Daily Lunch Menu

The Faculty Club serves lunch for members and their guests weekdays from 11:30 a.m. to 2:00 p.m. Chef Ed proudly prepares a variety of buffet lunch options featuring two hot entrees, a salad bar, a sandwich bar, two daily soup selections, dessert station and beverages. Please present your membership card to the cashier.

Cost

  • Members $13.00 
  • Department Members $16.50
  • Guests $16.50 

As a service to our members that follow a gluten free diet, please note the * that indicates appropriate dishes.

Ice Cream Sundaes....Every Wednesday with lunch

Soup To Go

Take home our delicious soup of the day. ($3.50 per pint; $6.00 per quart)

And if you are hungry for more, take home one of our lunch entrees and array of salads for $10.00

Daily Lunch Calendar

 

Monday, April 23

  • Beef Stroganoff
  • Steamed Carrots
  • Dilled Biscuits
  • Creamy tomato bisque Soup
  • Herb Roasted Turkey *
  • Slow Baked Apricot Glazed Ham *
  • Hamburger, Vegan Garden Burger, Chicken Breast, Frank du Jour & Vegetable Kebab to Order*
  • Spinach romaine Salad with Gouda cheese, strawberry and raising in a Lemon Dressing *
  • Caesar salad

Tuesday, April 24

  • Roasted Fennel, Spinach & Tomato Quiche
  • Ham and Swiss cheese Quiche
  • Vegetarian Steamed Broccoli *
  • Vegetarian Lentil Soup *
  • Herb Roasted Turkey *
  • Char-Broiled Beef Tri-Tip in Chef Ed’s Smoky Garlicky Marinade
  • Hamburger, Vegan Garden Burger, Chicken Breast, Frank du Jour & Vegetable Kebab to Order
  • Wild Baby Arugula Salad with Fresh Lemon Dressing *
  • Chopped Salad (Iceberg, Romaine, Green & Red Pepper, Cucumber, Tomato) *

Wednesday, April 25

  • Chicken Piccata
  • Vegetarian Confetti Rice Pilaf
  • Roasted Vegetable Melange (Cauliflower, Broccoli, Butternut Squash, Zucchini, Carrots, Green
  • Bean, Baby Tomato) *
  • Beef Chuckwagon Soup
  • Chili Roasted Turkey *
  • Slow Roasted Cumin Scented Center Cut Pork Loin *
  • Hamburger, Vegan Garden Burger, Chicken Breast, Frank du Jour & Vegetable Kebab to Order*
  • Spinach Salad with Strawberry Balsamic Dressing and Feta Cheese *
  • Cilantro Caesar Salad

Thursday, April 26

  • Beef with Broccoli *
  • Steamed Jasmine Rice *
  • Stir Fry Vegetables *
  • Vegetarian potato watercress Soup
  • Pepperoni & Mushroom Pizza
  • Vegetarian Pesto Pizza featuring Green Pepper, Sundried Tomato, Grilled Eggplant and
  • Mediterranean Olives
  • Herb Roasted Turkey *
  • Locally Raised All Natural Roast Top Round of Beef *
  • Wild Baby Arugula, Baby Tomato, Pickled Cauliflower, Carrots and Mushrooms with House Made Balsamic Dressing *
  • Spinach Salad with Raisins, Coconut and Toasted Pecans *

Friday, April 27

  • Jumbalaya
  • Steamed Green Beans *
  • Cajun Spiced Steamed Baby Carrots *
  • Vegetarian Chilled Gazpacho Soup *
  • Chili Roasted Turkey *
  • Corned beef *
  • Hamburger, Vegan Garden Burger, Chicken Breast, Frank du Jour & Vegetable Kebab to Order*
  • Spinach Salad mushroom, cucumber, carrots and cranberries with honey mustard vinaigrette*
  • Classic Caesar Salad

Lunch menu is subject to change based on market availability.  * Gluten Free