Thursdays, September 20 through December 6, 5:30 to 8:30 p.m. - Jazz evenings with Cheek-to-Cheek Thursday, February 14, 6:00 p.m. - Valentine's Day Oyster Roast Sunday, March 23, 10:30 and 12:30 seatings - Easter Brunch Buffet Friday, April 11, 6:00 p.m. - Second Annual Beer Dinner Baked Stuffed Clams Beer Steamed Peel and Eat Shrimp Chesapeake Scampi Beer Steamed Mussels Corn on the Cob Caesar Salad Crisper Salad New York Strip Loin Beer Marinated Pork Loin Boneless Chicken Breast in Beer Batter Sautee to order Pasta Station Chef's Assortment of Seasonal Vegetables Baker's Assortment of Breads, Beer Bread and Rolls Stout Cake Beers: Redbridge, Hoegaarden, Shock top, Czechvar, Stella Artois, Skipjack, Leffe, Wild Blue, 60 Minute IPA, 90 Minute IPA, India Brown, World Wide, Midas Touch $39.95 Faculty/Staff/Golf Club Members $29.95 Friday, April 17, 2008 Spring Wine Dinner - 5:30 Reception, 6:00 Served Dinner - Wines will be presented by Ian Mendelsohn, owner of I.M Wine at Maple Lawn. Mr. Mendelsohn's credits include serving as wine sommelier at Windows of the World in New York and at Christie's Wine Auction in New York. - The wines featured that evening are from the Robert Kacher Selection. Signature Robert Kacher Selection wines are typically estate-grown and exude authenticity and earthiness. Developed in true partnership between Bobby and the winemakers, the wines are made to suit the individual lifestyles, cuisines and palates of American wine drinkers. Served Dinner Menu: - Second Course: - Third Course: - Fourth Course: - Fifth Course: Sunday, May 11, 9:30, 11:30 and 1:30 seatings - Mother's Day Buffet Brunch - Carving Station Chef Carved Prime Rib of Beef Chef Carved Roast Turkey - Omelet à la carte Your server will take your order and deliver your omelet Chesapeake - crabmeat, tomato, corn, and Old Bay Baja - shrimp, salsa, guacamole, and cheddar Spring Vegetable - asparagus, English peas, and lemon dill Fred’s Favorite - ham, cheddar, tomato, onion, corn, salsa, and peppers - Main Buffet Fluffy Scrambled Eggs Belgian Waffles with maple syrup, strawberries, and whipped cream Maple Breakfast Sausage Home Fried Potatoes Mulligan’s Vegetable Lasagna Steamed Asparagus with lemon and thyme hollandaise Chef’s Selection of Seasonal Vegetables - Savory “Martini Bar” Potatoes, whipped until frothy, then spooned into martini glasses, and topped with your choice of sliced scallions, blue cheese, crisp bacon, white truffle oil, sweet basil pesto, sun-dried tomato pesto, or cheddar cheese - Chilled Seafood Display Smoked Salmon with diced onion and capers Peel and Eat Shrimp Cocktail with horseradish cocktail sauce California and Philadelphia Sushi Rolls - Assorted Salads and Antipasto Caesar Salad Tomato, Basil, and Mozzarella Salad Wood Grilled Pear Salad with Mesclun mix, Gorgonzola, Candied Walnuts, and Strawberry Vinaigrette Chopped Salad of Field Greens, Julienne Carrots, Cucumber, Tomato, and Crostini - Decadent Pastry Display Cakes, Tarts, Mini Pastries, Danish, Muffins, and other Sweet Delights General Public $32.95 Golf Course Members/Faculty/Staff and their Guests $25.95 Senior Citizens (over 67) $23.95 Children (ages 5-12) $10.50 Children (under 5) $5.59 Stand-By Seating (if available) $35.95 Plus tax and gratuity Advance Reservations and Payment Required Friday, July 4, 7:30 p.m. - Barbecue and Fireworks Thursday, July 24, 6:00 p.m. - Maryland Crab Feast Thursday, October 23, 6:00 p.m. - New England Lobster Dinner Saturday, December 6, 2008; 9:00 and 11:00 seatings - Breakfast with Santa
Special Events Fall 2006
Reservations required for all special events. Nonrefundable pre-payment required for events with specialty menus Telephone: 301-314-6631 Clubhouse Catering Celebrate special occasions at the University of Maryland Golf Course . Our banquet room has sweeping views of tree-lined greens and direct access to our covered patio. We can arrange event tents for outdoor picnics or festivities. In addition to menu development and golf tournament service, our experienced catering team will assist you select flowers, cakes, trophies, prizes, theme decorations, photographers, transportation, and music. We look forward to working with you on your next meeting, golf tournament or special event.
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Copyright © 2008 Department of Dining Services,
Division of Student Affairs, University of Maryland, College Park.
Send feedback to umfood@dining.umd.edu |
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