Banquet Menus

Banquet Menus
Breakfast|Appetizers|Buffets|Plated Entrées|Salads|Desserts|Late Night|Beverages
July, 2016
Welcome to the Campus Club
The Campus Club serves our guests the best fresh, local, seasonal,
and flavorful foods available in the Twin Cities.
From Scratch
Baked goods are made daily with local, organic flour, butter,
cream, and milk sourced from many regional farms
that practice sustainable, often organic methods.
All dressings, sauces, and chutneys that accompany and flavor our
entrées and salads are made in the Club kitchen from scratch with pure ingredients.
Our Commitment to Locally Sourced Food
We feature cheeses made by the students at the University Dairy Lab
and produce grown for the Campus Club by Cornercopia,
the University’s student organic farm. Our chefs have a passion for food
and are experts in crafting the best seasonal menus for your events.
Our meats, cheeses, dairy, flours, grains, and produce are sourced
locally from farms and companies that practice sustainable, often organic methods.
Our ingredients are local for freshness and quality,
but also to highlight Minnesota-developed varieties of fruits and vegetables.
Enjoy your event at the Campus Club!
Produce
Grass-fed Beef
Dairy
Southeast Minnesota
FoodNetwork,
Elgin, MN
Thousand Hills
Cattle Company,
Cannon Falls, MN
Hope Creamery,
Hope, MN
Cornercopia, U of M
Student Organic Farm
Southeast Minnesota
Food Network,
Elgin, MN
U of M Dairy
Cage-free
Poultry
Kadejan Farm Chickens,
Glenwood, MN
Ferndale Market Turkey,
Cannon Falls, MN
Shared Ground
Cooperative,
St. Paul, MN
2
Menu Key:
Gluten-Free
Dairy-Free
Vegan
Sustainable
& Reputable
Seafood
Star Prairie Trout Farm,
Star Prairie, WI
Coastal Seafoods,
Minneapolis, MN
Breakfast Buffets
Served with orange juice, coffee, and tea.
Classic
Eye Opener
Scrambled eggs with U of M cheese; ham, bacon, or maple coil sausage;
roasted potatoes; and an array of seasonal fresh fruit. Substitute ham
and spinach strata, or roasted vegetable strata for scrambled eggs for an
additional $3.25/person.
Minimum order of 15.
Deluxe Continental
Seasonal fresh fruit, house-made breakfast breads, scones, and muffins,
plus house-made granola and local yogurt.
Minimum order of 8.
Sunrise
House-made breakfast breads, scones, and muffins with a beautiful array
of seasonal fresh fruit.
Minimum order of 8.
Pastry Platter
Breakfast Platters
House-Made Pastry Platter
An assortment of house-made breakfast breads,
scones, and muffins.
Plated Breakfast
Frittatas
Frittata made with local eggs, cheeses, and seasonal vegetables,
served with roasted potatoes, and fresh fruit.
Fresh Fruit Tray
A mouthwatering array of fresh seasonal fruit.
Smoked Salmon
Fischer Farms Bacon
Fischer Farms Ham
Vegetarian
Large (serves 45-50)
Medium (serves 30-3
Small (serves 15-20) A La Carte Breakfast Choices
Hard Boiled Eggs
Whole Fruit
Pastry Platter (served Individually)
House-made Granola and Yogurt
Menu Key:
Gluten-Free
Dairy-Free
Vegan
3
Breakfast|Appetizers|Buffets|Plated Entrées|Salads|Desserts|Late Night|Beverages
Scrambled eggs with U of M cheese; ham, bacon, or maple coil sausage;
roasted potatoes; and an array of seasonal fresh fruit. Also includes
house-made breakfast breads, muffins, and scones, granola, and local
yogurt. Substitute ham and spinach strata, or roasted vegetable strata for
scrambled eggs for an additional $3.25/person.
Minimum order of 15.
Hot Appetizers
Tarte Soleil
Patacones Supremos*
Fried plantains topped with grilled shrimp
and spicy lemon aioli
Tarte Soleil
Puff pastry tart, spread with savory filling, and shaped into a
beautiful sunburst.
Patacones with Lobster Salad*
Fried plantains topped with citrusy lobster salad
Patacones Clasicos*
Fried plantains topped with fresh mozzarella
Fig and olive tapenade with fontina
Caramelized onion, peppers and parmesan
Oil-cured tomato with basil and chevre
Hot Dips
Chorizo, Kale and Sweet Potato Empanadas*
A blend of parmesan, cream cheese, and sour cream,
with your choice of the following ingredients.
Served with crackers and flatbread.
Roasted Sweet Potato Empanadas*
Spanish turnovers filled with chorizo
and roasted sweet potato. House-made Spanish turnovers filled with roasted sweet
potato and queso fresco.
Skewers*
Parmesan artichoke
Roasted cauliflower and kale
Oyster mushroom and caramelized onion
Sweet corn, caramelized onion, and kale
French Fry Shooters
Asian chicken skewers with sesame, ginger, soy sauce
Glass filled with Campus Club bistro fries,
served with scallion aioli.
Asian steak skewers with sesame, ginger, soy sauce
Mushroom risotto rounds with assorted toppings.
Lamb merguez (sausage) with muhamarra
(Turkish red pepper sauce)
Thai coconut curry turkey skewers with peanut sauce
Mushroom Risotto Cakes*
Meatballs
Vegan topped with mushroom caviar
Vegetarian topped with brie
With smoked salmon and dill Savory Rugelach*
Curried turkey meatballs with cilantro,
currants, and yogurt sauce
Cream cheese pastry horns stuffed with assorted fillings.
Turkey ablondigas with cumin, coriander,
and chilies with tomatillo salsa
Minnesota barbeque beef meatballs Korean beef meatballs with spicy
gochujang barbeque sauce Swedish meatballs with lingonberries
Menu Key:
Lemon, feta, and rosemary Spinach parmesan pesto
Caramelized onion and bacon
Gougères*
Savory pastry puffs made with cheese and fresh herbs.
4
Gluten-Free
U of MN cheddar with dill and chives
MN wild rice with thyme
Filled with salmon mousse
Dairy-Free
Vegan
Hot Appetizers continued
Savory Mini Tarts*
Shrimp Pancakes
U of MN blue cheese with
port poached figs
Kyoto-style shrimp pancakes with cabbage,
scallion and ginger, served with spicy sesame aioli.
Lobster and crab with lemon and chives
Local chèvre with La Quercia
prosciutto crisp
Salmon Stuffed Shrimp*
Butterflied shrimp marinated in garlic, white wine, and herbs, stuffed
with fresh salmon. Served with sriracha aioli. Campus Club Latkes
Polenta Cakes*
Crispy, golden pancakes made with grated seasonal vegetables.
Options may include local zucchini, carrot, or butternut squash.
Crispy parmesan polenta triangles, with Hope Creamery butter.
Topped with:
Herbed local chevre
Bacon, port, and onion jam
Vegan with fig-olive tapenade
Vegetarian with chive sour cream
With smoked salmon
Crab and Cheddar Melts*
Mini crostini topped with crab salad
and local cheddar.
Seafood Cakes
A mixture of salmon, walleye, shrimp, and crab,
loaded with lemon zest and coated with panko
breadcrumbs. Served with lemon aioli
Tomato Basil Bruchetta
Cold Appetizers
Tomato Basil Bruschetta*
Smoked Salmon Crostini*
Toasted crostini with local goat cheese, topped with a mixture
of fresh tomato, basil, garlic, and olives. Best served in the
summer when local tomatoes are available.
Seasonal Bruschetta*
Ask for seasonal options. In the fall, Honeycrisp apple
with U of M blue cheese. In the winter, butternut
squash with pomegranate seeds.
Toasted baguette slices topped with local goat cheese
and smoked salmon.
Classic Shrimp Cocktail
Served on ice with lemon cilantro cocktail sauce.
Edamame and Beet Salad
Cucumber Cups*
Cucumber cups filled with healthy edamame and
roasted beet salad.
Caponata Crostini*
Roasted eggplant and garlic with mint, capers, currants,
and ricotta salata, on grilled pita triangles.
Menu Key:
Gluten-Free
Dairy-Free
Vegan
5
Breakfast|Appetizers|Buffets|Plated Entrées|Salads|Desserts|Late Night|Beverages
Platters and Trays
Whole Poached Salmon
Mezze Platter
Served chilled with capers, red onion, cream cheese,
and an assortment of crackers and flatbread. A Mediterranean style platter with curried carrot spread,
Turkish pepper spread, feta, dates, grilled eggplant,
cucumbers and grilled pita.
Smoked Salmon Platter
Smoked Scottish salmon with capers, red onion, cream cheese,
and an assortment of crackers and flatbread. Large (serves 30-35)
Small (serves 15-20)
Mediterranean Platter
Steak Platter
Local, grass-fed beef cooked to medium rare, and served cold,
with horseradish sauce and grilled bread.
A lighter option with hummus, olives, goat cheese, and
fresh veggies. Served with flatbread and crackers.
U of M Cheese Tray
An assortment of cheeses made on the St. Paul campus,
served with grapes and crackers.
Large (serves 30-35)
Small (serves 15-20) Fresh Fruit Tray
A beautiful array of seasonal fresh fruit.
Large (serves 45-50)
Medium (serves 30-35)
Small (serves 15-20)
Large (serves 45-50)
Medium (serves 30-35)
Small (serves 15-20)
Artisan Cheese Tray
An assortment of unique artisanal cheeses served with
fresh fruit, dried fruit, and crackers.
Grilled Vegetable Tray
A gorgeous variety of grilled and roasted vegetables,
served with herb aioli.
Large (serves 45-50)
Medium (serves 30-35)
Small (serves 15-20)
Large (serves 45-50)
Medium (serves 30-35)
Small (serves 15-20)
Cheese Balls
Locally produced cheeses blended with fruit, spices,
and rolled in nuts, served with crackers and flatbread. Serves 10-15.
Pimento cheese with smoked paprika and pecans
Local chevre, apricot preserve, and pistachios
Cranberry, cheddar, and walnuts
Antipasto Platter
Crudités Platter
Colorful seasonal vegetables, served with
caramelized onion dip.
Large (serves 45-50)
Medium (serves 30-35)
Small (serves 15-20)
An assortment of local meats, cheeses, salads, and olives,
served with crackers and flatbread.
Large (serves 30-35)
Small (serves 15-20)
Artisan Cheese Tray
6
Menu Key:
Gluten-Free
Dairy-Free
Vegan
Sandwich/Soup/Salad Buffets
Salads and soups may be available upon request.
Salad Buffet
Executive Sandwich and Salad Buffet Options may include mixed greens with house-made dressings, Greek
salad, or quinoa and roasted vegetable salad. Comes with house-made
breads, and assorted cookies.
Sandwich Buffet
Turkey, grilled vegetable, roast beef, or ham with a variety of cheeses.
Served on grilled ciabatta with lettuce, tomato, and red onion. Comes
with assorted cookies and fresh fruit.
Sandwich and Salad Buffet Asian Rice Bowl
Salad and Soup Buffet
Mediterranean Buffet
Turkey, grilled vegetable, roast beef, or ham with a variety of cheeses.
Served on grilled ciabatta with lettuce, tomato, and red onion. Comes
with pasta salad, fresh fruit, mixed greens, and assorted cookies.
Salad options may include mixed greens with house-made dressings,
Greek salad, or seasonal pasta salad. Your choice of soup, some popular
options are tomato basil, steak and potato, and chicken wild rice.
Comes with house-made bread and assorted cookies.
Your choice of 2 proteins (grass-fed braised beef, chicken, tofu or
tempeh), with jasmine rice, shredded cabbage, carrot and scallion
salad, spinach, spicy cucumber pickles, and sriracha aioli.
Minnesota braised lamb, grilled vegetables, hummus, pita, feta, olives,
marinated artichokes, muhamara sauce, and tzatziki.
Soup and Sandwich Buffet
Turkey, grilled vegetable, roast beef, or ham with a variety of cheeses,
served on grilled ciabatta with lettuce, tomato, and red onion. Our
most popular soup options include tomato basil, steak and potato, and
chicken wild rice. Comes with assorted cookies.
Kids Menu
Asian Rice Bowl
Penne and Meatballs
Stir-fried Chicken and Veggies
Baked Chicken Fingers
Beef, Chicken or Turkey Tacos
Grass-fed beef meatballs with penne pasta and house-made
roasted tomato sauce. Can be prepared vegetarian.
Baked panko-crusted chicken breast strips
served with fresh fruit and veggies.
Asian-marinated chicken breast, stir-fried with fresh vegetables,
and served over steamed rice. Can be prepared vegetarian.
Grass-fed beef, chicken, or Ferndale Market ground turkey
tacos on soft tortillas, with cheese, cabbage and pico de gallo.
Chef Designed Custom Menus
Chefs Beth Jones, Jorge Ortega, and Annette Colón can design dazzling seasonal,
locally sourced custom menus to perfectly fit your event. Custom wine pairings are
also available. Please inquire with the Events Office to schedule a meeting to
discuss your needs.
Chef-Designed Menus have featured:
Seared Scallops with Celery Root Remoulade and Beet and Apple Salad
Parisian Gnocchi with Caramelized Fennel Cream and Fried Prosciutto
Palate Cleanser of Cucumber Mint Sorbet
Porcini Crusted Medallion of Veal with Truffled Pea Shoot and Grilled Mushroom Salad
Lobster Salad w/Avocado Cream
Menu Key:
Gluten-Free
Dairy-Free
Vegan
7
Breakfast|Appetizers|Buffets|Plated Entrées|Salads|Desserts|Late Night|Beverages
Turkey and U of M herbed Gouda, grilled vegetables with fresh
mozzarella, roast beef and U of M Raclette, or LaQuercia proscuitto
with Thousand Hills salami and pepper jack. All sandwiches are served
on grilled ciabatta with caramelized onions, mixed greens, and local
tomato, with grainy mustard, garlic basil aioli, and horseradish sauce.
Includes Campus Club roasted vegetable quinoa salad, Caesar salad,
fresh fruit, and locally made B.T. McElrath truffles.
Hot Buffets
Pan-Seared Salmon with Seasonal Relish
2 entreés
3 entreés
Served with one side accompaniment of your choice, fresh seasonal vegetables,
house-made breads, and butter.
Add a second side accompaniment for an additional charge.
The Hot Buffet requires a minimum order of 10.
Buffet Entrée Selections
Flat Iron Steak with Sardinian Chimichurri
Grilled to medium rare, sliced, and served with a sauce of fresh herbs,
garlic, roasted peppers, and olive oil.
Grass-fed Beef Pot Roast
Local chuck roast braised with garlic, red wine, and herbs.
Pan-Seared Salmon with Seasonal Relish
Wild Pacific salmon, pan-seared and served with fresh seasonal relish.
Summer options may include heirloom tomatoes, ground cherries, and
fresh basil. Fall and winter options may include fresh fennel, citrus,
and pomegranate.
Trout Fillet with Lemon Brown
Butter and Almonds
Porketta
Berkshire pork roasted with fennel, oregano, chili flakes, and garlic.
Maple Mustard Glazed Pork Loin
Pan-seared Berkshire pork loin brushed with local maple syrup
and grainy mustard.
Pan-Seared Canadian Walleye
with Lemon Beurre Blanc
Oven roasted trout drizzled with Hope Creamery brown butter,
lemon, and toasted almonds.
Fennel Crusted Cod
with Orange Parsley Gremolata
Pacific dayboat cod dusted with crushed fennel seed. Pan-seared and
garnished with a mixture of orange zest, parsley, and olive oil.
Chermoula Cod
Pan-seared and served with lemon beurre blanc.
Wild Pacific cod, marinated and roasted with a Moroccan spice
paste of preserved lemon, paprika, and cilantro.
Sesame Crusted Salmon
Coconut Curry Poached Mahi Mahi
Can be made gluten free upon request. Wild Pacific salmon
crusted with black and white sesame seeds. Pan-seared
and drizzled with sesame ginger soy sauce.
Mahi Mahi gently poached in house-made coconut curry broth.
Hunter’s Style Braised Turkey
Ferndale Market turkey thighs braised with Cornercopia heirloom
tomatoes, mushrooms, garlic, and red wine.
8
Menu Key:
Gluten-Free
Dairy-Free
Vegan
Buffet Entrée Selections continued
Mustard Crusted Chicken
Bacon and Ricotta Stuffed Chicken
Boneless, skinless chicken breast stuffed with bacon and ricotta,
pan seared, and served with demi-glace.
Seared Polenta with
Seasonal Vegetable Ragout
Parmesan polenta topped with a ragout of seasonal vegetables. In
the spring, think roasted mushrooms and asparagus. In the summer,
heirloom tomatoes, roasted eggplant, and zucchini. Fall and winter
options may include butternut, hubbard, or acorn squash with sage.
Breakfast|Appetizers|Buffets|Plated Entrées|Salads|Desserts|Late Night|Beverages
Pan-seared boneless, skinless chicken breast dipped in stone ground
mustard and panko bread crumbs. Topped with spinach pesto.
Spinach and Wild Mushroom Ravioli
Cider Braised Chicken
Topped with roasted seasonal vegetables. Served with parmesan
cream sauce.
Kadejan Farm bone-in chicken, braised in apple cider with
fresh sage and thyme.
Fresh Herb Spaetzle with Sautéed Vegetables
Can be made gluten free upon request. House-made lemon mustard
spaetzle, sautéed with seasonal vegetables, butter, and white wine.
Chicken Marbella
Kadejan Farm bone-in chicken braised with white wine, olives,
and dried plums.
Rainbow Chard and Wild Rice Dolmades
Chicken in Roasted Heirloom Tomato Sauce
Pan-seared, boneless, skinless chicken breast marinated with
rosemary and garlic, baked in roasted heirloom tomato sauce,
and topped with mozzarella.
Minnesota wild rice mixed with roasted vegetables and herbs, rolled
in rainbow chard leaves. Served with dried fruit compote.
Coconut Curry Vegetables
with Cilantro Chutney
Seasonal vegetables simmered in orange-scented coconut
curry sauce. Served with cilantro chutney.
Campus Club Homemade Lasagna
Grass-fed beef or seasonal vegetable lasagna, with house-made
marinara, ricotta, and mozzarella.
Accompaniment Selections
Potatoes
Mashed (Skin-on red, Yukon, or Sweet Potato)
Chunky Potato Gratin (Yukon or Sweet Potato)
Roasted (Red, Yukon, or Sweet Potato)
Stir-Fried Soba Noodles
Buckwheat noodles stir-fried with scallions
and sesame ginger soy sauce.
Colcannon Potatoes
Campus Club Pilaf
Mashed potatoes with cream, leeks, and kale.
Local wild rice, quinoa, chickpeas, and lentils, mixed
with roasted mushrooms, fresh herbs, and sherry.
Colcannon Sweet Potatoes
Mashed sweet potatoes with cream, leeks and kale.
Soft Polenta
Rich cornmeal finished with parmesan and butter.
Roasted Root Vegetables
Seasonal root vegetables roasted with olive oil and garlic.
White Rice or Brown Rice
Extra Side of Seasonal Vegetables
If you prefer not to serve a starch, we can offer a second
seasonal vegetable to complement your buffet.
Braised Heirloom Beans
with Roasted Vegetables
Can be made dairy free and vegan upon request. Heirloom
beans simmered with local vegetables, herbs, white wine,
and olive oil.
Seasonal Vegetables
Menu Key:
Gluten-Free
Dairy-Free
Vegan
9
Plated Entrées
All entrées are served with freshly baked bread and seasonal vegetables.
Beef Ribeye Steak
Trout Fillet with Brown Butter and Almonds
Beef Short Ribs
Fennel Crusted Cod with
Orange Parsley Gremolata Grilled to medium rare and sauced with red wine
demi-glace. Served with skin-on garlic mashed potatoes.
Oven roasted trout drizzled with Hope Creamery brown butter, fresh
lemon, and toasted almonds over garlic rosemary roasted potatoes.
Braised with garlic, red wine, and herbs, served over
parsnip mashed potatoes.
Pacific dayboat cod dusted with crushed fennel seed, pan-seared and
garnished with a mixture of orange zest, parsley, and olive oil. Served
over Campus Club pilaf.
Maple Mustard Glazed Pork Loin Chop
Can be made gluten free upon request. Pan-seared boneless
pork loin brushed with local maple syrup and grainy mustard.
Served over house-made spaetzle.
Chermoula Cod
Wild Pacific cod marinated and baked with a Moroccan spice paste of
preserved lemon, paprika, and cilantro, served over couscous.
Porketta
Berkshire pork loin roasted with fennel, oregano, chili flakes,
and garlic, over skin on garlic mashed potatoes.
Coconut Curry Poached Mahi Mahi
Fresh snapper poached in house-made coconut curry broth,
served over basmati rice.
Braised Lamb with Olives,
Dates & Mint Chutney
Hunter’s Style Braised Turkey
Locally raised leg of lamb braised with dates, cinnamon,
and star anise, served over couscous with fresh mint chutney.
Duck Confit Ferndale Market turkey thigh, braised with tomatoes,
mushrooms, garlic, and onions, served over skin-on
garlic mashed potatoes.
Ricotta Stuffed Chicken
House-made duck leg/thigh confit, served over sweet potato
colcannon, with dried fruit demi-glace.
Boneless, skinless chicken breast, stuffed with lemon-herb
ricotta, pan-seared and served with demi-glace over
skin-on garlic mashed potatoes.
Pan-Seared Canadian Walleye
Pan-seared and served with lemon beurre blanc,
and herbed potatoes.
Chicken Marbella
Kadejan Farm bone-in chicken, braised with white wine, olives, and
dried plums, served over Campus Club pilaf.
Sesame Crusted Salmon Wild Pacific salmon crusted with black and white sesame seeds.
Pan-seared and drizzled with sesame ginger soy sauce. Served
over sesame soba noodles.
Pan-Seared Salmon with Seasonal Relish
Wild Pacific salmon, pan-seared and served with relish made from
the best seasonal ingredients. Summer options may include heirloom
tomatoes, ground cherries, and fresh basil. Fall and winter options may
include fresh fennel, citrus, and pomegranate. Served over garlic
rosemary roasted potatoes.
Mustard Crusted Chicken
Pan-seared boneless, skinless chicken breast dipped in stone
ground mustard and panko bread crumbs. Topped with spinach pesto.
Cider Braised Chicken
Bone-in chicken braised in apple cider with fresh sage and thyme.
Served over skin-on garlic mashed potatoes.
Chicken in Roasted Heirloom Tomato Sauce
Pan-seared boneless, skinless chicken breast marinated with rosemary
and garlic, baked in roasted heirloom tomato sauce, and topped with
mozzarella, served with skin-on garlic mashed potatoes.
10
Menu Key:
Gluten-Free
Dairy-Free
Vegan
Plated Entrées continued
All entrées are served with freshly baked bread and seasonal vegetables.
Seared Polenta with
Seasonal Vegetable Ragout
Fresh Herb Spaetzle with Sautéed Vegetables
Can be made gluten free upon request. House-made lemon mustard
spaetzle, sautéed with seasonal vegetables, butter, and white wine.
Rainbow Chard and Wild Rice Dolmades
Minnesota wild rice mixed with roasted vegetables and herbs rolled
in rainbow chard leaves. Served with dried fruit compote.
Seasonal Vegetable Crêpe
Delicate spinach crêpes filled with fresh seasonal
vegetables, parmesean cheese, and cream.
Coconut Curry Vegetables
with Cilantro Chutney
Fresh vegetables simmered in orange-scented coconut curry sauce.
Served over rice with cilantro chutney.
Spinach and Wild Mushroom Ravioli
Topped with roasted seasonal vegetables, served with
parmesan cream sauce.
Entrée Salads
Harissa Shrimp Salad
Steak and Blue Cheese Salad
Moroccan spiced shrimp, with grilled tomatoes, eggplant, onions, and
zucchini, over mixed greens with olives, feta, and orange vinaigrette.
Grilled grass-fed flat iron steak with U of M blue cheese,
roasted shallots, tomatoes, and oyster mushrooms over
mixed greens with champagne vinaigrette.
Salmon NiÇoise
Seared wild salmon over mixed greens with lemon aioli,
tomato, green beans, potatoes, olives, lemon vinaigrette.
Campus Club Signature Salad
Side Salads
Campus Club Signature Salad
Can be made dairy free and vegan upon request. Mixed greens
with seasonal fruit, U of M blue cheese, and champagne vinaigrette.
Spring and summer options may include local raspberries or
strawberries. In the fall and winter, local apples or pears.
Seasonal Bruschetta Salad
Grilled ciabatta, topped with local, seasonal
vegetables, garlic, parmesan, olive oil, and fresh herbs.
Campus Club Caesar
Roasted Root Salad
Can be made vegetarian or vegan upon request. Roasted beets,
cippolini onions, parsnips, and kale with maple bacon vinaigrette.
Can be made gluten free upon request. Romaine
lettuce tossed with red onion, hard cooked egg,
croutons, and house-made Caesar dressing.
Simple Green Salad
Seasonal Caprese Salad
Whole milk mozzarella, stacked with seasonal vegetables, on a bed
of mixed greens with balsamic reduction. Summer options may
include colorful heirloom tomatoes. Cold weather options may
include roasted butternut squash or heirloom beets.
Mixed greens with champagne vinaigrette.
Menu Key:
Gluten-Free
Dairy-Free
Vegan
11
Breakfast|Appetizers|Buffets|Plated Entrées|Salads|Desserts|Late Night|Beverages
Parmesan polenta topped with a ragout of seasonal vegetables. In
the spring, think roasted mushrooms and asparagus. In the summer,
heirloom tomatoes, roasted eggplant, and zucchini. Fall and winter
options may include butternut, hubbard, or acorn squash with sage.
Plated Desserts
Boca Negra
House-Made Cheesecake
Flourless dark chocolate torte, topped with white
chocolate bourbon cream, and garnished with fresh fruit.
Topped with fresh seasonal fruit. Flavors will change
with the season.
Chocolate Ancho Crème Brûlée
Beet the Devil Cake
Dark chocolate custard spiced with ancho chili, cumin,
cinnamon, and a pinch of cayenne, topped with burnt sugar.
Devil’s food cake made with roasted beet puree,
frosted with chocolate buttercream.
Raspberry Crème Brûlée
Tres Leches Cake
Vanilla custard, studded with raspberries, topped with burnt sugar.
Lemon Icebox Pie
Vanilla sponge cake soaked in “three milks,” topped
with whipped cream and berries.
Tart lemon filling with graham cracker crust, topped with
whipped cream and fresh berries.
Seasonal Fruit Galette
Rustic fruit tart made with fresh fruit. Topped with local
whipped cream.
Key Lime Pie
Vanilla Bean Panna Cotta
Classic Key lime pie with graham cracker crust, served with
whipped cream and garnished with berries.
Made with local cream, yogurt, and honey, topped with
the season’s best fruit.
Seasonal Fruit Crisp
Sticky Toffee Pudding
The best seasonal fruit with cinnamon crisp topping and
local whipped cream.
A traditional British style pudding with dates, served warm
with salted toffee.
House-Made Ice Cream or Sorbet
Can be made gluten free, dairy free or vegan upon request.
Made with local milk, cream, and fruit. Ask for availability
of flavors. Five day notice required.
Miniature Dessert Platter
Dessert Platters
Miniature Dessert Platter
Brownies
Platters may include an assortment of house-made cream puffs, tarts,
chocolate-dipped strawberries, cookies, and locally made truffles.
*Items subject to change dependent on seasonal availability
House-made brownies with chocolate frosting.
Lemon Bars
Macaroons
Tart lemon filling over buttery shortbread crust.
Decorated Sheet Cakes
Classic French almond macaroons in assorted flavors.
Flavors include: white, chocolate, marble, carrot.
Buttercream frosting: white or chocolate.
Mini Cupcakes
Chocolate with chocolate frosting
Red velvet with cream cheese frosting
Vanilla with raspberry cream cheese frosting
Banana with chocolate frosting
Pumpkin with cream cheese frosting
Full Sheet Cake: 96 pieces
½ Sheet: 48 pieces
¼ Sheet: 24 pieces
Mini Cheesecake and Brownie Platter
(Additional decoration may increase price)
Assorted miniature cheesecakes with luscious chocolate brownies.
12
Menu Key:
Gluten-Free
Dairy-Free
Vegan
Take A Break (check out our Dessert Platters too!)
Rosemary Nuts
Campus Club Trail Mix
Mixed nuts tossed with Hope Creamery butter,
rosemary, cinnamon, brown sugar, and cayenne.
Truffle Parmesan Popcorn
Popcorn drizzled with Hope Creamery butter, white truffle oil,
and sprinkled with parmesan and sea salt.
Chips and House-Made Salsa
Freshly fried tortilla chips with our house-made salsa.
Kettle Chips and Caramelized
Onion Dip House-Made Pastry Platter
An assortment of house-made quick breads, scones, and muffins.
French Fry Shooters
Late Night Menu
Rustic Focaccia Pizzas
Campus Club Nachos Made entirely in-house with fresh, local ingredients. Serves 25-30.
Our famous nachos topped with your choice of local chicken or beef
and U of M cheeses. Served with beans, guacamole, pico de gallo,
and sour cream.
Cheese
Veggie
Beef salami or beef sausage
Large (serves 25-40)
Small (serves 15-20)
French Fry Shooters
A glass filled with Campus Club bistro fries,
served with scallion aioli.
Menu Key:
Gluten-Free
Dairy-Free
Vegan
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Breakfast|Appetizers|Buffets|Plated Entrées|Salads|Desserts|Late Night|Beverages
Mixed Nuts
A healthy mix of oatmeal, flax seed, sunflower seeds,
almonds, chocolate chips, and raisins. Served in individual bags.
Alcoholic Beverages
may be an assortment and all items subject
Beer *Tiers
Cocktails
to
change dependent on season and availability
Tier 1
Tier 2
Guinness
Hoegaarden
Paulaner Hefeweizen
Stella Artois
Blue Moon
Miller Lite
Summit EPA
Grainbelt Premium
MN Beer Tier
Fulton Lonely Blonde
Indeed Dandy Lager
Bent Paddle Bent Hop IPA
Excelsior Bitteschläppe Brown Ale
Beer Kegs
Tier 1
Tier 2 Moskovskaya Vodka
Greenalls Gin
El Dorado Silver Rum
E&J Brandy
Dewars White Label Scotch
Four Roses Yellow Label Bourbon
Windsor Canadian Whiskey
Old Overholt Rye Whiskey
Agavales Blanco Tequila
Dekuyper Triple Sec
Grey Goose Vodka
Bombay Sapphire Gin
Plantation Silver Rum
Johnnie Walker Red Scotch
Makers Mark Bourbon
Jose Cuervo Silver Tequila
Bulleit Rye Whiskey
Cointreau
(Ask about our wide selection of local beers. This is just a small selection. We can get any beer legal to distribute in Minnesota!)
Keg (1/2 barrel)
Half Keg (1/4 barrel)
Third Keg (1/6 barrel)
(150 16oz Glasses)
(75 16oz Glasses)
(50 16oz Glasses)
Miller Light
Coors Light
Surly Hell
Grainbelt Premium
Leinies Honeyweiss
Blue Moon
Sam Adams Lager
Summit EPA
Indeed Daytripper
Third Street Brewhouse
Surly Furious
Magners Pear Cider
Wines
Trinity Oaks, California
Vini, Bulgaria
Pinot Grigio
Chardonnay
Pinot Noir
Merlot
Cabernet Sauvignon Chardonnay
Sauvignon Blanc
Rosé
Pinot Noir
Merlot
Cabernet Sauvignon
Other Selections:
J. Roget Champagne, California
Hoya de Cadenas Cava, Spain
Bouvet Signature Brut Champagne, France
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Menu Key:
Additional wines are available on request.
Selections are subject to change dependent on availability.
Gluten-Free
Dairy-Free
Vegan
Non-Alcoholic Beverages
Sparkling Juice
Decaffeinated Coffee
Fruit Punch
Hot Chocolate
Milk Carafes
Breakfast|Appetizers|Buffets|Plated Entrées|Salads|Desserts|Late Night|Beverages
Freshly Brewed Coffee
Coke TM Products
Hot Tea
San Pellegrino Soda - Assorted
Hot Cider
Joia Soda - Assorted
Lemonade
Bottle of Water
Iced Tea
San Pellegrino Sparkling Water
Orange/Cranberry/Grapefruit Juice
Citrus Punch
Events Department
412 Coffman Memorial Union
300 Washington Avenue SE
Minneapolis, MN 55455
www.campusclubumn.org
ccevents@umn.edu
612-625-1967
Menu Key:
Gluten-Free
Dairy-Free
Vegan
15
Where the University
Community Meets