Lunch

Two-Course Plated Luncheons
Our Plated Luncheons include a First Course Soup OR Salad, Entrée, Rolls, Butter, Coffee, and Iced Tea.

First Course Soups
Chef’s Soup Du Jour
University Club Clam Chowder (Fridays only)
Cuban Black Bean & Bacon*
Southwest Chicken & Vegetable with Garbanzo Beans & Zucchini*
Peruvian Quinoa & Vegetable Soup*
Winter White Bean & Sausage
Roasted Cauliflower Bisque*
Cheddar Ale Soup with Rye Crisp Crouton
Carrot Ginger Soup*
Chilled Basil & Watermelon “Gazpacho”*
Maple Roasted Butternut Squash Bisque*
Fire Roasted Tomato & Basil Bisque*
Vichyssoise
Chilled Potato Leek Soup with Fresh Chives*
Chilled Gazpacho *

First Course Salads
Salad Dressings Served on the Side

Spring Salad with Bibb Lettuce, Fresh Blackberries, Toasted Pistachios and Julienne Jicama with an Apple Cider Vinaigrette and a Green Goddess Dressing*

Romaine Salad with Sliced Strawberries, Garbanzo Beans and First Snow Colorado Goat Cheese with a Strawberry Vinaigrette and a Peppercorn Ranch Dressing

Poached Pear Salad with Boston Bibb Lettuce, Maytag Blue Cheese, and Candied Walnuts, served with Balsamic Vinaigrette and a Blue Cheese Dressing*

Spinach Salad with Maytag Blue Cheese, Raspberries, Red Onion and Candied Walnuts served with a Blue Cheese Vinaigrette*

House Salad with Mixed Greens, Roasted Red Peppers, Cucumber and Nicoise Olives, served with a Balsamic Vinaigrette and a Buttermilk Ranch Dressing

Wedge Salad with Iceberg Lettuce, Cherry Tomatoes, Bacon Bits and Maytag Blue Cheese Crumbles, served with a Blue Cheese Dressing and a Balsamic Vinaigrette*

Luncheon Entrées

Chef Salad  with Sliced Turkey, Ham, Avocado, Tomato, Cheddar and Hard Boiled Egg served on Romaine Lettuce with a Balsamic Vinaigrette and a Peppercorn Ranch

Smoked Turkey Breast Sandwich with Basil Aioli, Provolone Cheese, Avocado, Tomato and Bacon on Ciabatta, served with House Made Potato Chips

Blackened Chicken Breast Southwestern Salad with Black Beans, Red Peppers, Pico de Gallo, Lime Wedges, Cheddar Cheese, and Tortilla Strips, served with Chipotle Ranch and Cilantro Lime Vinaigrette

Classic Cobb Salad with Grilled Chicken Breast, Avocado, Blue Cheese Crumbles, Red Onions, Black Olives and Ripe Tomatoes, served with Maytag Blue Cheese Dressing*

Pistachio Crusted Pork Chop with Fig Marmalade, Pearl Couscous and Snow Peas

Garlic & Cilantro Stuffed Chicken Thighs wrapped in Bacon and Served over Wild Rice & Quinoa Pilaf with Cuban Black Beans and Sautéed Bell Peppers*

Blackened Tilapia with Jalapeno Hush Puppies, Cole Slaw and Tartar Sauce

Vegetarian Orichette Pasta Puttanesca with Tomatoes, Olives, Capers and Red Peppers and Roasted Eggplant garnished with Shaved Parmesan Cheese

Vegetarian Butternut Squash Raviolis with Crispy Fried Sage, Brown Butter Sauce, Roasted Red Peppers & Sautéed Chayote Squash

Cornish Game Hen with Leak & Garlic Mashed Potatoes, Green Bean Amandine and Pan Jus*

Dagwood Sandwich with Roast Beef, Smoked Turkey, Genoa Salami, Buffalo Pastrami, Swiss, Cheddar,  and Provolone Cheese, Lettuce, Tomato, Red Onion, Mayo, Mustard and Pickles Stacked between a Rosemary Baguette and served with House Made Potato Chips

Chimichurri Shrimp Salad with 4 Jumbo Poached Shrimp tossed in Chimichurri Sauce and served over Mixed Greens, Radish, Jicama, Roasted Red Peppers and Cashews*

Roasted Chicken Breast Choppette with Wild Mushroom Risotto, Asparagus and Sundried Tomato Cream Sauce*

Grilled Salmon Strawberry Salad  with Romaine Lettuce, Sliced Strawberries, Garbanzo Beans and First Snow Colorado Goat Cheese, served with a Strawberry Vinaigrette and a Peppercorn Ranch

Coffee Crusted Beef Short Ribs with Horseradish Turnip Puree, Brussels Sprouts and Natural Jus* 

Grilled Salmon with Mixed Vegetable Escalavida on Basil Laced Orzo Pasta Salad and Herb Infused Oil

Grilled Lamb T-Bone with 4oz. Lamb T-Bone, Corn & Mushroom Succotash and Duchess Potatoes*

Amber Ale Poached Shrimp Four Jumbo Shrimp on Yukon Potato and Poblano Pepper Hash with Sweet Corn Succotash and Fire Roasted Tomato Coulis 

6oz Beef Sirloin Steak with Mushroom Ragu, Yukon Gold Butter Mashed Potatoes and Green Beans*

Seared Sea Scallops Three Jumbo Scallops served on Orichette Pasta Puttanesca with Tomatoes, Olives, Capers and Red Peppers
          

Optional Lunch Dessert Course
Upgrade from 2-Course Lunch Price

Freshly Baked Chocolate Chip & White Chocolate Macadamia Nut Cookies One Cookie per person
Assorted Bite Sized Desserts 2 pieces per person served family style to each table
Raspberry Sorbet Served with a Gaufrette Cookie*
Double Chocolate Brownies with Chocolate Chips and Caramel served family style to each table
Mixed Fruit Cup with Melon, Pineapple, Berries and Grapes*

White Chocolate Mousse in a Dark Chocolate Cup with Gaufrette Cookie*
Strawberry Shortcake Trifle with Toasted Pound Cake, Sliced Strawberries and Vanilla Whip Cream
Passion Fruit Mousse Trifle with Blueberries, Shortbread Crumbles and Vanilla Whipped Cream
Fresh Berry Bowl with Assorted Berries on a Pineapple Wedge topped with Whipped Cream*

Mexican Chocolate Pot au Cream with Vanilla Whipped Cream*
Lemon Curd Tartlet in a Shortbread Crust with Vanilla Whipped Cream
Warm Apple & Sour Cherry Cobbler with Whipped Cream and Caramel Sauce
Pistachio Crème Brule topped with Caramelized Sugar*
Peppermint Ice Cream Sundae with Hot Fudge, Walnuts and Whip Cream*
Chocolate & Cherry Bread Pudding with Vanilla Crème Anglaise
Chocolate Lovers Dessert Duo with a Chocolate Dipped Strawberry and a Chocolate Truffle*

Individual Key Lime Pie with Graham Cracker Crust and White Chocolate Garnish
Peanut Butter Pie with Peanut Butter Mousse, Chocolate Cookie Crust, Ganache & Peanut Butter Cup Topping
Salted Caramel Jumbo Cream Puff topped with Salted Caramel Sauce 
Molten Chocolate Cake with Vanilla Crème Anglaise
Mini-Cheese Plate with French Brie and Spanish Manchego with a Toast Point and Fresh Berries

Lunch Buffets
20 Person Minimum
Warm Wheat & White Rolls Served with All Buffets
Coffee, Decaf, Ice Tea and Lemonade included on Lunch Buffets

Soup & Salad Lunch Buffet                                                                                                   
Southwest Chicken & Vegetable*
Cheddar Ale Soup with Rye Crisp Crouton
Deluxe Salad Bar with Assorted Toppings Including; Poached Shrimp, Diced Ham, Diced Turkey, Bacon Bits, Boiled Eggs, Garbanzo Beans, Carrots, Tomatoes, Bell Peppers, Olives, Peas, Rotini Pasta, Thai Noodles, Snap Peas, Croutons, Blue Cheese Crumbles, Cheddar Cheese, Feta Cheese, Romaine Lettuce, Mixed Baby Green,  and Three House-Made Dressings*
House Made Brownies with Chocolate Chips and Caramel

Deli Fresh Buffet                                                                                                                            
Mix Greens Garden Salad with Two House Made Dressings*
Chilled Penne Pasta Salad with Fresh Vegetables
House Made Potato Chips*
Assorted Sliced Boar’s Head Meats and Cheeses*
Sandwich Breads and Rolls
Assorted Sandwich Relishes including Sliced Tomatoes, Red Onions, Lettuce, Dill Pickles, Whole Grain & Yellow Mustards, Mayonnaise, and Freshly Grated Horseradish Spread*
Freshly Baked Chocolate Chip & White Chocolate Macadamia Nut Cookies

Yale Lunch Buffet                                                                                                                       
Butter Leaf Lettuce Salad with Tomato, Red Onion, Red Bell Peppers, Cucumber, Blue Cheese Dressing & Balsamic Vinaigrette
Buttered Corn on the Cob*
Brown Sugar Baked Beans
Garlic Mashed Potatoes*
Green Bean Amandine*
Grilled Chicken with Hickory BBQ Sauce
St Louis Style Pork Ribs with Texas BBQ sauce
Warm Apple Cobbler with Caramel Sauce 

Cornell Lunch Buffet                                                                                                                 
Caprese Salad*
Spinach Salad with Maytag Blue Cheese, Raspberries, Red Onion, Candied Walnuts & a Blue Cheese Vinaigrette*
Buttered Asparagus with Lemon Zest*
Butternut Squash Raviolis with Sautéed Edamame and a Brown Butter Sauce
Roasted Chicken Breast with Sundried Tomato Cream Sauce on Wild Rice Pilaf*
Lamb T-Bones served on a Mushroom & Corn Succotash*
Warm Seasonal Fruit Cobbler with Whipped Cream on the side

Dartmouth Lunch Buffet               
Mixed Greens Salad with Roasted Red Peppers, Cucumber, Nicoise Olives, Balsamic Vinaigrette & Buttermilk Ranch*
Sautéed Baby Squash & Carrots*
Buttered Green Beans with Toasted Almonds*
Roasted Fingerling Potatoes*
Warm Mediterranean Orzo Pasta Salad with Crispy Vegetables, Olives and Feta Cheese
Roasted Side of Atlantic Salmon based in BBQ Sauce
5 oz. Sirloin Steaks with Herb Butter*
Dessert & Coffee Station with Assorted Gourmet Mini Desserts, Coffee, and Decaf
 

(*) Gluten Free Menu Items
A 22% service fee and 8% tax apply to all food and beverage prices.