Stadium Club Dining
We are ready to impress with exceptional dining
Baylor Club is a prestigious private club with sophistication and style reflecting its longstanding traditions and rich heritage. Our executive chef’s innovative menus draw on expertise and talent with an emphasis on creative menus and local ingredients to please every palate. Enjoy the unparalleled dining experience you can only find at Baylor Club.
Lunch service is available Tuesday to Friday from 11:30 am until 2:00 pm. A La Carte dinner service is available Wednesday to Saturday from 5:00 to 8:30 pm. Complimentary continental breakfast is available to our Members Tuesday to Friday from 7:30-9:00 am. Dinner service is available Tuesday - Saturday.
For dining reservations, please call our Member Services line at 254.710.8080!
Dining Menus
FOR THE TABLE
ARTICHOKE GOAT CHEESE DIP 13
blend of goat cheese and artichokes | cucumber slices | pita chips
SWEET + SPICY BRUSSELS SPROUTS 9
roasted peanuts | ginger chile threads
CLUB QUESADILLA 12
fajita chicken | cilantro | onion | asadero cheese | house-made salsa
SALADS
APPLE AND CASHEW SALAD 9
mixed lettuce | swiss cheese | cashews | craisins | golden raisins
diced apples | lemon poppy seed vinaigrette
GREEK SALAD 9
cucumber | tomato | red onion | kalamata olives | feta cheese
oregano vinaigrette
BU SALAD 8
baby greens| dried cranberries| spiced pecans| feta cheese| honey
balsamic vinaigrette
CAESAR SALAD 9
crisp romaine| parmesan| black pepper croutons| caesar dressing
PROTEIN ADD-ON / GRILLED OR BLACKENED
salmon 13
shrimp 10
chicken 9
sirloin steak 16
SOUPS
FRENCH ONION SOUP 9
savory beef broth | caramelized onions| swiss cheese| croutons
SOUP OF THE DAY 7
ask your server for the daily selection
SIDES
onion rings 7
truffle fries 6
club made chips 5
fruit salad 5
vegetable medley 5
waffle sweet fries 6
HANDHELDS
served with a choice of fries, chips, or fresh fruit
GRILLED CHICKEN CAESAR WRAP 14
grilled chicken | romaine | shaved parmesan | caesar dressing
flour tortilla wrap
MARINATED TOMATO SANDWICH 14
cider and sriracha marinated heirloom tomatoes | smashed avocado
micro radish greens | alfalfa sprouts | toasted english muffin
WACO HOT CHICKEN SANDWICH 15
buttermilk chicken breast | signature hot sauce | local honey | pickle
chips | brioche bun
GRILLED TURKEY FLORENTINE 15
seared mushroom and spinach | shaved turkey | sliced mozzarella
dijon spread | whole wheat bread
CRISPY CHICKEN WRAP 14
bacon | jalapenĢo slaw | smoked cheddar blend | ranch dipping sauce
BAYLOR CLUB BURGER 15
unique blend of USDA chuck, brisket, and short rib | cheese | lettuce
tomato | onion | pickle chips | toasted brioche bun
BIG PLATES
CHICKEN FRIED STEAK 18
country gravy | mashed potatoes | green beans
FISH + CHIPS 16
beer battered cod | french fries | malt vinegar | tartar sauce
MIKE'S GRILLED CHICKEN 17
lemon and garlic marinated chicken breast | sauteĢed seasonal
vegetables
STUFFED AVOCADOS 15
chicken salad | bibb lettuce | grape tomato | chives | pepperoncini
radish | lemon dijon vinaigrette
VEGGIE BOLOGNESE 15
mushrooms | cauliflower | spiced tomato sauce | penne pasta | shaved parmesan
FOR THE TABLE
ARTICHOKE GOAT CHEESE DIP 13
blend of goat cheese and artichokes | cucumber slices | pita chips
BACON BEER CHEESE DIP 14
sharp cheddar cheese | smoked bacon | brown ale | club chips
CRISPY POTSTICKERS 12
pork and vegetable dumplings | citrus ponzu sauce
SWEET + SPICY BRUSSELS SPROUTS 9
roasted peanuts | ginger chile threads
LOBSTER CAKES 15
garlic lime aioli
CLUB QUESADILLA 12
fajita chicken | cilantro | onion | asadero cheese | house made salsa
SOUPS & SALADS
SOUP OF THE DAY 7
ask your server for the daily selection
FRENCH ONION SOUP 9
savory beef broth| caramelized onions| swiss cheese| crouton
APPLE AND CASHEW SALAD 9
mixed lettuce | swiss cheese | cashews | craisins | golden raisins
diced apples | lemon poppy seed vinaigrette
ICEBERG SLAB SALAD 9
grape tomatoes | diced cucumber | bleu cheese | bacon | blue cheese dressing
GREEK SALAD 9
cucumber | tomato | red onion | kalamata olives | feta cheese
oregano vinaigrette
BU SALAD 8
baby greens| dried cranberries| spiced pecans| feta cheese| honey balsamic vinaigrette
CAESAR SALAD 9
crisp romaine| parmesan| black pepper croutons| caesar dressing
PROTEIN ADD-ON / GRILLED OR BLACKENED
salmon 13
shrimp 10
chicken 9
sirloin steak 16
SIDES
seared mustard greens 6
bacon mac and cheese 7
parmesan risotto 5
onion rings 7
truffle fries 6
vegetable medley 5
mashed potatoes 5
STEAKS
16oz CENTER CUT RIBEYE 48
smoked bacon mac and cheese | asparagus | roasted garlic butter
6oz FILET MIGNON 39
garlic mashed potatoes | asparagus | au poivre sauce
CHICKEN FRIED STRIP 22
hand cut NY strip | garlic mashed potatoes | buttered green beans
cream gravy
ENHANCEMENTS
crab 12 | lobster 20 | two jumbo shrimp 16 | two diver scallops 26
SPECIALTIES
VEGGIE BOLOGNESE 15
mushrooms | cauliflower | spiced tomato sauce | penne pasta
shaved parmesan cheese
BROWN RICE BOWL 15
cauliflower | broccoli | carrot | chickpeas | arugula | sweet tahini
dressing
MIKE'S GRILLED CHICKEN 17
lemon and garlic marinated chicken breast | sauteĢed seasonal
vegetables
BAYLOR CLUB BURGER 15
unique blend of USDA chuck, brisket, and short rib | toasted brioche
bun | lettuce | onion | tomato | cheese | pickle chips
SEAFOOD
WEEKLY SEAFOOD SPECIAL MP
LOBSTER RAVIOLI 28
sweet corn | tomato | garlic butter cream
HONEY GLAZED SALMON 29
parmesan risotto | asparagus | tomato relish
DIVER SCALLOPS 46
green chile polenta | garlic broccoli | red pepper agave cream
NIGHTLY SPECIALS
all nightly specials include choice of soup, BU salad, or caesar salad
WEDNESDAY 21
house-smoked BBQ pork ribs
THURSDAY 17
fried shrimp and catfish basket
FRIDAY 40
steak + lobster
SATURDAY 32
prime rib
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.
Mike Mosel
General Manager
Serving since 1989
254-710-8089
About Mike
Mike Mosel is originally from Corpus Christi, Texas and is a proud fifth-generation Texan. He began his career with Invited in 1989 while studying Hospitality Management at Del Mar College. Throughout his tenure with the company, Mike has contributed to the successful operations at five different properties - most recently, at the University of Texas Club as their Director of Food and Beverage. He has been recognized seven times by Invited's National Awards Recognition Program as both a Super Star and All-Star Award Recipient. Mike joined the Baylor Club team in January of 2016 as the Club's General Manager. Mike has been married to his wife Cindy for 21 years, and they have two wonderful daughters, Maddy and Audrey.