- Events
- Celebrate Convocation at the University Club – June 9–13
Celebrate Convocation at the University Club – June 9–13
University ClubFrom Monday, June 9 to Friday, June 13, the University Club will host a special lunch experience to celebrate Convocation. This by-reservation buffet offers a chef-curated menu for $50 per person. Guests will be welcomed with a beverage and Arctic Char Tartare before enjoying a full selection of soups, spring salads, and mains such as
Celebrate Convocation at the University Club – June 9–13
University ClubFrom Monday, June 9 to Friday, June 13, the University Club will host a special lunch experience to celebrate Convocation. This by-reservation buffet offers a chef-curated menu for $50 per person. Guests will be welcomed with a beverage and Arctic Char Tartare before enjoying a full selection of soups, spring salads, and mains such as
Celebrate Convocation at the University Club – June 9–13
University ClubFrom Monday, June 9 to Friday, June 13, the University Club will host a special lunch experience to celebrate Convocation. This by-reservation buffet offers a chef-curated menu for $50 per person. Guests will be welcomed with a beverage and Arctic Char Tartare before enjoying a full selection of soups, spring salads, and mains such as
Celebrate Convocation at the University Club – June 9–13
University ClubFrom Monday, June 9 to Friday, June 13, the University Club will host a special lunch experience to celebrate Convocation. This by-reservation buffet offers a chef-curated menu for $50 per person. Guests will be welcomed with a beverage and Arctic Char Tartare before enjoying a full selection of soups, spring salads, and mains such as
Celebrate Convocation at the University Club – June 9–13
University ClubFrom Monday, June 9 to Friday, June 13, the University Club will host a special lunch experience to celebrate Convocation. This by-reservation buffet offers a chef-curated menu for $50 per person. Guests will be welcomed with a beverage and Arctic Char Tartare before enjoying a full selection of soups, spring salads, and mains such as