University of North Texas 
THE CLUB
The Club Hours
Fall 2025 Season: September 30th - December 3rd, 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.
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
Carryout is also available upon request. For reservations or more information
E-mail: GatewayClub@unt.edu
Call: 940-565-4144
Make a reservation
Menu
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.
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.
Menu
Southwest USA
Sep. 30th & Oct 1st
- House Salad: Chimayo Caesar
- Soup: Roasted Poblano Chile & Corn Soup
- Sandwich: Southwest Chicken Tostada
- Entrée Salad: Blue Corn Chip Steak Salad
- Entrée: Pork Chili Verde
- Vegetarian Entrée: Cheese Relleno
- Dessert: Blue Corn Pound Cake
- Bread: Southwest Seasoned Flour Chips with Black Bean Dip
- Mocktail: Prickly Pear Lime Fizz
German
Oct. 7th & 8th
- House Salad: Gemischter Salat
- Soup: Oma’s Kartoffelsuppe
- Sandwich: Hamburg Hamburger
- Entrée Salad: Mustard Glazed Salmon on Cabbage Salad
- Entrée: Jagerschnitzel
- Vegetarian Entrée: Sausage & Sauerkraut
- Dessert: Black Forest Cake
- Bread: Pretzel Rolls & Honey Mustard Beer Butter
- Mocktail: Apfel-Schorle Fizz
Floridian
Oct. 14th & 15th
- House Salad: Citrus Grove Salad
- Soup: Cuban Black Bean Soup
- Sandwich: Cubano Sandwich
- Entrée Salad: Jerk Chicken Over Caribbean's Slaw
- Entrée: Pecan & Coconut Encrusted Red Fish
- Vegetarian Entrée: Hearts of Palm Cakes
- Dessert: Key Lime Mousse
- Bread: French Roll & Salted Whipped Butter
- Mocktail: Mango Key Lime Refresher
Italian
Oct. 21st & 22nd
- House Salad: Panzanella
- Soup: Italian Wedding Soup
- Sandwich: Pizza al Taglio with Prosciutto & Arugula
- Entrée Salad: Tuscan Grilled Chicken Over Balsamic Arugula
- Entrée: Steak Florentine
- Vegetarian Entrée: Vegetable Lasagna
- Dessert: Tiramisu
- Bread: Focaccia w/ Olio e Aceto Balsamico
- Mocktail: Uva Fresca
Southern
Oct. 28th & 29th
- House Salad: Southern Soul Salad
- Soup: Succotash Stew
- Sandwich: Nashville Hot Chicken Sandwich
- Entrée Salad: Country Ham & Hoppin’ John Salad
- Entrée: Peach BBQ Glazed Pork Tenderloin
- Vegetarian Entrée: Fried Green Tomato Stack with Pimento Cheese
- Dessert: Chessmen Banana Pudding
- Bread: Cornbread & Honey Butter
- Mocktail: Sweet Tea Blackberry Fizz
Chinese
Nov. 4th & 5th
- House Salad: Mild Dai Mint & Tomato Salad
- Soup: Egg Flower Soup
- Sandwich: BBQ Pork Bao Buns
- Entrée Salad: Tea Smoked Duck
- Entrée: Steamed Salmon Fillet with Douchi
- Vegetarian Entrée: Vegetarian Eggplant with Shiitake Mushrooms & Asparagus
- Dessert: Asian Napoleons
- Bread: Wonton Chips & Duck Sauce
- Mocktail: Chinese Five-Spice Cola
West Coast
Nov. 11th & 12th
- House Salad: Napa Valley Mixed Greens w/ Merlot Blue Cheese
- Soup: Wild Mushroom Soup
- Sandwich: Roy Choi’s Kogi Short Rib Tacos
- Entrée Salad: West Coast Cobb Salad
- Entrée: Grilled Flat Iron w/ California Chimichurri
- Vegetarian Entrée: The Best-Ever Californian Sandwich
- Dessert: Coffee Pots de Crème
- Bread: Sourdough & Butter
- Mocktail: Sea Breeze Mocktail
Mexican
Nov. 18th & 19th
- House Salad: Roasted Poblano Caesar Salad
- Soup: Tortilla Soup
- Sandwich: Torta Ahogada
- Entrée Salad: Fajita
- Entrée: Pollo en Mole Negro
- Vegetarian Entrée: Vegetarian Chiles en Nogada
- Dessert: Tres Leches
- Bread: Chips & Salsa
- Mocktail: Agua de Jamaica con Limón
GUEST CHEF
Dec. 3rd
TBA
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