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 September 17, 2018 - September 21, 2018
Buffet $15.95

  • Monday
    • Soups of The Day
      *Carrot Ginger
      *Cream of Butternut Squash with Coconut Milk
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings

      Chef Graham's Selection
      Vegan Samosa, Ming Yogurt Sauce

      Market Specials 
      Chicken Tikka Masala
      *Baked Alaskan True Cod with Chimichurri Vinaigrette
      Chickpea, Cauliflower & Spinach Tandoori
       
      Side Dishes
      *Herb Roasted Vegetables
      Aromatic Basmati Rice
       
      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Tuesday
    • Soups of The Day 
      Chicken Tortilla
      *Mexican White Bean Soup
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef Graham's Selection
      Chicken Quesadillas, Salsa Fresca, Guacamole & Tortilla Chips
       
      Market Specials 
      Chicken in a Chipotle Tomato Sauce
      *Baked Salmon with Mango Salsa
      Black Bean Empanadas
       
      Side Dishes
      *Spicy Black Beans
      Brown Rice

      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Wednesday
    • Soups of The Day
      *Vegetarian Kale Soup
      *Creamy Wild Mushrooms
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef Graham's Selection
      Flatbread, Mushrooms & Chicken Apple Sausage
       
      Market Specials 
      Roasted New York Strip & Au Jus
      *Roasted Alaskan True Cod - Tomato Lime Salsa
      *Vegetable Tofu
          
      Side Dishes 
      *Assorted Sauteed Vegetables
      *Vegetable Egg Fried Rice
       
      Desserts
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
  • Thursday
    • Soups of The Day 
      *Chicken & Corn Soup
      *Cream of Broccoli & Cheddar Cheese
       
      Salad Bar 
      Seasonal Farmers Market Offerings
      Assorted Salad Dressings
       
      Chef Graham's Selection
      Flatbread with Pepperoni

      Market Specials 
      Chicken & Mushroom Pie
      *Roasted Salmon - Tomato, Cucumber, Dill & Caper Salsa
      Eggplant Lasagna
       
      Side Dishes 
      *Sauteed Fresh Vegetables
      *Roasted Fingerling Potatoes
       
      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free


  • Friday
    • Soups of The Day 
      Split Pea Soup
      *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 
      Asian Style Orange Chicken
      *Baked Tilapia with Caper Cream Sauce
      Vegan Baked Stuffed Peppers
       
      Side Dishes 
      *Vegetable Stir - Fried Rice
      *Wok Sauteed Vegetables
       
      Desserts 
      *Fresh Fruit Salad
      Chef's Choice of Assorted Delights
       
      *Gluten Free
UPCOMING EVENTS
Sep
28
  5:30 PM  Welcome Back Caribbean Bash


Oct
12
  5:30 PM  Oktoberfest


Oct
29
  5:00 PM  Pasta Night


Nov
9
  6:00 PM  Trione Winemaker Dinner


Nov
16
  5:00 PM  Fall Wine Tasting & Sale