University Club of Boston Magazine

universityclubboston.memfirst.net

University Club of Boston Magazine

Bibb lettuce salad w/ hearts of palm, mandarin orange,

shaved red onion, tasty pearl tomatoes, toasted almonds

and citrus-herb vinaigrette

10

Local arugula salad w/ melon, sweet corn, VT feta cheese

and poppy seed dressing

9

Caprese salad w/ local heirloom tomatoes, Maple Brook

Farm mozzarella cheese, basil, balsamic reduction,

EVOO and sea salt

9

Oyster po’ boy, shredded lettuce, Creole mustard, French

bread and OLD BAY tartar sauce, choice side

12

Black forest ham, Grafton Maple smoked cheddar, apple,

cranberry mayo, sourdough, choice side

12

Sweet pea ravioli, English peas, Eva’s organic pea greens,

pancetta, garlic cream

18

Seared sesame tuna, frisee, tomato, avocado, olive, yuzu

vinaigrette

MKT

Day boat sea scallops, fennel puree, melted leeks, smoked

salmon, beurre blanc

23

JULY & AUGUST FEATURES

Teriyaki salmon w/ sticky rice, baby bok choi and grilled

pineapple

July/August 2011 The University ClubBoston 5

21

Miso turkey tips, roasted cauliflower and brown rice pilaf

16

Grilled natural flank steak, roasted fingerling potato,

garlicky spinach, burgundy-blue cheese butter, red wine

demi

19

Lobster Specials

7/5 – Lobster Vanilla Bean Poached

7/12 – Lobster Dumplings

7/19 – 2lb Baked

Stuffed Lobster

7/26 – Lobster Ravioli

8/2 – Lobster Fra Dia-

vlo

8/9 – Lobster Taco

8/16 – Lobster BLT

8/23 – NE Boiled Lob-

ster Dinner

8/30 – Surf & Turf – Petit Filet, Lobster Tail, Aspara-

gus & Hollandaise Sauce

Similar magazines