Menus

Stanford Faculty Club Daily Lunch

  • Lunch Menu
    • Lunch Entrée Menu 

      Bowl of House Made Soup   5

      SALADS

      Beet Salad field greens, balsamic dressing, goat cheese
      and toasted walnuts.   9
      Add grilled chicken, shrimp or salmon.   13
      Tomato & Mozzarella Salad arugula, basil and balsamic reduction.   10      
      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  
      Italian Chopped Salad tomatoes, peppers, red onion, romaine
      and field greens, salami, Kalamata olives, pepperoncini, mozzarella,
      basil, parsley, garbanzo beans and herbed vinaigrette.  13
      Turkey Cobb lettuce, heirloom tomatoes, avocado, bacon, gorgonzola,
      eggs and blue cheese dressing.   12
      Seasonal Fruit Bowl with sorbet.   9
       

      SANDWICH BOARD

      Choice of tuna salad, chicken salad, egg 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
      Grilled Cheese 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 plant – based, 20g protein, brioche bun with lettuce, tomato
      and red onion. Choice of homemade potato chips or tossed salad.   12
      Grilled Portobello Mushroom & Goat Cheese Tower warm vegetable
      and spinach quinoa salad with red pepper coulis.   10
      Gnocchi with Broccoli Rabe sautéed with garlic, tomato and sage butter.   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 Linguini artichoke, spinach, tomato, garlic, capers,
      lemon and basil oil.   14
      Wild Salmon warm quinoa salad, grilled asparagus, tropical fruit salsa
      and balsamic glaze.   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
       

      Lunch Menu PDF

 

 

Weekly Buffet Menu & À la carte specials

For the Week of January 22, 2019 - January 25, 2019
Buffet $15.95

  • Monday
    • Soups of The Day
       
       
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings

      Chef Graham's Selection
       

      Market Specials 
       
       
       
       
      Side Dishes
       
       
       
      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Tuesday
    • Soups of The Day 
      Chicken Tortilla
      Leek & Potato Soup
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef Graham's Selection
      Chicken Quesadillas with Salsa Fresca, Guacamole & Tortilla Chips
       
      Market Specials 
      Carved NY Strip with Au Jus
      *Baked Alaskan True Cod with Cilantro & Green Chili Sauce
      Chickpea Ratatouille
       
      Side Dishes
      *Rancho Pinto Beans
      Brown Rice

      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Wednesday
    • Soups of The Day
      *Southwestern Corn Chowder
      *Split Pea & Ham with Jalapenos
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef Graham's Selection
      Flatbread Margherita
       
      Market Specials 
      Chicken & Mushroom Pie
      Poached Petrale Sole with a Lemon Chive Buerre Blanc
      Stuffed Peppers with Rice & Vegetables
          
      Side Dishes 
      *Steamed Broccolini
      *Roasted Fingerling Potatoes
       
      Desserts
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Thursday
    • Soups of The Day 
      *Chicken & Corn Soup
      Minestrone Soup
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef Graham's Selection
      Vegan Potato & Pea Samosa with Mango Chutney

      Market Specials 
      Kung Pao Chicken
      *Roasted Salmon - Tomato, Cucumber, Dill & Caper Salsa
      Eggplant Lasagna
       
      Side Dishes 
      *Sauteed Fresh Vegetables
      Steamed Rice Pilaf
       
      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free


  • Friday
    • Soups of The Day 
      *White Beans & Vegetables
      *New England Clam Chowder
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef Graham's Selection
       Steamed Edemame Dim Sum with Ginger Soy Sauce
       
      Market Specials 
      Oriental Orange Chicken
      *Pan Seared Blackened Mahi Mahi with Pineapple Salsa
      Vegetarian Sweet n' Sour Tofu
       
      Side Dishes 
      *Vegetable Stir - Fried Rice
      *Wok Sauteed Vegetables
       
      Desserts 
      *Fresh Fruit Salad
      Chef's Choice of Assorted Delights
       
      *Gluten Free
UPCOMING EVENTS
Jan
28
  5:30 PM  Italian Night


Feb
14
  5:30 PM  Valentine's Day Dinner


Feb
18
    Dining Room Closed


Mar
25
    Dining Room Closed