EKU Center Supper Club

In addition to offering world-class entertainment, the EKU Center takes care of your entire evening with an exquisite dinner before each performance. Dinners begin 90 minutes ahead of the performance and the cost is only $25/dinner (wine additional). Call 859.622.7469 to make your reservation. The menu for each event is listed below:

September 11, 2012 – Cincinnati Pops Orchestra

• Salad: Mixed Field Greens with Mandarin Orange, Walnuts, Grape Tomatoes, and Apple Cider Vinaigrette
• Entrée: Grilled Chicken Breast with Granny Smith Apple Chutney
• Sides: Roasted Red New Potatoes, Green Beans Almandine, and Fresh Rolls
• Dessert: Raspberry White Chocolate Cake
• Beverages: Iced Tea, Coffee, and Water

September 21, 2012 – Al Green

• Salad: Limestone Bibb lettuce with English Cucumbers and Sliced Roma Tomatoes, Bleu Cheese Crumbles served with Sun-Dried Tomatoes Vinaigrette
• Entrée: Beef Tenderloin with Vidalia Onion and Mushroom Demi-Glace
• Sides: Garlic and Herb Whipped Yukon Gold Potatoes, Haricot Vert, and Fresh Rolls
• Dessert: New York Cheesecake with Strawberry Sauce
• Beverages: Iced Tea, Coffee, and Water

October 9, 2012 – Parsons Dance

• Salad: Limestone Bibb Lettuce with English Cucumbers and Sliced Roma Tomatoes served with Sun-Dried Tomatoes and Vinaigrette
• Entrée: Chicken Masala
• Sides: Twice Baked Potatoes, Sautéed Seasonal Vegetables, and Fresh Rolls
• Dessert: Death by Chocolate Cake
• Beverages: Iced Tea, Coffee, and Water

October 18, 2012 – Vince Gill

• Salad: Iceberg Lettuce Wedge with Diced Tomatoes, Fresh Bacon Crumbles, and Bleu Cheese Dressing
• Entrée: Roasted Tournedos of Beef Cabernet Demi-Glace
• Sides: Horseradish Potatoes, Haricot Verts, and Fresh Rolls
• Dessert: Granny Apple Crunch Pie
• Beverages: Iced Tea, Coffee, and Water

October 27, 2012 – Tony Bennett

• Salad: Traditional Caesar Salad
• Entrée: Rosemary and Garlic Grilled Filet with a Dried Mushroom Sauce and Red Wine Reduction
• Sides: Fresh Asparagus, Herb Roasted Potatoes, and Fresh Rolls
• Dessert: Raspberry White Chocolate Cake
• Beverages: Iced Tea, Coffee, and Water

November 9 & 10, 2012 – Blue Man Group

• Salad: Baby Field Greens with Mango, Strawberry, Raspberry, Sugar Pecans, and Poppy Seed Dressing
• Entrée: Roasted Medallions of Beef Cabernet Demi-Glace
• Sides: Horseradish Potatoes and Grilled Asparagus
• Dessert: KY Derby Pie
• Beverages: Iced Tea, Coffee, and Water

November 27, 2012 – Michael Bolton

• Salad: Baby Spinach with Sliced Mushrooms, Mandarin Oranges, Warm Bacon , Small Wedge of Brie and a Crostini with Dressing
  
• Entrée: Roasted Pork Tenderloin with Apple Chutney and Sliced Beef Brisket
• Sides: Country Style Green Beans, Roasted New Potatoes, and Yeast Rolls
• Dessert: Rum Cake or Coconut Cream Pie
• Beverages: Iced Tea, Coffee, and Water

November 30, 2012 – The Nutcracker - State Ballet Theatre of Russia

• Salad: Cherry Tomato Caper Salad
• Entrée: Marinated Beef with Horseradish Butter and Lump Crab Cake with Remoulade Sauce
  
• Sides: Marinated Asparagus, Seasoned Fingerling Potatoes, and Yeast Rolls
• Dessert: Crème Brulee garnished with Peppermint Bark or Tiramisu
• Beverages: Iced Tea, Coffee, and Water

December 4, 2012 – Kenny Rogers

• Salad: Mixed Green Salad (Roasted Pecan, Sliced Strawberries, Mandarin Oranges, Crumbled Feta, Raspberry Vinaigrette Dressing)
• Entrée: 9 oz. Grilled Sirloin
• Sides: Twice Baked Potato, Roasted Root Vegetables, and Yeast Rolls
  
• Dessert: Towering Chocolate Cake or Pecan Cheese Pie
• Beverages: Iced Tea, Coffee, and Water

January 16 & 17, 2013 – STOMP

Buffet Menu

• Salad/Appetizer: Mixed Green Salad, Shrimp Cocktail, and Lobster Bisque Soup
• Entrée: Roast Beef Carving Station and Citrus Salmon
• Sides: Garden Blend Wild Rice, Steamed Broccoli, Candied Carrots, and Yeast Rolls
• Dessert: Butterscotch Cream Pie, Coconut Cream Pie, Red Velvet Cake, and Carrot Cake
  
• Beverages: Iced Tea, Coffee, and Water

February 19, 2013 – A Chorus Line

Buffet Menu

• Salad/Appetizer: Shrimp Cocktail, Cherry Salad, Broccoli Salad, and Chicken Wild Rice Soup
• Entrée: Roasted Turkey and Country Ham
• Sides: Sweet Potato Soufflé, Savory Green Beans, Mashed Potatoes and Gravy, Cornbread Stuffing, Corn Casserole, and Yeast Rolls
• Dessert: Butterscotch Cream Pie, Coconut Cream Pie, Red Velvet Cake, and Carrot Cake
  
• Beverages: Iced Tea, Coffee, and Water

February 26, 2013 - Branford Marsalis

• Salad: Spring Greens Salad in a Cucumber Wrap with Bleu Cheese Crumbles with Sundried Tomato Vinaigrette
• Entrée: Roasted Beef Tenderloin Medallions with a Piquante Glaze
• Sides: Fresh Asparagus and Roasted Garlic Mashed Potatoes with Butternut Squash Dual Swirl
• Dessert: Tiramisu with a Coffee/Brandy Sauce
• Beverages: Coffee, Iced Tea, Water and Lemonade

March 20, 2013 - The Silk Road Ensemble with Yo-Yo Ma

• Appetizer: Shrimp Ceviche
• Entrée: Stuffed Pork Chops
• Sides: Wild Mushroom Rice, Asparagus, Apricot Carrots, and Yeast Rolls
• Dessert: Lemon Curd Filled Angel Food Cake or Strawberry Trifle
• Beverages: Iced Tea, Coffee, and Water

April 3, 2013 – Elvis Lives

Buffet Menu

• Salad/Appetizer: Mixed Greens Salad, Broccoli Carrot Slaw, Corn Bread Salad, Shrimp Cocktail, and Butternut Squash Bisque
• Entrée: Carved Pork Tenderloin with a Pecan Bourbon Glaze and Chicken à la King
• Sides: Sautéed Seasonal Vegetables, Corn Pudding, and Roasted Red Potatoes
• Dessert: Angel Food Cake with Fresh Berries, Strawberry Cream Pie, and Chocolate Ganache Cake
• Beverages: Iced Tea, Coffee, and Water

April 20, 2013 - Celtic Woman

• Salad: Baby Field Greens with Mango and Raspberry, Sugar Pecans with Poppy Seed Dressing
• Entrée: Bacon Wrapped Filet Mignon with a Béarnaise Sauce
• Sides: Fresh Sautéed White Asparagus, Herb Whipped Yukon Gold Potatoes, and Fresh Rolls
• Dessert: Fresh Strawberry and Orange Parfait
• Beverages: Coffee, Iced Tea and Lemonade

May 5, 2013 – ZZ Top

BBQ Buffet Menu

• Soup: Kentucky Burgoo (Western Kentucky Style)
• Salad: Tossed Salad with Choice of Dressing, Southwestern Mashed Potato Salad, and Cole Slaw
• Entrée: Carved Slow Roasted Brisket Carved with a Tangy BBQ Sauce, Dry Rubbed and Roasted Pork Ribs (Texas Style), and Rotisserie Chicken
• Sides: Baked Beans, Baked Macaroni and Cheese, and Southern Green Beans with New Potatoes
• Dessert: Strawberry Cheesecake, Chocolate Meringue Pie, and Hummingbird Cake
• Beverages: Iced Tea, Coffee, and Water

*Dinners and wine service provided by EKU Dining
**Dinner reservations must be made 72 hours prior to the performance share