Searching for Wedding Venues in Louisville?
You just Found Louisville’s Best Kept Wedding Secret
Are you and your partner searching for a unique wedding venue in Louisville? Located on the north side of U of L’s Belknap Campus the University Club is an ideal location for your Ceremony and Reception. We have served the Louisville and University community for over 28 years. Our management, service and culinary staff are top-notch and have the experience to provide a quality and memorable event for you, your family and guests.
We understand the planning, time and effort that goes into an event. Our catering and event team will work with you to craft a unique menu that will fill your needs and make your guests smile. We pride ourselves on making our couples the happiest in Louisville.
Take a minute and browse our page. You will find out more about the Club, our menus and special benefits of wedding membership. You can view our room specifications Here.
Be sure to check us out on our social platforms:
Take a moment to fill out the form to the right if you have any questions. You can also give us a call at 852-0160 and speak with our wedding coordinator Patricia Bunner. We look forward to hearing from you!
About the Club
Perks just for You
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Select ONE entrée for your entire party. All dinners include:
Your choice of Soup du Jour or a University Club House Salad, Starch & Vegetable
Hot Rolls, Butter, Freshly Brewed Coffees, Iced Tea (For Rehearsal Dinners -Chef’s Dessert of the Evening)
Chicken Piccata, Lemon Caper Cream Sauce
Seared Chicken Breast, Redeye Gravy
Marinated Grilled Chicken Breast
Prosciutto Wrapped Chicken Breast
Grilled Bourbon Marinated Flank Steak, Caramelized Crimini, Thyme Veal Jus
12 oz. New York Strip, Green Peppercorn Veal Reduction
8 oz. Filet Mignon, Red Onion Marmalade, Sherry Shallot Veal Reduction
12 oz. Herb Crusted Prime Rib of Beef, Au Jus & Horseradish Cream Sauce
Spiced Bourbon Pork Loin Medallion, Rosemary Mustard Sauce
Herbed Pork Loin Medallion, White Bean Ragu
Stuffed Pork Loin
Grilled Salmon, Lemon-Thyme Glaze
Crab Cakes, Tomato Saffron Cream Sauce
Shrimp Scampi w/Pasta and Vegetables
Cornmeal Crusted Catfish w/Cajun Mustard Sauce
Sea Bass – Market Price
(Select Any Two)
Petite Filet Mignon
Herbed Pork Loin Medallion
GOURMET SALADS (add on to served meal for an additional charge)
Caesar Salad, Parmesan Tuile, Oven Roasted Tomato, Caesar Dressing
Bibb lettuce, Mandarin Oranges, Cherry Tomato, Herb Vinaigrette
Arugula, Julienne of Sopressata (Salami), fried Red Onion, White Balsamic Vinaigrette
Spring Mix, Radicchio, Feta Cheese, Sweet Citrus Vinaigrette
Baby Spinach, Gorgonzola Cheese, Roasted Apples, Sherry Vinaigrette
Curly Endive, Dried Fruits, Spiced Walnuts, Roasted Tomato Vinaigrette
Jumbo Shrimp Cocktail with Lemons and Horseradish Cream
Maryland Crab Cakes with Chipotle Rémoulade
Portobello Ravioli with Saffron Cream Sauce
Jumbo Seared Scallops with Citrus Glaze
(Minimum 50 pieces)
Boursin Cheese Crostini, Sun-Dried Tomato Relish
Prosciutto Wrapped Asparagus, Whole Grain Mustard Sauce
Smoked Salmon Rosettes, Buttered Rye Bread, and Herb Lemon Crème Fraiche
Bruschetta, served in a bowl with Crostini’s
Goat Cheese Mousse filled Vol-au-vent
Fresh Fruit Skewer with Mint Yogurt Dip
Cherry Tomato, Mozzarella, Basil Pesto
Smoked Salmon Mousse on Toast Points
Jumbo Shrimp with Lemons and Spicy Cocktail Sauce
Chocolate Dipped Strawberries
Assorted Tea Sandwiches
(choice of Ham, Chicken Salad, Tuna Salad, Pimento or Benedictine
On Mini Buns or Bread)
Vegetarian Spring Roll with Plum sauce
Mini Crab Cake, Chipotle Rémoulade
Spanakopita: Spinach & Feta Baked in Flakey Phyllo
Mini Hot Brown: Roasted Turkey, Bacon, Tomato with Mornay Sauce
Maple Glazed Chicken Skewer with Warm Peach Relish
Coconut Shrimp with Pineapple Glaze
Assorted Petite Quiche
Sweet & Sour or BBQ Meatballs
Southern Style Chicken Tenders with Honey Mustard dipping Sauce
Buffalo Hot Wings with Celery and Bleu Cheese Dressing
Mini Beef Wellingtons: Beef & Mushroom duxelle wrapped in Puff Pastry
Beef Teriyaki Kabobs
Mini Lamb Chop Lollipop
Loaded Potato Skins with Cheese, Bacon, Green Onions & Sour Cream
–Choice of Sausage
Carving Stations require a uniformed Carver
Herb Crusted Prime Rib of Beef (serves approx. 50 ppl)
Creamy Horseradish Sauce, Dijon Mustard, Au Jus
New York Strip Loin (serves approx. 40 ppl)
Tenderloin of Beef (serves approx. 25 ppl)
Morel Mushroom Sauce, Béarnaise & French Rolls
Bourbon & Brown Sugar Glazed Smoked Ham (serves approx. 60 ppl)
Stone Ground Mustard, Pineapple Chutney, Mayo
Roasted Turkey Breast (serves approx. 50 guests)
Natural Gravy, Dijon Mayo, Orange Cranberry Chutney
Oven Roasted Leg of Lamb (serves approx. 30)
Rosemary Jus, Mint Pesto & Silver Dollar Rolls
Warm Spinach & Roasted Artichoke Dip with Pita Points
Brie wrapped in Puff Pastry layered with Apples, Walnuts & Sun-dried Cranberries
Served with Lavosh and Sliced Baguettes
Fresh Seasonal Fruit Tray with Yogurt Sauce
Domestic Cheese Board with Assortment of Breads & Crackers
Crudités with Spinach & Chipotle Ranch Dips
Marinated & Grilled Vegetable Display
Greek Display – Red Pepper Hummus, Tzatziki, Marinated Olives
& Warm Cumin Scented Pita Points
Warm Tri-Color Tortilla Chips with Pico de Gallo
Bourbon Cheese Sauce, Sour Cream, and Guacamole
Club Made Sweet Potato Chips with Seasoned Salt
Warm Crab Dip with Pita Chips
Side of Atlantic Smoked Salmon decorated with Capers, Red
Onion, Chopped Egg, Whipped Cream Cheese & Bagel Chips
Assorted Mini Dessert Bites – to include Cheesecake, Brownies,
Lemon Bars, Derby Pie, Dessert Display of Whole Cakes & Pies, Bread Pudding and Fruit Cobbler
SOUP & SALAD (Choice of 3)
Soup du Jour
Mixed Field Greens with Tomatoes, Cucumbers, Carrots, Homemade Croutons with
Buttermilk Ranch and Raspberry Vinaigrette Dressings
Traditional Caesar Salad
Spinach Salad with Apples, Walnuts and Goat Cheese, Balsamic Vinaigrette
Cavatappi Pasta, Country Ham, Mushrooms, Yellow Pear Tomato, Sherry Vinaigrette
Fresh Seasonal Fruit
Sliced Cucumber, Red Onion, Feta Cheese
Red Bliss Potato Salad, Sweet Onion, Mustard Dressing
Sweet and Sour Cole Slaw
Tomato, Mozzarella and Basil pesto Salad
Buttermilk Fried Chicken
Cornmeal Crusted Catfish, Remoulade
Seared Salmon, Fennel Cream Sauce
Spiced Bourbon Pork Loin, Rosemary Mustard Sauce
Grilled Marinated Flank Steak, Shallot-Mushroom Sauce
Pot Roast with Root Vegetables
Chicken Picatta, Lemon Caper Sauce
Grilled Chicken Breast, Redeye Gravy
Roasted Herb Chicken Quarters
ACCOMPANIMENTS (Choice of 3)
Medley of Seasonal Vegetables
Country style Green Beans
Risotto with Peas and Mushrooms
Mashed Sweet Potato
Southern Style Smashed Red Potatoes
Fingerling Potatoes and Garlic Goat Cheese Gratin
Broccoli and Cauliflower
Macaroni and Cheese
Rolls, Sweet Cream Butter, Freshly Brewed Coffees and Iced Tea
Add a Bananas Foster Station or a Cherries Jubilee Station to your meal
Chardonnay, Kendall Jackson, “Vintner’s Reserve”, California
Chardonnay,William Hill, Central Coast, California
Riesling, Chateau Ste. Michelle, Columbia Valley, Washington
Pinot Grigio, Cupcake, Italy
Moscato, Seven Daughters, Veneto, Italy
White Zinfandel, Beringer, California
Cabernet, Louis Martini, Sonoma County, California
Pinot Noir, Irony, Monterey, California
Pinot Noir, Bogle, California
Merlot, Blackstone, California
Malbec, Bodega Cuarto Domino, “Lote 44”, Mendoza, Argentina
Zinfandel, Cline Cellars, Lodi California
Blend, Gnarly Head, “Authentic Red,” Lodi, California
Prosecco, La Marca, Italy
Brute, Korbel, California
Cabernet, Chardonnay, Merlot, Pinot Grigio, Moscato
You may host all of the bar or just certain items:
(for example, you may host beer and wine and hard alcohol is cash). You may host a predetermined amount of drink tickets for your guest and it can be a cash bar when the tickets are
gone. Another option would be to have a cash bar but to host wine with dinner. Let us know what
you would like and we will make it work!
The University Club will call “Last Call” ½ hour before the event is over.
Appleton Estate 12 year
Cranberry or Strawberry Lemonade Punch
Raspberry Sherbet Punch
Sparkling Champagne Punch
One Bartender per 75-100 guests required
Bartender fee of $100.00 for first (4) hours
$25.00 for each additional hour over (4) hours
The University Club reserves the right to discontinue service of alcoholic beverages to an
individual or group should the Bartender or Manager on Duty determine it to be in the best
interest of the group or the Club.
The University Club does not allow anyone to bring FOOD or BEVERAGE onto the premises at
anytime. (wedding cake is the exception).
University Club Guidelines
Room assignments are subject to change with notification.
Room, equipment, and menu arrangements should be finalized at least two weeks prior to the event.
Room rental fees may be charged based on the circumstances of the booking.
Because the Club is private, all non-members are required to find a member sponsor. Should an
exception be made, a room rental fee will be charged, based on the size of the room available.
No alcoholic beverages may be brought onto the University Club’s property; should any be found, the
alcoholic beverages will be confiscated and that person will be asked to leave.
We will refuse cocktail service to guests who appear intoxicated.
If a request is made for alcoholic beverages not listed on the University Club’s regular beverage list, and
a product is ordered per the member or guest’s instructions, the member or guest is responsible for all
charges in reference to that beverage. In accordance with Kentucky state law, the University Club
reserves the right to keep all alcoholic beverages that are not consumed.
Menu prices are always subject to change, based on market trends.
When dining in a private room, we ask that you order the same entrée for all guests. Should you have
multiple entrée choices, the exact number of each entrée is due in advance, and the host must provide a
place card for each guest with the entrée choice stated. If extra meals are prepared to accommodate
your guests, those meals will be charged over and above your guaranteed number of guests.
We are happy to accommodate special dietary needs, which must be specified when giving us the details
for your event.
No food, other than a wedding cake, may be brought into or taken from the University Club premises.
Consuming raw or undercooked foods may increase the risk of foodborne illness. Seafood, meats, poultry,
and eggs are prepared medium to well.
Events canceled more than 30 days prior to the event date will not be charged. Events canceled within
3 to 30 days will be charged half of the total bill amount. Events canceled within 3 days prior to the
event will be charged in full. Any expenses that present a cost to The University Club will also be paid in
full no matter when the event is canceled.
The final number of attendees (the guarantee) is due to the Catering office three business days prior to
the event. Should the actual number of guests exceed the guarantee, you will be charged for actual
attendance. Should the actual number of guests be less than the guarantee, you will be charged for the
Any arrangements, involving outside vendors, must be approved by the Catering Department in
The University Club is not responsible for lost or stolen articles; will be held for a limited time only.
You must be a member in good standing to charge to your member account.
FOR WEDDING MEMBERSHIPS:
An initial non-refundable deposit is due at the time the event is booked. This deposit secures the event
space. You may pay the deposit by credit card or check.
The deposit will be applied toward the event, and the credit card information will be used for payment
unless other arrangements have been made. Payment in full is due 3 days prior to the event.
If your organization is exempt from the payment of Kentucky sales tax, you must provide a copy of the
certificate at the time of booking and payment must be made by check or credit card from that