SUNDAY - University Club LouisvilleAssorted Pastries, Desserts & Rolls $36.95 ++ Beverages...
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Transcript of SUNDAY - University Club LouisvilleAssorted Pastries, Desserts & Rolls $36.95 ++ Beverages...
General Manager
Bill Rothballer [email protected]
Assistant General Manager
Diane Henry [email protected]
Executive Chef
Michael Williams 852-3341
Membership Director
Linda Johnson [email protected]
Catering Director
Bo Brinly [email protected]
Catering Manager
Kathy Logsdon [email protected]
Controller
Sandy Oppel [email protected]
Communications / Website Newsletter/ Social Media
Ed Nichter [email protected]
Administrative Assistant
Rochelle Spillman [email protected]
u c l u b l o u i s v i l l e . o r g200 E. Brandeis Avenue
Louisville KY 40208
A MESSAGE FROM THE GENERAL MANAGER
W E L C O M E N E W M E M B E R S
BRIDES TO BE
Dr. Jill Adelson, College of Ed., UofL Professor
Mrs. Becky Bailey, Retired
Mr. Stan Craig, Development Officer
Mr. H. Scott Davis, Jr., Trustee, M.V.Horn Foundation
Mr. Thomas Martin, Business Owner
Dr. Colleen Ryan, Physician
Mr. Kenji Takada, President, Yamamoto FB Engineering
Samantha Hodge
Cynthia Schneider
Dear Members,
I’m back and feeling very grateful. Most of you are aware that I had successful Aortic Heart Valve replacement surgery on February 13th.
I feel so blessed to live in a time when complicated surgeries have become routine and produce very successful results. It’s amazing; I was sent home 5 days after the surgery, and I have been able to return to the Club on a limited basis. Please accept my heart felt appreciation for all of you expressing concern for me. We have some outstanding events listed in April’s newsletter that I know you will enjoy. I am looking forward to seeing all of you in the Club.
Warm regards,Bill
CONGRATULATIONSto Rose Mary Toebbe! She was our big winner for the Valetine’s dinner giveaway.
Enjoy your getaway to Frenck Lick Casino and Resort.
Watch for more giveaways at future Club events!
M E M B E RA P P R EC I AT I ON
EVENINGJoin Us!
Complimentary Cocktailsand Hors d’oeuvres
Thursday, May 7th, 5:30please reserve by May 4th
CARVING STATIONGrilled Leg of Lamb w/
Rosemary Au jus & Mint Sauce
Roasted Rib-Eye of Beef w/ condiments
ENTRÉE:Smoked Ham with Port Wine,
Mustard Sauce
Seared Salmon with Mango, Cilantro Chutney
ACCOMPANIMENTSMac & Cheese
Mashed PotatoesRoasted Green Beans with
PecansGrilled Lemon Garlic Asparagus
Three Cheese Risotto
Give us a call to place an order.
Adults $29.95++Ages 6-12 $12.95++
Children 5 & under free
RESERVATIONS:852-6996
uclublouisville.org
CARRY-OUT1. CHOOSE YOUR ENTRÉE
Roasted Rib-Eye of Beef w/ Condiments
Serves 7 , $100.00 inclusive
Smoked Ham with Port Wine, Mustard Sauce
Serves 7, $85.00 inclusive
Seared Salmon with Mango, Cilantro Chutney
Serves 7, $90.00 inclusive
2. Choose Three SaladsMixed Greens
Spinach w/ Feta and WalnutsClassic Caesar
Tortellini with Sun-dried Tomatoes and Basil
Marinated Cucumber & TomatoGrilled Vegetable Salad
Ambrosia Salad
3. CHOOSE FOUR SIDESMac & Cheese
Mashed PotatoesRoasted Green Beans with
PecansGrilled Lemon Garlic Asparagus
Three Cheese Risotto
Children 12 & underNoon & 1:30 p.m.
THE BIG EGG HUNT
EASTER
S U N D AYA P R I L 5 T H
11 a.m.-2 p.m. Children 12 & UnderN O O N & 1 : 3 0 P . M .
TUESDAY, APRIL 7th, 5:30 p.m.
MENUBlack Bean Soup
Chopped Salad with Eggs, Bacon, Bleu Cheese, Chives & Tomatoes
Grilled Pineapple Salad with Roasted Pepper, Avocado
and Lime Vinaigrette
Braised Lamb Shanks with Root Vegetables
Stuffed Trout Fillet with Cilantro Pesto and Corn Bread
Custard Corn Cakes
Roasted Eggplant with Onions, Tomatoes and Olives
Roasted Sweet Potatoes
Assorted Desserts
Fruit and Cheese
Coffee & Tea includedLots of Door Prizes!$15.95++
TRAVELOGUE ARGENTINA
BREAKFASTOmelet StationScrambled Eggs
Sausage & BaconPancakes
Biscuits & Sausage GravyGrits
SEAFOOD STATIONRoasted Salmon
Smoked Seafood PresentationCocktail Shrimp
SALADSMixed Greens
Spinach w/ Feta and WalnutsClassic Caesar
Tortellini with Sun-dried Tomatoes and Basil
Marinated Cucumber & TomatoGrilled Vegetable Salad
Ambrosia Salad
KIDS MENUGrilled Cheese
Chicken FingersHot Dogs
DESSERT STATIONAssorted Cakes
Pies, Pastries and Fruit
MENUMatzo
Matzo Ball SoupPaprika Roasted Chicken
Gefilte Fish CharosetRoast Brisket of Beef
Mushroom Matzo Farfel Pudding
Potato KugelBanana PuddingHard Boiled Eggs
HorseradishParsley
Give us a call to place an order.
For our members celebrating Passover, we would like to
offer a Kosher style Passover meal to take home. Pickup April 2nd and 3rd 3-5 p.m.
Feeds 7. $95.00 inclusive
Don’t forget
your baskets!
SPRING FASHION SHOW & LUNCHEONWednesday, April 22nd, Noon Administrative Professionals Day
fashions provided by:
Bring your staff out for our annual fashion show and luncheon. This is a great way to show your appreciation for all their hard work!
MENUBeef Consommé w/ Julienne Vegetable Garnish
Salmon FilletHot and Cold Spinach Salad Roasted Mushrooms, Roasted Red Peppers, Crisp Bacon Strawberry Vinaigrette
Lemon Sorbet w/Blueberries
Coffee and Tea
$20.00 Inclusive(Salmon can be substituted with chicken at time of reservation)
ENJOY VENDOR SHOPPING AFTER THE SHOW!
COMING IN MAY Deb DietzlerAssociate Vice President for Alumni Relations & Annual Giving at UofL
Reserve Early!
BRUNCH 9 a.m. - 11:30 a.m.Salad Bar with Condiments
Carved Smoked Ham and Assorted CondimentsOmelet Station
Breakfast PotatoesBacon and Sausage Patties
Cheese Grits Biscuits and Gravy
Corn Beef HashEggs Benedict
Croissant French ToastFruit and Cheese
Country Ham and White Bean SoupKentucky Burgoo
Cold Bourbon Strawberry Soup
Fried Chicken
Sautéed Tilapia AmandineBasil Risotto
Mashed PotatoesBroccoli and Cauliflower Gratinee
Country Style Green Beans
Salmon Display Cocktail Shrimp
Assorted Pastries, Desserts & Rolls
$34.95 ++Beverages additional
Regular lunch buffet begins at 11:30 a.m.
BRUNCH 9 a.m. - 11:30 a.m.Salad Bar with Condiments
Carved Strip Loin of Beef and Assorted CondimentsOmelet StationScrambled Eggs
Pancakes w/SyrupBiscuits & GravyQuiche Lorraine
KY Hot BrownHash Brown Potatoes
Country Ham and BaconFruit and Cheese
White Chili
Roasted Herb Pork Loinwith Sundried Tomato Pesto Cream
Seared Yellow Fin Tuna w/Mango RelishRoasted Fingerling Potatoes
Fresh Spinach & Roasted GarlicRatatouille
Basmati Rice
Salmon DisplayCocktail Shrimp
Assorted Pastries, Desserts & Rolls
$36.95 ++ Beverages additional
Oaks Dinner Menu
Assorted Appetizer PlateBlack Bean w/Andouille Sausage Soup
Bibb Salad w/ Gorgonzola Cheese, Roasted Mushrooms Peppers & Cherry Tomatoes
Choice of Dressing
Entrée Choices:• Tournedo of Beef Tenderloin w/Madeira Demi and Crusted Halibut w/Twin Peppercorn Roasted Garlic Pecan
• Roasted Rib-Eye of Beef w/Natural Gravy
• Stuffed Breast of Chicken w/Apple, Sundried Cherries and Walnuts Wrapped in Bacon, Light Bourbon Mango Sauce
Chef’s Choice of Starch and VegetableDessert Presentation
$42.95 ++ Beverages additional
Derby Dinner Menu
Assorted Appetizer PlateTomato Bisque w/Cornbread CroutonsSpinach Salad w/ Hot Bacon Dressing
Entrée Choices:• Salmon with Lobster and Grilled Lamb Chops
w/Minted Chutney
• Roasted Pork Tenderloin w/Sage Demi Glace and Seared Yellow Fin Tuna w/Crabmeat Salsa
• Seared & Roasted Breast of Duckling w/Sauce Bigarade
• Grilled Angus Tenderloin
Chef’s Choice of Starch and Vegetable
Dessert Presentation $46.95 ++ Beverages Additional
Dinner starts at 5:30 p.m. for Oaks and DerbyPrivate Rooms Available Contact Catering 852-0160Make entrée selections at time of reservation
OAKS DERBYK E N T U C K Y
&
Box Lunches To Take To The Track for Oaks and
Derby
Vegetarian Box Lunch $16.95
Turkey and Bacon on Sour Dough Bread $16.95
(with Chips, Fruit, Pasta Primavera Salad/Balsamic Vinaigrette, CondimentsAnd Gourmet Cookie)
Beef Tenderloin Sandwich on Brioche Bread $16.95
Henry Baines Sauce on side(same sides as above)
Seafood DisplayDessert Presentation
Adults: $29.95++ Children 6-12: $12 .95++ Children 5 & Under: FREE Beverages Additional
CARVING STATIONRoasted Strip Loin of Beef with Condiments
ENTRÉES:Roasted Bourbon Scented Pork Loinwith Natural GravySeared Corvina Fishwith Wild Mushroom SalsaFried Chicken
ACCOMPANIMENTSMac & CheeseMashed PotatoesRoasted Asparagus with Lemon Garlic OilGrilled Medley of Vegetables
SALADSMixed Field Greens with Cucumber & Cherry TomatoesIceberg with Bleu Cheese, Bacon & Cherry TomatoesSmoked Salmon, Whitefish with Red Onions and ArugulaTri-Colored TortelliniSpinach CaesarRoasted Corn, Tomato & Lentils, Balsamic Vinaigrette
BREAKFASTOmelet StationScrambled EggsSausage & BaconHome-Fried PotatoesBiscuits & GravyPancakes with SyrupEggs BenedictPastries & Muffins
KIDS MENUHot DogsChicken FingersGrilled CheeseFrench Fries
CARRY-OUT 10 a.m.-1 p.m.
1. Choose Your EntréeRoasted Strip Loin of BeefServes 7 or more $95.00 inclusive
Roasted Bourbon Scented Pork Loinwith Natural GravyServes 7 or more $85.00 inclusive
Seared Corvina Fishwith Wild Mushroom SalsaServes 7 or more $90.00 inclusive
Fried ChickenServes 7 or more $75.00 inclusive
2. Choose Four Salads
3. Choose Four Accompaniments
4. Choose One DessertApple, Cherry or Pecan Pie,Berry or Peach Cobbler
Carved Turkey
Buffet Entrée
Soup & Deli
PORK CHOPS
Soup & Deli
Stuffed CrepesStation
Buffet EntréeYANKEE POT ROAST
Soup & Deli Soup & Deli
Buffet Entrée Buffet Entrée
Seafood Bar
Seafood Bar
Seafood Bar
Panini Station
Buffet Entrée
Soup & Deli
Wing Station
BAKED HAM
Stir Fry Station
Buffet Entrée
Soup & Deli
Carved Prime Rib
STUFFED CHICKEN
Grilled CheeseStation
Buffet Entrée
Soup & Deli
Panini Station
Seafood Bar
Pasta Station
Carved Smoked Ham
Carved Strip Loin
Buffet Entrée
Soup & Deli
Omelet Station
FRIED CHICKEN
Soup & Deli
Pizza Station
BEEF STROGANOFF
Buffet Entrée
Soup & Deli
Omelet Station
FRIED CHICKEN
SALMON FILLET
Buffet Entrée
STUFFED CATFISH
CHICKEN PARMESANBuffet Entrée
TROUT ALMANDINE
Buffet Entrée
TURKEY PICATTA
Buffet Entrée
Soup & Deli
Stir Station
LIVER AND ONIONSBuffet Entrée
MEATLOAF CHICKEN CORDON BLEU
Cajun Station
Buffet EntréeSMOKED FINNAN
& HADDIESoup & Deli
Buffet Entrée
Soup & Deli
Wrap Station
FRIED CHICKEN
Buffet Entrée
STUFFED TUNA
Brats & Dogs Station
Soup & Deli
Buffet Entrée
Soup & Deli
Mexican Station
FRIED CHICKENBuffet Entrée
Soup & Deli
BBQ Station
SWISS STEAK
TRAVELOGUE
PRIME RIB BIRTHDAY
EASTER BRUNCH
P R I M E R I B B I R T H D A Y C E L E B R A T I O N
S A T U R D A Y , A P R I L 1 8 T H , 6 - 8 p . m .
This event is open to all members even if you do not have a Birthday!
Member with full benefits, meal-freeMember and Guests, $24.95++
MENUCarved Rib-Eye
Honey Glazed Salmon
Smashed Potatoes
Risotto with 3 Cheeses
Roasted Broccolina
Cauliflower Gratin
Shrimp & Corn Chowder
Salad Bar
Rolls & Butter
Fruit & Cheese
Birthday Cake
1 29 A.M.
OAKS BRUNCH
&
DINNER
5:30 P.M.
9 A.M.
DERBY
BRUNCH
&
DINNER
5:30 P.M.
FASHION SHOW
Professor Andrew Rabin Sacred Skins: The World of the Medieval Manuscript
Thursday, April 2nd, Noon
For more than a thousand years, handwritten books on vellum or paper, often illuminated by master artists, served as the primary
means of passing down literary, philosophical, his-torical, and religious texts from one generation to the next. In his talk, Andrew Rabin, Professor of English, will discuss the ways in which these miraculous
documents were produced, what it was like to read in a manuscript culture, and how man-uscripts provide a unique window into the cultural and intellectual world of the Middle Ages. The audience will have the opportunity to view authentic medieval manuscripts from the UofL’s Pzena Manuscript Collection.
Meet the Professor
Admission ($14 per person and $7 for students - check or cash) includes lunch. Reservations are required at least 3 days prior to the event. Please contact Janna Tajibaeva at 852-2247 or [email protected]
Buffet Entrée
Buffet Entrée
Soup & Deli
Carved Corned Beef
GRILLED RED SNAPPER
Buffet Entrée
Soup & Deli
Quesadilla Station
GRILLED PORK CHOPS
MEET THE PROF.
BIG BAND NIGHT
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5 6 7 8 9 1 0 1 1
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Non-Profit Org.U.S. Postage
PaidLouisville, KY
Permit No. 846
CONNECTIONULC, Inc. University Club
P.O. Box 21329Louisville, Kentucky 40221-0329
(502) 852-6996 Fax (502) 852-0163Visit us online at:
www.uclublouisville.orgWilliam P. Rothballer, CCM, CCE,
COO/General Manager
The University Club family lost
one of our most loved employees, Eddie Williams, on February 24th.Eddie began his employment at the Club as a server and worked his way up to manager. He was employed at the Club for over 10 years. Eddie enjoyed his work and was always helpful and friendly to his co-workers and to the mem-bership as well. He truly will be missed by all of us here at the Club.Our thoughts and prayers are withEddie’s family as they deal with their loss.
I N M E M O R I A MMEETING SCHEDULEPROGRAM/MEMBERSHIP
April 8
EXECUTIVE FINANCE April 13
BOARD April 15
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COMING SOON TO THE CLUB
June Beer TastingSeptember Wine Tasting
