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THE UNIVERSITY CLUB OF ALBANY

EVENT MENU

MARIFRANCES FAHY/GENERAL MANAGER
141 Washington Avenue, Albany NY 12210 mfahy@universityclubalbnay.com 518-463-1151
Events

We require that a member sponsor all functions. Menu selections (maximum of 3 entrée choices) and an approximate count
are due 72 hours before a function. If there is more than one entrée choice, a count for each is required at that time. A
guaranteed count (the number for which we will charge, unless the actual number exceeds that) is required 24 hours prior to
the function. Special equipment rental is available with prior notification and floral arrangements and cakes are also available.
Fundraising, cocktail party events are an automatic charge for 25 people (the number for which we will charge, unless the
actual number exceeds that).

If there are any special needs you require, food allergies, gluten free please notify when finalizing the event.

We here at the University Club can accommodate all of your party needs. If there is a dish or a dessert you would like to add
to your event menu, and it is not listed we will be happy to do so.

ROOM OPTIONS

· Remington Room – meeting/dining space for 2-32 people /50.00 rental fee

· Main Dining Room – meeting/dining space for 40-110 people; standing reception space for 200. / 200.00 rental fee

· Living Room – meeting/dining space for 10-40 people; standing reception space for 200. / 150.00 rental fee

· Grille Room – seating for up to 80./ 100.00 rental fee

Also available:

 Wireless Internet
 PowerPoint Projector & Screen (Apple and PC compatible
 Speaker Phone for Conference Calls
 Easels
 Microphone and podium
 Bowling Alleys
 Billiard Room

FOOD AND BEVERAGE SERVICE

Food Service – All plated hot entrees include starter course, salad with house dressing, starch, fresh vegetable, vanilla ice
cream and coffee & tea. You may also choose a dessert from the dessert list for an additional cost.

Bar Service - Charges are based on consumption. $3-Soda; $6-beer; $8-wine/mixed drinks

All prices are subject to 8% sales tax, and 19% service charge

BREAKFAST OPTIONS

 Coffee/Tea, Pastries, bagels / 10.50 per-person
 Coffee/Tea, Pastries, bagels, fruit & Juice / 13.50 per-person
 Breakfast Buffet / 16.00 per-person
 Scrambled eggs, home fries, bacon, sausage, ham steaks, French toast, fruit, English muffins, bagels and cream
cheese, assorted danish, juice, coffee/tea

You can also add a yogurt and granola table, assorted yogurt flavors, assorted granola and fresh fruit/6.95 per
person

BUFFET OPTIONS
SALAD AND SANDWICH BUFFET - $16.95 per person

 Assorted Cold Salads/choose two, potato, macaroni, spicy black bean, pesto pasta salad, apple waldorf

Choose one salad below (with sliced chicken on the side if people would like to top their salad)
o Mixed Green Salad with tomatoes, cucumbers, onions, carrots, and black olives
 Caesar Salad Crisp romaine tossed with house made croutons freshly grated parmesan cheese and Caesar dressing
(anchovies optional)
 Greek salad mixed greens, tomatoes, cucumbers, Kalamata olives artichokes, red onion topped with feta cheese

 Assorted wraps/ chicken salad, seafood salad, tuna salad, egg salad, hummus and vegetables
 Assorted meat sandwiches served on ciabatta bread/ roast turkey, roast beef, ham. Assorted cheese platter will be
served on the side.
o Condiments, mayo, Russian, and mustard. Dill pickles
 Cookies and Brownies and Coffee/Tea/Soda

HOT LUNCH/DINNER BUFFET - $25.95 per person)

 Chicken Marsala-Filleted chicken breast in a Marsala wine & mushroom sauce.
 Chicken Piccata-Lightly breaded chicken breast with capers in a light lemon cream sauce.
 Roasted Turkey-Herb roasted turkey breast with stuffing and giblet gravy.
 Roast Pork Loin-Roasted pork tenderloin sliced and served with seasoned pan gravy.
 Baked Salmon in Dill Sauce-Baked salmon in a lemon dill cream sauce topped with fresh parsley and herbs.
 Fettuccini Alfredo-Tender fettuccini and creamy Alfredo sauce with chef’s choice of steamed vegetables
 Penne Bistro-Black olives, sun-dried tomatoes, pine nuts, artichokes tossed in a pesto tomato sauce
 Sliced roasted beef in a garlic demi-glace
 Chianti Beef Tips-Sautéed in a Chianti mushroom sauce.
 Mixed Green Salad,
 (choice of starch-rice pilaf, mashed potatoes, rosemary roasted potatoes, scalloped potatoes , or sweet potatoes)
 Vegetable
 Cookies & Brownies
 Coffee/Tea/Soda

HOT PLATED OPTIONS AND PRICING

VEGETARIAN OPTIONS
 GNOCCHI AND VEGETABLES. POTATO DUMPLINGS SAUTÉED WITH GARLIC, PARSLEY, OLIVE OIL AND SAUTÉED SPINACH, AND ROASTED RED
PEPPERS /20
 EGGPLANT STACK. BREADED EGGPLANT PAN FRIED, LAYERED WITH CHEESE, VEGETABLES AND TOMATO SAUCE /20.
 VEGETABLE LASAGNA. MEDLEY OF GRILLED VEGETABLES, RICOTTA, CREAMY ALFREDO SAUCE /20.
 TORTELLINI WITH A BASIL PESTO SAUCE. TOPPED WITH PARMESAN./21

BEEF &VEAL
 Beef Roasted Rib Eye whole slow roasted rib eye marinated in garlic, oil, thyme and rosemary, sliced and
served with a demi-glaze sauce/30
 Filet Mignon-10 oz. filet marinated in garlic and thyme, and then grilled to perfection/30
 Petite Filet Mignon and Lobster Tail/35
 Sliced London Broil in a garlic demi-glace/22
 Grilled Sirloin-Our 8-ounce sirloin delicately seasoned and grilled to juicy perfection with a demi glaze/29
 Veal Marsala -Scallops of veal sautéed with mushrooms and flavored with marsala wine)/28
 Veal Toscana-pan seared veal medallions topped with prosciutto, spinach and fresh mozzarella in a garlic mushroom
sauce/29

Chicken
 Chicken Cordon Bleu-Tender breast of chicken stuffed with smoked ham and Swiss cheese/26.
 Vodka Chicken-Chicken breast with roasted garlic in a rich creamy vodka pink sauce with sundried tomatoes/25.
 Chicken Francaise -Boneless breast of chicken dipped in egg batter and sautéed in butter, lemon, and garlic)/25
 Stuffed Chicken Breast stuffed with a herb stuffing/23
 Chicken Marsala/25

Pasta
 Italian Sausage Penne-Penne pasta with sautéed spicy Italian sausage, pesto, and Italian spices in a red sauce,
Topped with parmesan cheeses/23.
 Shrimp Scampi-Sautéed shrimp, grape tomatoes, white wine, garlic butter, and lemon tossed over angel hair pasta,
Topped with parmesan/23.
 Mushroom & Chicken Campanelle-Sautéed Portobello mushrooms, spicy chicken, Roma tomatoes, and parmesan
cheese tossed with campanelle pasta in a Marsala Alfredo sauce/25
 Spinach Tortellini-Roasted garlic and spinach-filled tortellini tossed with sundried tomatoes in a tomato garlic cream
sauce. Garnished with fresh parmesan cheese/23
 Penne Acropolis-artichokes, spinach, Kalamata olives, red onion tossed over penne with olive oil and garlic topped
with feta cheese/23.

Fish
 Fillet of Sole -topped with an artichoke lemon cream/24
 Broiled Scrod- with lemon, butter and garlic, fresh parsley/24
 Roasted Salmon Fillet, Soy Ginger Glaze or Lemon Beurre Blanc or dill cream/25
 Broiled Scallops Broiled with lemon, butter and fresh herbs/25
 Baked Stuffed Shrimp with seafood stuffing topped with a crab cream/25
Desserts Options
You may also bring in your own special cake or dessert at $1per-person plate charge
Special Desserts (all $3.00)

• Apple Crisp

• Chocolate Mousse

• Tiramisu

• Cheesecake with Strawberries

• Chocolate Silk Pie

• Key Lime Pie

Ultimate Chocolate Cake

COCKTAIL & HORS D’OEUVRES RECEPTION OPTIONS AND PRICING 15.95 per-person for 2 hours. You can also add to your
reception by choosing any of the per-person options.

Assortment of hot and cold hors d’oeuvres includes:

Assorted Bruschetta. Tomato, garlic, red onion/Olive tapenade/ hummus and pita

Chicken tenders with assorted dipping sauces

Stuffed Mushroom Caps

Flatbread Pizza

Meatballs Coconut curry cream or gravy

Cocktail Franks in Pastry

Assorted Cheese and Fruit

Fresh Vegetable and Dip

Items are continuously replenished for 2 hours at a cost of $15.95 per person

Dessert Table/6.95(per person) (20 person minimum)
Assorted Italian cookies, cannoli’s, brownies, pastry filled with chocolate mousse, cheese cake bites, apple crisp bites
COCKTAIL & HORS D’OEUVRES RECEPTION OPTIONS AND PRICING
(20 PIECE MINIMUM)
 Shrimp Cocktail Tray-A beautiful arrangement of peeled, chilled shrimp served with tangy cocktail sauce/5
 Hummus Tray-Creamy roasted garlic and red pepper hummus with homemade tortilla chips/4
 Spinach Dip Tray-Creamy homemade spinach dip surrounded by fresh homemade tortilla chips/4
 Grilled vegetable -Freshly grilled zucchini, squash, peppers, eggplant, asparagus and onion topped with a balsamic
glaze/5
 Antipasto-Mixed greens, salami, capicola, provolone, tomatoes, cucumbers, Kalamata olives, roasted red peppers,
banana peppers, feta cheese and red onion/5
 FRESH FRUIT AND ASSORTED CHEESE PLATTER/2.50
 Assorted Bruschetta. Tomato, tapenade, vegetable hummus $1.00 per piece
 Yukon Gold Potato Pancake. topped with sour cream, bacon, apple chutney $ 2.25 per piece
 Vegetable Pot Sticker. Served with a soy dipping sauce $2.25 per piece
 Chicken or Vegetable Quesadilla. Grilled chicken with assorted cheeses $1.50 per piece
 Beef Teriyaki Skewers. Served with a hoisin mirin glaze $2.75 per piece
 Asian Chicken Skewers. Served with a peanut sauce $1.50 per piece
 Mini Beef Wellingtons. Tenderloin wrapped in puff pastry $2.80 per piece
 Scallops wrapped in bacon. scallops wrapped with hickory bacon $2.75 per piece
 Tomato, mozzarella, Basil skewers. Speared and drizzled with olive oil $1.50 per piece
 Filo and Parma wrapped asparagus. $2.25 per piece
 Mini Buttery Rueben Sandwiches. $2.50 per piece
 Mini Maryland Style Crab Cakes $3.25 per piece
 Goat cheese and roasted vegetable quesadillas. $2.25 per piece
 Lamb lollipop. Market price
 Mini tenderloin sandwich. $3.25 per piece
 Vegetarian spring rolls. With a sweet chili sauce. $2.00 per piece
 Mini quiche. $ 1.50 per piece
 All American BBQ pulled pork sliders, topped with cheese, bacon and caramelized onion $3.00 per piece
 Seafood ceviche. Market price
 Goat cheese and cranberry bites. $2.00 per piece
 Fried ravioli bites. mozzarella deep fried ravioli with red sauce $1.50 per piece
 Coconut shrimp. $2.50 per piece

You may also opt to add one of the following:
Signature Pasta Station-Choose two signature pastas: 5.00 per-person
 Baked ziti topped with mozzarella and fresh parmesan
 Penne pasta tossed in a creamy Alfredo sauce
 Sautéed mushrooms and chicken over penne in a Marsala sauce
 Chicken with a vodka creamy pink sauce
 Mac & cheese
 Tortellini with a peas and prosciutto in a blue cheese sauce
Carving Station-Choice of hand-carved beef tenderloin, turkey, or ham.
• Beef Tenderloin with horseradish: $20.00/lb.

• Turkey with gravy $14.00/lb.

• Ham with Dijon mustard $12.00 /lb.

Taco Station
Choice of seasoned ground beef or shredded southwest chicken in your choice of soft or hard tortilla shells with lettuce,
tomato, cheddar cheese, sour cream, and salsa.

• One meat choice: $11 per person

• Two meat choices: $13 per person

• Add Spanish rice for $1 per person

All prices include rolls, breads, condiments and sauces.

The final cost for a Carving Station is based on consumption.

The rate for the carver is $25.00 per hour.