The Club at Gateway Center

The Club Hours

Spring 2025 Season: February 25th - April 30th, seating times 11:00 am to 12:15 pm.

For a limited time each semester, The Club opens to the public for lunch on Tuesday, and Wednesday

The Club is closed on Monday, Thursday and Friday.

Reservation

The Club is fully booked for the rest of the semester.

To place a To-Go order, please email us at GatewayClub@unt.edu or Call us at: 940-565-4144

Menu featuring vegetarian options, club burger, and entree salads always available. Children's meals are available upon prior request.

Download Menu

We have free parking on Lot 20 across from the Gateway Center for our guests from 11:0 am until 1:15pm on Tuesday and Wednesday.
Parking space is not guaranteed close to the Gateway Center.

About the Club

The Club at Gateway Center is an integral part of the educational experience for the Hospitality Management program. The restaurant is a showcase training laboratory for students enrolled in two restaurant operations courses.

In these courses, students learn how to run a successful restaurant. They practice fine dining service techniques, management skills, menu planning, financial management, marketing techniques, and food production. The original Club at College Inn successfully operated for 14 years. In the fall of 2001, the Hospitality Management Program relocated to the Club at Gateway Center. It is a premier learning environment for students and a delightful experience for guests.

Price

Meals are $14.00 inclusive (weekly features include first course, entrée, dessert, and beverage). A season ticket book of 9 tickets can be purchased for $100, a discount of $3.00 per ticket. Please Email GatewayClub@unt.edu or call 940-565-4144 for reservations or more information.

House Salad: Baby Kale & Apple w/ Whiskey Vinaigrette
Soup: Potato Leek
Sandwich: Beef & Guinness Pie
Entrée Salad: Galway Market Salmon & Quinoa Bowl
Entrée: Herb-Crusted Pork Tenderloin w/ Beer Infused Gravy
Vegetarian Entrée: Vegetarian Irish Stew
Dessert: Baileys Irish Cream Cheesecake
Mocktail: Dublin Lemonade

CAJUN COUNTRY

March 25th & 26th

House Salad: Creole Tomato Salad
Soup: Gumbo
Sandwich: Muffaletta
Entrée Salad: Blacked Catfish Cobb
Entrée: Cajun Butter Steak
Vegetarian Entrée: Vegetarian Jambalaya
Dessert: Bourbon Bread Pudding
Mocktail: Virgin Bloody Mary

FRENCH

April 1st & 2nd

House Salad: Green Bean Salad
Soup: French Onion
Sandwich: Pan Bagnat
Entrée Salad: Salmon Nicoise Salad
Entrée: Coq au Vin
Vegetarian Entrée: Savory Vegetarian Galette
Dessert: Chocolate Mousse
Mocktail: Non-Alcohol French 75

Central USA

April 8th & 9th

House Salad: Roasted Beet & Arugula
Soup: Beer & Cheese
Sandwich: Chicago Dog
Entrée Salad: Kansas-Style BBQ Rib Salad
Entrée: Meat Loaf
Vegetarian Entrée: St. Louis Toasted Ravioli
Dessert: Apple Pie
Mocktail: Non-Alcoholic Beer

PACIFIC RIM

April 15th & 16th

House Salad: Japanese Cucumber Salad
Soup: Thai Coconut Lemongrass Soup
Sandwich: Spam Fried Rice
Entrée Salad: Vietnamese Lemongrass Chicken Salad
Entrée: Honey Soy Glazed Salmon
Vegetarian Entrée: Roasted Vegetables w/ Coconut Curry Sauce
Dessert: Green Tea Ice Cream & Fortune Cookies
Mocktail: Mai Tai Mocktail

NE AMERICANA

April 22nd & 23th

House Salad: Baby Bleu Wedge
Soup: Manhattan Clam Chowder
Sandwich: Lobster Roll
Entrée Salad: Russian Ruben Pinwheel
Entrée: Delmonico Filet
Vegetarian Entrée: Buffalo Cauliflower Wings
Dessert: NY Cheesecake
Mocktail: Virgin Manhattan

GUEST CHEF

April 30th

First Course (Autumn Pear Salad)

Baby Arugula | Baked Bartlett Pear
Blue Cheese | Toasted Walnuts
Pomegranate Vinaigrette

Main Course (Roasted Pork Loin)

Sage & Charred Jalapeño Mousseline
Sweet Potato Purée | Seasonal Root Vegetables
Savory Pan Sauce

Dessert (Village Bakery Chocolate Cake)

Chocolate Buttercream
Raspberry Compote
Candied Pecan Crumb

GUEST HEAD CHEF

Rick Neal CEC, AAC, WCEC, WMCS

Chef Rick Neal was born in the southwestern United States, and hails from generations of cooking and food lovers. At an early age his dad and uncle taught him to barbeque everything from whole, bone in pork shoulders, to ribs and chicken wings. But when a beef tri-tip showed up on the grill, that’s when the love really happened. He also learned about food preparation from watching his mother and grandmother cook for large family functions. Delicious pies made from scratch and wonderful, traditional southern dishes were always part of Neal family events. This is where he found his first inspiration for the creation and delivery of tantalizing and nutritional foods.

His inspiration broadened as his family moved to Southern California, providing Chef Rick opportunities to experience fresh West Coast seafood and multi-cultural dishes from around the world. Family vacations exposed him to fish from the crystal lakes of Utah and Southwestern cuisines from Arizona and New Mexico. He instantly developed a passion for cooking, for art, and for golf, which would groom him for opportunities to come later in his future.

Chef Rick moved to Texas in the 1990’s and was privileged to be mentored by Chef Jack Bretzke CEC, AAC, FWMCS - Chef Patrick Mitchell CEC, AAC, FWMCS. - Chef Jackson York CEC, AAC - Chef Mark Schneider CEC, AAC, CCE, WMCS. They impressed upon him what it means to be a great chef, not just a chef. The magic of baking entered his repertoire and rounded out his specialty items. Somewhere in those journeys surrounded by family, mentors, and good friends, the realization that the preparation, the cooking of the food, the presentation and proper plating of the food, is an art form in and of itself. Besides creation and execution of culinary delights, Chef Rick is an ice sculpture and fruit carver. His joy, happiness, and personal satisfaction exploded as his early years of training and inspiration merged with his passion to artfully create dishes to enhance each patron’s dining experience. For the past years, he loves designing and preparing cuisine for all members, guests, and especially elegant banquets of many different Country Clubs, and Restaurants. Chef Rick is a Certified Executive Chef, a member of the World Master Chef Society – USA Chapter, Fellow of American Academy of Chefs. Chef Rick made his advocation his vocation.

THE CLUB

About the Club

Menu

GUEST HEAD CHEF

Rick Neal CEC, AAC, WCEC, WMCS