Daily Lunch Menu

The Faculty Club serves lunch for members and their guests weekdays from 11:30 a.m. to 2:00 p.m. Chef Ed proudly prepares a variety of buffet lunch options featuring two hot entrees, a salad bar, a sandwich bar, two daily soup selections, dessert station and beverages. Please present your membership card to the cashier.

Cost

  • Members $13.00 
  • Department Members $16.50
  • Guests $16.50 

As a service to our members that follow a gluten free diet, please note the * that indicates appropriate dishes.

Ice Cream Sundaes....Every Wednesday with lunch

Soup To Go

Take home our delicious soup of the day. ($3.50 per pint; $6.00 per quart)

And if you are hungry for more, take home one of our lunch entrees and array of salads for $10.00

Our Happy Hour will be closed for Spring Break March 29 & 30 and will resume April 5 & 6.

Daily Lunch Calendar

Monday, March 27

  • Mediterranean Grilled Chicken Breast with Feta, Olives, Tomato & Capers *
  • Vegetarian Rice Pilaf
  • Roasted Broccoli & Carrots *
  • Vegetarian Cream of Cauliflower Soup
  • Herb Roasted Turkey *
  • Grilled Beef Tri Tip in Chef Ed’s Smoky Garlicky Marinade
  • Hamburger, Vegan Burger, Chicken Breast, Frank du Jour & Vegetable Kebab to Order *
  • Fresh Seasonal Greens with Squash and Fresh Citrus Vinaigrette *
  • Spinach, Baby Frisee & Wild Baby Arugula with Mushrooms and Baby Tomato,  Shallot Dressing *

Tuesday, March 28

  • Vegetarian Polenta Bar * featuring Braised Kale, Mushrooms Sautee, Roasted Butternut
  • Squash, Roasted Tomato, Cheddar Cheese, Garbanzo Bean, Butter and Green Onion
  • Vegetarian Split Pea Soup *
  • Herb Roasted Turkey *
  • Locally Raised All Natural Roast Top Round of Beef *
  • Hamburger, Vegan Burger, Chicken Breast, Frank du Jour & Vegetable Kebab to Order *
  • Cheesy Caesar Salad
  • Winter Greens, Apple Slices, Caramelized Walnuts, Raisins, Celery & Lemon Vinaigrette *

Wednesday, March 29

  • Beef with Broccoli *
  • Steamed Jasmine Rice *
  • Stir Fry Vegetables *
  • Vegetarian Nacho Cheese Soup *
  • Herb Roasted Turkey *
  • Slow Roasted Pork Tenderloin with Hoisin Barbeque Sauce
  • PIZZA OVEN ON LOUNGE PATIO IN LIEU OF GRILL STATION
  • Pepperoni Pizza
  • Vegetarian Grilled Zucchini, Red Pepper and Portobello Mushroom Pizza
  • Wild Baby Arugula, Marinated Cauliflower, Made Balsamic Dressing *
  • Caesar Salad with Bay Shrimp

Thursday, March 30

  • Grilled Sherried Shrimp Skewers with Garlic Butter *
  • Confetti Rice Pilaf
  • Green Peas with Roasted Mushrooms *
  • Asian Beef Curry Soup *
  • Herb Roasted Turkey *
  • Chef Carving Grilled Tri Tip of Beef in Chef Ed’s Smoky Garlicky Marinade
  • Hamburger, Vegan Burger, Chicken Breast, Frank du Jour & Vegetable Kebab to Order *
  • Wild Baby Arugula, Shaved Fennel, Roasted Vegetables with Balsamic Dressing *
  • Spinach, Feta Cheese, Toasted Sunflower kernels, Sliced Strawberries and Rice Vinegar *

Friday, March 31

  • BUFFET IS CLOSED TODAY IN OBSERVANCE OF CESAR CHAVEZ DAY

Lunch menu is subject to change based on market availability.  * Gluten Free