Griffis Faculty Club
Club Dining Room
This is a sample menu. The chef prepares a daily menu for groups of 12 or less. If your group has more than 12 guests, please refer to the menus in the catering banquet area of the website.
Baby arugula, spiced walnuts, shaved parmesan and orange vinaigrette
Honey Crisp Apples
Butter lettuce, cranberries, candy almonds and cider vinaigrette
Fennel-tomato broth, autumn vegetables and herb salad
Pommes anna, roasted vegetables and tarragon jus
Organic Veal Two Ways
Roasted tenderloin and braised cheeks with asparagus, sundried tomatoes and potato au gratin
Harvest vegetables, wild mushrooms and sweet garlic mashed potatoes
Filet Mignon and Oxtail
Roasted tenderloin and braised oxtail with winter vegetables, sweet garlic potatoes and port wine sauce
Caramel and Chantilly
Pistachio crème anglaise and berries
Cost per person is $65.00 for dinner (4pm-9pm)
The cost per person is based on one (1) item selection
from each course listed above.
An additional appetizer, entrée and/or dessert option
may be selected at an additional cost of $5.00 per person per selection.
Each meal is accompanied by coffee and tea service.
Wine may be added to any meal package for an additional cost.
* Alternate selections and customized menus available upon request
brought to you by:
Joseph Bachmann Executive Chef -Griffis Faculty Club