Campus Hotel

Prix Fixe Dinners at The UClub

Back by popular demand, the UClub’s chefs have once again crafted menus inspired by our global lineup of artists. Each dinner showcases dishes from all over the world. The prix fixe dinners include a first course, main course, and dessert (choose from 2 or 3 options, including vegetarian) and are $25 per person, alcoholic beverages and gratuity not included. Located at 243 Stockbridge Road, just a short walk from the FAC Concert Hall, the UClub begins seating for these dinners at 5 p.m. Reservations are strongly encouraged so that you can be served in a timely fashion. Call (413) 545-2551 for reservations and directions.

Fab Faux, Saturday, September 23
First Course: Mulligatawny soup or English garden salad
Main Course: Bangers and mash, fish and chips, or vegetarian shepherd’s pie
Dessert: Fruit crumble with ice cream or apple pie
 
Festival of South African Dance, Tuesday, October 17
First Course: Seasonal baby greens salad or butternut squash soup
Main Course: Bobotie (traditional baked dish of minced meat, egg and cream) or Cape Malay curry
Dessert: Malva pudding
 
Tango Buenos Aires, Wednesday, November 1
First Course: Picada (assortment of cured meats, cheeses, and bread) or seasonal baby green salad
Main Course: Beef chimichurri, Argentine grilled chicken, or roasted potatoes and grilled vegetables
Dessert: Flan or ice cream with dulcé de leché
 
Jessica Lang Dance, Thursday, February 8
First Course: House salad or New England clam chowder
Main Course: Chicken roulade, Reading raclette (Vermont ham, roasted root vegetables, and baby potatoes), grilled herb flat iron (frites, arugula, and heirloom tomato salad), or cauliflower arancini (Romesco sauce, roasted cauliflower, citrus carrots)
Dessert: Warm apple crisp with vanilla ice cream or chocolate torte with fresh berries
 
Venice Baroque Orchestra, Thursday, March 1
First Course: Minestrone soup or prosciutto de Parma salad
Main Course: Pasta Bolognese, polenta with wild mushroom and sausage ragu, or winter squash risotto
Dessert: Seasonal gelato
 
Cabaret”, Tuesday, March 6
First Course: seasonal baby greens salad or German-style potato salad
Main Course: Bratwurst, German schnitzel, or braised red cabbage with apples and potatoes
Dessert: Apple pie or Black Forest cake
 
Silk Road Ensemble, Thursday, April 12
First Course: Assorted dim sum – vegetable potstickers, steamed BBQ pork dumplings (char siu bao), leek-and-pork dumplings, and vegetable spring rolls
Main Course: Mapo tofu, Kung Pao chicken, or stir-fried beef with broccoli
Dessert: Almond cookies or mango sorbet with fresh berries
 
Machine De Cirque, Wednesday, April 25
First Course: Salade Llyonnaise or French onion soup
Main Course: Steak frites, coq au vin, or bouillabaisse
Dessert: Crème brulée or éclairs and macarons