Our elegant, Tudor-style Main Dining Room, casual Jefferson Room, and convivial Grille offer fine dining for Members and guests during lunch and dinner hours. Executive Chef Michael Barshis, Sous Chef Paul Dube, and Pastry Chef Gerald Shorey strive to create the most innovate and delicious culinary creations for every Member and guest who dines at the Club. The entire culinary staff is committed to excellent food and beverage service, and enjoy presenting you with a creative and delicious meal, beverage, or dessert.
The University Club has been a member of the Chefs' Collaborative from almost the begining of its inception. We are dedicated to using fresh, locally-grown produce and meats.
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