University Club at the University of Maine
The Club is available to rent for a variety of departmental or
personal functions. Over the years, many successful meetings,
receptions, birthday celebrations, engagement parties, bridal showers,
weddings, baby showers, book launches, and more have been held in the
Club. Call manager Karen
Stewart at 581-1655 to make arrangements.
|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
We frequently have other titles, donated by members.
Lunch Menu (Subject to change.)
Monday, Oct. 13 No Food Service
Tuesday, Oct. 14 October Break
Wednesday, Oct. 15 – Roast Turkey w/Gravy, or White Spinach Lasagna, Mashed Potatoes, Stuffing, Green Beans, Asian Pasta Salad, Tomato & Feta Soup, Rolls and Desserts
Thursday, Oct. 16 – Greek Beef Stifado, Baked Cod, or Spanakopita, Greek Roasted Potatoes, Balsamic Kale, Whole Grain Macaroni & Cheese, Mediterranean Salad, Roasted Vegetable & Potato Soup, Rolls and Desserts
Friday, Oct. 17 – General Tso’s Chicken, Haddock with Fennel and Orange, or Ginger Tofu with Broccoli, Vegetable Fried Rice, Snap Peas, Whole Grain Macaroni & Cheese, Antipasto Salad, Grilled Mediterranean Vegetable Soup, Rolls and Desserts
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Monday, Oct. 20 – London Broil, Southwest Chicken w/Sisters Salsa, or Jamaican Jerk Tempeh, Roasted Ranch Potatoes, Santa Fe Corn, Whole Grain Macaroni & Cheese, Spinach Salad, Soup/Chowder, Rolls and Desserts
Tuesday, Oct. 21 – Dry Rubbed Flank Steak, or Gnocchi w/Creamy Pesto, Midwest Marinated Vegetables, Cheddar Mashed Potatoes, Whole Grain Macaroni & Cheese, Antipasto Salad, Soup/Chowder, Rolls and Desserts
Wednesday, Oct. 22 – Salmon w/Mango & Pineapple Salsa, Thai Basil Chicken, or Hot & Spicy Noodles w/Tofu, Basmati Rice, Snow Peas, Whole Grain Macaroni & Cheese, Asian Pasta Salad, Soup/Chowder, Rolls and Desserts
Thursday, Oct. 23 – Sesame Chicken, Baked Cod, or Szechuan Tofu, Asian Roasted Vegetables, Vegetable Fried Rice, Whole Grain Macaroni & Cheese, Mediterranean Salad, Soup/Chowder, Rolls and Desserts
Friday, Oct. 24 – Cranberry Mustard Pork Loin, Sausage Tuscany, or Roasted Garlic & Spinach Ravioli w/Mushroom Alfredo, Artichoke & Zucchini Sauté, Long Grain & Wild Rice, Whole Grain Macaroni & Cheese, Garden Salad, Soup/Chowder, Rolls and Desserts
|© 2010-2014 University of Maine