Luncheon a la Carte

Check out our new a la carte seasonal offerings!

~ Soups and Starters ~

SOUP OF THE DAY. Home style soup prepared daily by our Executive Chef using the finest of ingredients. Ask your server for today's selection.

NEW ENGLAND CLAM CHOWDER. A classic combination of Clams, Potatoes and Onions in a hearty cream broth.

VEGETARIAN FRENCH ONION SOUP. Prepared with Spanish and Bermuda Onions and Roasted Garlic served with a Parmesan Crouton and topped with melted Swiss and Provolone Cheese.

~ Salads ~

NORTH ATLANTIC SALMON. Poached Scottish Salmon, Hard Boiled Egg, Red Onion and Grape TomatoesOver Baby Arugula, served with a side of Balsamic Vinaigrette.

WEDGE SALAD. A wedge of crisp Iceberg Lettuce, wedges of On-the-Vine Tomatoes, Bacon and Blue Cheese Crumbles, Creamy Blue Cheese Dressing.

CALIFORNIA COBB SALAD. Mixed Greens topped with strips of Roast Turkey, Avocado, crisp Bacon, Artichoke Hearts, Tomato and sliced Egg; served with Bleu Cheese dressing on the side.

CAESAR SALAD. Crisp Romaine tossed with our own Caesar dressing, Focaccia Croutons and shaved Parmigiano Reggiano Cheese with your choice of grilled Chicken or grilled Portabella Mushroom.

WELLNESS SALAD. Wheat Berry, Quinoa, Black Beans, Roasted Corn, Cilantro and Organic Cherry Tomatoes in a Lime and Vermont Maple dressing served over Baby Arugula. 

LIGHTER – FARE SALAD PLATE. A medley of fresh fruits with a choice of Cottage Cheese, Yogurt or Sorbet.

Add French Brie, house made Albacore Tuna Salad or Grilled Chicken to any salad!

~ Our Gourmet Sandwiches ~

TURKEY, BRIE AND CRANBERRY CHUTNEY. Thinly Sliced Roast Turkey Breast with French Brie, house made Cranberry Chutney, Baby Spinach and Sage Mayonnaise on Multigrain Bread.

BACON, LETTUCE, TOMATO AND EGG. Thick Cut Bacon, Local Tomatoes, Crisp Romaine, Mayonnaise and an Over Easy Egg on Toasted French Bread. 

OPEN FACED CREOLE CRAB SANDWICH. Pan Seared Lump Crab Cake served on a grilled English Muffin with sliced Red Onion, Romaine and a spicy Creole Remoulade.

THE SOUTHWEST GRILLED CHEESE PANINI. Pepper Jack Cheese, Seasoned Black Beans, Salsa, Avocado, Scallions and CilantroGrilled between slices of Multigrain Bread.

FACULTY CLUB FRENCH DIP. Thinly Sliced Roast Beef, Caramelized Onion and Swiss Cheese, served “wet” on Toasted Baguette served alongside Au Jus.

BROWN BURGER. Eight ounces of ground Angus Beef charbroiled and served on a toasted Kaiser Roll with our own burger sauce, served with Club Fries, Romaine, and Tomato. Inquire About Adding: Bacon, Avocado, Cheese, Mushrooms, or Caramelized Onions.

CUP OF SOUP AND HALF SANDWICH. Enjoy a cup of any of our freshly prepared soups and half of any sandwich. (Brown Burger and Open Faced Beef Tenderloin Sandwich not included.)

All our gourmet sandwiches are served with your choice of Club Fries, Seasonal fruit or Wild Field Greens, unless otherwise noted.

~ Beverages ~

Soft Drinks or Milk 

San Pellegrino

Assorted Juices

Lemonade

Starbucks Iced Tea or Iced Coffee 

Starbucks Coffee and Tazo Teas

Cappuccino 

Espresso or Decaffeinated Espresso

Double Espresso

Message from the General Manager

Community HarvestOur sandwiches are served on a variety of freshly baked whole grain breads from local bakeries.  When in season, we purchase from Arcadian Field Farm , the farms of Farm Fresh Rhode Island, and many other local vendors.

If you wish an item or preparation not listed above, please inform your Club Manager.  Please inform your server of any food allergies.

*Note: 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.