2023 – 2024 FOOD STATION CONCEPTS Santa Clara University
ADOBE LODGE
• FOCUS: Create prime lunch destination for faculty and staff to increase guest satisfaction and participation
• HOURS OF OPERATION: Monday-Friday 11:30 a.m. to 2:00. p.m.
• CREATIVITY & EXECUTION: Develop new and exciting menus that are approachable, seasonal and prepared with care and culinary knowledge – Examples: heirloom tomato gazpacho, fig and goat cheese salad, steak sandwich with Point Reyes blue cheese and caramelized onions, wild mushroom risotto, grilled Mary’s airline chicken, local rock cod a la plancha, tossed to order salad and delicious soups prepared fresh each day
• BUILD TO ORDER SALAD: Choose your own ingredients, toppings and dressings
• ATTENTION TO DETAIL: Maintain consistency and quality control for both the back and front of the houseplateware, decor, spa waters/beverage
• STRONG TEAM: Requires a Chef Manager, two Cooks with strong culinary knowledge and background, and Front of House Manager who is attentive to guest needs and engaging
• CATERING: The Adobe Lodge team will prepare and deliver all catering in and around Adobe Lodge – weddings, anniversaries, life celebrations, receptions and more
SCU CATERING
• CULTURE: Go above and beyond for our guests; win back trust we may have lost during the pandemic with attention to detail and raising the bar on presentation and décor; build relationships; listen and understand the client needs and expectations; work together and deliver!
• MENUS: Chef Eugene and Marc will re-work the catering guide by October 31, 2023, focusing on appetizer, reception and seasonal buffet menus.
• CATERING SHOWCASE: 2 catering showcases will be held each year to create excitement and introduce new offerings. August showcase will be held at the Staff Fair and the February showcase will be held in Benson.
• CUSTOM MENUS: Explore the endless possibilities with collaboration between chef and clients to create unique menus specifically tailored for the event theme and venue.
FRESH BYTES
• HOURS OF OPERATION: Monday-Friday 7:30 a.m. to 5:00 p.m.
• FRESH SEASONAL MENU: Feature locally sourced and sustainable farm to fork ingredients: Capay Valley Farms, Sonoma Feed and Vinces Shellfish
• UNIQUE MENU OPTIONS FROM BENSON CAFÉ: Tapas style menu with small plates that are fresh, healthy, colorful and cooked from scratch
• COMPOSTABLE PLATEWARE: Use compostable bamboo plates that are sustainable and upscale
• EXTEND HOURS OF OPERATION: Possibly introduce evening service with limited menu once or twice a week upon client approval
• EXECUTION: Chef or Supervisor managing the expediting area during peak periods, checking quality, execution and engaging with guests
FRESH BYTES FALL MENU
AVOCADO & SALMON TOWER (gf)
Arugula| Avocado| Pickled Red Onion | Heirloom
Tomato |Sashimi Grade salmon | Crisp Papad
ASIAN-INSPIRED CHICKEN LETTUCE CUP (gf)
Tamari Marinated Chicken | Sweet Vine Peppers |
Scallion | Water Chestnuts | Bib Lettuce
KOREAN-INSPIRED FRIED CHICKEN BITES (gf)
Gochujang | Scallions | Sesame
CRISPY CALAMARI RINGS (gf)
Spicy Marinara | Rice Flour | Citrus
WAGYU BEEF SLIDERS
Caramelized Onions | Blue Cheese | Bacon
IMPOSSIBLE BEEF SLIDER (v)
Crisp Lettuce | Heirloom Tomato | White
Cheddar GRILLED VEGETABLE SKEWERS (vg, gf)
Tofu | Seasonal Vegetables | Chimichurri
TERIYAKI MARINATED STEAK TARTINE
Ricotta | Sweet Potato Puree| Herb
Roasted Crostini
HAWAIIAN TARTINE (v)
Pineapple | Fresh Mozzarella | Cucumber
Tomato Relish | Fuji Apple | Herb Roasted
Crostini
MISSION BAKERY
• GRAB N GO: Develop new menu options with seasonal ingredients
• FRESH SEASONAL MENU: Artisan breads and house-made focaccia, and local farm to fork ingredients for fresh juice bar
• CAFÉ MANAGER: Quality control of entering menus for accuracy of calorie count and allergen labeling with Cor icons
• PRODUCTION: Work with retail management team to produce accurate amounts of product per day
• COMMISSARY: Produce and deliver Grab n Go to all satellite cafes and cellar market
• HOURS OF OPERATION:
• Monday-Friday 7:00 a.m. to 8:00 p.m.
• Saturday-Sunday 8:00 a.m. to 8:00 p.m.
Overnight Oats
Croissant Breakfast Sandwiches
Chia Seed Pudding
Muffuletta Specials
Focaccia Panini Sandwiches
Fresh Squeezed Juice Bar
MISSION BREAKFAST GRAB N GO
CHIA SEED PUDDING
oatmilk | chia seeds | honey | fresh berries
CROISSANT BREAKFAST SANDWICH
butter croissant | fried egg | rosemary ham | Swiss cheese
BLTA
FRESH FRUIT SALAD
seasonal fruits and berries
crisp bacon | fresh avocado | butter lettuce | vine ripe
tomatoes | croissant
OVERNIGHT OATS
oats | milk | honey | fresh berries
GREEK YOGURT PARFAIT
Straus Greek yogurt | granola | strawberries | honey
BACON, EGG AND CHEESE ENGLISH MUFFIN SANDWICH
fried egg | American cheese | toasted English muffin | crisp
bacon
EGG AND CHEESE ENGLISH MUFFIN SANDWICH
fried egg | American cheese | toasted English muffin
MISSION LUNCH GRAB N GO
CLASSIC CHICKEN CAEASAR SALAD
Mary’s chicken breast | romaine hearts | grated
parmesan | croutons | house-made dressing
STRAWBERRY AND ARUGULA SALAD
fresh local strawberries | feta cheese | wild
arugula | citrus vinaigrette
MUFFALETTA MORTADELLA
organic greens | thinly sliced mortadella |
pepperoncini | EVO oil
MUFFALETTA CAPRESE
fresh mozzarella | heirloom tomatoes | fresh basil sauce | balsamic drizzle
ROAST BEEF PANINI
house roasted tri-tip | white cheddar | pickled onions | horseradish aioli | focaccia
TURKEY CLUB SANDWICH
thinly sliced roasted turkey breast | butter lettuce | tomato | crisp bacon | avocado spread | ciabatta
GRILLED PORTOBELLO MUSHROOM VEGAN PANINI
balsamic grilled portobello mushroom | seasonal vegetables | hummus spread | focaccia
ASSORTED BREAKFAST PASTRIES AND DESSERTS
THE SPICE MARKET
• HOURS OF OPERATION:
• Lunch: Monday-Friday 11:00 a.m. to 2:30 p.m.
• Dinner: Monday-Thursday 5:00 p.m. to 8:30 p.m.
• WEEKLY ROTATING MENU: Featuring separate lunch and dinner menus, Friday street food specials
• Lunch: Chicken biriyani, butter chicken, chicken 65
• Dinner: Lamb kofta, fish curry
• Friday Street Food Special: Samosas, pakora, tandoori skewers
• QUALITY CONTROL: Ensure quality, execution, portion control, recipe knowledge, consistency in flavor and labelling accuracy
• OTHER OFFERINGS: Mango lassi, naan or roti, brown rice, basmati rice, chutney and raita
• ACTION: Food prep activity showcased during breakfast hours, batch cooking to order during lunch and dinner hours
FORMERLY PACIFIC RIM EXPRESS & NOW FEATURING INDIAN CUISINE
THE TRATTORIA
• HOURS OF OPERATION:
• Lunch: Monday-Friday 11:00 a.m. to 2:30 p.m.
• Dinner: Monday-Thursday 5:00 p.m. to 9:00 p.m.
• BUILD TO ORDER OPTION: Utilize ingredients from salad bar and order through cashier by weight (pending approval from client)
• NEW ITEMS: Add garlic bread, ravioli specials, and fresh pasta option from The Pasta Shop (Farm To Fork Partner)linguini, paradelle and gnocchi
• WEELLY LUNCH & DINNER SPECIALS: Featuring Italian favorites like lasagna, carbonara and loaded mac & cheese
• VARY SAUCES: marinara, alfredo, pesto and pink sauce
• NEW PROTEIN OPTIONS – Bay shrimp, chicken, Italian sausage, tofu
SALAD SOUP TOAST
• HOURS OF OPERATION:
• Monday-Friday: 7:00 a.m. to 8:30 p.m.
• Saturday-Sunday: 8:00 a.m. to 8:30 p.m.
• ADDITIONAL INGREDIENTS: introduce new ingredients in half-pan inserts: shrimp, bacon bits, local seasonal vegetables, berries and implement additional farm to fork concepts
• THREE DAILY SOUPS: include meat and vegan soups on weekly rotation, one soup of the day
• Utilize toast bar condiment section with toppings and spreads for bagels and toasts for Saturday and Sunday brunch
• Avocado toast bar: fresh avocado spread, toast, pickled onions, cilantro, citrus vinaigrette and more
GLOBAL GRILL BREAKFAST
• GLOBE BREAKFAST HOURS OF OPERATION: Monday-Friday from 7:00 a.m. to 10:30 a.m.
• SERVE A LA CARTE BREAKFAST: Utilize the Globe flat top, stove top and fryer
• Weekly Breakfast Specials: Corned beef hash, huevos rancheros, chilaquiles, eggs benedict
• SIMPLY OASIS BREAKFAST: Serve all allergen-free and vegan friendly breakfast
• Menu Examples: Tofu scramble, breakfast potatoes, Impossible meats, jackfruit sausage, pancakes that are made without gluten-containing ingredients
GLOBAL GRILL LUNCH
• HOURS OF OPERATION: Monday-Friday 11:00 a.m. to 2:30 p.m.
• AROUND THE WORLD STREET FOOD MENU: Features globally-inspired sandwiches and wraps, light lunch options and daily specials
• Fish tacos, fish and chips, gyros, shawarma, kebabs, bao buns, banh mi
• EXHIBITION KITCHEN: Implement use of kitchen equipment at front station to maximize the open kitchen concept for guests to view live cooking action
GLOBAL GRILL DINNER
• HOURS OF OPERATION: Sunday -Thursday
5:00 p.m. to 8:30 p.m.
• AROUND THE WORLD DINNER SPECIALS:
• Katsu, schnitzel, scampi, shepherd’s pie, Korean-inspired fried chicken, chicken adobo, Barbecue and lomo saltado
• EXHIBITION KITCHEN: Implement use of kitchen equipment at front station to maximize the open kitchen concept for guests to view live cooking action
SIMPLY OASIS
• HOURS OF OPERATION:
• Monday-Friday Lunch: 11:00 a.m. to 2:30 p.m.
• Monday-Friday Dinner: 5:00 p.m. to 8:30 p.m.
• ALLERGEN TRAINING: Train all team members on allergens, safe food handling and preparing food to avoiding cross contamination
• MEALS FROM HOME: Feature comfort foods from home from across the globe
• Roasted turkey with cranberry sauce, ratatouille, vegetable stew, corn slaw, baba ghanoush, chimichurri lamb roast, fig salad, tomato and pomegranate salad
• FARM TO FORK FEATURES: Marketing team to highlight dishes and special events at station with pop-up farm stand with Feed Sonoma, Capay Valley Farms and Triple Delight Blueberries
• Introduce new plant-based proteins from farm to fork partner, Karana Jackfruit
HARVEY AND EUGENE MEET WITH FEED SONOMA AND OTHER FARM TO FORK PARTNERS
THE CHEF’S TABLE
• HOURS OF OPERATION: Monday-Friday 11:00am to 2:30pm
• LABOR: Station requires two full-time Cooks with Chef supervision
• ROTATE CONCEPTS MONTHLY: Korean bibimbap, fried rice wok station and teriyaki bowl
RAMEN BAR: Feature ramen specials every Friday
EXHIBITION STATION: Implement use of kitchen equipment at front station to maximize the open kitchen concept for guests to view live cooking action
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LA PARILLA MENU
• HOURS OF OPERATION:
• Monday-Friday: 7:00 a.m. to 10:30 a.m., 11:00 a.m. to 2:30 p.m., 5:00 p.m. to 9:00 p.m.
• Saturday-Sunday:10:00 a.m. to 2:30 p.m., 5:00 p.m. to 9:00 p.m.
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VARY BREAKFAST PROTEIN OPTIONS: Feature chorizo, bacon, chicken apple sausage and soyrizo
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GLUTEN FRIENDLY: Breakfast burrito bowls will now be offered vegan and made without gluten-containing ingredient
• BI-WEEKLY ROTATING MEAT PREPARATION:
• birria, al pastor, chili verde, carnitas and tinga
• WEEKLY DISHES INSPIRED BY LATIN AMERICAN COOKING
• Sopas, pupusas, enchiladas, tamales, fish tacos, tacos dorado and nachos
• FRESH SALSA BAR
LA PARILLA MENU
GUACAMOLE
fresh avocado | pico de gallo | chips
TJ STYLE GRILLED BEEF TACOS
Mashed avocado | grilled flank steak |
mayacoba beans | nopales salad
NACHOS
cheese | black beans | crema | pico de gallo |
guacamole I protein
ENCHILADAS VERDES
salsa de tomatillo | queso Oaxaca | chicken |
lettuce | crema | queso fresco | cilantro rice
SCU BURRITO
Choice of protein | mayocoba beans | rice |
pico de gallo | salsa | crema | guacamole
TORTA
Toasted torpedo roll | carnitas | guac |
pickled onion | tomato | crema
QUESADILLA
Grilled flank steak | four cheese blend |
pico de gallo | guacamole | crema
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THE FIRE GRILL
• HOURS OF OPERATION:
• Tuesday-Thursday: 11:00 a.m. to 12:00 a.m.
• Sunday-Monday: 11:00 a.m. to 8:30 p.m.
• BRIOCHE: Elevate hamburger bun to brioche for all burgers
• SPECIALTY BUN: SCU in-house bakery team will make specialty bun for signature smashburger
• GRILLED SEAFOOD FILET: Rotate local seafood selections from farm to fork partner, Vince’s Shellfish
WEEKLY GRILL SPECIALS:
• Patty melt, loaded hot dog, Philly cheesesteak, steak sandwich, breakfast burger with egg
• HEALTHY ALTERNATIVES: Introduce steamed rice and vegetable options for healthier option to fries
• EXPAND CONDIMENT BAR: Six refillable dispensers with ketchup, mustard, mayonnaise, BBQ sauce, buffalo sauce and ranch
THE SLICE
• HOURS OF OPERATION:
• Monday-Thursday: 11:00 a.m. to 2:30 p.m.
• Monday-Sunday: 5:00 p.m. to 8:30 p.m.
• MENU OPTIONS:
• Detroit-style pan pizza
• Pizza & salad combo with choice of Caesar or mixed greens
• Stromboli and pizza pocket specials
• Muffuletta sandwiches
• LOCALLY GROWN SEASONAL PRODUCE: Use fresh, local and seasonal produce for specialty pizzas, stromboli’s and pizza pockets
• STANDARDIZE PIZZA TOPPINGS & RECIPES: For more accurate preparation and consistency
SUSHI & POKE
• HOURS OF OPERATIONS: MondayFriday 11:00 a.m. to 2:30 p.m.
• BOWL SPECIALS: Salmon bowl, tostada and ceviche
• TRAINING: Re-train team members on portion control and introduce pre-packaged protein portions by weight
• MORE VARIETY: Add and rotate seasonal toppings
THE STACKS DELI
• HOURS OF OPERATION: Monday-Friday 11:00 a.m. to 3:00 p.m.
• WEEKLY SANDWICH & WRAP SPECIALS:
• Rueben, pulled pork, turkey cranberry, meatball sub, crispy Caesar wrap and chipotle chicken avocado wrap
• VEGAN OPTIONS: Add vegan deli meats, jackfruit, tofu and tofurky
• NEW SPREADS: Introduce new spreads, protein salads, vegetables and toppings
• BETTER PRESENTATION: Change deli sandwich wrap paper for a vintage deli presentation
• SIGNATURE SANDWICHES: Special menu with artisan specialty sandwiches
