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 August 19, 2019 - August 23, 2019
Dining Room Closed For Summer Break
Buffet $15.95

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

      Chef's Daily 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's Daily 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's Daily 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's Daily 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's Daily Selection
       
       
      Market Specials 
       
       
       

      Side Dishes 
       
       
       
      Desserts 
      *Fresh Fruit Salad
      Decadent Dessert Display
       
      *Gluten Free
UPCOMING EVENTS
Aug
19
    Dining Room Closed


Aug
20
    Dining Room Closed


Aug
21
    Dining Room Closed


Aug
22
    Dining Room Closed


Aug
23
    Dining Room Closed