University Club at the University of Maine
UNIVERSITY CLUB SPRING RECEPTION
The Club is available to rent for a variety of departmental or
personal functions. Over the years, many successful meetings,
receptions, birthday celebrations, engagement parties, bridal showers,
weddings, baby showers, book launches, and more have been held in the
Club. Call manager Karen
Stewart at 581-1655 to make arrangements.
|The University Club, located in
the Thomas E. Lynch Room on the second floor of Fogler Library, is
available by membership fee to all University of Maine employees.
The Club is a place for faculty and staff from across campus to gather in a collegial setting and foster relationships. When classes are in session during the academic year a coffee service is provided for the enjoyment of members and their guests in the Club from 9:00 a.m. to 3:00 p.m. (unless there is a scheduled event.) Lunch is available for purchase from 11:30 a.m. to 1:30 p.m. The Club is accessible to members any time the Library is open.
The Club subscribes to the following periodicals:
New York Times (When classes are in session)
We frequently have other titles, donated by members.
(Subject to change.)
Please let us know if you are
bringing a group of 5 or more so we can plan accordingly.
Please let us know if you are bringing a group of 5 or more so we can plan accordingly.
Thursday, March 26 – Roast Turkey w/Gravy or Vegetarian Chop Suey, Mashed Potatoes, Stuffing, Brussels Sprouts, Garden Salad, Minestrone Soup, Rolls and Desserts
Friday, March 27 – Stuffed Shells Bolognese or Stuffed Shells Marinara, Garlic Bread Sticks, Steamed Broccoli, Garden Salad, Grilled Mediterranean Vegetable Soup, Rolls and Desserts
~ ~ ~
~ ~ ~ ~ ~
Monday, March 30 – Lemon Pepper Haddock or White Spinach Lasagna, Garden Rice Pilaf, Italian Green Beans, Garden Salad, White Bean & Escarole Soup, Rolls and Desserts
Tuesday, March 31 – General Tso’s Chicken or Greek Macaroni & Cheese, White Rice, Vegetable Stir Fry, Garden Salad, Tomato Soup w/Garden Vegetables, Rolls and Desserts
Wednesday, April 1 – Dry Rubbed Flank Steak or Baked Cheese Ravioli Marinara, Roasted Red Potatoes, Steamed Peas, Garden Salad, Roasted Vegetable & Potato Soup, Rolls and Desserts
Thursday, April 2 – Roast Turkey w/Gravy or Baked Rotini, Mashed Potatoes, Stuffing, Tarragon Baby Carrots, Garden Salad, Three Bean Chili, Rolls and Desserts
Friday, April 3 – Citrus Tilapia or Manicotti w/Pesto Marinara, Organic Brown Rice, Artichoke & Zucchini Sauté, Garden Salad, Black Bean Soup, Rolls and Desserts
|© 2010-2015 University of Maine