Commencement Menus 2026

An automatic 16% service charge and tax are included on the check.

A 25% surcharge has been added to the menu prices for non-members.

Thursday, May 14th

Brunch Offerings: 10:00 AM – 11:00 AM

Mini Quiche Plate 15/18.75

Breakfast Burrito with Scrambled Eggs, Cheese, Sausage, Potatoes, and Served with Side Salsa 12/15

Deviled Eggs 16/20

Lox and Bagel 18/22.50

Fruit Plate 10/12.50

Lunch Buffet: 11:00 AM – 3:00 PM

Leek and Potato Soup (V, GF)

Spinach and Strawberry Salad with Goat Cheese, Candied Almonds, and White Balsamic Dressing (V)

Baby Gem Salad with Red Onion, Radishes, Pistachios, and Parmesan and Herb Dressing (V)

Roasted Fingerling Potatoes with Lemon Garlic Oil (V, GF)

Brown Butter Cauliflower Gnocchi, Kale, Yellow Carrots, Parmesan Cheese (V)

Baked Salmon with Dil Herb Oil and Lemon Zest (GF)

Roasted Chicken with Sundried Tomato Pesto (GF)

Sugar Snap Peas, Cipollini Onions, Mint, Maldon Sea Salt (V, GF)

Roasted Rainbow Carrots with Orange Glaze (V, GF)

Assorted Pastries

Action Station

Bone in Prime Rib

Béarnaise, Horseradish Chive Cream, Red Wine Demi Glaze

$55++ for Members, $68.75++ for Non-Members

The price includes all non-alcoholic and non-specialty beverages.

Dinner à la carte menu available from 4:00 PM to 8:00 PM

Grilled Octopus 20/25 (GF) – Pomme Croquettes, Chorizo Aioli, Charred Lemon, Micro Salad

Crab Cake 23/28.75 – Tartar Sauce, Frisee Salad, Charred Lemon

Roasted Brussel Sprouts 15/18.75 (GF) – Pecan Wood Smoked Bacon, Pearl Onions, Balsamic Glaze

UClub Caesar Salad 16/20 – Chopped Romaine Hearts, Treviso Shaved Parmesan, Croutons, Caesar Dressing

California Citrus Salad 20/25 (V) – Local Blood and Cara Cara Orange, Grapefruit, Dollops of Bill’s Bee Wildflower Honey Goat Cheese, Organic Arugula, Pumpkin Seeds, Citrus Vinaigrette, Pumpernickel Crouton

Farmer Market Salad 17/21.25 (V) – Baby Spinach, Roasted Seasonal Root Vegetables, Avocado Mousse, Crumbled Laura Chenel Goat Cheese, Toasted Bread Crumbs, Red Wine Vinaigrette

Mediterranean Plate 22/27.50 (V) – Hummus, Tzatziki, Baba Ganoush, Muhammara, Olives, Peppers, Radishes, Cucumber, Tomatoes, Marinated Artichokes, Figs, and Pita Bread

Pan Seared Barramundi 36/45 – Safron Braised Leeks, Turmeric Couscous, Mango Fennel & Dill Salad, Braising Broth

Mary’s Half-Roasted Chicken 34/42.50 (GF) – Asparagus, Rainbow Carrots, Baby Potatoes, Lemon Demi

Hangar Steak 40/50 (GF) (CN) – Peewee Potatoes, Baby Squash, Sundried Tomato Romesco, Charred Green Onion Gremolata, Pea Shoots

Steelhead Salmon 34/42.50 (GF) – Sweet Pea Risotto with Mushrooms, Pea Puree, Pea Tendrils, and Chive Oil

Primavera Pasta 30/37.50 (V) – Cherry Tomatoes, Summer Squash, Asparagus, Peppers, Broccoli, Basil, and Extra Virgin Olive Oil

Cauliflower Steak 32/40 (Vegan) (GF) – Cauliflower Quinoa Couscous, Cauliflower Harissa Puree, Picked Vegetables

Friday, May 15th

Brunch Offerings: 9:00 AM – 11:00 AM

Mini Quiche Plate 15/18.75

Breakfast Burrito with Scrambled Eggs, Cheese, Sausage, Potatoes, and Served with Side Salsa 12/15

Deviled Eggs 16/20

Lox and Bagel 18/22.50

Fruit Plate 10/12.50

Lunch Buffet: 11:00 AM – 3:00 PM

Clam Chowder

Green Bean Salad with Radicchio, Candied Walnuts, Feta cheese, and Red Wine Vinaigrette (V, GF)

Assorted Sushi

Herb-Marinated Chicken Breast with Mushroom Sauce (GF)

Roasted Seabass Pistou Sauce (GF)

Penne Pasta with Sundried Tomato, Summer Squash, Parmesan Cheese (V)

Dauphinoise Potatoes (V, GF)

Citrus Roasted Broccolini (Vegan, GF)

Celebration Cake

Action Station

Coffee Crusted New York Steak

Black Peppercorn and Bourbon Cream Sauce, Balsamic Blue Cheese Sauce, and Bordelaise Sauce