University Club’s summer menu brings together local growers, diners

Local diners looking for distinctive food and historic ambience will soon find something new at an old favorite. Starting this month, the University Club is serving two special features as part of its lunch offerings: A new summer menu and a dining room that’s open to the public.

Just as the weather turns nice enough to roll the wrought-iron tables onto the ivy-clad veranda, executive chef Matt Luther will introduce a new menu designed to please any palate. Locally grown organic ingredients are featured in dishes from the grilled salmon fillet sandwich to a chevre, red onion and roasted garlic tartlette. Signature items such as ginger limeade will remain a staple of the University Club dining.

“We’re anticipating a thriving lunch business this year,” says Stanley Payne, president of the University Club board of directors. “We’ve always been known as a place where UW colleagues can expect to exchange ideas over a great meal in an ideal location. Being open to the public again this summer will simply extend that experience to more of Madison.”

Through the month of August, local lunch-goers are invited to bring family, friends and co-workers to the University Club to sample the new menu items. During this period, the club also will continue offering discounts for contributing members and the complimentary membership program that began in June 2004 for UW–Madison faculty and staff members.