Faculty Club

Luncheon A la Carte

Our seasonal A la Carte menu offers soups, salads, and entrees crafted with high quality, local and seasonal ingredients.
Please note: The Club will be closed for a la carte lunch on Friday, May 27th.

Breadcrumb

Luncheon A la Carte

Our seasonal A la Carte menu offers soups, salads, and entrees crafted with high quality, local and seasonal ingredients.
Please note: The Club will be closed for a la carte lunch on Friday, May 27th.

The Faculty Club is open for in-person a la carte lunch service. Call the club at (401) 863-3023 for in person dining reservations and take-out orders. Please place take-out order at least 30 minutes before pickup, and note the latest pick up time is 2:00pm.

Please note: The Club will be closed for a la carte lunch on Friday, May 27th. 

The Club is closed on Monday, May 30th in observance of Memorial Day, Tuesday, May 31st and Friday, June 3rd, University Employee Appreciation Days and Saturday, June 25th through Sunday, July 17, 2022 for summer vacation.

Please view our new Spring menu. We hope you enjoy these delicious seasonal offerings.

 

Soup

Chef's Soup Special

Cup $4 | Bowl $6

Salad

Add Chicken, Seared Salmon, Fire Grilled Bistro Steak, Chef's Vegetable, Spanish White Anchovy or Parmesan Garlic Bread to any salad.

Salad Additions: 

parmesan garlic bread $2.5 | Chef's vegetable $5 | chicken $6 | *seared salmon $7 | *fire grilled bistro steak $7 | Spanish white anchovy $5

BFC Caesar

crispy lettuce crowns | shaved parmesan | grated egg | crispy pancetta | Caesar dressing (mwg), parmesan garlic bread

$10

Blueberry Bliss

fresh blueberries | crisp greens & baby spinach | champagne pickled watermelon radish | goat cheese gouda | toasted almond | roasted red onion | blueberry vinaigrette (mwg)

$10

Beet & Asparagus

roasted beets & asparagus | cucumber | lemon honey vinaigrette | Great Hills blue cheese | focaccia crouton | greens (v)

$10

Black Bean Salad

stewed black beans | corn | red onion | roasted poblano | mandarin orange | avocado | crispy tortilla | greens | cilantro lime vinaigrette (vg)

$10

Dressings

Rose Vinaigrette (vg), Blueberry Vinaigrette (vg), Lemon Honey Vinaigrette (v), Cilantro Lime Vinaigrette (vg), Creamy Ranch (v), and Caesar Dressing. All dressings are made without gluten.

Sandwich

All of our gourmet sandwiches are served with your choice of BFC fries, house salad or chef’s vegetable, unless otherwise noted.

Made without gluten options are served over field greens.

Vegetable Lettuce Wraps           

zucchini | red onion | heirloom tomato | asparagus | olive | Boston bibb lettuce | rosé vinaigrette (vg|mwg)

$12

Caprese Sandwich

fresh mozzarella | pesto | tomato | balsamic glaze | baguette (v)

$10

Coconut Shrimp Wrap

pineapple mango salsa | fried plantain | cabbage slaw | cilantro | lime

$15

Chicken Avocado Club

grilled chicken | Sweet & Spicy Bacon | avocado | tomato | red onion | ancho chili aioli | sourdough

$12

Entree

*Local Chourico Cod 

local chourico | heirloom tomato | roasted red onion | spinach | potato | baked cod | butter cracker crust |

sofrito Mozambique sauce

$17

*Chimichurri Steak

soy lime marinade | char grilled | chimichurri sauce | red rice | corn succotash | fried plantain

$17

Beverage

Cold Drinks

  • Soft Drinks or Milk
  • Saratoga Sparkling Water
  • Assorted Juices
  • Lemonade

Coffee and Tea

  • New Harvest Iced Tea or Iced Coffee
  • New Harvest Coffee and Tazo Teas
  • Espresso or Decaffeinated Espresso
  • Double Espresso

(v) = vegetarian
(vg) = vegan
(mwg) = made without gluten

Message from our Team

Our sandwiches are served on a variety of freshly baked whole grain breads from local bakeries.  We purchase from the farms of Farm Fresh Rhode Island and many other local vendors.

If you wish an item or preparation not listed above, please inform the manager on duty.  Please inform your server of any food allergies.

*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.