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Banquet Menus

About Our Banquet Menus
Breakfast
Hors d' Oeuvres
Lunch and Dinner
Buffets
Desserts
Beverages and Wine
Meeting Break Refreshments

Printable Banquet Menus
Printable Restaurant Menus

Catering Menus:
Breakfast in a Box
Express Catering and Party Trays

Lunch and Dinner Banquet Entrées

All prices are per person and do not include Service Charge or local sales tax.
Prices are subject to change.

We at the University Club Center have made every attempt to create menus with items that will satisfy any taste and budget. Should you not find something on our menus that you feel totally satisfies your needs, we can design a custom menu for your event. Just contact Juanita Gomez or Yesenia Fuentes at 213.740.2030 for details.

Entrées

All of the following entrées are priced as complete meals with accompanying side dishes, warm rolls, artisan breads and butter where appropriate, iced tea, lemonade, coffee, hot tea and your choice of dessert. Please note that any adjustments you care to make to the menus may affect the price.

Luncheon Salads

Our Entrée Salad menu selections include an assortment of warm rolls, artisan breads, your choice of dessert, fresh lemonade, iced tea and coffee and hot tea service.
   
Southwestern Salad with a Cilantro Vinaigrette 19.50
with Grilled Chicken Breast or Carne Asada 21.25
with Spicy Grilled Shrimp 23.25
Mixed Baby Field Greens with Roast Corn, Black Beans, Tomatillos, Radishes, Queso Fresco, Sweet Cherry Tomatoes and a Cilantro Vinaigrette  
   
Butter Lettuce Salad with Bosc Pears, Grilled Chicken & Maytag Blue Cheese Vinaigrette 22.25
Toasted Pumpkin Seeds, Red Onion, Cherry Tomatoes and Shredded Carrots  
   
Grilled Salmon Salad 23.95
Grilled Spice Rubbed Atlantic Salmon on a Bed of Mixed Greens with a Citrus Glaze, Steamed New Potatoes, Green Beans, Tomatoes and Cucumbers  
   
Blackened Salmon Salad 24.95
         With Mango Salsa, Baby Curly Endive, Arugula, Tear Drop Tomatoes and a Roasted Red Pepper Vinaigrette  
   
Seared Ahi Salad 24.95

         On a Bed of Mixed Greens and Romaine Hearts with Fresh Mango, Hot House Cucumbers, Humboldt Fog Cheese,

         and a Passion Fruit Champagne Vinaigrette

 
   
Asian Chicken Salad 21.50
Mixed Greens and Napa Cabbage with Roast Chicken, Snow Peas, Water Chestnuts, Cashews, Chow Mein Noodles, Mandarin Oranges, Tossed in a Sesame Vinaigrette with a Peanut Dressing Served on the Side.  
   
Oven Roasted Chicken Salad 22.25

         With Baby Spinach, Fresh Strawberries, Yellow Pear Tomatoes, Maytag Blue Cheese, Sliced Avocado

         and a Roasted Shallot Vinaigrette

 
   
Blackened Chicken Salad 21.95
         Romaine Hearts, Jicama, Carrots, Watercress, Orange and a Coriander Vinaigrette  
   
Grilled Chicken and White Bean Salad 21.95
         Savory Tuscan White Beans, Roma Tomatoes, Basil, Shaved Fennel, Hot House Cucumbers, and White Balsamic Vinaigrette  

Lunch and Dinner

The following lunch and dinner selections include an assortment of warm rolls and artisan breads, your choice of either a soup or salad to begin the meal, dessert , fresh lemonade, iced tea and coffee and hot tea service.
Salads:
  • Whole Leaf Caesar Salad
  • Mixed Field Greens with Spiced Walnuts and Gorgonzola, Balsamic Vinaigrette
  • Mediterranean Spinach and Arugula Salad with Olives and Parmesan, Roasted Shallot Vinaigrette
  • Iceburg Wedges with Maytag Blue Cheese, Blue Cheese Vinaigrette
  • Insalata Mista - Mixed Lettuces and Sliced Fennel with Parmesan and Fried Leeks, Balsamic Vinaigrette
  • Arugula Salad with Dried Cranberries, Pumpkin Seeds, Fresh Pears and Maytag Blue Cheese, Sherry Vinaigrette
  • Watercress, Romaine, Ruby Grapefruit and Walnuts with a Balsamic Vinaigrette
Soups:
  • Please inquire about out seasonal selection of homemade soups.
Poultry, Beef and Lamb  

Chicken Breast Paillard with a Roast Garlic, Balsamic and Cream Reduction

         Served with Mashed Potatoes

 27.75
Braised Quarter Chicken with Tomatoes, Red Wine and Olives
Served with Mashed Potatoes and Sauteed Spinach		 25.95
Lemon Grilled Free Range Chicken Breast
With Lemon and Fresh Thyme and Served with Saffron Cous Cous and Fresh Seasonal Vegetables		 27.75

Red Wine Braised Brisket

         Served with Caramelized Onion Whipped Potatoes and Glazed Baby Carrots

26.95

Roast Stuffed Breast of Chicken

  • Stuffed with Spinach, Sundried Tomatoes, Pinenuts and Feta Cheese, and Topped with a Chardonnay Cream
  • Stuffed with Artichokes, Pepper and Brie with a Whole Grain Mustard Sauce
  • Stuffed with Dried Cherries, Prosciuto and Fresh Sage, Pan Juices
 28.75
Grilled Dry-Aged New York Steak
Served with Garlic Mashed Potatoes, Fresh Vegetables and Jalapeño Jelly		 36.95
Oven Grilled Ribeye Steak
Served with a Maître d’hôtel Butter, Potatoes Parisian and Fresh Seasonal Vegetables		 35.95
Grilled Petite Filet Mignon with a Danish Blue Cheese Butter and Truffles
Served with a Wild Mushroom Risotto 		38.95
Roast Sonoma Rack of Lamb with a Mushroom Duxelle and Truffle Oil Crust
Served with a Potato Puree and Glazed Baby Vegetables		 39.95

University Club Surf n’ Turf

Grilled Filet Mignon and Pan Seared Blue Nose Sea Bass with a Blackberry Demi-Glace and a Three Potato Gratin

 37.95
   
Seafood  

Seared Salmon with Alderwood Smoked Salt and Black Pepper Corn Crust

         Served with Port Wine Oyster Mushroom Sauce and Horseradish Whipped Potatoes

33.95
Grilled Orange Roughy with a Curried Shrimp Sauce
Served with Basmati Rice and Fresh Seasonal Vegetables		 33.95
Seared Halibut with an Oven Roasted Tomato Coulis
Served with Creamy Polenta and Sauteed Baby Spinach and Fennel 		39.95
Grilled Salmon
  • On a Mushroom and Merlot Ragout and Topped with Fried Leeks
  • With a Maple Soy Glaze and Served with Mashed Potatoes & Seasonal Vegetables
  • With a Roast Corn Salsa and Served with a Potato Puree and Seasonal Vegetables
32.95

Grilled Yellowtail with a Spicy Thai Cucumber Salsa

Served with Jasmine Rice

33.95
Chef's Choice - Please inquire about seasonal seafood specialties A.Q.
   
Pastas  
Rigatoni Pasta with Grilled Chicken, Roasted Peppers, Fresh Basil and Cream 23.95

Penne Pasta Primavera

With Broccolini, Button Mushrooms, Julienne Vegetables, Parmesan and a Lemon Broth (Can be made with whole wheat pasta)

 23.95
Mostaccioli Pasta with Roast Peppers, Eggplant, Feta Cheese and Marinara Sauce 21.95

Beef Short Rib Raviolo

         with Brown Butter Sage Demi Glaze and Shaved Grana Padano Parmesan

 23.95

Orecchiette Pasta with Honey Braised Brisket

         with Oven Dried Tomatoes, Asparagus Tips, and Shaved Grana Padano Parmesan

24.95

Pappardelle Pasta with a Savory Turkey Bolognese

24.95
   
Vegetarian, Etc.  
Grilled Vegetable Lasagne
A Meatless Rendition of the Classic Lasagne Bolognese with Spinach Pasta, Grilled Vegetables, Bechamel Sauce and Parmesan Cheese		 27.95
Roast Vegetable Casserole with Tea Smoked Tomatoes
Topped with Mashed Potatoes		 29.95
Portobello Stack with Cous Cous, Roasted Peppers and Chèvre
With a Red Pepper Sauce		 28.95
Roast Eggplant and Polenta Torte 27.95

Risotto with Roast Roma Tomatoes and Lavender

 23.95

Roast Vegetable and Basil Ricotta Stuffed Manicotti

         with a Vine Ripe Tomato and Fresh Oregano Ragout

22.95




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