Grandstand Restaurant Wimbledon Stadium

Starting Orders

• Home-Made Leek and Potato Soup^

  Comfort eating at its best, a blend of tender leeks and potatoes finished with cream and served with a chunk of white bloomer

• Ardennes Pâté

  Delicious rich Pâté, accompanied by a caramelised red onion chutney, a chunk of white bloomer and served with a lambs leaf garnish

• Piri Piri Chicken Wings

  Mildly spiced with chilli chicken wings served with a cooling salad of peppers, red onion and coriander and a garlic mayonnaise dipping sauce

• Stuffed Portobello Mushroom ^

  Large Portobello mushroom filled with chopped tomatoes, mixed peppers, red onion, garlic and basil, drizzled with olive oil, topped with melted mozzarella cheese and roasted to perfection, served with a chunk of fresh bloomer

A Taste of the Sea

• A Taste of the Sea

  Two dishes in one, succulent North Atlantic prawns resting on crisp iceberg lettuce and drizzled with Marie-Rose sauce sat alongside luxurious smoked Scottish salmon accompanied by sliced bloomer; £3 supplement per person

On the Straight

• Chinese Flavoured Pork Belly

  Succulent slow roasted pork belly marinated in subtle Chinese spices, sliced and served on a bed of fragrant braised rice with a refreshing red onion, coriander and tomato salad, prawn crackers and sweet chilli sauce on the side

• Spinach and Ricotta Filled Ravioli with Garlic Bread^

  A lingering flavour of late Mediterranean summer with our spinach and ricotta ravioli in a rich tomato sauce presented with garlic bread slices

• Baked Sea Bass Fillet

  Lightly baked sea bass fillets served on a bed of savoy cabbage, peas and crispy bacon with a side order of Dauphinoise potato and served with a creamy white wine and chive sauce

• Slow Cooked Beef Chuck Tender

  A hearty winter warmer dish of braised beef cooked in a rich red wine sauce with onions, button mushrooms, swede and carrots accompanied by creamy mashed potatoes

• Gourmet Bbq Chicken Burger

  Grilled breast of chicken cooked in a barbecue sauce served in a glazed Brioche bun, topped with Monterey Jack cheese, crispy bacon, beer battered onion rings, red onion, tomato and little gem lettuce. Served with chunky chips, slaw on the side and a barbecue dipping sauce

Steakhouse

Steak High; Choose your Steakhouse quality; Add peppercorn, Diane or béarnaise sauce or garlic herb butter. Presented with chunky chips, Portobello mushroom, peas and grilled tomato

• Prime Sirloin

  £6.50 supplement

• Rib Eye

  £6.50 supplement

Additional Side Orders

• Extra Portion of Chunky Chips£2.00

• Onion Rings£2.00

Final Stretch

• Sticky Toffee Pudding^

  A traditional old school style pudding evoking memories of childhood served with hot creamy custard

• White Chocolate and Raspberry Cheesecake^

  Simply served with Chantilly cream

• Profiterole Tower^

  Mini profiteroles filled with patisserie cream, bound together with fudge and stacked on a shortbread base and drizzled with chocolate sauce

• Cheese Plate^

  Mature cheddar, red Leicester and Stilton cheeses accompanied by biscuits, English fruit and ale chutney, celery and red grapes

Sundae Best

• Giant Eton Mess Sundae

  Our see you through `till Monday Sundae is an absolute must. Lashings of strawberries and vanilla ice cream, meringue pieces and raspberry sauce topped with sweet cream, dark chocolate shavings and a fan wafer. £3.50 supplement

The Finish

• Freshly Brewed Tea and Coffee

  • per cup£1.75

Coeliac/gluten Free Menu

Starting Orders

• Home-Made Leek and Potato Soup

  Served as per the full menu with gluten free bread

• Portobello Mushroom

  Served as per the full menu with gluten free bread

On the Straight

• Pan Fried Chicken Breast

  Served with new potatoes and salad

• Stir- Fried Vegetables with Rice

  Selection of peppers, onions and courgette served on a bed of rice

• Baked Sea Bass Fillet

  Served as per the full menu

Steak House Sirloin or Ribeye Steak

• Steak House Sirloin or Ribeye Steak

  £6.50 Supplement; Served with roasted new potatoes, Portobello mushroom, grilled tomato, peas and garlic butter

To Finish

• Steamed Syrup Sponge

  Served with creamy custard

• Vanilla Ice Cream

  Three scoops of vanilla topped with chocolate shavings