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.)
Thursday, Oct. 30 – Roast Pork Loin, Tilapia Provencal, or Quinoa & Spinach w/Pesto, Mushroom Risotto, Balsamic Vegetable Medley, Whole Grain Mac & Cheese, Mediterranean Salad, Soup/Chowder, Rolls and Desserts
Friday, Oct. 31 – Chicken Broccoli Alfredo, Baked Cod, or Tortellini Pomodoro, Roasted Red Potatoes, Summer Squash & Zucchini, Whole Grain Mac & Cheese, Garden Salad, Soup/Chowder, Rolls and Desserts
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Monday, Nov. 3 – Thai Chicken Curry, Pad Thai, or BBQ Tempeh, Thai Zucchini, Thai Fried Rice, Whole Grain Macaroni & Cheese, Spinach Salad, Soup/Chowder, Rolls and Desserts
Tuesday, Nov. 4 – Lemon Herbed Haddock, Beef Bourguignon, or Tuscan Rice & Beans, Tarragon Baby Carrots, Parmesan Roasted Red Potatoes, Whole Grain Macaroni & Cheese, Antipasto Salad, Soup/Chowder, Rolls and Desserts
Wednesday, Nov. 5 – Roast Turkey w/Gravy, or White Spinach Lasagna, Mashed Potatoes, Stuffing, Green Beans, Garden Salad, Soup/Chowder, Rolls and Desserts
Thursday, Nov. 6 – Greek Beef Stifado, Baked Cod, or Spanakopita, Greek Roasted Potatoes, Balsamic Kale, Whole Grain Macaroni & Cheese, Mediterranean Salad, Soup/Chowder, Rolls and Desserts
Friday, Nov. 7 – General Tso’s Chicken, Haddock with Fennel and Orange, or Ginger Tofu with Broccoli, Vegetable Fried Rice, Snap Peas, Teriyaki Vegetable Stir Fry, Garden Salad, Soup/Chowder, Rolls and Desserts
|© 2010-2014 University of Maine