February Tuesday 6 February Monday 12 February Tuesday 13 February Thursday
More informationPotatoes, chorizo, red peppers, spinach and brie frittata. Chilli jam brie avocado, Parma ham and rocket quesadilla
SOUP Curried potato and lentil Pea and mint Leek, sweet potato and rosemary Miso Cauliflower cheese FRITTATA / QUESADILLA Potatoes, chorizo, red peppers, spinach and brie frittata Chilli jam brie avocado,
More informationSHARING MENU 4 ITEMS ITEMS ITEMS 19.95
SHARING MENU 4 ITEMS 15.95 5 ITEMS 17.95 6 ITEMS 19.95 MEAT Spiced chicken thighs Pork & sage sausage rolls Hampshire beef burger sliders Pigs in blankets FISH Smoked mackerel pâté on toast Crayfish Marie
More informationNEW YEAR S EVE MENU 65 PER PERSON
NEW YEAR S EVE MENU 65 PER PERSON Includes a glass of Prosecco on arrival and live music. French onion soup, HSB Gouda, croutons (v) London Porter smoked salmon, Bramley apple & celeriac remoulade, toast
More informationTest Catering Requirements. Thank you in advance for your support.
Test Catering Requirements Thank you in advance for your support. Day 1 please use the recipes as per the ECB Chefs guide, this is essential. BREAKFAST OPTIONS To be available on arrival Pumpkin seed and
More informationOur Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
More informationMenus The key ingredient to a great event TM. T: /
Menus 2016... Creating a party is something we thrive on at Milsom Catering, and whatever the occasion, we have plenty of great ideas, so do come and talk to us. We really can turn our hand to all kinds
More informationBowl & buffet menu. Salads. Choose from three of our salads below. Add 7.50 per person.
Bowl & buffet menu Confit ham hock and smoked Cheddar macaroni, tomato chutney Cider and mustard marinated- barbecued pork shoulder, Asian-style slaw Slow-cooked chilli and garlic beef brisket, creamy
More informationSpring & Summer Seasonal Menu
Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring
More informationCaramelised onion, mixed cheddar cheese and mixed herbs frittata. Chorizo, avocado, plum tomato, chilli jam and rocket quesadilla
SOUP Thai courgette coconut Chilli corn chowder Harissa, butternut squash and chick pea MSD Minestrone Broccoli, caraway seed with stilton crouton FRITTATA / QUESADILLA Caramelised onion, mixed cheddar
More informationBreakfast. Breaks. Southwark Cathedral Hospitality Menu. Prices are per person and include one serving of tea, coffee and orange juice
Breaks Tea and coffee 3.15 per guest Tea, coffee and biscuits 3.80 per guest Tea, coffee, orange juice, selection of mini Danish pastries and croissant 6.50 per guest Tea, coffee, orange juice, daily cake
More informationDAY DELEGATE MENU - MONDAY
DAY DELEGATE MENU - MONDAY BREAKS ARRIVAL G² Awake Pots Goji Berries, Milk Chocolate Covered Cranberries, Yoghurt Covered Raisins Green Smoothie - Lime, Avocado, Cucumber, Spinach, Low-Fat Greek Yoghurt
More informationMonday Tuesday Wednesday Thursday Friday
Week One Slow-cooked Vietnamese Beef Stew Egg-fried Rice with Coriander and Ginger Green Vegetables Chicken and Butter Beans in a Tomato, Courgette and Pepper Sauce with Gremolata and Fine Beans Sticky
More informationMAIN MENU. - Homemade soup of the day, chunky bread [v, vg, gf*] 4.5
MAIN MENU To Start - Homemade soup of the day, chunky bread [v, vg, gf*] 4.5 - Slow baked portabella mushrooms, pepper & stilton sauce, crispy tortilla basket [v] 5 - Wild mushroom pate, smoked tomato
More informationcanapés Selection of Selection of Selection of Please make your selection from the following:
canapés Selection of 5 7.50 Selection of 4 6.00 Selection of 3 4.50 Please make your selection from the following: Smoked haddock rarebit with watercress mayonnaise dip Mini spinach & coriander pakoras
More informationCAESAR SALAD (V) ROMAINE LETTUCE, CROUTONS, HORSERADISH CREAM per person for selection of 4. Mini Meal Selection
EVENT MENUS 2017 Standing Options Perfect to accompany drinks and mingling Standing Menu Minimum of 10 people Choose 4 items for 12 per person or selection of all items for 17 per person GRILLED HALLOUMI
More informationThe Old Orchard. ~ Tuesday 20th March 2018 ~ While you wait
The Old Orchard ~ Tuesday 20th March 2018 ~ While you wait Kir Royale a French classic, blackcurrant liqueur and Prosecco 6.95 Marinated artichoke with sweet garlic cloves, sun blush tomatoes and roquito
More informationWEEK BEGINNING 9 th OCTOBER CONTENTS: PAGE 1 BREAKFAST PAGE 2 4 WEEKDAY LUNCH PAGE 5 WEEKEND LUNCH & DINNER BREAKFAST MON TUES WED THURS FRI
RESTAURANT MENU WEEK BEGINNING 9 th OCTOBER CONTENTS: PAGE 1 BREAKFAST PAGE 2 4 WEEKDAY LUNCH PAGE 5 WEEKEND LUNCH & DINNER BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals &
More informationSmoked Salmon and Asparagus Tart. Smoked Shetland Salmon, Horseradish and Cress Toasts. Seared Shetland Scallops with Basil Pesto (max 50)
Starters Please select one starter, main and pudding for your entire party plus a vegetarian alternative where necessary Soups Butternut Squash and Feta Soup (v) Tuscan White bean Soup with Herbed Croutons
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
More informationCrossways Function Menus 2016
Silver Dinner Buffet 12.50 per person Minimum Required Homemade Bread Rolls Celeriac Waldorf Salad Chicken and Basil Pesto Pasta Salad New Potato, Chives and Pickled Mustard Seeds with French Dressing
More informationSweet potato and carrot with pumpkin seed chilli pesto. Pepper pesto with brie, courgette, aubergine and baby spinach quesadilla
SOUP Spiced butternut squash Sweet potato and carrot with pumpkin seed chilli pesto Beetroot, coconut milk and chilli Carrot and turmeric Courgette and corn FRITTATA / QUESADILLA Broccoli, stilton, mixed
More informationParty Nights Festive Lunch Private Dining Christmas Day. At the Ramada Hotel and Suites, Coventry
Party Nights Festive Lunch Private Dining Christmas Day At the Ramada Hotel and Suites, Coventry PARTY NIGHTS 3 COURSES 35 7TH, 8TH, 14TH & 15TH DECEMBER ARRIVAL 6:30, SIT DOWN 7:30, DJ UNTIL MIDNIGHT
More informationLighter Bites. Available Monday - Saturday. Nibbles
Lighter Bites Nibbles Little delectable dishes, perfect for indulging as a snack with a drink or as a pre-dinner appetiser Fresh Bread (v) with homemade pesto and balsamic Vinci Olives (v) (gfa) marinated
More informationW OOLTON WIN TER M ENU
W OOLTON WIN TER M ENU Our Winter menu features some sumptuous dishes with a hint of spice Lamb Vindaloo and Thai spiced potato cake with Asian slaw. These dishes will be accompanied by some real winter
More informationCOME HOME TO BUTLIN S THIS FOOD MENU
COME HOME TO BUTLIN S THIS FOOD MENU 23 DECEMBER 2018 Homemade leek and potato soup GF V British ham hock, fig and apricot terrine GF with an apple and pear chutney Mandarin, pineapple and melon cocktail
More informationChristmas MENU. THE CLOTH EAR Cathedral Quarter, Belfast
Christmas MENU THE CLOTH EAR Cathedral Quarter, Belfast ALL DAY MENU (INCLUDING VEGETARIAN OPTIONS) BREAD (V) 4.25 Sourdough and salted Irish butter SOUP (V) 4.50 Spiced parsnip and cauliflower soup with
More informationThe Royal Birkdale Golf Club. The Menu Selector 2016
The Royal Birkdale Golf Club Soups The Menu Selector 2016 Courgette & Potato Soup finished with a Lemon and Herb dressing 5.60 Roasted Root Vegetable finished with Coriander Oil and served with an Onion
More informationFINGER FOOD for 9 ITEMS. Choose from the following selections
EVENTS MENU FINGER FOOD 21.50 for 9 ITEMS Choose from the following selections Selection of Sandwiches Selection of Vol-au-Vents Tortilla Wraps with a selection of fillings Chilli Chicken Skewers Assorted
More informationJulie Abbs Catering. Menu A. A plated meal of 3 courses followed by coffee & petit fours. Freshly baked breads with butter
These priced sample menus are for guidance purposes only, every event has different individual requirements for which we offer a bespoke service. We do not believe in a one size fits all approach, and
More informationCELEBRATE with St Martins Lane & Sanderson
CELEBRATE with St Martins Lane & Sanderson Join us at St Martins Lane or Sanderson for a magical Christmas and enjoy a selection of dining offerings as well as bespoke packages to cater for all your party
More informationStarters Flatbreads Ideal as a shared starter or for one to enjoy as a Main Course Take The Chestnuts Home with you
Starters Piri-Piri King Prawn Skewer, Sun Blushed Tomato Salad, Minted Raita 1 Skewer ~ 6.50 2 Skewers ~ 7.95 Creamy Garlic Mushrooms, Mozzarella Glaze, Wholemeal Crusty Bloomer (v) Chicken Liver Pâté,
More informationWorking Lunch Menu 1
Working Lunch Menu 1 Vegetable crudités with tzatziki dip Three bean salad with coriander dressing Coronation chicken salad with naan bread croutons Asparagus crab salad with ginger and yuzu dressing Mixed
More informationDINNER JOIN US FOR A SCRUMPTIOUS. Starters and Salads. Grilled Peach Parma ham, blue cheese mousse, candied pecan nuts, mango purée, rocket 135
Starters and Salads Grilled Peach Parma ham, blue cheese mousse, candied pecan nuts, mango purée, rocket 1 Black Bean Soup Spicy chorizo and coriander cream Home Smoked Franschhoek Salmon Trout Smoked
More informationCONTENTS: PAGE 1 BREAKFAST PAGE 2 WEEKDAY LUNCH PAGE 3 WEEKDAY LUNCH CONTINUED PAGE 4 WEEKDAY DINNER PAGE 5 WEEKEND LUNCH & DINNER BREAKFAST
RESTAURANT MENU WEEK BEGINNING 11 TH SEPTEMBER CONTENTS: PAGE 1 BREAKFAST PAGE 2 WEEKDAY LUNCH PAGE 3 WEEKDAY LUNCH CONTINUED PAGE 4 WEEKDAY DINNER PAGE 5 WEEKEND LUNCH & DINNER BREAKFAST MON TUES WED
More informationCanapés Selection 8.00 per person for 4
A Little Something to Start... Canapés Selection 8.00 per person for 4 Tomato and roasted red pepper bruschetta Roasted smoked salmon, chive crème fraiche on pancakes Smoked duck, gooseberry chutney Tomato,
More informationHerb & Spice. Cold Fork Buffet Pack
Herb & Spice Cold Fork Buffet Pack Please feel free to mix and match from any of our menus to create a menu of your choice. All food is freshly prepared to order using ingredients of the highest quality.
More informationBOXING DAY & NEW YEARS! DAY BRUNCH
CHRISTMAS BOXING DAY & NEW YEARS DAY BRUNCH 26 TH DECEMBER 2017 & 1 ST JANUARY 2018. FROM 11:30AM 17:00PM MAINS Vicarage Full English - Williams Sausages, Bacon, Grilled Tomato, Flat Cap Mushroom, Black
More informationCHRISTMAS DAY MENU 75 PER PERSON
CHRISTMAS DAY MENU 75 PER PERSON Celeriac & Parmesan soup, wild mushrooms (v) London Porter smoked salmon, cucumber jelly, baby basil, pickled cucumber & shallots Chicken & tarragon terrine, pickled mushrooms,
More informationPrivate Dining & Entertaining
The Queen s Club offers unique private dining, meeting and entertaining facilities, enabling the Club to combine sporting excellence with the style and elegance of its social facilities. The Staff embrace
More informationTHREE COURSE MENUS. All our menus offer 'restaurant quality' plated dishes by our award-winning chefs.
THREE COURSE MENUS We have a wonderful seasonal selection of starters, main courses & desserts that utilise the best available regional ingredients throughout the year. All our menus offer 'restaurant
More informationEDINBURGH hotel & bar
THE DUKE OF EDINBURGH hotel & bar THE FOOD & WINE MENU We trust you will enjoy your meal Please be advised a list of allergens for all of our dishes is available on request. We strongly advise booking
More informationBramshaw Banqueting Menu
Bramshaw Banqueting Menu Spiced Carrot Soup, Coriander Crème Fraiche (G.F) Free Range Chicken Liver Parfait, Red Onion Confit, Toasted Brioche (G.F without Toasted Brioche) Beetroot Cured Salmon, Herb
More informationEvents & Parties at Castle Park
Events & Parties at Castle Park If you require any further details regarding prices & menus, please contact Emma or Gemma. Telephone: 01302 831388 option 2 Email: events@castle-park.co.uk Castle Park The
More informationFunction Menu Selector
Our award winning executive Chef has created a tantalising selection of outstanding culinary dishes for you to create your own personalised menu. Please select 1 choice per course to create your bespoke
More informationChristmas lunches and party nights at The Garrack
Great food, good friends, festive fun... Christmas lunches and party nights at The Garrack Christmas lunches and party nights at The Garrack This December, celebrate Christmas with your friends, family,
More informationSenior School Autumn Menu
Week 1 Butternut squash and Bramley apple Vegetable and butterbean Classic Carrot and Coriander Creamed mushroom and sage Spiced courgette finished with cream Quorn Moussaka Chilli beef nachos with all
More informationCATHEDRAL PACKAGE. Exclusive use of the Cathedral Ballroom and the Viewing Gallery with private bar. Red carpet on arrival.
OUR WEDDING VENUE CATHEDRAL PACKAGE Exclusive use of the Cathedral Ballroom and the Viewing Gallery with private bar Red carpet on arrival Arrival drink White table linen and napkins Master of ceremonies
More informationFrom 4 of your closest friends to 400 we can cater for all needs between our two floors both with their own bar.
Cocktails and fizz, turkey and trimmings, trifle and Christmas pudding. Celebrate the festive season in style over-looking the canal in the heart of Birmingham. Indulge in delicious Christmas delights
More informationBanquet Menus. Banqueting Menu A 28 per person. Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute
Banquet Menus Banqueting Menu A 28 per person Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute Smoked Mackerel Pate, Yellow Chilli Jam, Rye Bread Roasted Chicken
More informationWEEK BEGINNING 23rd of July 2018 BREAKFAST MON TUES WED THURS FRI
RESTAURANT MENU WEEK BEGINNING 23rd of July 2018 BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday. SPECIALS
More informationE V E N I N G M E N U
EVENING MENU APPETISERS Honey roasted spiced cashew nuts V GF 2.95 Marinated mixed olives with orange, chilli and rosemary V GF 2.95 Lightly toasted rustic breads with balsamic and olive oil V 3.50 Marinated
More informationUpon Arrival. Canapé Selection. Nibbles. Ask us about pimping your Prosecco with sorbet or raspberries! 2.70 each or 13.50pp for a choice of six
Upon Arrival Nibbles 3.50 per person Must be taken for 100% of guests A selection of crisps, nuts and olives Ask us about pimping your Prosecco with sorbet or raspberries! Canapé Selection 2.70 each or
More informationV / VEGETARIAN VN / VEGAN G / GLUTEN FREE
Blidworth Bottoms, Nottinghamshire Menu 2018 Starters Tapas Homemade Soup of the Day, served with 4.95 white or brown bloomer bread and butter G / Option Available Atlantic Prawn Cocktail, with cocktail
More informationAVAILABLE FOR 18 PER PERSON FOR ROOM HIRE CONTRACTS
EVENTS MENU DELI BUFFET INCLUSIVE IN DDR & 24HR PACKAGES Selection of artisan breads Caramelised red onion hummus Pesto Beetroot relish Spiced pear chutney Olives Sun blushed tomatoes ----------- Cous
More informationSTARTERS. (Please select one starter from one of the sections below) SECTION A 12
PRIVATE DINING STARTERS (Please select one starter from one of the sections below) SECTION A 12 Chicken and ham hock terrine with peas and crusty loaf Sun-dried-tomato-crusted cod, fine herb salad and
More informationMini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise
Canapés Hot Canapés Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF, V, Vg) Chicken katsu lollipop with curry
More informationGeorge & Dragon December Menu. Starters
George & Dragon December Menu Starters Broccoli & Cropwell Bishop Stilton Soup (v) Locally grown broccoli and strong Cropwell Bishop Stilton soup with a thyme and sea salt crouton. Served with a warm bread
More informationBANQUETING MENUS. We are pleased to present our menus for private dining and hope you. will enjoy reading them.
BANQUETING MENUS We are pleased to present our menus for private dining and hope you will enjoy reading them. You are invited to compile your own menu to suit your personal taste and budget and we would
More informationThe Old Vicarage. The Old Vicarage Country House Menus
Country House Menus A lovely selection of nibbles to be enjoyed during your Drinks Reception Canapes Parma Ham, Sweet Melon, Buffalo Mozzarella Smoked Salmon, Cream Cheese & Caper Blini Chicken Satay Mini
More information~ Evening Menu Selection ~
~ Evening Menu Selection ~ Selection of Freshly Cut Sandwiches Cocktail Sausages Chicken Goujons Traditional Fish & Chips Served in newspaper cones (counts as two options) Traditional Chicken Goujons &
More informationTian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery
More informationÀ La Carte. Starters. Mains
LUNCH MENU Selection of Breads for Two and Dips 4.95 OLIVES, Sun Blushed Tomatoes and Goat s Cheese Pearls 2.95 LANCASHIRE SHARING PLATTER 12.95 Lancashire Cheese and Onions Bon Bons, Black Pudding Quail
More informationThe Tennants Arms Mastiles Lane, Skipton Starters Served between 12pm-8.00pm
Starters Served between 12pm-8.00pm Homemade soup of the day 4.95 With fresh baked Chia bread & butter Tempura Battered King Prawns 6.95 King Prawns fried in tempura batter, Dressed Spaghetti Vegetables,
More informationAppetisers & Light Bites
(V) Vegetarian (VG) Vegan (GF) Gluten Free (DF) Dairy Free Appetisers & Light Bites Broccoli, Every which Way (V) Tempura, Charred & Pickled Broccoli, Salad Cream, Toasted Pine Nuts & Whipped Goats Cheese...
More informationMonday Tuesday Wednesday Thursday Friday
Week One Pork with Mushrooms, Paprika and Sour Cream Crushed Potatoes Baby Leaf, Asparagus and Pickled Cucumber Merguez Sausage and Mixed Bean Casserole Green and Purple Cabbage with Shallots and Toasted
More informationcolumbiarestaurant.co.uk
WELCOME Here at the Columbia Bar & Terrace, we have everything you need for a great dining experience from a business lunch, to romantic dinner, to a family celebration for that special occasion. Start
More informationVillage Pub, Restaurant & Rooms Rooms Stylish accommodation from 100 (Two People Sharing, Breakfast Included) Opening Hours & Food Service Times Monday to Thursday Bar Open 12-10.30pm Food Served 12 2.30pm
More informationReading VS Queens Park Rangers Menu Pack
Reading VS Queens Park Rangers Menu Pack Friday 30 th March 2018 Royals Appetiser Grissini bread sticks, black pepper cream cheese Marinated olives and cornichons Artisan breads Unsalted butter and dipping
More informationWhat s for Lunch? Summer Term 2017/18. Week commencing. 16 April 23 April 30 April 7 May 14 May. 21 May Half Term June 11 June 18 June
Summer Term 2017/18 (NB. Our Menus are on a 4 week cycle) Week commencing 16 April 23 April 30 April 7 May 14 May 21 May ------Half Term----- 4 June 11 June 18 June 25 June 2 July 9 July 16 July Week 1
More informationSoup. Salads. Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables
SB 1708 (page 1) Soup Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables Salads Salt and Pepper Squid Salad $ 78 flash fried fresh squid,
More informationRoast chicken leg, mash, pancetta, peas. Seasonal fish. Grilled cauliflower steak, Cropwell Bishop fritter, walnuts
30 MENU 3 Course STARTERS Roasted heritage beets, goat s curd, oat crumble Sea bass ceviche, lime, chilli, coriander Crispy beef cheeks, chipotle mayonnaise MAINS Roast chicken leg, mash, pancetta, peas
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