matchday menu samples

MATCHDAY MENUSAMPLES

TA S T E T H EV I C T O R Y

EXECUTIVE CHEF GRAHAM PROCTOR AND HIS TEAM HAVE HONED THEIR CULINARY SKILLS IN SOME OF THE WORLD’S MOST NOTABLE KITCHENS,

INCLUDING MICHELIN STAR RESTAURANTS AND RENOWNED HOTELS.

Together they create exciting menus that are exclusive to hospitality guests, providing

an award-winning dining experience in the unique setting of St. James’ Park.

E X E C U T I V E B O X E S S A M P L E M E N U

Trio of onion soup, garlic snippets

Handmade bread rolls

Grilled 10oz 28-day matured rump steak, glazed pear & Gorgonzola cheese sauce

Fondant potato with thyme

Brown ale carrots

Sugar snaps & mangetout

Vegetarian & Vegan Option

Sun-dried tomato, charred aubergine & potato Moussaka

Pescatarian Option

Classic fish pie, parsley potato topping, glazed with Northumbrian cheese

Orange & sultana pudding

Rich vanilla custard

HALF-TIME

Mini pies and mushy peas

FULL-TIME

Cheeseboard with Cheddar, Stilton, Double Gloucester, Brie and Morbier

served with chutney, dates, apricots & grapes

H E R O E S C L U B S A M P L E M E N U

Cauliflower cheese soup, allotment leek dumplings

Homemade assorted bread rolls

Sharing platter of mixed meats and fish

Slow-roasted rare Northumbrian sirloin of beef, oyster mushrooms,

glazed shallots & port gravy

Butter roasted supreme of salmon, lobster & Keta caviar butter

& Chablis cream sauce

Beef dripping roast potatoes, broccoli & romanesque.

Honey glazed swede & parsnips

Grilled aubergine, sun-touched tomato, Portobello mushroom en croute, pickled walnut & tomato sauce

FROM THE COOKING STATIONLemon sole fillet with fresh mussels

in cider cream, Saffron rice

Ellington ginger puddingRich vanilla custard

Selected gateaux, cheesecakes, tortes and classic desserts

Classic fresh strawberries

& Chantilly cream

Coffee, tea and herbal tea selection

HALF-TIMEHandmade smoked haddock &

spring onion fishcake, curried tartar sauce

FULL-TIMECheeseboard with Cheddar, Stilton,

Chevington, Brinkburn Goats and Morbier served with chutney, dates, apricots & grapes

M O N C U R S U I T E S A M P L E M E N U

Roasted greenhouse tomato & red pepper soup



Chargrilled 28-day matured rib eye steak, parsley and marrowbone butter,

port wine jus

Butter roasted leg of Tynedale lamb, pancetta & garlic rub, roasted leeks

Pan-fried hake steak, tomato hollandaise on roasted sweet potato

Garlic & thyme Parmentier potatoes,

glazed carrots in brown ale, buttered green beans in fine herb butter

Vegan wild mushroom, puy lentil

and tomato lasagne, tomato fondue and green salad

Sticky toffee puddingRich toffee sauce

Selected gateaux, cheesecakes,

tortes and classic desserts

Compressed pineapple in rum and dark sugar


FULL-TIME

Cheeseboard with Cheddar, Stilton, Chevington, Brinkburn Goats and Morbier


F O U R C O R N E R S S A M P L E M E N U

(based on an American theme)

Handmade cornbread

New England crab chowder

Trio of Blackened Cajun chicken,

jambalaya and gumbo

Roasted pumpkin and sunflower seed tart Picked leaves and ranch dressing

Porterhouse steak

Slow-cooked belly pork, hickory & beer glaze

Californian lobster & prawn fishcake, crisp kale & garlic hollandaise

Columbine potatoes, charred squashes & corn, glazed sweetheart cabbage

Cajun mushrooms, vegetable gumbo & jambalaya

FROM THE COOKING STATION

Yellowfin tuna & Caesar salad

Chocolate cookie cheesecake

Hot American apple pie & vanilla sauce

Ben & Jerry’s fudge ice cream


FULL-TIME



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M A G P I E C L U B S A M P L E M E N U

Allotment leek, potato & thyme soup



Baby mixed leaf salad, Greek salad, Nicoise salad, Caesar salad, Waldorf salad

Roasted loin of Crane Row Farm pork, sage stuffing, apple & cider sauce

and pan gravy

8-hour braised beef cheek, kidney and stout glaze

Creamed potatoes, panache of green vegetables. Roasted celeriac, swede, parsnips & charred red

onions

Grilled aubergine & courgette ribbon risotto, green herb salad

Apple crumble with rich vanilla custard

Selected gateaux, cheesecakes, tortes & classic desserts

Classic fresh fruit salad & Chantilly cream


FULL-TIME



T H E P A R K G R I L L S A M P L E M E N U

A bucket of Artisan breads, extra virgin olive oil & balsamic vinegar

Rotisserie chicken piri piri glazehouse salad, red cabbage slaw, glazed red onion, skin on fries with spring onion & Sriracha

Grilled West Rackwood Hill Farm rib eye steak, port sauce & wild garlic butter,

house salad, red cabbage slaw, onion rings, skin on fries with spring onion,

chilli & sea salt

Northumbrian beef burger, bacon, mushroom, Swiss cheese, served in a handmade stottie, house salad, red cabbage slaw, onion rings, skin on fries with cheese sauce & jalapeno

Beer battered cod steak, triple cooked chips, mushy peas & chunky tartar sauce

Braised gammon shank

Pineapple salsa, chunky chips, charred sweetcorn & house salad

Butter roasted wedge of cauliflower, truffle butter, house salad, red cabbage slaw, glazed onion, skin on fries with

spring onion & chilli

Classic treacle tart

Coffee & ginger pudding with vanilla custard

Coffee and tea

HALF-TIME

Snacks available to purchase

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J O E H A R V E Y S A M P L E M E N U

Canapé reception in the Chairman’s Suite

Homemade goats cheese curd, pickled beets, toasted pine nuts, spiced apple chutney

Seared scallop, slow cooked Crane Row Farm pork, crackling crumb, burnt aubergine puree,

watercress & radish salad

Citrus-cured salmon, avocado, crab & keta caviar, samphire salad & crispbreads

Celeriac soup with crispy chorizo

Seafood Platter

Pan-fried north sea cod supreme, salt cod croquette, saffron potato puree,

chorizo & tomato ragout

Highland venison loin, haggis croquet, roasted parsnip puree, Jerusalem artichokes,

blackberry tarte titan, pan juices

Bubble & squeak risotto, crispy egg & hollandaise sauce

Specially sourced grilled fillet steak from West Rackwood Hill Farm, rustic potato chips,

grilled tomato, garlic button mushrooms, mesclun & avocado salad, peppercorn sauce

Banana & peanut butter cheesecake, honeycomb, chocolate powder

Orange & almond polenta cake, triple sec crème anglaise

Dark chocolate torte, raspberry gel, amaretti crumb, white chocolate panna cotta

HALF-TIMEHot savoury snacks


Double Gloucester, Brie and Morbier served with chutney, dates,

apricots & grapes

S I R B O B B Y R O B S O N S A M P L E M E N U

Goats cheese curd, pickled beets, toasted pine nuts, spiced apple chutney

Pan-fried Stornoway black pudding, soft poached hen’s egg on toasted brioche

with hollandaise sauce

King prawn cocktail, Bloody Mary aioli, compressed cucumber, Inca tomatoes

and gem lettuce

Pea soup, glazed maple ham hock, mint crème fraiche

County Durham lamb rack, butternut puree, herb mash, tomato chutney, red wine jus

“Pork & Quince” Slow-cooked Crane Row Farm pork fillet, crispy pork belly, quince puree, pickled quince, savoy

cabbage, samphire, pan juices

Lemon sole, stuffed with a prawn & lemongrass mousse,

coriander pea puree, coconut chilli sauce

Mushroom, leek & butternut tart, roasted garlic spinach puree, parmesan butter sauce

Orange & almond polenta cake, triple sec crème anglaise

Custard tart, rhubarb compote,

stem ginger gel

Spiced raspberry Pavlova, clotted cream, dehydrated strawberries

Selection of Doddington Ice Cream

HALF-TIMEHot savoury snacks


Double Gloucester, Brie and Morbier served with chutney, dates, apricots & grapes

“ THE HOSPITALITY TEAM AT NEWCASTLE UNITED ARE SECOND TO NONE.FROM THE MOMENT WE ARRIVE EACH MATCHDAY, TO THE WONDERFULLY WARM RECEPTION

AS WE PASS THROUGH THE GLASS ATRIUM, AND NOT FORGETTING THE EXQUISITE FOOD AND WINE, THE SERVICE AT ST. JAMES’ PARK IS TRULY EXCEPTIONAL ”

For general enquiries, please contact our hospitality team on:

0191 201 8444 [email protected]

C O N T A C T U S

matchday menu samples

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