Ask for seasonal options. In the fall, Honeycrisp apple with U of M blue cheese.
In the winter, butternut squash with pomegranate seeds.
Smoked Salmon Crostini
Toasted baguette slices topped with local goat cheese.
A delicious mixture of salmon, walleye, shrimp, and crab loaded with lemon zest
and coated with panko breadcrumbs. Served with lemon aioli.
A Campus Club favorite! Fried plantains topped with grilled shrimp.
Campus Club Latkes
Crispy, golden pancakes made with grated seasonal vegetables.
Options may include local zucchini, carrot, or butternut squash.
French Fry Shooters
A glass filled with Campus Club Bistro Fries. Served with scallion aioli.
Tomato Basil Bruschetta
Toasted crostini with local goat cheese topped with a mixture of fresh tomato,
basil, garlic, and olives. Best served in the summer when local tomatoes are available.
Delicious skewers served with sauce. Options include Thai curried turkey skewers, Asian chicken or steak skewers, and beef kofta skewers.
Beet-Cured Salmon Platter
Dazzling salmon cured with beets and fresh dill. Served with horseradish,
house-made pumpernickel bread, and sour cream.
A beautiful assortment of local meats, cheeses, salads, and olives. Served with crackers and flatbread.
Campus Club Signature Salad
Mixed greens with seasonal fruit, U of M blue cheese, and champagne vinaigrette.
Campus Club Salmon Caesar Salad
Romaine lettuce tossed with red onion, hard cooked egg, croutons, and house-made Caesar dressing.
Rainbow Chard and Wild Rice Dolmades
Minnesota wild rice mixed with roasted vegetables and herbs and rolled in rainbow chard leaves.
Served with dried fruit compote.
Seared Polenta with Seasonal Vegetable Ragout
Rich parmesan polenta with a perfectly seared crust and topped with a stew of seasonal vegetables.
Pan-Seared Salmon with Seasonal Relish
Wild Pacific Salmon pan-seared and served with fresh relish made from the best seasonal ingredients.
Pan-Seared Canadian Walleye
The most popular item from the Campus Club menu. Lightly seasoned and topped
with local herb butter and lemon. Served with herbed potatoes.
Mustard Crusted Chicken
Boneless, skinless chicken breast dipped in stone ground mustard and panko breadcrumbs.
Pan-seared and topped with spinach pesto. Served over parsley and chive mashed potatoes.
Spinach and Wild Mushroom Ravioli
Flavorful ravioli topped with roasted seasonal vegetables. Served with parmesan cream sauce.
Maple Mustard Glazed Pork Loin Chop
Pan-seared boneless pork loin brushed with local maple syrup and grainy mustard.
Served over house-made herbed spaetzle.
Beef Short Ribs
So tender they fall off the bone. Braised with garlic, red wine, and herbs.
Served over parsnip mashed potatoes.
Beef Ribeye Steak
Grilled to medium rare and sauced with red wine demi-glace.
Served with skin-on garlic mashed potatoes.
Balsamic Rosemary Chicken
Boneless, skinless chicken breast marinated with garlic and rosemary. Pan-seared and finished
with chicken demi-glace and balsamic reduction. Served over Campus Club Pilaf.
Cider Braised Chicken
Bone-in chicken. Seared and braised in apple cider with fresh sage and thyme.
Served over skin-on garlic mashed potatoes.
Sesame Crusted Salmon
Wild Pacific Salmon crusted with black and white sesame seeds. Pan-seared and
drizzled with sesame ginger soy sauce. Served over sesame soba noodles.
House-Made Ice Cream and Sorbet
Made with local milk, cream, and fruit. Ask for availability of flavors. Flavor shown is raspberry sorbet.
Seasonal Fruit Gallette
Rustic fruit tart made with the freshest fruit available. Topped with local whipped cream.
The best cheesecake you will ever taste! Topped with fresh seasonal fruit.
Flavors will change with the season.
A slice of flourless chocolate torte topped with white chocolate bourbon cream
and garnished with fresh fruit. Dense, rich, and decadent!