CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8TH 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 8TH 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

CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8TH DECEMBER 2018

THE EXECUTIVE 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

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 8TH 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 8TH 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 8TH 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 8TH 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

CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8TH DECEMBER 2018

TAMBLING SUITE

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 8TH 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 8TH 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 8TH 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

CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8TH DECEMBER 2018

UTB SPORTS LOUNGE

ON TABLES Gordal Olives (V) Citrus oil, herbs

Smoked Almonds (V) Maldon sea salt

Marinated Mozzarella Pearls (V) Basil pesto

SW6 Grissini Sticks and Cheese Straws (V)

Roasted garlic aioli

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 8TH 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 8TH 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 8TH 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 8TH 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

CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8TH DECEMBER 2018

THE CHELSEA CLUB

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

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

CHELSEA FC vs MANCHESTER CITY FC SATURDAY 8TH DECEMBER 2018

CENTENARY HALL

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

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

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 Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, original Kettle crisps

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 8TH DECEMBER 2018

CHAMPIONS’ CLUB

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 – 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

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 8TH DECEMBER 2018

PRESS ROOM

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

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 Corn-fed Chicken Roasted baby onions, shiitake and chestnut mushrooms, cider cream and grain mustard sauce

Wild Mushroom Ravioli (V)

Roasted shiitake and chestnut mushrooms, Parmesan cream sauce English New Season Potatoes (V)

Mint, parsley butter

Seasonal Greens (V) Kale, romanesco, tender broccoli, baby leeks

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 Deli Style Wraps, Mini Rolls and Sandwiches A selection of freshly cut handmade sandwiches, original Kettle crisps

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 8TH DECEMBER 2018

SW6 LOUNGE

SALAD AND STARTER TABLE Seafood Smoked Scottish salmon, citrus infused tiger prawns, potted Devon crab, classic seafood sauce, lemon

British Farm Assured Meat Roast chicken, smoked Aylesbury duck breast, cured Scottish venison, red onion and apple relish

Vegetarian (V) English dairy goat’s cheese with Cornish ginger biscuits, roasted asparagus with Berkswell cheese, saffron roasted

cauliflower hearts, truffle mayonnaise

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 Vegetable (V) Cucumber

London Baked Bread

English butters, 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 Roast Potatoes (V)

Skin-on English potatoes roasted in English rapeseed oil, skin-on garlic, herbs

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

BOWL FOOD FROM THE KITCHEN 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

DESSERT TABLE 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

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 Deli Style Wraps, Mini Rolls and Sandwiches

A selection of freshly cut handmade sandwiches, original Kettle crisps

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 8TH DECEMBER 2018

CLUB BOX TRADITIONAL CHEF’S TABLE MENU

SALAD AND STARTER TABLE Seafood Smoked Scottish salmon, citrus infused tiger prawns, potted Devon crab, classic seafood sauce, lemon

British Farm Assured Meat Roast chicken, smoked Aylesbury duck breast, cured Scottish venison, red onion and apple relish

Vegetarian (V) English dairy goat’s cheese with Cornish ginger biscuits, roasted asparagus with Berkswell cheese, saffron roasted

cauliflower hearts, truffle mayonnaise

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 Vegetable (V) Cucumber

London Baked Bread

English butters, extra virgin olive oil, balsamic vinegar

MAIN COURSES

English Farm Assured Beef 7 hour slow cooked blade fillet, shin ravioli, spinach, shallots, girolles, truffle jus

Stone Bass Fillet

Saffron potatoes, Norfolk samphire, heritage tomatoes, broccoli Pumpkin Tortellini (Vegan)

Wild mushrooms, pumpkin purée, morel powder, truffle infused English rapeseed oil, shaved truffle

DESSERTS

Jenny’s Sticky Toffee Pudding Homemade butterscotch sauce

Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit pulp, coconut cream

PICK ‘N’ MIX CRATE Salted caramel cheesecake with popcorn crumb Mini cinnamon sugar doughnut

Dark chocolate and marshmallow brownie

Fruit Compote Blueberry

Candy Marshmallows

Whipped Cream Vanilla

HALF 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

Biscuits Carr’s water biscuits

Fruit and Veg Fenland celery, seedless grapes, SW6 house nut mix, sun-touched apricots

FULL TIME The Chelsea Pie Pulled English beef shin, celery, baby onion 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 8TH DECEMBER 2018

EAST CLUB BOX 3 MENU

SALAD AND STARTER TABLE Seafood Smoked Scottish salmon, citrus infused tiger prawns, potted Devon crab, classic seafood sauce, lemon

British Farm Assured Meat Roast chicken, smoked Aylesbury duck breast, cured Scottish venison, red onion and apple relish

Vegetarian (V) English dairy goat’s cheese with Cornish ginger biscuits, roasted asparagus with Berkswell cheese, saffron roasted

cauliflower hearts, truffle mayonnaise

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 Vegetable (V) Cucumber

London Baked Breads

English butters, extra virgin olive oil, balsamic vinegar

BOWLS FROM THE KITCHEN English Farm Assured Beef 7 hour slow cooked blade fillet, 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

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

PICK ‘N’ MIX CRATE Salted caramel cheesecake with popcorn crumb Mini cinnamon sugar doughnut

Dark chocolate and marshmallow brownie

Fruit Compote Blueberry

Candy Marshmallows

Whipped Cream Vanilla

HALF 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

Biscuits

Carr’s water biscuits Fruit and Veg

Fenland celery, seedless grapes, SW6 house nut mix, sun-touched apricots

FULL TIME The Chelsea Pie

Pulled English beef shin, celery, baby onion 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 8TH DECEMBER 2018

CLUB BOX AMERICAN DINER CHEF’S TABLE MENU

SALAD AND STARTER TABLE Seafood Cajun spiced salmon fillet, wok-fried tiger prawns, chilli and lime crab claws, spiced seafood sauce, lemon

British Farm Assured Meat Mid-west dry rubbed and roasted free-range chicken, house slow cooked beef pastrami, shaved smoked turkey

breast, mustard, caramelised red onion relish Vegetarian (V)

Laverstoke Park buffalo mozzarella pearls, roasted asparagus with Berkswell cheese, saffron roasted cauliflower hearts, truffle mayonnaise

Chelsea Caesar Romaine, chicory, radicchio, gem heart lettuce, parmesan and cracked pepper sourdough croutons, SW6 buttermilk

Caesar dressing

American Picnic Potato Salad (V) Pickles, mustard

House Slaw (V) Sour cream, thyme

Vine Ripened Tomatoes (V) Extra virgin basil oil, fresh torn basil

House Pickled Vegetable (V)

Cucumber Corn and Jalapeño Bread

English butters

MAIN COURSES

House Smoked Beef Brisket

Sweet potatoes, roast corn-on the cob, spinach, BBQ sticky beef sauce Cajun Blackened Salmon

Saffron potatoes, vine cherry tomatoes, chilli and coriander salsa

Mac and Cheese (V) Organic macaroni, sticky red onion relish, wild mushrooms, garlic, thyme, 4 cheese sauce

DESSERTS

Orchard Apple and Hedgerow Berry Cobbler

Classic custard sauce, English dairy cream

Fruit Salad Cantaloupe melon, pineapple, pomegranate seeds, mango, strawberries, passion fruit pulp, coconut cream

PICK ‘N’ MIX CRATE Salted caramel cheesecake with popcorn crumb Mini cinnamon sugar doughnut

Dark chocolate and marshmallow brownie

Fruit Compote Blueberry

Candy Marshmallows

Whipped Cream Vanilla

HALF 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

Biscuits

Carr’s water biscuits Fruit and Veg

Fenland celery, seedless grapes, SW6 house nut mix, sun-touched apricots

FULL TIME The Chelsea Pie

Pulled English beef shin, celery, baby onion 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 8TH DECEMBER 2018

MILLENNIUM SUITES TRADITIONAL CHEF’S TABLE MENU

ON ARRIVAL SW6 Sushi Platter Wasabi, soy sauce, pickled ginger

STARTERS Suffolk Estate Venison Carpaccio

Cauliflower, truffle

Slow and Cold Smoked Organic Salmon and Lobster Lemon, dill, shallot, tarragon dressing

Heritage Beetroot Plate (V) Organic goat’s cheese with a Cornish ginger fairing biscuit, goat’s cheese granola

MAINS Slow Cooked Cumbrian Beef Beef shin ravioli, wild mushrooms, spinach

English Corn-fed Chicken Breast Thigh meat bonbon, truffle, chicken skin crackling

Stone Bass Mussels, Norfolk samphire, heritage tomatoes, butter sauce

Organic Cauliflower 4 Ways (Vegan)

Roasted, caramelised purée, pickled stems, deep-fried leaves, capers, preserved lemon Dauphinoise Potatoes

Thyme butter

Heritage Vegetables Butter, herbs

Pan Gravy Shallots, wild herbs

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

Brownie of the Day (Vegan) Dark chocolate and sweet potato

Fresh and Compressed Fruit Plate Pineapple, rock melon, kiwi, strawberries, dragon fruit, mango

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

English Artisan Charcuterie Cobble Lane Islington Round Beef – grass-fed English topside beef, cured with balsamic vinegar, herbs and red wine

Dorset Air-dried Mutton – air-dried and beech wood-smoked whole Dorset mutton leg, cured with port, black pepper, rosemary and garlic

Black Combe Ham – hand rubbed and spiced then smoked over oak for 5 hours before being left to dry naturally for 6 months

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

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 8TH DECEMBER 2018

MILLENNIUM SUITES AMERICAN CHEF’S TABLE MENU

ON ARRIVAL SW6 Sushi Platter Wasabi, soy sauce, pickled ginger

STARTERS Mid-west Spiced Cobb Salad

Pulled turkey, heritage tomatoes, avocado, soft quail’s egg, D.O.P Roquefort cheese, lemon oil

Bourbon Cured Organic Salmon Avocado purée, fennel

Balsamic Heritage Beetroot Plate (V) Horseradish aioli, onion tumbleweed, corn bread crumble

MAINS Slow Cooked Cumbrian Beef Deep-fried organic mac and cheese, slow roast tomatoes, spinach

Free-range Maryland Chicken Sweetcorn fritter, banana, maple syrup, waffle

Scottish Salmon Blackened with Cajun spices, bell peppers, spinach, Cajun bouillabaisse

Winter Pumpkin (V)

Blue cheese fritters Sweet Potatoes

Thyme butter

Heritage Vegetables Butter, herbs

Hickory BBQ Gravy Shallots, wild herbs

HOMEMADE DESSERTS NY Baked Cheesecake Oreo crumb, cherries

Broken Red Velvet Cream cheese

Melon (Vegan) Lychee, raspberry and mint salsa

HALF TIME

Brownie of the Day (Vegan)

Dark chocolate and sweet potato Fresh and Compressed Fruit Plate

Pineapple, rock melon, kiwi, strawberries, dragon fruit, mango

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

English Artisan Charcuterie Cobble Lane Islington Round Beef – grass-fed English topside beef, cured with balsamic vinegar, herbs and red wine

Dorset Air-dried Mutton – air-dried and beech wood-smoked whole Dorset mutton leg, cured with port, black pepper, rosemary and garlic

Black Combe Ham – hand rubbed and spiced then smoked over oak for 5 hours before being left to dry naturally for 6 months

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

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 8TH DECEMBER 2018

MILLENNIUM SUITES PLATED MENU

ON ARRIVAL SW6 Sushi Platter Wasabi, soy sauce, pickled ginger

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

Brownie of the Day (Vegan) Dark chocolate and sweet potato

Fresh and Compressed Fruit Plate

Pineapple, rock melon, kiwi, strawberries, dragon fruit, mango

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

English Artisan Charcuterie Cobble Lane Islington Round Beef – grass-fed English topside beef, cured with balsamic vinegar, herbs and red wine

Dorset Air-dried Mutton – air-dried and beech wood-smoked whole Dorset mutton leg, cured with port, black pepper, rosemary and garlic

Black Combe Ham – hand rubbed and spiced then smoked over oak for 5 hours before being left to dry naturally for 6 months

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

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 8TH DECEMBER 2018

JUNIOR BLUE’S MENU

STARTERS Rich Roasted Vine Tomato Soup (V) Parmesan croutons

Prawn Cocktail Lettuce heart, cucumber, tomato, classic seafood sauce

Melon and Ham Sweet orange flesh melon, Parma ham

MAINS Beef Burger English beef patties, crisp lettuce, tomato, red onion, classic burger sauce, seeded bun

Cheese Burger English beef patties, cheese, crisp lettuce, tomato, red onion, classic burger sauce, seeded bun

Spicy Bean Burger (V)

Spicy bean burger, cheese, crisp lettuce, tomato, red onion, classic burger sauce, seeded bun Stuffed Crust Pizza (V)

4 cheese

Wholemeal Penne Pasta (V) Vine tomato sauce, shaved parmesan cheese

Tuna Pasta Bake Vine tomato sauce, shaved parmesan cheese

SIDES Skin-on Fries Maldon sea salt

New Season English Potatoes Unsalted English butter, herbs

Garden Peas Fresh mint

Junior Blue’s Salad

Gem lettuce, vine tomato, cucumber, red onion, herbs Heinz Baked Beans

DESSERTS Jude’s English Dairy Ice Cream Tubs

Vanilla or chocolate

Chocolate Brownie Chocolate sauce, whipped cream

Fruit Salad Pineapple, strawberries, apple, kiwi, melon

Bakewell Slice Raspberry compote, whipped cream

If you would like to know the allergens in our food and drink, please ask a member of staff

Chris Garrett, Executive Chef