University Club Hot Box Lunch
Your Chef-to-Go
Phone: 396-1687
Order between 10am & 1:30pm
Pick up between 11:30am & 1:45pm
1 Entrée, 2 Sides $8.00
1 Entrée, 2 Sides & Beverage $10.00
(Prices included tax)
The Club can accept cash, credit, or debit cards for payment.
Not in the Mood for a Hot Box Lunch?
Then order from the Club's TOGO Menu Day or Night!
View all Menus
Week of 11/2/09 to 11/6/09
Monday: (Southern Soul Food)
Soup: Split Pea with Smoked Turkey
Entrée: B.B.Q. Pork Loin
Fish: Baked Cod with Black-Eye Peas & Mushroom Ragout
Vegetable: Peas and Pearl Onions
Starch: Macaroni & Cheese with Tomatoes
Tuesday: (German)
Sliced Item: Bratwurst with Apples, Onions, & Sauerkraut
Soup: Beer Cheese Soup
Entrée: Beef Stroganoff
Fish: Sautéed Trout with Sweet & Sour Red Cabbage
Vegetable: Braised Cabbage with Bacon & Caraway
Starch: Buttered Egg Noodles
Wednesday: (Italian)
Sliced Item: Sliced Beef with Sautéed Capers, Tomatoes, & Anchovies
Soup: Pasta Fagioli
Entrée: Grilled Chicken with Mushrooms, Onions, & Penne Pasta tossed in Garlic Cream Sauce
Fish: Salmon Parmesan
Vegetable: Green Beans with Bacon & Onions
Starch: Spaghetti with Marinara Sauce
Thursday: (French)
Sliced Item: Sautéed Veal Cutlets with lemon Caper and Mushroom butter
Soup: Cauliflower Chowder
Entrée: Beef Au Poivre with Creamy Peppercorn Brandy Cream
Fish: Grouper Provincial
Vegetable: Carrots with Capers & Onions Red Wine
Starch: Spinach Soufflé
Friday: (Seafood)
Hot Box $8.00: Carving Item or Fish of the Day.
Hot Box $10.00: Fried Seafood Basket
Carving Item: Prime Rib of Beef
Soup: Seafood Minestrone
Fish: Stuffed Flounder with Spinach & Artichoke Mousse with White Wine Cream
Vegetable: Squash & Zucchini
Starch: Wild Rice
Cold Table: Peel & Eat Shrimp, Oysters on the half Shell, & Crab Legs
Fried Table: Fried Shrimp, Oysters, Clams, & Hush Puppies
