Satisfy Your Tastebuds

Dining Traditions

Complimentary Breakfast available Monday through Friday from 8:00 AM – 9:30 AM

Our Chef’s Table Lunch includes a delectable selection of soups, salads, entrees & sides!

Menu changes daily | Monday through Friday 11:00 AM – 2:00 PM

Join us every Thursday for Prime Rib Night featuring Chef’s garlic & rosemary slow roasted prime rib accompanied by whipped potatoes and early harvest vegetables.

PLUS…

  • Seasonal events such as Valentine's Dinner, Easter Brunch, Mother’s Day Brunch, Thanksgiving To-Go, Santa Brunch, and more!
  • Complimentary entrée on your birthday
  • Buy one-get one complimentary entrée on your wedding anniversary

 

The University of Texas Club - Food
Anytime Menu Dinner Menu Dessert Menu

  • Creamy Gardner's Chili

    5 | 7

    rustic late harvest vegetables/ field beans/ kale pesto

    Cup or Bowl

    Chef's Daily Soup Creation

    4 | 6

    Cup or Bowl

    Club Chopped Salad

    12

    field greens/ chopped egg / sugar cured ham / sage rubbed chicken breast/ smoked cheddar roasted cherry tomatoes/ english cucumber/ mustard-herb emulsion

    Simple Salad

    5 | 7

    field greens/ pesto marinated tomatoes/ english cucumber/ grana padano / citrus vinaigrette

    Side or Whole

    Crispy Mozzarella

    11

    buffalo mozzarella / san marano sunday gravy/ pretzel-panko breading

    Bang Bang Shrimp

    12

    tempura fried jumbo shrimp/ sweet chili aioli / charred lemon

    Hokie Stone Sampler

    19

    cave aged cheese/ air dried rustic salami / bourbon mustard / mike's hot honey/ wild berries grapes/ quick pickled vegetables/ marcona almonds

  • Beef Brisket Short Rib Burger

    15

    smoked cheddar cheese/ lettuce I heirloom tomato/ butter top bun choice of: herb-scented fries, seasonal fruit, or coleslaw

    Dragon Tooth Trail Fried Chicken Confit

    13

    cornflake encrusted chicken confit / angry bbq hot sauce/ lettuce I hothouse tomatoes / choice of: herb-scented fries, seasonal fruit, or coleslaw

    Club Sandwich

    12

    toasted sourdough/ metro deli smoked turkey and ham/ aged cheddar/ lettuce I tomatoes I basil mayonnaise / choice of: herb-scented fries, seasonal fruit, or coleslaw

    Southern-Style Baked Mac & Cheese

    10

    time tested artesian cheese/ toasted breadcrumbs

    add bang bang shrimp +7 / slow roasted chicken breast +6

  • Dessert for Royalty

    10

    lemon curd silk/ chantilly / tarragon blueberries/ italian pistachio tuile cookie

    Basque Style Cheesecake

    10

    port poached cherry compote/ vanilla creme

    Late Harvest Rustic Apple Tart

    8

    virginia bourbon caramel / whipped cream / mint

    S'mores Lava Cake

    9

    berry coulis / whipped cream / graham cracker dust

    Slow Churned Ice Cream Selection

    7

    seasonal - inquire with your server

  • Hokie Stone Sampler

    19

    cave aged cheese/ air dried rustic salami / bourbon mustard / mike's hot honey/ wild berries grapes/ quick pickled vegetables/ marcona almonds

    Bruleed Oyster

    16

    virginia oyster/ country ham / wilted spinach / crab meat I charred hollandaise/ pickling salt

    Crispy Mozzarella

    11

    buffalo mozzarella / san marano sunday gravy/ pretzel-panko breading

    Bang Bang Shrimp

    12

    tempura fried jumbo shrimp/ sweet chili aioli / charred lemon

  • Creamy Lobster Bisque

    10

    lobster medallion / brioche croutons toasted pink peppercorns / tarragon Chantilly

    Chef's Soup of the Moment

    6

    Snipped Baby Lettuces

    8

    whipped boursin cheese / pickled shallot/ champagne marinated apples pancetta lardons / berry coulis / broken citrus vinaigrette

    Caesar Salad Croquettes

    10

    crispy chicken confit / petite romaine heart/ kale pesto shaved grana padano / crafted dijonaise / tarragon leaves

  • Beef Tenderloin Rossini

    39

    potato pave/ tender asparagus/ green top carrots I foie gras / bordelaise / kale pesto

    + lobster hollandaise I 3

    Center Cut New York Strip

    32

    robuchon potato puree/ haricot verts / florets granny smith apples/ sauce grand-veneur

    12 oz. Bone-in Pork Chop

    30

    hand torn mushrooms/ roasted root vegetables arugula / pappardelle pasta parsnip silk/ sauce chasseur

    Braised Lamb Shank

    35

    whipped potatoes/ fall vegetables/ cabernet reduction

    Crispy Chicken Chesapeake

    28

    lump crab meat/ wilted spinach / country ham potatoes I vegetable salad / poultry jus

    Butter Poached Salmon

    26

    field beans-lentil ragout/ asparagus heirloom tomatoes I haricot verts saffron-caviar infused nage

    House-Crafted Agnolotti

    18

    roasted fall squash stuffed ravioli/ braised greens I tomato concasse I toasted almonds broken brown butter sage I crostini

    + slow roasted chicken I 6 + coriander dusted salmon I 7

    Chef's Feature of the Evening

    MP

    Inspirational accouterments and presentation

  • Dessert for Royalty

    10

    lemon curd silk/ chantilly / tarragon blueberries/ italian pistachio tuile cookie

    Basque Style Cheesecake

    10

    port poached cherry compote/ vanilla creme

    Late Harvest Rustic Apple Tart

    8

    virginia bourbon caramel / whipped cream / mint

    S'mores Lava Cake

    9

    berry coulis / whipped cream / graham cracker dust

    Slow Churned Ice Cream Selection

    7

    seasonal - inquire with your server