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.

Appetizers

Butternut Squash

Baby arugula, spiced walnuts, shaved parmesan and orange vinaigrette

Honey Crisp Apples

Butter lettuce, cranberries, candy almonds and cider vinaigrette

Entrées

Atlantic Halibut

Fennel-tomato broth, autumn vegetables and herb salad

Amish Chicken

Pommes anna, roasted vegetables and tarragon jus

Organic Veal Two Ways

Roasted tenderloin and braised cheeks with asparagus, sundried tomatoes and potato au gratin

Chicken Roulade

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

Desserts

Apple Tart

Caramel and Chantilly

Pistachio Cake

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

 

Culinary Excellence

brought to you by:

Joseph Bachmann Executive Chef -Griffis Faculty Club