TENNESSEE TITANS VS ARIZONA CARDINALS
OCTOBER 5, 2025
1:05 PM KICKOFF, CLUB OPENS AT 9:45 AM

  BREAKFAST       

Egg Sandwich
Crispy bacon, fresh avocado, American cheese and egg patty on toasted brioche bun.

Breakfast Chimichanga
Scrambled eggs, fennel sausage, roasted poblanos, crispy breakfast potatoes and cheese blend. Served with charred salsa and guacamole.

Assorted Breakfast Pastries
Chefs selection of fresh baked pastries.

Gluten Free Blueberry Muffin

Raw Bar
Rotating oyster selection with snow crab legs and chilled shrimp. Served with cocktail sauce, remoulade and jalapeno mignonette. (GF)

  COLD ITEMS  

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

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

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

Thea Agora (The Market)
A rotating assortment of dips consisting of hummus, whipped ricotta, served with crudité, pickled vegetables, marinated olives and toasted lavash/pita chips. (GF, V)

Iceberg Wedge
Baby iceberg wedge with a gorgonzola dressing, heirloom tomatoes, glazed bacon, blue cheese crumbles and 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 dumpling 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. (GF, V)

New England Jumbo Crab Cake
Lump crab mixed with old bay, breaded in panko. Served with tarragon remoulade and topped with frisee salad (red wine vinaigrette).

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

Nashville Hot Chicken Slider
Crispy chicken thigh, Nashville hot sauce, cabbage slaw, dill pickle on toasted brioche bun.

Maine Lobster Roll
Poached lobster tail, mixed with brown butter aioli and pickled celery slaw on toasted potato roll. Garnished with celery leaf and chives.
  PIZZA  
Black Truffle Prosciutto Pizza
White sauce pretzle crust dough with truffle ricotta, prosciutto, topped with truffle oil and arugula.

Pepperoni and Sausage Pizza
Red sauce, pretzel crust dough with fennel sausage, pepperoni, fontina/mozz blend with parmesan and dried oregano.
  PASTA  
Traditional Bolognese
House made mafaldine, with a beef and pork Bolognese, grana and dried oregano.

.Spicy Rigatoni al Vodka
House made rigatoni, spicy vodka sauce, garnished with basil breadcrumbs and parmesan. (V)
  ENTREE  
Maple Glazed Short Rib
Braised short rib with horseradish potato puree and pomegranate gremolata. (GF)

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. (GF)
  DESSERTS  
Salted Caramel Budino
Salted caramel pudding with whipped crème fraiche and sea salt. (GF)

Chocolate & Peanut Butter Fudge Tart
*mazzapan Chocolate peanut butter fudge with Chantilly cream and cocoa nib Dentelle.
.
Basque Cheesecake
Hard baked cheesecake with luxardo cherry.

Pumpkin Pie
Pumpkin pie tart with Chantilly cream.