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THE UNIVERSITY OF WAterloo’s UNIVERSITY CLUB THE LION NEWSLETTER THE LAUREL As our busy summer& comes to a close we are ready here at the Club to begin the challenge of a new school year. Welcome to those who are just joining us and to long-time friends alike. We’ll travel east to Korea and south to the bayou, then return to celebrate our fall harvest and new graduates alike. Chefs Richard and Mark have injected their enthusiasm and zest into the new lunch menu and special events so come out and enjoy. AUGUST/SEPTEMBER 2012 UPCOMING EVENTS Wednesday,Halloween October 31st Fridays in the fall 11:30 am to 2:00 pm Bring your most monstrous appetites to our howling good Halloween buffet. Gruesome September 21st September 28th goulash and deviled eggs? Spook-tacular!! Korean hospitalityKorean is famous world-wide. Cajun peopleCajun are known for their Joie de Gracious hosts, their food is a recipe for Vivre. With their motto, “let the good times getting along with their neighbours. A little roll”, their love of life is expressed in regular Japanese, Chinese and even Thai influence festivals, music and dancing. To add combines with the favourite noodles excitement to food they experiment with Beginning Monday, December 3rd ChristmasLuncheon Buffet (or Kimchi) to produce flavourful & herbs and spices, creating flavourful, fun colourful fresh foods to savour. food enjoyed by people all over the world. Bulgogi Salad Chicken and Sausage Gumbo Marinated and grilled beef with green $7.95 dates to be announced Christmas Dinner Buffet onions and shiitake mushrooms 12,000 won ($10.00) Shrimp Po-boy Fried shrimp and oysters on a Louisiana Momofuku Pork Buns style French loaf, with Cajun mustard Braised pork belly and hoisin pickled rémoulade and jicama slaw Annual Holiday cucumber on steamed white buns with $13.95 Wednesday,Open November House 28th, 15,600 won ($13.00) from 4:00 to 6:00 pm Crawfish Etouffée Yangnyeom Tongdak Crawfish tails simmered in rich and Closures Triple fried seasoned chicken with a sticky, spicy tomato gravy, served with rice and sweet and spicy sauce, served with confit trinity vegetable The Club will be closed on fingerlings and sautéed bok choy $16.00 Monday, August 20th to Tuesday, September 19,200 won ($16.00) 3rd and Monday, October 8th Blackened Snapper Korean-Style Noodle Bowl Snapper crusted with Cajun spices and Ramen noodles in a meaty broth with blackened, served with red beans and rice Reservations and special events braised beef, soft poached egg and and meuniere-pecan butter 519-888-4567, ext. 33801 giant tiger shrimp $16.00 Manager 19,200 won ($16.00) Gary Molson, 519-888-4567, ext. 33801 Sweet Potato Pecan Pie Bourbon caramel and chantilly cream or [email protected] Hoetteok Sweet yeast risen pancake stuffed $7.95 Billing 519-888-4088 with apple compote Lounge 519-888-4567, ext. 36261 9600 won ($7.75) Bananas Foster Fax 519-888-4301 $7.95 Email [email protected] Call Gary 888-4567, ext. 33801 to book your reservation. WELCOME TO THE CLUB • Citrus brined roasted turkey Richard’s traditional apple-sage stuffing A fresh term begins with a new menu. Come and try it out beginning September 5th. New lunch menu Spicy lemongrass crusted mahi-mahi Maple-sage pork, squash & bean cassoulet THE LIGHTER SIDE ENTREES Sweet potato & cauliflower tagine Corn Bread The following are made with the freshest Grainy mustard & thyme mashed potato … Purple Turtle’s own recipe served quality ingredients, and are cooked to order Rosemary roasted root vegetables with herb butter $4.95 Please allow 20-30 minutes • Warm toffee pear sticky pudding Focaccia Five Spice Pork Pumpkin mousse, cinnamon cream & … Mark’s fresh-baked focaccia with … marinated & pan roasted, served with oven-dried tomato infused olive oil $4.95 soy ginger mirin sauce & sweet candied ginger potato-crimini mushroom hash $15.95 Assorted cakes, squares & fresh fruit Soup of the Day ... made from our chef’s Roasted Salmon own recipes $6.95 … oven roasted salmon with lobster potatoes & veal stock reduction $17.25 University Club Salad … locally sourced mixed greens with RFC candy striped beets & fresh sprouts drizzled … Richard’s fried chicken, honey glazed & Fall 2012 with cayenne-basil scented served with collard greens & tomato vinaigrette $6.95 polenta fries $15.95 Friday, October 19th and Saturday, October 20th Crispy Fried Snapper Convocation Traditional Caesar Salad 11:30 am to 2:00 pm … fresh romaine hearts with our house-made … with chili jam, basmati rice & sautéed $26.95 plus tax & gratuity garlic dressing, garnished with crispy baby bok choy $17.25 pork belly & parmesan chips $8.95 Graduation is a milestone that deserves Lamb Burger celebration. With more fall grads than ever, … fresh ground lamb with caper-mint Spinach Salad be sure to reserve a spot to bring your … tender spinach with sweet corn rémoulade, red cabbage slaw & fingerling potato fries $15.25 special someone to lunch at the Club, pancake, wild boar bacon & champagne where they will be feted in style. vinaigrette $13.95 Ravioli … house-made butternut squash ravioli Stuffed Tomatoes FRIDAY, OCTOBER 19TH … pan roasted tomatoes stuffed with a salad with apple gastrique & celery of cous-cous, shiitake mushrooms, root chips $14.95 Mixed greens, poached pears, toasted pistachios & fresh herbs $13.95 walnuts, gorgonzola cheese & cranberry vinaigrette Add to above salads … grilled chicken breast $5.00 Braised chicken on creamy leeks with … polenta fries $5.00 Yukon gold croquette & …. grilled shrimp $7.00 gingered carrots SANDWICHES Or Blood orange glazed grilled salmon with … all sandwiches served with daily soup jasmine rice & sautéed bok choy … add fries, Caesar, Greek or spinach $3.25 Thanksgiving Or Thursday, October 4th and Sweet corn & roasted red pepper risotto Beef Taco Luncheon Buffet Friday, October 5th with parmesan & chipotle-lime butter … braised beef, chipotle-cilantro served from 11:30 am to 2:00 pm white bean hummus & tempura Five-spice plum tart pickled beans $14.95 $22.50 plus tax & gratuity Giving thanks for the fall harvest has been • Pulled Pork a tradition in Canada since Martin Frobisher SATURDAY, OCTOBER 20TH … slow roasted pork shoulder topped landed on the coast of Newfoundland Arugula, apple, golden raisin & fennel salad with sweet tomato chutney & grilled red in 1576. Savour the tastes of the season with champagne vinaigrette onion on a scallion bun $14.95 at our annual buffet. Chicken supreme with coconut-curry Prosciutto & Brie cream & basmati rice pilaf Traditional corn chowder … layers of prosciutto, brie & arugula Or Fresh baked jalapeño corn bread with fig relish & fresh basil on sunflower Red snapper with basmati rice, sautéed Edamame, dried-cranberry & panini bread $14.95 bok choy & chili jam roasted cashew salad Or Tri-coloured plum & goat Sweet Potato Burger Sweet pea falafel with grilled portobello & cheese salad (spinach) … served open-faced on focaccia with fresh almond fennel pistou avocado, charred scallion sour cream, sliced Heirloom beet & apple slaw tomato & crisp lettuce $14.95 Autumn greens with Pumpkin pot au crème fig-balsamic vinaigrette 907196.
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  • Corner Bar Menu September 2014

    Corner Bar Menu September 2014

    Appetizers Soups & Salads Burgers All burgers are a half pound of 100% Angus beef, Fresh Soup of the Day hand pattied, grilled to perfection and served on a Sweet-n-Spicy Nuts Soup made fresh every day by our Chef. House blend of spicy marcona almonds, brioche bun. All burgers and sandwiches are served Cup | 3.5 Bowl | 4.5 with a side of fresh homemade chips or pasta salad. cashews, peanuts and candied walnuts. 5.95 French fries or fresh fruit 1 | onion rings 2 Classic Caesar Calamari Crisp Romaine lettuce, parmesan cheese and Woolley’s Marinated in buttermilk, lightly breaded and croutons tossed with Caesar dressing. 7.95 Topped with smoked cheddar cheese. 12.95 fried to a golden brown, served with spicy Bacon & Bleu marinara and lemon aioli. 12.95 Woolley’s Steak Topped with blue cheese crumbles and chicken Sliced flat iron steak, mixed green, horseradish Walleye Fingers fried bacon, served with creamy horseradish vinaigrette, roasted tomatoes, artichoke hearts, mustard. 13.95 Crispy beer battered walleye, fresh lemon and Boursin cheese crustini. 15.95 tartar sauce. 13.95 Hen House Fall Salad Sunny-side up egg, sharp cheddar, Chicken Quesadilla Mixed greens, maple walnut vinaigrette, roasted duck bacon. 12.95 Chicken folded in a flour tortilla with tomatoes, beets, beet chips, duck prosciutto, Humboldt scallions, cheddar and pepper jack cheese, fog goat cheese. 13.95 Ken Davis Topped with cheddar cheese, sautéed onions served with sour cream and pico de gallo. 11.95 Grilled Salmon and bacon, then smothered in Ken Davis Sweet Substitute steak - 2 Spinach, balsamic vinaigrette, crisp bacon, and Smokey BBQ sauce.