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 November 19, 2018 - November 23, 2018
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 
       
       
       
      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
  • Wednesday
    • 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
  • Thursday
    • 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


  • Friday
    • 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
      Chef's Choice of Assorted Delights
       
      *Gluten Free
UPCOMING EVENTS
Nov
19
    Dining Room Closed


Nov
20
    Dining Room Closed


Nov
21
    Dining Room Closed


Nov
22
    Dining Room Closed

11:00 AM  Thanksgiving Buffet