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Dinner Buffet Menu 2026
The Club & Guest House
The Dining Room at The Club & Guest House is committed to procuring local and organic product whenever possible and promoting sustainability and environmentally-friendly practices at UCSB.
v = vegetarian vn = vegan gf = made without gluten nuts = contains nuts
 

Dinner Buffet

Includes house-made bread & butter, selection of a plated dessert.
Also includes organic iced tea, lemonade and iced water.

($39 per person for one entrée)
($49 per person for two entrées)
($55 per person for three entrées)

Includes One Green Salad

House Salad

local organic greens, radish, fennel, carrot, cherry tomato, organic cucumber, the club balsamic vinaigrette (vn, gf)

Select One Signature Salad

Caesar

romaine heart, buttered crouton, shaved parmesan, roasted garlic emulsion

Quinoa Tabbouleh

curly green kale, mixed greens, red & white quinoa, tomato, cucumber, carrot, sweet red onion, parsley, mint, pomegranate, almonds, citrus tahini vinaigrette (vn, gf, nuts)

Citrus Frisée

spring mix, satsuma, fennel, roasted brussels sprouts, toasted almond, champagne vinaigrette (vn, gf, nuts)

Seaweed Soba

wakame, buckwheat noodle, spring mix, shitake, cucumber, carrot, radish, scallion, cilantro, sesame, wonton threads, miso ginger vinaigrette (vn)

Mediterranean Couscous

baby arugula, apricot, tomato, cucumber, sweet red onion, pine nut, fresh herb, feta, agave dijon vinaigrette (v, nuts)

Southwest

spring mix, black bean, corn, tomato, bell pepper, avocado, cheddar, tortilla strip, honey lime vinaigrette (v, gf)

Asian Chicken

napa cabbage, bok choy, carrot, bean sprout, edamame, celery, scallion, crispy rice noodle, ginger soy vinaigrette, peanut sauce (gf, nuts)

Select One, Two or Three Entrées

Oaxacan Beans & Rice

sweet corn, roasted squash and pepper, yam, black bean, spanish rice, radish, cabbage, avocado, tortilla strip, cilantro lime vinaigrette, chipotle salsa (vn, gf)

Thai Basil Vegetable Stir Fry

mushroom, gai lan, carrot, red bell, squash, ginger seitan, bean sprout, red cargo rice (vn)

Kabocha Red Curry

kabocha squash, eggplant, red bell pepper, zucchini, baby corn, tofu, brown jasmine rice, Thai basil (vn, gf)

Aloo Gobi

roasted chili tofu, potato, cauliflower, red lentil dahl, cilantro mint chutney (vn, gf)

Vegetable Risotto

broccoli, squash, blistered tomato, garlic chip (v, gf)

Panko-Crusted Salmon

coconut shiitake sauce, pickled red onion

Pan-Roasted Salmon

red bell pepper coulis (gf)

Harissa-Roasted Local Rockfish

tomato harissa, chermoula (gf)

Chicken Curry

panang curry, bamboo shoot, red bell, Thai basil (gf)

Chicken Teriyaki

ginger, mirin, tamari, sesame, scallion (gf)

Chicken Marsala

mushroom, caramelized onion, marsala wine

Chicken Piccata

caper, shallot, lemon, thyme, cream

Pan-Roasted Chicken Breast

sherry brown butter, crispy sage (gf)

Chicken Cacciatore

mushroom, pepper, tomato (gf)

Chicken Tinga

chipotle, tomato, garlic, onion

Beef Bourguignon

roasted vegetable, red wine demi

Korean Beef Bulgogi

caramelized pear, ginger, soy, mirin, sesame, gochujang

Pork Chile Verde

tomatillo, onion, cilantro

Roasted Pork Loin

fennel, rosemary, red wine demi (gf)

Select Two Sides

Grilled Asparagus

almond romesco, balsamic reduction (vn, gf, nuts)

Vegetable Medley

broccoli, cauliflower, carrot, olive oil (vn, gf)

Roasted Vegetable

zucchini, yellow squash, bell pepper, red onion (vn, gf)

Stir-Fried Vegetable

broccoli, carrot, cabbage, mushroom, red bell pepper, sprout, ginger, stir fry sauce (vn, gf)

Baby Red Potato

olive oil, garlic, rosemary (vn, gf)

Whipped Yukon Gold Potato

buttermilk, fresh chive (v, gf)

Moroccan Chickpea

curry-spiced carrot, tomato, garbanzo (vn, gf)

Brown Jasmine Rice

ginger, makrut lime (vn, gf)

Wild Rice Pilaf

mirepoix, thyme, Italian parsley (vn, gf)

Spanish Rice

tomato, red chile, oregano, onion (vn, gf)

Black Beans

cumin, garlic, serrano (vn, gf)

Penne Pasta

marinara, fresh herbs (vn)

Stir-Fried Yakisoba Noodles

bok choy, carrot, cabbage, broccoli, ginger hoisin (vn)

Select One Plated Dessert

Lavender Panna Cotta

lemon syrup (gf)

Pineapple Carrot Cake

citrus buttercream, pineapple carrot coulis (v)

Chocolate Cherry Cake

dark chocolate, amarena cherry, whipped cream (v, gf)

Sorbet

fresh berries, mint (vn, gf)

Organic Coffee & Organic Fair Trade Tea

(add $4.75 per person)

UC Santa Barbara

  • The Club & Guest House
  • Building 581
  • Santa Barbara, California 93106-7040
  • T: 805-893-7000
  • E: [email protected]

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