Faculty Club

Brown To Table, Curbside To-Go

The Brown Faculty Club is open for Brown to Table, Curbside To-Go service.

Part of a continuous effort to provide the Brown community with access to nutritious meals during this uncertain time, the Faculty Club is offering Brown to Table, Curbside To-Go for all Club members.

Brown to Table, Curbside To-Go is available Monday through Friday from 11:00 a.m. - 6:00 p.m. for curbside pickup. 

Ordering:

Order online through the member portal

Call the Faculty Club at 401-863-3023 to place your order using your Faculty Club account.

We kindly ask that orders be placed at least one hour in advance of pickup.

Pickup:

Call the Club upon arrival from the Faculty Club rear parking lot on Benevolent Street - Lot 74, near the back dock area.

Pickup address if you use GPS: 1 Bannister St, Providence, RI 02912

Payment: 

Your curbside order will be charged to your membership account, and you will be billed at the end of the month.

You may pay your bill by logging into the membership portal

To minimize contact, cash and credit card payments are not available with this service.

Brown To Table, Curbside To-Go Menu

*In addition to our specials, please view our menu in its entirety!

Mother's Day

Mom's Day

Mom's Delicious Day
Leave the work to us & relax this Mother's Day. Just Heat in Oven & Serve!
All hot items will be served in metal recyclable pans for easy heating.
Lobster Roll ingredients packed separately. Just put sandwich together.
Instructions included. All meals will be served family style.

FRITTATA BREAKFAST
Spinach | Roasted Tomato | Mushroom | Whipped Ricotta | Fontina | Cheddar | Breakfast Potatoes | Fruit

PICNIC BASKET
Lobster Roll | Lemon Aioli | Arugula | Brioche Bun | Grilled Vegetable Pasta Salad

SOMETHING SWEET
Lemon Meringue Tart | Blueberry Compote

$40 per person

Pre-orders are required.
Accepting orders through Tuesday May 4th, based on availability.
Please call the club to place your order (401) 863-3023.


Choose Your Pick-up Day & Time
Friday, May 7th from 1pm to 6pm
Saturday, May 8th from 9am to 11am

chicken saltimboca

Family Meals

  • Chicken Saltimbocca Prosciutto | Mushroom Marsala Demi | Fontina Cheese | Mashed Potato
  • Rhode Island Baked Cod Ritz Crumble | Butter | White Wine | Lemon | Mashed Potato | Chef's Vegetable
  • Ratatouille Roasted Eggplant Whole Roasted Eggplant | Lemon Orzo | Zucchini | Red Pepper | Tomato | Garlic | Olive Oil (Vegan) 

$30 Serves Two | $60 Serves Four (Served with House Salad or Caesar Salad | Olive Oil Baked Bread)

Appetizer | Salad

Almost Famous Garlic Bread

$2                                               

"BFC" French Fries 

$4                                               

♦Salads Served With Almost Famous Garlic Bread

♦Add Chicken $6 | Seared Salmon $7 | Grilled Bistro Steak* $7

Caesar Salad

BFC Caesar

Crispy Greens | Shaved Parmesan | Grated Egg | Crispy Pancetta | Caesar Dressing (made without gluten | vegetarian - omit pancetta, sub ranch dressing)

$9

Southern Bell Salad

Crisp Greens | Cornbread Crouton | Stewed Black Eyed Peas with Ham and Onion | Bell Pepper | BBQ Eggplant | Pickled Red Onion | Poblano Buttermilk Dressing (made without gluten - omit crouton | vegetarian - omit black eyed peas)

$10 

Southern Bell Salad (Vegan)

Crisp Greens | Cornbread Crouton | Bell Pepper | BBQ Eggplant | Pickled Red Onion | Vegan Balsamic Vinaigrette (made without gluten - omit crouton)

$10 

Strawberry Fields  

Strawberry | Grilled Red Onion | Candied Pecans | Goat Cheese | Fresh Greens | White Honey Balsamic (vegetarian | made without gluten)

$10                                                                              

Strawberry Fields (Vegan) 

Strawberry | Grilled Red Onion | Toasted Cashews | Vegan Yogurt | Fresh Greens | Vegan Balsamic Vinaigrette (made without gluten)

$10       

Wedge Salad

Iceberg Lettuce | Bacon | Blue Cheese | Tomato | Ranch Dressing | Scallion (made without gluten | vegetarian - omit Bacon)

$10     

Wedge Salad (Vegan)

Iceberg Lettuce | Crispy Eggplant | Tomato | Cucumber | Red Bell Pepper | Kalamata Olive | Scallion | Vegan Balsamic Vinaigrette (made without gluten)

$10     

Sandwiches

$7.50

♦Additions: "BFC" Fries $4 | House Salad $4 | Caesar Salad $4 | Avocado $2 | Bacon $2 | Cheddar or Fontina Cheese $1.50 | Banana Peppers $.25

Grilled Cheese  

Fontina | Bacon | Tomato | Sourdough

Avocado Toast (Vegan)

Avocado Spread | Tomato Basil Bruschetta | Balsamic Glaze | Multigrain

Grilled Chicken

Lettuce | Tomato | Pickled Onion | Garlic Herb Mayo | Baker's Roll

Tuna Melt

Roasted Red Pepper | Grilled Onion | Melted Fontina | Grilled Multigrain

Caesar Wrap

Roast Turkey | Crisp Lettuce | Caesar Dressing | Parmesan Cheese | Wrap

Turkey Club

Bacon | Vine Ripe Tomato | Lettuce | Garlic Herb Mayo | Baker's Roll

Entree

♦ Entrees served with House Salad and Olive Oil Baked Bread

Seared Salmon 

Sweet Miso Marinade | Rice Noodles | Baby Bok Choy | Red Pepper | Roasted Mushrooms | Carrots | Scallion | Soy Butter

$20

Hoisin BBQ Bistro Steak 

Grilled Bistro Steak | Hoisin BBQ | Garlic Mashed Potato | Scallion | Sweet Plantain (made without gluten)

$18

Frenched Chicken Breast

Potato Latke | Spring Ratatouille | Pea Tendrils | Lemon Beurre Blanc (made without gluten)

$16

Mushroom Pasta (Vegan)

Vegan Butter | Garlic | Rhode Island Mushrooms | Fresh Herbs | Vegetable Stock | White Wine | Orecchiette

$15

Desserts 

  • Key Lime Pie | Whipped Cream | Lime Zest $6.50
  • Banana Cake | Vanilla Frosting (vegan) $6.50
  • Handmade Ice Cream by the pint (made without gluten) $6
  • New York Style Cheesecake | Fresh Berry $6.50
  • Flourless Chocolate Cake | Fresh Berry $6.50
  • Fresh Baked Cookies (Double Chocolate Chunk | Oatmeal Raisin | Peanut Butter) $5 half dozen | $10 dozen                   

Beverages

Saratoga Sparkling or Still Water 12oz $2, 28oz $5 ~ Lemonade or Iced Tea $2

In order to reduce plastic use, utensils will be provided on request.

*Disclaimer: Consumption of raw or undercooked foods of animal origin may increase your risk of food-borne illness. Consumers who are especially vulnerable to food-borne illness should only eat food from animals thoroughly cooked.