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

APPETIZERS

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
Lobster Bisque
Lobster Ravioli

(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)

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

ENTRÉES
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
Eggplant Parmesan
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
Corn
Risotto with Peas and Mushrooms
Mashed Sweet Potato
Southern Style Smashed Red Potatoes
Fingerling Potatoes and Garlic Goat Cheese Gratin
Broccoli and Cauliflower
Wild Rice
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

Whites
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

Blush
White Zinfandel, Beringer, California

Reds
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

Interesting Reds
Zinfandel, Cline Cellars, Lodi California

Blend, Gnarly Head, “Authentic Red,” Lodi, California

Sparkling
Prosecco, La Marca, Italy

Brute, Korbel, California

House Wines

Cabernet, Chardonnay, Merlot, Pinot Grigio, Moscato

BAR OPTIONS
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.

Premium
Jim Beam
Beefeater
Bacardi
Cuervo Gold
Seagram 7
Dewars
Smirnoff

Super Premium
Maker’s Mark
Bombay Sapphire
Malibu
1800 Reposado
Canadian Club
J&B
Absolut

Ultra-Premium
Woodford Reserve
Tanqueray 10
Appleton
Herradura Silver
Crown Royal
Grey Goose

Brown Forman
Jack Daniels
Tanqueray
Appleton Estate 12 year
Don Eduardo
Canadian Mist
J&B
Finlandia

PUNCH
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

Private Rooms
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.

Alcoholic Beverages
 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.

Food Selections
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.

Cancellation Policy
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.

Miscellaneous
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
guarantee.
 Any arrangements, involving outside vendors, must be approved by the Catering Department in
advance.
The University Club is not responsible for lost or stolen articles; will be held for a limited time only.
Payment
 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
organization.