JACKSONVILLE JAGUARS VS ARIZONA CARDINALS
NOVEMBER 23, 2025
2:05 PM KICKOFF, CLUB OPENS AT 10:45 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

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

COLD ITEMS

Rainbow Roll- Spicy
Crab, cucumber and topped with avocado, salmon, tuna Hamachi, toasted sesame and sweet soy (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)

Thea Agora (The Market)
A rotating assortment of dips consisting of hummus, baba ghanoush, served with crudité, pickled vegetables, marinated olives and toasted lavash (Can BE GF and VEGAN)

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

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)

Crispy Brussels and Sweet Potato
Crispy sweet potato and brussels, with fresh pomegranate, hot honey and Calabrian breadcrumb (VEG)

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

Burrata Margherita Pizza
Red sauce, pretzel crust dough with fresh basil, oven dried tomato and black pepper (VEG)

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

PASTA

Wild Mushroom
House made radiatori with pepe cream sauce, roasted mushrooms, swiss chard on top of a butternut squash puree (VEG)

Lasagna Bolognese
Wagyu beef ragu with bechamel, smoked mozzarella, parmesan, whipped ricotta and basil

ENTREE

Whole Roasted Beef Tenderloin
Beef tenderloin served medium rare, with twice baked truffle potato, chives and a peppercorn sauce (GF)

Classic Chicken Pot Pie
Roasted chicken with crimini mushrooms, sweet potato and homemade pie crust

Shrimp & Grits
Smoked cheddar grits, andouille sausage, scallion

DESSERTS

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

Fraise de Bois Tart
Strawberry chamomile tart with Chantilly cream and fresh strawberry

Lemon Olive Oil Cake
Chantilly cream and blackberry

Pumpkin Pie
Pumpkin pie tart with Chantilly cream