KANSAS CITY CHIEFS VS ARIZONA CARDINALS
AUGUST 9, 2025
5 PM KICKOFF, CLUB OPENS AT 2 PM

RAW BAR

Rotating oyster selection with snow crab legs and chilled shrimp. Served with cocktail sauce, remoulade and jalapeno mignonette.

COLD ITEMS

Pressed Yellowtail and Ahi Tuna
Hamachi, tuna, thai basil and avocado, topped with sweet chili sesame vinaigrette, furikake and crispy garlic.

Spicy Tuna & Crispy Rice
Crispy rice squares topped with spicy tuna mix and avocado. Garnished with cilantro, toasted sesame, fresno chilis and green onion

Spicy Mango Shrimp Ceviche
Poached shrimp marinated in a mango sauce, with cucumber, salsa fresca, lime, avocado and cilantro.

Thea Agora (The Market)
A rotating assortment of dips consisting of hummus, baba ghanoush, whipped ricotta, served with crudite, pickled vegetables, marinated olives and toasted lavosh/pita chips.

Cacio e Pepe Caesar
Little gem lettuce with a peppery Caesar dressing, finished with fresh lemon and pecorino breadcrumb.

SMALL PLATES

Wagyu Pigs in a Blanket
1oz wagyu beef dog wrapped in puff pastry served with truffle dijonaise, poppy seed and chives.

Short Rib Dumplings
Herb-braised short rib dumplings with mint yogurt and fresh cucumber, garnished with fresh herbs and shatta.

French Fries & Truffle Aioli
Sweet potato and regular fries served with truffle aioli.

Crispy Baby Artichokes
Crispy breaded artichokes with tarragon remoulade and clabrian chili breadcrumbs.

SANDWICHES

Stadium Cheeseburger Slider
Fresh 2.5oz patty on toasted brioche with grilled onions, dill pickle, white cheddar, and American cheese with tangy dijonaise.

Turkey Dip Baguette
Shaved turkey with horseradish aioli, fontina cheese on toasted baguette with au jus.

PIZZA

Pepperoni and Sausage Pizza
Red sauce, pretzel crust dough with fennel sausage, pepperoni, fontina/mozz blend with parmesan and dried oregano.

Roasted Artichoke & Basil Pesto
Parm cream with pretzel crust dough, artichoke pepper relish, basil pesto and mozzarella.

PASTA

Radiatore Pasta
House-made radiatore pasta tossed with basil pesto, crispy capers, and pine nuts.

Traditional Bolognese
House-made mafaldine, with a beef and pork Bolognese, grana, and dried oregano.

ENTREE

Brisket Burn Ends
Kansas City BBQ sauce, cheesy corn polenta.

Prosciutto Wrapped Chicken
Chicken farce and breast wrapped in prosciutto with truffle cauliflower au gratin and a Maderia jus.

Vera Cruz
2oz seared barramundi with a sweet potato and tomato sofrito with a lemon caper broth. Garnished with fresh cilantro, lemon oil and Aleppo.

DESSERTS

Salted Caramel Budino
Salted caramel pudding with whipped crème fraiche and sea salt.

Chocolate & Peanut Butter Fudge Tart- *mazzapan not marzipan! Chocolate peanut butter fudge with Chantilly cream and cocoa nib Dentelle.

Lemon Blackberry Tart- Lemon curd tart with Chantilly cream and blackberry.

Flourless Chocolate Cake- milk chocolate praline mousse, hazelnut toffee crumbles.