Menus

Stanford Faculty Club Daily Lunch

  • Lunch Menu
    • Lunch Entrée Menu 

      Bowl of House Made Soup   5

      SALADS

      Pomegranate & Feta Salad, mixed leaves, candied walnuts and red onion in a red wine vinaigrette.   9
      Ahi Nicoise1,2 field greens with new potatoes, green beans, eggs, olives,
      tomato – dijon vinaigrette and herb crostini.  14             
      Stanford Caesar, romaine, shaved parmesan and garlic croutons.   9                
      Add grilled chicken, shrimp or salmon.   14   
      Turkey Cobb, lettuce, heirloom tomatoes, avocado, bacon, gorgonzola,
      eggs and blue cheese dressing.   12
      Asian Tempura Shrimp Salad, cabbage, carrot, bean sprout, pepper, sesame seeds in a Honey - Soy dressing.   14
      Taco Salad Bow, black bean mole, lettuce, guacamole, salsa, ground beef, sour cream, sriracha.   14
       Fall Salad, faro, roasted butternut squash, brussel sprout leaves, dried cranberries,
      apple and tossed leaves in a cider - maple vinaigrette. 
       

      SANDWICH BOARD

      Choice of tuna salad, 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
      Chicken Quesadilla with corn and black beans, guacamole, salsa and sour cream.   14 
      Grilled Pastrami & Sauerkraut on sour dough bread with swiss cheese, thousand island and dijon mustard.   12
      Fire Grilled Cheese Burger2 brioche bun with cheddar cheese, lettuce,
      tomato, red onion, and garlic aioli.
      Choice of homemade potato chips or tossed salad.   12
       

      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

      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
      Pan Roasted Salmon on pesto orzo with a smoked tomato salsa and steamed asparagus.   14
      Warm Homemade Ham & Cheese Quiche served with tossed salad.   13 
       
      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 January 20, 2020 - January 24, 2020
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 & Lemon
      *Baked Salmon with Mango & Corn Salsa
      Garbanzo Beans, Cauliflower & spinach Tandoori
       
      Side Dishes
      *Herb Roasted Vegetable
      Mac 'n Cheese with sundried tomatoes
       
      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 halibut, roasted toybox tomatoes and pesto
      *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 
      Sweet 'n Sour Pork
      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
      Sauteed Herb Spaetzle
       
      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 
      Honey-Soy Chicken with sesame seeds and green onions
      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
Jan
27
  5:30 PM  Italian Night


Feb
6
  5:30 PM  Lunar New Year Celebration


Feb
14
  5:30 PM  Valentine's Day Dinner


Feb
17
    Dining Room Closed