University Club at the University of Maine
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
We frequently have other titles, donated by members.
Lunch Menu (Subject to change.)
Thursday, Oct. 23 – Sesame Chicken, Baked Cod, or Szechuan Tofu, Asian Roasted Vegetables, Vegetable Fried Rice, Whole Grain Macaroni & Cheese, Mediterranean Salad, Soup/Chowder, Rolls and Desserts
Friday, Oct. 24 – Cranberry Mustard Pork Loin, Sausage Tuscany, or Roasted Garlic & Spinach Ravioli w/Mushroom Alfredo, Artichoke & Zucchini Sauté, Long Grain & Wild Rice, Whole Grain Macaroni & Cheese, Garden Salad, Soup/Chowder, Rolls and Desserts
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Monday, Oct. 27 – Jamaican Jerk Chicken, Blackened Salmon, or Jamaican Jerk Tempeh, Jamaican Red Beans & Rice, Spicy Coconut Chick Peas, Whole Grain Mac & Cheese, Spinach Salad, Soup/Chowder, Rolls and Desserts
Tuesday, Oct. 28 – Beef Pot Pie, Spicy Shrimp in Coconut, or Vegetable Stir Fry, Coconut Rice, Ginger & Garlic Bok Choy, Whole Grain Mac & Cheese, Antipasto Salad, Soup/Chowder, Rolls and Desserts
Wednesday, Oct. 29 – Kung Pao Chicken, Teriyaki Stir Fry or Vegetable Egg Rolls, Fried Rice w/Edamame, Sugar Snap Peas, Whole Grain Mac & Cheese, Potato Salad, Soup/Chowder, Rolls and Desserts
Thursday, Oct. 30 – Roast Pork Loin, Tilapia Provencal, or Quinoa & Spinach w/Pesto, Mushroom Risotto, Balsamic Vegetable Medley, Whole Grain Mac & Cheese, Mediterranean Salad, Soup/Chowder, Rolls and Desserts
Friday, Oct. 31 – Chicken Broccoli Alfredo, Baked Cod, or Tortellini Pomodoro, Roasted Red Potatoes, Summer Squash & Zucchini, Whole Grain Mac & Cheese, Garden Salad, Soup/Chowder, Rolls and Desserts
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