Menus

Stanford Faculty Club Daily Lunch

  • Lunch Menu
    • Lunch Entrée Menu 

      Bowl of House Made Soup   5

      SALADS

      Beet Salad (VEG, GF) field greens, balsamic dressing, goat cheese
      and toasted walnuts.   9
      Add grilled chicken, shrimp or salmon.   13
      Ahi Nicoise1,2 field greens with new potatoes, green beans, eggs, olives,
      tomato – dijon vinaigrette and herb crostini.  13             
      Stanford Caesar romaine, shaved parmesan and garlic croutons.   9                
      Add grilled chicken, shrimp or salmon.   13  
      Warm Homemade Ham & Cheese Quiche served with a tossed salad.  13
      Turkey Cobb lettuce, heirloom tomatoes, avocado, bacon, gorgonzola,
      eggs and blue cheese dressing.   12
      Teriyaki Chicken Noodle Salad cabbage, carrot, bean sprout, pepper,
      sesame seeds in a honey-soy dressing.   12
      Quinoa Salad with Orange & Lime Dressing (V) mixed greens, corn, avocado,
      black beans, cilantro, red onion.   12
       

      SANDWICH BOARD

      Choice of tuna salad, chicken salad, ham & aged cheddar, turkey,
      smoked salmon or BLTA.   9
      Half Sandwich & Soup choose from above.   8
      Above sandwiches served on toasted multigrain or sourdough bread
      with lettuce, tomato and mayo.
      Choice of homemade potato chips, tossed salad, or fresh fruit.
       
      The Stanford Faculty “Club” smoked turkey, Niman Ranch bacon, avocado,
      lettuce, tomato and mayo.
      Choice of homemade potato chips or tossed salad.   11
      Grilled Cheese (VEG) sharp cheddar, gruyere and fontina on grilled bâtard
      with cup of tomato soup.   10
      Fire Grilled Cheese Burger2 brioche bun with cheddar cheese, lettuce,
      tomato, red onion, and garlic aioli.
      Choice of homemade potato chips or tossed salad.   11
       

      VEGETARIAN 

      Beyond Burger (VEG) plant – based, 20g protein, brioche bun with lettuce,
      tomato and red onion. Choice of homemade potato chips or tossed salad.   12
      Kale & Mushroom Ravioli (V, GF) tossed in an Italian style marinara sauce.   12
      Pomodoro Gnocchi (VEG) tomatoes, fresh mozzarella, basil
      and parmigiano reggiano.   10

      RICE BOWLS AND MORE

      Rice Bowl choice of Asian style shrimp, chicken teriyaki or Thai chili tofu
      sautéed with broccoli and water chestnuts topped with scallions,
      carrot julienne, cilantro, beansprouts and sesame seeds.   12
      Shrimp Pesto Penne (GF) grape tomatoes, asparagus, EVOO
      and parmigiano reggiano.   14
      Pan Roasted Salmon (GF) on a Beluga lentil ragout with a corn, citrus
      and jalapeno salsa.   14
       
      1Served raw or undercooked, or contain raw or undercooked ingredients
      2Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
      may increase your risk of foodborne illness, especially, if you have certain medical conditions
      (V) Vegan          I          (VEG) Vegetarian          I          (GF) Gluten Free
       

      Lunch Menu PDF

 

 

Weekly Buffet Menu & À la carte specials

For the Week of October 21, 2019 - October 25, 2019
Buffet $16.50

  • Monday
    • Soups of The Day
      White Beans & Sausage
      Cream of Butternut Squash
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings

      Chef's Daily Selection
      Pepperoni Flatbread

      Market Specials 
      Roasted Chicken with Fresh Garden Herbs & Lemons
      *Baked Salmon with Mango & Corn Salsa
      Garbanzo Beans Cauliflower & Spinach Tandoori
       
      Side Dishes
      *Herb Roasted Vegetable
      Aromatic Basmati Rice
       
      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Tuesday

    • Soups of The Day 
      Chicken Tortilla Soup
      Creamy Leek & Potato Soup
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef's Daily Selection
      Chicken Quesadilla with Salsa Fresca, Guacamole & Tortilla Chips
       
      Market Specials 
      Chicken Curry with Poppadums
      Baked Alaskan Rock Cod, Thai Style with Coconut & Curry Flavors
      *Kale & Mushroom Vegan Ravioli in a Marinara Sauce
       
      Side Dishes
      *Sauteed Fresh Vegetable Medley
      Brown Rice

      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Wednesday
    • Soups of The Day
      Cream of Chicken & Vegetable Soup
      Lentil & Caramelized Onions
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef's Daily Selection
      Flatbread Margherita
       
      Market Specials 
      Chinese Orange Chicken
      Pan Seared Mahi Mahi with a Tropical Fruit Salsa
      Sweet 'n Sour Tofu
          
      Side Dishes 
      *Steamed Vegetables
      Vegetable Fried Rice
       
      Desserts
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Thursday
    • Soups of The Day 
      Cream of Mushroom Soup
      Minestrone Soup
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef's Daily Selection
      Goujons of Fish with Tartare Sauce

      Market Specials 
      Roasted Mediterranean Garlic Chicken
      *Roasted Salmon - Tomato, Cucumber, Dill & Caper Salsa
      Pea & Potato Vegan Samosa with a Mango Chutney
       
      Side Dishes 
      *Sauteed Fresh Vegetables
      Steamed Rice Pilaf
       
      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free


  • Friday
    • Soups of The Day 
      Pesto Bean Soup
      New England Clam Chowder
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef's Daily Selection
      Steamed Edemame Dim Sum with Ginger Soy Sauce
       
      Market Specials 
      Chicken & Vegetable Pot Pie
      Mediterranean Steamed Sole Filet with Capers, Dill, Lime & Garlic
      Vegan Stuffed Mushrooms

      Side Dishes 
      *Roasted Potatoes with Thyme & Garlic
      *Wok Sauteed Vegetables
       
      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
UPCOMING EVENTS