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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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