University Club at the University of Maine

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University Club
Spring Reception

Thursday, April 10th
4:00 – 6:00 pm

Hot and Cold Hors D’Oeuvres
Beer and Wine
Reduced cash bar

Open to members and their guests
Please Come and Enjoy!

The Club is available to rent for functions.  Call manager Karen Stewart at 581-1655 to make arrangements.
    (For more information, use the  "Rentals" link on the left.)

  The University Club, located in the Thomas E. Lynch Room on the second floor of Fogler Library, is available by membership fee to all University of Maine employees.

The Club is a place for faculty and staff from across campus to gather in a collegial setting and foster relationships. When classes are in session during the academic year a coffee service is provided for the enjoyment of members and their guests in the Club from 9:00 a.m. to 3:00 p.m. (unless there is a scheduled event.) Lunch is available for purchase from 11:30 a.m. to 1:30 p.m. The Club is accessible to members any time the Library is open.

The Club subscribes to the following periodicals:
New York Times
Time


We frequently have other titles, donated by members.

Lunch Menu
(Members/Guests)
Subject to change.                           

 

Thursday, April 10 – Chicken Broccoli Alfredo, Baked Cod, or Tofu Ravioli Marinara, Roasted Red Potatoes, Sautéed Summer Squash & Zucchini, Whole Grain Mac & Cheese, Mediterranean Salad, Soup/Chowder, Rolls and Desserts

Friday, April 11 – Roast Pork Loin, Tilapia Provencal, or Quinoa and Spinach w/Pesto, Balsamic Vegetable Medley, Mushroom Risotto, Whole Grain Mac & Cheese, Garden Salad, Soup/Chowder, Rolls and Desserts

                                                               

Monday, April 14 Thai Chicken Curry, Pad Thai, or BBQ Tempeh, Thai Zucchini, Coconut Rice, Whole Grain Mac & Cheese, Spinach Salad, Soup/Chowder, Rolls and Desserts              

Tuesday, April 15 – General Tso's Chicken, Oven Roasted Salmon, or Ginger Tofu w/Broccoli, Teriyaki Vegetable Stir Fry, Vegetable Fried Rice, Snap Peas, Antipasto Salad, Soup/Chowder, Rolls and Desserts

Wednesday, April 16 – Roast Turkey w/Gravy, Meat Lasagna, or White Spinach Lasagna, Mashed Potatoes, Stuffing, Swiss Chard,  Asian Salad, Soup/Chowder, Rolls and Desserts

Thursday, April 17 – Korean BBQ Beef, Baked Cod, or Spanakopita, Greek Roasted Potatoes, Balsamic Roasted Vegetables, Whole Grain Mac & Cheese, Mediterranean Salad, Soup/Chowder, Rolls and Desserts

Friday, April 18 – Lemon Herbed Haddock, Beef Bourguignon, or Tuscan Rice & Beans, Parmesan Roasted Red Potatoes, Roasted Eggplant w/Feta, Whole Grain Mac & Cheese, Garden Salad, Soup/Chowder, Rolls and Desserts

 

 

    © 2010-2014 University of Maine
Updated: 4/10/2014