The Campus Club operates our own kitchen, run by Beth Jones, Executive Chef. All food and beverages consumed at the Club must be provided by the Club. Outside food and beverages may not be brought it. An exception is made for wedding cakes.
Departments may charge to their Campus Club member number or use a purchasing card.
Guests of departments may pay individually if a room is rented for a meeting or event.
Individuals may charge to their member account or use cash, check or credit card.
Guests of individual members may pay with cash, check or credit card.
The Club expects that all members and their guests are aware of any personal allergies or food sensitivities. If there is any question about ingredients, the member or guest should inquire to the kitchen.
If a menu item (especially soup) is Gluten or Dairy Free or Vegan we post those details.