University Club

1st Course: Smoked trout and scallop mousse cake
Served with Roma tomato and fennel salad with tomato coulis chive oil

2nd Course: Roasted red pepper chowder with pancetta bacon

3rd Course: Mixed green salad
Served tossed with tomato chips, sunflower seeds and a tomato and truffle oil vinaigrette

4th Course: Braised Missouri short ribs
Served with wild mushroom risotto and garnished with fresh parsnips

5th Course: Bailey’s Irish Cream mousse cake