Dinner Entrées
Select ONE entrée for your entire party. All dinners include:
Your choice of Soup du Jour or a University Club House Salad
Choice of Accompaniments listed with Dinner Buffet – Select one Starch & one Vegetable
Assorted Breads and Butter, Freshly Brewed Coffee, Iced Tea
Dessert
Poultry
Chicken Scaloppini $24
Tender Breast of Chicken, Dipped in Flour, Washed in Egg, Sautéed in Butter and topped with a White Wine Sauce
Cardinal Champagne Chicken $26
Herb Seasoned Breast of Chicken with Artichokes and Grapes, Champagne Lemon Sauce
Chicken Saltimbocca $29
A Sautéed Breast of Chicken topped with Prosciutto Ham, Fontina Cheese, Sage Beurre Blanc
Cardinal Champagne Chicken $26
Herb Seasoned Breast of Chicken with Artichokes and Grapes, Champagne Lemon Sauce
Chicken Saltimbocca $29
A Sautéed Breast of Chicken topped with Prosciutto Ham, Fontina Cheese, Sage Beurre Blanc
Beef
Flank Steak $29
Eight-ounce Flank Steak, marinated in herbs, garlic, and olive oil, grilled and thinly sliced, topped with a Shallot-Mushroom Demi-Glace
Roasted Prime Rib of Beef $30
Ten-ounce portion of Angus Prime Rib of Beef Au Jus, seasoned and slow-roasted, Horseradish Cream
New York Strip Steak $32
Twelve-ounce New York Strip grilled to perfection and topped with Bleu Cheese Butter and a Cabernet Demi-Glace
Grilled Filet of Beef $38
Eight-ounce Filet Mignon, lightly seasoned with a Sweet Onion Demi-Glace
Seafood
Coconut-Crusted Tilapia $26
Fresh Tilapia encrusted with Coconut, Mango Fruit Relish
Baked Atlantic Salmon $28
Baked Salmon with a Honey Teriyaki Glaze
Duet Options
Tenderloin & Chicken $34
Tenderloin of Beef with Bordelaise Sauce and Cardinal Champagne Chicken
Beef & Salmon $36
Tenderloin of Beef with Natural Au Jus, Maple-Glazed Salmon
Filet & Shrimp $38
Petite Filet of Beef with Bleu Cheese Crumbles, Skewer of Grilled Shrimp with Lemon Butter
Vegetarian Options Available Upon Request
Dessert
Dutch Apple Pie, Flavored with Cinnamon and Streusel
New York Style Cheesecake, Smooth and Creamy, topped with Cherries
Carrot Cake, Moist Cake made with Walnuts and covered with Cream Cheese Frosting
Key Lime Pie, Graham Cracker Crust and Raspberry Coulis
Double Chocolate Cake, Moist Layers of Chocolate Cake, Deep Chocolate Frosting
Chocolate Lovin’ Brownie Stack, Heavenly Chocolate Pudding between Layers of Brownie, Whipped Cream
Dinner Buffet
Buffet includes an Assortment of Breads and Rolls, Sweet Cream Butter, Freshly Brewed Coffee
Iced Tea
Signature University Table
$29 (Choice of Two Entrée Selections) $34 (Choice of Three Entrée Selections)
Salad Selections
(Choice of Three)
Mixed Field Greens with Tomatoes, Cucumbers, Carrots, Homemade Croutons with
choice of Bleu Cheese, Buttermilk Ranch and Raspberry Vinaigrette Dressings
Mesclun Salad with Crumbled Roquefort and Seasonal Berries with Raspberry Vinaigrette
Spinach Salad with Apples, Walnuts and Goat Cheese, Balsamic Vinaigrette
Cardinal Pasta Salad with Roasted Vegetables
Fresh Seasonal Fruit with Honey Drizzle
Home-style Red Skinned Potato Salad
Club Cole Slaw
Entrée Selections
(Choice of Two or Three)
Pecan Crusted Chicken presented with Honey Mustard Cream
Buttermilk Fried Chicken Cutlet and Country Style Gravy
Filet of North Atlantic Salmon, Dijon and Champagne Cream Sauce
Coconut-Crusted Tilapia, Mango Fruit Relish
Roasted Pork Tenderloin in Cinnamon Au Jus with Apples
Grilled Marinated Flank Steak, Shallot-Mushroom Sauce
Individual Beef Wellington, Tenderloin of Beef, Pate & Duxelles, Wrapped in Puff Pastry
Individual Vegetable Strudel over Charred Scallion with Roasted Pepper Coulis
Accompaniments
(Choice of Three)
Medley of Steamed Vegetables
French Sliced Green Beans
Broccoli with Three Cheese Fondue
Orange Honey Glazed Carrots
Buttermilk Sweet Potato Gratin
Double Cream Au Gratin Yukon Potatoes
Garlic & Chive Mashed Potatoes
Wild & Long Grain Rice Pilaf with Sliced Almonds
Desserts
Chef’s Table to include an Assortment of Cakes, Pies, Tortes and Fresh Seasonal Fruit
Carving Station
(Select One – Additional $8 per person – Uniformed Chef Required @ $50.00)
Herb Roasted Turkey Breast, Pan Gravy and Cranberry Chutney
Herb Encrusted Roasted Sirloin Au Jus and Horseradish Crème
Smoked Black Oak Ham with Cherry Glaze
Prime Rib of Beef Au Jus and Horseradish Cream
Appropriate Breads and Condiments with each Station