The menu design and culinary flair will be influenced by Raymond Blanc's protégé, Oleg Ibragimov. Oleg has a wealth of experience having trained under Raymond at the two Michelin star restaurant and hotel, Le Manoir aux Quat'Saisons, for five years before moving on to work for a host of revered chefs.
Oleg returned to work under Raymond's direction in 2008 when he was appointed head chef of the Diamond Club at Emirates Stadium. Oleg's work was recently recognised at Salon Culinaire 2010, where he won the Gold Award.
AMUSE BOUCHE
Foie gras and pear compote crème brulee spoons.
STARTERS
White bean soup with truffle foam.
Organic smoked salmon with lemon blinis and fennel salad.
Honey roast pears with roquette Belgian endive, walnut and blood orange salad.
Salt beef fritters with green beans and mustard dressing.
Ham hock terrine with crispy quail's eggs and homemade piccalilli.
MAIN COURSE
Salt Marsh Lamb with a mint mouselline, dauphinoise potatoes, pea puree, baby carrots and red wine jus.
Delice of Halibut with Dublin Bay prawn ravioli and cardamom sauce.
Marinated seared smoked tofu steak served with Asian salad and cashew nuts.
Suffolk pork cheek and belly, red cabbage, crispy crackling and Anna potatoes apple puree.
CATCH OF THE DAY
Cornish monkfish.
Grilled Dover sole.
FROM THE GRILL
28-day dry aged rib eye.
Hampshire lamb cutlets.
All daily specials served with a choice of new potatoes or hand-cut chips and green beans.
DESSERT
Toffee cheesecake with carpaccio of pineapple and coconut ice cream.
Bramley apple crumble with vanilla sauce and apple sorbet.
Sliced exotic fruit plate.
HALF-TIME
Selection of British cheese with crackers.
Dried fruit, walnuts and homemade chutney.
POST-MATCH
Cocktail peppered Angus beef burgers.
