Daily Lunch Menu

The Faculty Club serves lunch for members and their guests weekdays from 11:30 a.m. to 2:00 p.m. We proudly serve a variety of buffet lunch options featuring two hot entrees, sides, a carving station, a salad bar, daily soup selection, a 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 vegetarian or vegan diet, please note that Ve indicates vegan dishes, GF gluten free, and V for vegetarian.

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 21, 2019

  • ANCHO CHILE BRINED CHICKEN GF
    all natural chicken braised in chipotle tinga sauce and topped with cotija and cilantro
  • QUINOA & VEGGIES VG GF
    steamed quinoa, seasonal vegetable sauté, fresh herbs, garlic confit and salsa verde
  • CILANTRO LIME RICE VG GF // Celiac Friendly
    steamed rice with fresh cilantro and lime 
  • FARMERS MARKET VEGETABLES VG GF
    peak season vegetables and roots with shallots, garlic and fresh herbs 
  • HOME MADE CORNBREAD  V // Dairy
    with spiced butter 
  • CORN CHOWDER   VG  GF 

         with corn relish, toasted pepitas and chile oil 

  • ARUGULA & FARRO V GF // Dairy Nut 

         shaved radish & fennel, cherry tomato, fresh herbs, toasted pistachio, parmesan, tarragon vinaigrette 

  • ELOTES V GF // Dairy Egg
    grilled corn on the cob, aioli, tajin 
  • SALAD BAR V VG GF // Dairy
    mixed greens, cherry tomato, cucumber, red onion, olives, shaved squash, cauliflower, ranch, chile lime vinaigrette, and balsamic vinaigrette
  • MINI LEMON MERENGUE PIE V // Dairy
    lemon cream, toasted merengue 
  • BEIGNETS V / Dairy Egg Nut   
    chocolate hazelnut and non filled 
  • SEASONAL FRUIT  VG // Celiac Friendly 


Tuesday, October 22, 2019

  • JERK MARINATED TURKEY BREAST GF 
    roasted turkey breast with jerk marinade, with peperonata and fresh herbs
  • ROASTED VEGETABLE COUSCOUS VG  GF  

         seasonal vegetables, raisins, almonds, chickpeas

  • FINGERLING POTATO & WILD MUSHROOMS  VG  GF // Dairy
    with garlic confit, truffle oil and grated parmesan
  • ROASTED BABY ROOT VEGETABLES  VG GF 
    carrots, turnips, radish, garlic, shallots, and herb salad
  • TZATZIKI & PITA BREAD  V //  Dairy
    hand-made tzatziki and grilled pita
  • MUSHROOM LEEK   VG GF // Dairy
    with truffle oil and fine herbs
  • ESCAROLE & QUINOA SALAD V GF // Dairy Nut
    grilled asparagus, local pear, roasted tomato, candied walnut, and a sherry walnut vinaigrette
  • HAWAIIAN MACARONI SALAD V //Egg Soy
         sweet slaw dressing, carrot, celery, pineapple, green onion
  • SALAD BAR V VG GF // Dairy
    mixed greens, cherry tomato, cucumber, red onion, olives, shaved squash, cauliflower, ranch, chile lime vinaigrette, and balsamic vinaigrette

  • SEASONAL FRUIT  VG // Celiac Friendly
  • CITRUS PANNA COTTA   // Dairy Nut
    citrus chutney, orange saffron gelee, candied almonds
  • BLACKBERRY CHAI PROFITEROLE V // Dairy Egg
    cream stuffed pastry with blackberry chai glaze

Wednesday, October 23, 2019

  • CRISPY GLAZED CHICKEN  // Soy
    five spice all-natural chicken thigh with a rice wine glaze
  • VEGETABLE CHOW MEIN V // Soy 

          shredded carrot, bean sprout, cabbage, green onion, seasonal squash, shiitake mushroom, soy sesame sauce

  • JASMINE RICE VG // Nut 
    lemongrass, scallions, toasted almonds

  • SPICY GREEN BEANS  VG // Soy
    charred green beans, garlic, shallot, hoisin, chile
  • EGG DROP SOUP  GF // Soy
    chicken, soy & ginger broth, free range egg, tofu, crispy wonton, green onion

  • CITRUS SALAD  VG GF // Nut

         local baby greens, treviso, grapefruit, currants, toasted pistachio, citrus vinaigrette

  • CUCUMBER SALAD  VG GF // Soy
    assorted seaweed, rice vinegar dressing, sesame seeds, chile flake

  • SALAD BAR V VG GF // Dairy
    mixed greens, cherry tomato, cucumber, red onion, olives, shaved squash, cauliflower, ranch, chile lime vinaigrette, and balsamic vinaigrette

  • ICE CREAM BAR V // Egg Dairy
    vanilla & chocolate Ice cream, chocolate & caramel sauces, assorted fruit, sprinkles, nuts, & whipped cream

  • ASSORTED COOKIES V // Dairy Egg Nut

  • SEASONAL FRUIT   VG // Celiac Friendly

       

Thursday, October 24, 2019

  • BRAISED BEEF GF
    in a coffee stout bbq sauce

  • GNOCCHI & SEASONAL VEGETABLES  V // Dairy
    garlic butter, broccolini, eggplant, roasted peppers, fine herbs

  • BABY CARROTS  VG GF // Dairy Egg 
         with braised swiss chard, garbanzo beans, spiced citrus vinaigrette herb salad
  • MASHED POTATOES VG // Dairy 
          roasted garlic and chives
  • TOMATO BISQUE V GF // Nut
    heirloom tomato chutney, basil pesto, garlic croutons
  • ANTIPASTO SALAD VG GF
    romaine, artichokes, grape tomatoes, pickled onions, olives, balsamic dressing

  • MUSHROOM SPINACH FETA ORZO PASTA SALAD  V
    napa cabbage, mint, cilantro, cucumber, carrot, nuoc cham dressingcremini mushroom, cherry tomato, basil, sunflower seeds, tarragon vinaigrette

  • SALAD BAR V VG GF // Dairy
    mixed greens, cherry tomato, cucumber, red onion, olives, shaved squash, cauliflower, ranch, chile lime vinaigrette, and balsamic vinaigrette
  • MINI CHEESECAKE V // Dairy 
    berry compote, chocolate shavings
  • BLONDIE TRIFLE  V / Dairy Nut
    butterscotch blondie, vanilla pastry cream, salted caramel, toasted hazelnut, whipped cream

  • AGUA FRESCA   VG // Celiac Friendly
    watermelon with mint and basil

 

Friday, October 25, 2019 

  • PESCADO EN PIPIAN VERDE  GF

         seared scottish salmon in a tomatillo sesame sauce with tropical fruit chutney and chile threads

  • VEGETABLE PASTA  VG

        with vegan pesto, rigatoni, squash mix, eggplant, mushrooms, cherry tomatoes

  • ACHIOTE TRI TIP   GF 
    molasses bbq

  • RATATOUILLE V GF // Dairy 

         zucchini, eggplant, red pepper, tomato, and basil pesto

  • CLASSIC BAKED BEANS VG GF 
    green onion, chile oil

  • ASSORTED ARTISAN ROLLS  V // Dairy
    whipped maldon butter

  • SWEET POTATO & APPLE SOUP VG GF

          cinnamon crema, candied pecan, green onion

  • WEDGE SALAD V // Dairy
    iceberg lettuce, bacon, sherry onions, roasted tomato, blue cheese dressing

  • BAKED POTATO SALAD VG GF // Dairy
    bacon, cheddar cheese, Dijon mustard aioli, chives

  • SALAD BAR V VG GF // Dairy
    mixed greens, cherry tomato, cucumber, red onion, olives, shaved squash, cauliflower, ranch, chile lime vinaigrette, and balsamic vinaigrette

  • ASSORTED MINI MUFFINS V / Dairy Egg  
    lemon curd, mixed berry, and caramel filled muffins
  • FUDGE BROWNIE W/ NUTELLA  V // Dairy Egg
    cream cheese frosting, shaved chocolate
  • SEASONAL MELONS  VG // Celiac Friendly
**The grill is temporarily closed until further notice. Thank you.  Lunch menu is subject to change based on market availability**  Ve = Vegan  GF = Glutenn Free  = Vegetarian