Dinner

SOUPS

 

SOUP DU JOUR

CHILLED CUCUMBER AND DILL GF

SQUASH AND CORN CHOWDER garnished with Bacon and Cheese GF

$4.75/6.50

 

STARTER SALADS 

 

UNIVERSITY CLUB SALAD GF $8

Field Greens tossed with Grape Tomatoes, Kalamata Olives, English Cucumbers, Feta Cheese,

Croutons and your choice of Dressing

 

CAPRESE GF $8

Sliced Mozzarella, Tomatoes and Basil drizzled with Balsamic

 

PRESIDENT’S WEDGE GF $8

Grape Tomatoes, Blue Cheese, Bacon and your choice of Dressing

 

ENTREE SALADS

 

SALMON * GF $13

Seared Salmon over Baby Greens tossed with Pickled Onions, Grape Tomatoes,

Goat Cheese, Cucumbers

and Chimichurri Relish

 

GREEK * GF 13

Tomatoes, Cucumbers, Red Bell Peppers, Kalamata Olives and Feta Cheese

tossed in a Classic Greek Vinaigrette

 

 

ENTREES

 

MAHI MAHI GF $32
Roasted Quinoa, Butternut Squash, Corn

and Red Peppers with Lemon Cream

 

CREEK STONE RANCH

USDA PRIME NEW YORK STRIP* GF $45

Topped with Balsamic Wild Mushrooms and Chives, served with Fingerling Lyonnaise Potatoes

and Baby Carrots

 

OPEN FACE CHICKEN CORDON BLEU GF $28

Chicken Breast topped with Brie, Prosciutto Ham

and served over Jasmine Rice, Wilted Spinach

and Mornay Sauce

 

SHRIMP FRANCESCA $28

Penne Pasta, Roasted Tomatoes, Asparagus, Spinach, Mushrooms with Garlic Sautéed Shrimp

 

SALMON NICOISE * GF $32

Roasted Roma Tomatoes, Green Beans,

New Potatoes and Nicoise Olives

and a Dijon Mustard Cream

 

COLORADO LAMB CHOPS* $38

Truffle Grape Tomato Relish, Asparagus,

Slow Roasted Tomato and Pearl Couscous

 

DESSERTS

 

TWo Fresh Baked Cookies $1.50
(The kitchen will need 15 minutes

to make them so good!)

Chocolate Chip

or

Macadamia Nut White Chocolate

CLASSIC CRÈME BRULEE GF $7

 

APPLE CRISP $7
Rocky Mountain Style

with Vanilla Bean Ice Cream

 

Executive Chef  Mike Hartman

*These items may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.