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, October 16

  • Fried Chicken
  • Yukon Gold Mashed Potato *
  • Chicken Gravy
  • Steamed Green Beans *
  • Vegetarian Hearty Vegetable Soup *
  • Herb Roasted Turkey *
  • Slow Roasted Locally Raised All Natural Roast Top Round of Beef *
  • Pepperoni & Capicola Ham Pizza
  • Vegetarian Mushroom, Green Pepper and Red Onion Pizza
  • Fresh Seasonal Greens with Hot House Cucumber, Tomato, Feta Cheese and Olives,
  • Fresh Citrus Vinaigrette *
  • Spinach, Baby Frisee & Wild Baby Arugula with Curried Cauliflower, Indian Spiced Carrots
    and Ginger Dressing

 

Tuesday, October 17

  • Baked Pangasius with Passion Fruit Beurre Blanc *
  • Vegetarian White and Wild Rice Pilaf
  • Steamed Broccoli and Roasted Butternut Squash *
  • Vegetarian Roasted Eggplant Soup
  • Chili Roasted Turkey *
  • Slow Roasted Rosemary & Garlic Perfumed Pork Loin*
  • Avocado Caesar Salad with Baby Tomatoes
  • Winter Greens with Orange, Grapefruit, Spicy Almonds and Citrus Dressing *

Wednesday, October 18

  • Vegetarian Mediterranean Orecchiette Superiore Pasta Bar (a unique ear shaped pasta cooked with fresh vegetables, spinach and garlic)
  • Side Bar features, Gorgonzola Cheese, Blistered Baby Tomatoes, Fresh Basil, Mediterranean
  • Olives, Sautéed zucchini, Roasted garlic and Caramelized Fennel
  • Garlic Ciabatta Bread
  • Steamed Broccoli *
  • Vegetarian Lentil Soup *
  • Herb Roasted Turkey *
  • Slowly Braised Glazed Corned Beef *
  • Hamburger, Vegan Garden Burger, Chicken Breast, Frank du Jour &Vegetable Kebab to Order *
  • Wild Baby Arugula, Marinated Cauliflower, Made Balsamic Dressing *
  • Spinach Salad with Ranch Dressing, Toasted Almonds, Raisins, Coconut & Sunflower Seeds

Thursday, October 19

  • Chicken with Green Peppercorn Sauce (demi, heavy cream, brandy…)
  • Vegetarian Confetti Rice Pilaf
  • Roasted Zucchini *
  • Vegetarian Butternut Squash Soup
  • Chili Roasted Turkey *
  • Slowly Baked Orange Glazed Ham *
  • Hamburger, Vegan Garden Burger, Chicken Breast, Frank du Jour &Vegetable Kebab to Order *
  • Greek Salad with Romaine, Feta, Kalamata Olives, Tomato & Pickled Red Onion *
  • Wild Baby Arugula with Caramelized Walnut, Apple and Dried Cranberries. Balsamic Dressing *

 

Friday,October 20

  • Salisbury Steak
  • Yukon Gold Mashed Potato *
  • Brown Gravy
  • Minted Peas *
  • Vegetarian Mediterranean White Bean Soup *
  • Hamburger, Vegan Garden Burger, Chicken Breast, Frank du Jour &Vegetable Kebab to Order *
    Herb Roasted Turkey Breast *
  • Slow Roasted Locally Raised All Natural Roast Top Round of Beef *
  • Kale Salad with Ginger Dressing
  • Classic Caesar Salad

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