The Navigant Credit Union Field House builds upon Bryant's reputation as a leader in athletic achievement and a first-rate destination for the nation's most passionate fans. The newest addition to the David M. '85 and Terry Beirne Stadium Complex, this state-of-the-art, 43,000 sq. ft. facility is a comprehensive hub designed to empower Bulldog student-athletes to achieve peak performance, offering premier facilities for training, recovery, and wellness, along with enhanced locker rooms and an innovative media strategy room. The 1,000 new spectator seats provide stunning views of the football, lacrosse and soccer fields, while professional-grade press boxes on both sides feature unobstructed field views for members of the media and and broadcasters.
The Black & Gold Club is pleased to offer enhanced football gameday hospitality in the Navigant Credit Union Field House. With incredible sightlines and comfortable seating options to choose from, qualifying Black & Gold Club members will be able to catch every single thrilling moment of the action and be provided with exclusive access to amenities including a private bar, live in-game and play-by-play coverage, and restrooms. Complimentary access begins one hour prior to kick-off and features additional food choices and non-alcoholic beverages (subject to change annually).
Click here to learn more about the Black & Gold Club, the impact and benefits of being an annual donor to Bryant Athletics, and to become a member today! Black & Gold Club members who donate a minimum of $1,863 to any Black & Gold annual designation, and club level season ticket holders are eligible to receive complimentary hospitality access in the Navigant Credit Union Field House. Please contact Liam Medina at lmedina1@bryant.edu or (401) 232-6167 if you have any questions or would like to speak to someone about how to make the gift that is best for you.
Complimentary hospitality access is also available on men's basketball gamedays at the Elizabeth and Malcolm Chace Wellness and Athletic Center beginning one hour prior to tip-off.
