Made to Order Starters
CHAR SIU PORK BELLY | 13
citrus-soy, daikon & napa cabbage slaw, toasted sesame wonton
STEAKHOUSE WEDGE | 9
iceberg lettuce, nueske's bacon lardons, heirloom tomatoes,
Maytag blue, blue cheese dressing
WILD MUSHROOM CHOWDER | cup 6 | bowl 9
creamy mushroom nage, forest mushroom caponata, black
truffle shavings
SUPER LUMP CRAB CAKE | 19
cilantro-lime tomato salad, jalapeño tartar, Yellow Bird aioli
LITTLE GEM CAESAR SALAD | 8
baby romaine, sundried tomato, parmesan, focaccia crostini,
white anchovy cracked peppercorn dressing
add chicken | 5
COCONUT LOBSTER BISQUE cup 6| bowl 9
poached lobster, candied coconut, caramel soy glaze
Made to Order Entrees
FILET MIGNON | 32
6 oz center cut, bourbon demi, crispy shallots, with seasonal
vegetables
HEIRLOOM TOMATO SALMON | 23
heirloom tomato relish, neuske's bacon lardons, parmesan
kale cream, with seasonal vegetables
TEXAS SHRIMP & GRITS |32
gulf shrimp, Earl Campbell smoked sausage, Grist Mill smoked
cheddar grits, with seasonal vegetables
PAN SEARED ROSEMARY & FIG CHICKEN | 29
marinated airline chicken breast, aged balsamic & fig reduction,
crispy shallots, with seasonal vegetables
APPLEWOOD BACON BURGER | 15
cheddar, lettuce, tomato, pickles, onion, with fries
BUTTERMILK FRIED CHICKEN SANDWICH | 15
pickled red onion, Yellow Bird aioli, lettuce, tomato, with fries
BANG BANG SHRIMP TACOS | 15
crispy shrimp, firecracker sauce, Asian slaw, served in flour
tortillas, with fries
RISOTTO MILANESE | 25
vegan risotto, saffron, local wild mushrooms
Beverages & Libations
ICED TEAS
Unsweetened Strawberry Pineapple
ASSORTED SODAS
Coke, Diet Coke, Dr. Pepper, Sprite, Diet Dr. Pepper, Root Beer,
Lemonade
JUICES
Cranberry, Orange, Pineapple
BOTTLED WATER
Peligrino Sparkling Topo Chico Topo Chico Lime
COFFEE DRINKS
Regular & Decaf Coffee Cappuccino Latte
Iced Coffee Flavors Available
MIMOSAS, BLOODY MARYS, & SCREWDRIVERS
Always $4 before 2:00 pm
DRAFT BEERS
Always local, ask your server for current selections
CRAFT COCKTAILS
Request a cocktail menu to see unique, handcrafted cocktails
Cocktails
Cask Old Fashioned | Try it smoked! | 16
Still Austin Cask Strength Bourbon, Muddled Orange, Bitters,
Brown Sugar Syrup
Prairie Fire | Try it smoked! | 12
Maestro Dobel Diamante, Cointreau, Pineapple Juice, Lime Juice,
Strawberry Puree, Jalapeño Syrup
Texas Sunset | 14
Maker's Mark Whiskey, Triple Sec, Orange Juice, Mint, Soda
Pomegranate Martini | 11
Tito's Vodka, Pama Pomegranate Liquor, Limoncello, Cranberry Juice
Martinez | 13
Botanist Gin, Sweet Vermouth, Maraschino Liqueur, Bitters
Orchard Mezcal Mule | 12
Dos Hombres Mezcal, Pear Puree, Apple Juice, Limoncello, Ginger Beer
Rosemary Greyhound | 11
Deep Eddy Ruby Red Vodka, Grapefruit Juice, Rosemary Syrup, Soda
Blackberry Scotini | 11
Dewar's Scotch, Blackberries, Lemon Juice, Honey Syrup
For The Table
SUPER LUMP CRAB CAKES | 19
cilantro-lime tomato salad, jalapeño tartar, Yellowbird aioli
ROASTED "ELOTE" OYSTERS | 14
baked east coast oysters, roasted corn, cotija, Fresno chili crema
KALE, HEARTS OF PALM, & LEEK DIP | 15
mornay sauce, gruyere, grilled focaccia bread
BBQ PRAWNS | 17
smoked cheddar, jalapeño, house-made blackberry glaze
BRUSHFIRE LAMB CHOPS | 17
camo charcoal seasoning, charred onion soubise, fresno chili
gremolata
CHAR SIU PORK BELLY | 13
citrus-soy, daikon & napa cabbage slaw, toasted sesame
wonton
Soup + Salad
COCONUT LOBSTER BISQUE | 9
poached lobster, candied coconut, caramel soy glaze
WILD MUSHROOM CHOWDER | 9
creamy mushroom nage, wild mushroom caponata, black
truffle shavings
LITTLE GEM CAESAR SALAD | 8
baby romaine lettuce, sundried tomatoes, parmesan cheese,
focaccia crostini, white anchovy, cracked peppercorn dressing
STEAKHOUSE WEDGE SALAD | 8
baby iceberg lettuce, neuske's bacon lardons, heirloom tomato,
Maytag blue, blue cheese dressing
Sides
LOBSTER MAC & CHEESE | 15
smoked cheddar
CREAMY SMOKED BACON MUSHROOMS | 9
bacon lardon, gruyere, thyme
GRILLED BROCCOLINI | 7
olive oil, salt, pepper
SWEET POTATO AU GRATIN | 8
parmesan, brown sugar, sage cream
CREAMED SPINACH | 8
baby spinach, garlic cream
SMASHED JUMBO REDS | 8
butter, salt, pepper, parsley
Main Dishes
Entrees below served with seasonal vegetables
TEXAS CUT RIBEYE | 50
house-cut 16 oz with citrus tarragon compound butter
TEXAS CUT FILET MIGNON | 44
house-cut 8 oz with bourbon demi, crispy shallots
BRAISED SHORT RIB | 37
rich merlot stock, orange, chile-churri
SMOKED & GRILLED PORK CHOP | 29
bone-in pork chop with charred onion soubise, sauteed wild
mushrooms, brown sugar bourbon glaze
PAN SEARED ROSEMARY & FIG CHICKEN | 29
marinated airline chicken breast, aged balsamic & fig reduction,
crispy shallots
GRILLED MAHOGANY QUAIL | 31
pomegranate molasses-marinated quail, rose yogurt, toasted pistachio
HEIRLOOM TOMATO SALMON | 28
heirloom tomato relish, neuske's bacon lardons, parmesan-kale cream
TEXAS SHRIMP & GRITS | 32
gulf shrimp, Earl Campbell smoked sausage, Grist Mill smoked cheddar grits
SEARED DIVER SCALLOPS | 32
green apple gelee, truffle butter, shoyu caramel
PAN SEARED HALIBUT | 38
crispy pancetta, basil olives, preserved lemon herb butter
Chef's Composed Entrees
VENISON POT PIE | 34
red wine reduction, tart cherry, house-made crust
RISOTTO MILANESE | 25
vegan risotto, nutritional yeast, local wild mushroom caponata
Cocktails
Cask Old Fashioned | Try it smoked! | 16
Still Austin Cask Strength Bourbon, Muddled Orange, Bitters,
Brown Sugar Syrup
Prairie Fire | Try it smoked! | 12
Maestro Dobel Diamante, Cointreau, Pineapple Juice, Lime Juice,
Strawberry Puree, Jalapeño Syrup
Texas Sunset | 14
Maker's Mark Whiskey, Triple Sec, Orange Juice, Mint, Soda
Pomegranate Martini | 11
Tito's Vodka, Pama Pomegranate Liquor, Limoncello, Cranberry Juice
Martinez | 13
Botanist Gin, Sweet Vermouth, Maraschino Liqueur, Bitters
Orchard Mezcal Mule | 12
Dos Hombres Mezcal, Pear Puree, Apple Juice, Limoncello, Ginger Beer
Rosemary Greyhound | 11
Deep Eddy Ruby Red Vodka, Grapefruit Juice, Rosemary Syrup, Soda
Blackberry Scotini | 11
Dewar's Scotch, Blackberries, Lemon Juice, Honey Syrup
Audrey Keely
Event Sales Director
Serving since 2021
About Audrey
Audrey joined the UT Club family while attending The University of Texas as a student. From 2004 to 2016 she served our Members as a Fine Dining Server, Receptionist, Private Events Coordinator, Membership Director, and finally Private Events Director. After an interlude in the hotel industry, Audrey returned to the club just in time for the south end zone expansion’s inaugural football season in 2021. Hook ‘Em Horns! When she’s not collaborating with our Members to create memorable events, you can find her spending time with family, sampling Austin’s culinary scene, or curled up with a good book and a good beer.
Samantha Rutledge
Director of Restaurants
Serving since 2022
About Samantha
Samantha is a Native Texan, she claims the entirety of the state because she’s lived across most of our beautiful state.
She comes from humble beginnings, and started at Invited’s first club, Brookhaven in 2015 and has been a dedicated employee ever since. Outside of work she can be found with her fiancée and their three dogs or behind her sewing machine.
Jon Schilling
Executive Chef
Serving since 2017
About Jon
Chef Jon holds a Culinary Arts degree from the prestigious Culinary Institute of America in Hyde Park, New York. Prior to joining The UT Club team, Chef Jon worked throughout Texas as an Executive Chef, and has been with Invited since 2014. No stranger to Gulf Coast cuisine, Chef Jon is a native Houstonian and proud father of his two “Chefs-in-Training,” twin girls Isabella and Catherine. On the weekends, Chef Jon enjoys playing golf, cheering for Texas sports teams and cooking for his family.
Jose Alatorre
Lead Captain
Serving since 2022