Each weekday, the chefs of the Faculty Club prepare, in addition to our regular luncheon buffet, a special global cuisine menu. The global menu will be posted here weekly.

 

GLOBAL CUISINE MENU 2023

 

 

 

 

Monday 5/15

 

Salad

 

Apple and cabbage salad with carrots and parsley—GF/V

 

Grilled cauliflower with roasted peppers—GF/V

 

HFC mixed greens with house vinaigrette —GF/V

 

 

 

Global menu- Southern

 

Sea bass with creole sauce

 

Dirty rice - GF

 

Roasted corn and quinoa salad with cilantro-lime – GF/V

vegan gumbo soup -  GF/V

 

 

Entrée

 

Chicken marsala--GF

 

Vegetable melange—GF/V

 

Vegan ravioli

 

Dessert

 

Assorted sweets from our own pastry chef

 

Seasonal Fruit Platter

 

Local and imported cheese platter

 

 

 

 

 

 

 

 

 

 

Tuesday 5/16

 

Salad

 

 

Roasted beets, turnips and Carrots—GF/V

 

Northern bean salad with tri color peppers—GF/V

 

HFC mixed greens with house vinaigrette and French dressing

 

 

 

Global menu- Middle Eastern

 

Roast chicken shawarma with feta and taziki sauce --GF   

 

Basmati Rice with dill -GF/V

 

                             Stuffed grape leave, hummus – GF/V

 

Vegetable yellow lentil soup -GF/V

 

                     Pita bread

 

Entrée

 

Pan roasted hake with tomato relish--GF

 

     Vegetable quiche

 

Garden vegetables—GF/V

 

Dessert

 

Assorted sweets from our own pastry chef

 

Seasonal Fruit Platter

 

Local and imported cheese platter

 

 

 

 

 

 

 

Wednesday 5/17

 

 

Salad

 

 

Roasted beets, turnips and Carrots—GF/V

 

Grilled tuna and white bean salad with parsley, lemon rind, olive oil—GF/

 

HFC mixed greens with house vinaigrette

 

 

 

Global -French

 

Chicken paillard

 

             Haricot vert and julienne carrots salad with tarragon—GF/V

 

Lyonnaise potato--GF

 

French spring soup—GF/V

 

Entrée

 

Pan roasted hake with tomato and fennel sauce--GF

 

     Vegetable quiche

 

Garden vegetables—GF/V

 

Dessert

 

Assorted sweets from our own pastry chef

 

Seasonal Fruit Platter

 

Local and imported cheese platter

 

 

Thursday 5/18

 

Salad

 

Chickpea and quinoa salad with parsley-lemon vinaigrette—GF/V

 

Roasted vegetable caponata- GF/V

 

HFC mixed greens with house vinaigrette - GF

 

 

Global - India

 

Chicken tandoori-GF

 

Sag paneer-GF

 

Carrot and raisin salad with yogurt– GF

 

Curried cauliflower soup -GF/V

 

Entrée

 

Grilled salmon with avocado and tomato relish- GF

 

Sautéed squash and tomato– GF/V

 

Basmati rice-GF/V

 

Dessert

 

Assorted sweets from our own pastry chef

 

Seasonal Fruit Platter

 

Local and imported cheese platter

 

 

 

 

 

 

 

 

                                                                                   Friday 5/19

 

Salad

                                                                                           

                                                                                                                                                                Seafood kinilaw (tuna, shrimp, and scallop ceviche with ginger) GF

 

                                                                                                                                                                         Mango and Jicama salad with tomato, cilantro and sliced 

                                                                                                                                                                                     HFC mixed greens with house vinaigrette

 

Global - Philippines

                                                                         

                                                                                                                                                                                              Skewered chicken and pork BBQ

 

      Steamed Jasmin rice —GF/V

 

                                                                                                                                                                                                            Eggplant Torta

 

                                                                                                                                                                                       Salmon belly sinigang (tamarind soup) - GF

 

Entrée

 

                                                                                                                                                                             Pan seared branzino with ginger soy sauce (escabeche)--GF

 

             Vegetable chop suey —GF

   

         Vegetarian rice noodles with shitake mushrooms, cabbage and tofu

 

Dessert

Assorted Filipino dessert from our own pastry chef

 

Seasonal Fruit Platter

 

Local and imported cheese platter