MENU

RESERVE A TABLE
fall + winter lunch menu
fall + winter dessert menu


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.


Beginnings

Sweet Potato Kale Soup cup 5 / bowl 7  vn
crisp red lentil

Crisp Brussels Sprouts  11
medjool date, chili flake, bonito, lime vinaigrette

Hope Ranch Mussels  11
fennel, herb butter, toast

Lamb Meatball  12
whipped feta, spiced tomato sauce

California Cheese Plate  15  v, nuts
marcona almond, honeycomb, pickled mustard seed, aged balsamic, crostini

Salads

Sweet Potato Pomegranate  14  gf, vn
butter lettuce, kale, roasted red onion, chili flake, poppy seed dressing

Seared Salmon  17  gf
napa cabbage, edamame, jicama, red chili, lotus root chip, apricot ginger vinaigrette

Grilled Achiote Shrimp Cobb  16
baby red & green leaf lettuce, avocado, applewood smoked bacon, egg, pickled apple, point reyes blue crumble, smoky cherry tomato, herb buttermilk dressing

Curry Spiced Chicken  16  gf, nuts
black tuscan kale, local greens, cashew, breakfast radish, cranberry, cilantro mint vinaigrette

Grilled Skirt Steak  18  gf, nuts
roasted gourd, wild baby arugula, radicchio, spiced walnut, parmesan, roasted garlic vinaigrette  

Caesar  14
little gem, pork belly, brioche crouton, ricotta salata, roasted garlic dressing  

Handheld Fare

served with garlic herb fries or side salad

Falafel Sliders 
13  v
frisée, feta, apricot relish, brioche bun

Fried Chicken Sandwich  14
little gem, chipotle herb aioli, jack cheese, house pickle, brioche bun  

Pork Loin Bánh Mì 
13 
pickled vegetable, herb, spicy aioli, baguette

Grass Fed Beef Burger  15
gruyère, smoked tomato bacon marmalade, arugula, brioche bun

Club Trio  14
(a cup of soup, mixed greens and...)

½ turkey, bacon, avocado, lettuce, tomato sandwich, garlic herb spread, ciabatta
... or...
½ grilled vegetable sandwich, roasted garlic hummus, goat cheese, ciabatta

Entrées

Crispy Skin Salmon  18  gf
roasted brussels & turnip, citrus gremolata, herb lentil, celery root purée

Brown Butter Chicken  17  gf
charred local broccolini, soft herb polenta, sage
 
Slow Cooked Pork Shoulder  17
wilted kale, risotto milanese

Beef Bourguignon  16
buttermilk whipped potato, baby vegetable, tomato demi
 
Aloo Gobi  15  vn, nuts
dhal, cauliflower, potato, cilantro cashew chutney, garlic naan

Beverages

perrier sparkling water, assorted soft drinks, lemonade, iced tea, organic hot tea, fair-trade organic coffee

Desserts

Chocolate Torte  7  gf, v
raspberry, whipped cream

Maple Crème Brûlée  
6  gf, v
local berries

Pumpkin Custard Bread Pudding 
7  v, nuts
vanilla bean crème anglaise, candied walnut

Cranberry Cake 
7  gf, v, nuts
toasted meringue, almond, lemon gelato

Aquafaba Chocolate Mousse 
6  vn
brûléed banana, vanilla wafer

  

Dessert Beverages

fair-trade organic coffee, organic hot tea

gf=made without gluten, v=vegetarian, vn=vegan, nuts=contains nuts
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

                                                                   Catering Menu





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  • Building 581
  • University of California
  • Santa Barbara, CA 93106-7040
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