Grab & Go Café Information
Breakfast and Lunch at the Faculty Club Café
The Faculty Club invites Columbia University and New York-Presbyterian staff, employees, students, and their guests to enjoy "grab & go" breakfast and lunch.
Each weekday from 8 a.m. to 2 p.m. on the fourth floor of the Vagelos College of Physicians and Surgeons, we offer freshly prepared sandwiches, salads, soup, side dishes, and a hot buffet, all made of high-quality ingredients. We also offer snacks and desserts, along with a variety of hot and cold beverages.
The Faculty Club is the perfect spot for breakfast and lunch. It's also ideal if you need to fit a healthy meal into a busy day.
Our Prices
- Hot Breakfast: $7.99, includes scrambled eggs, home fries or French toast, sausage, or bacon
- Salad Bar: $12.75
- Hot Buffet: $13.50, daily menu below
- Empanadas with French fries or salad: $12
- Grilled panini with French fries: $12.75
- Soups: $5.99
- Snacks and Desserts: Starting at $2.50
- Hot and Cold Beverages: Starting at $2.50
Payment Options
We accept various payment methods: most major credit cards except Discover. If you are paying with an ARC chart string or NYP cost center account, we only allow $25 lunch vouchers purchased in advance for ARC/NYP billing.
Hot Buffet Daily Menu
Monday, September 21 : Dominican Comfort Kitchen
- Featured Entrées and Sides
- Pollo Guisado Dominicano – braised chicken with tomatoes, peppers, onions, garlic, oregano, cilantro & Dominican seasoning – GF, DF
- Mahi Mahi with Tomato Coconut Sauce – baked red snapper finished with tomato, coconut milk, garlic, onions, peppers, oregano, cilantro & adobo seasoning – GF, DF
- Arroz Blanco – steamed white jasmine rice – GF, VEGAN
- Habichuelas Guisadas – red kidney beans stewed with sofrito, peppers, onions, garlic, oregano & cilantro – GF, DF, VEGAN
- Sofrito Mixed Vegetables – mixed vegetables sautéed with garlic, peppers, onions & cilantro – GF, VEGAN
-
Sweet Plantains (Maduros) – GF, DF, VEGAN
Soup: Lentil Soup – GF, VEGAN
Tuesday, September 22 : Italian-American Pasta Kitchen
- Featured Entrées and Sides
- Crispy Chicken Cutlet with Roasted Garlic Parmesan Cream – breaded chicken cutlets served with creamy roasted garlic, Parmesan & herb sauce
- Lemon Herb Baked Salmon – baked salmon with garlic, lemon, parsley, olive oil & Italian herbs – GF, DF
- Rigatoni Alfredo with Toasted Garlic – rigatoni tossed with creamy Parmesan Alfredo sauce, toasted garlic & parsley – VEG
- Penne Pomodoro – penne tossed with tomato-basil marinara, garlic, olive oil & fresh herbs – VEGAN
- Italian Roasted Mixed Vegetables – zucchini, broccoli, cauliflower, carrots, peppers, garlic & herbs – GF, VEGAN
-
Garlic Toast – VEG
Soup: Minestrone Soup – VEG
Wednesday, September 23 : American BBQ
- Featured Entrées and Sides
- BBQ Pork Ribs – slow-roasted pork ribs finished with smoky house BBQ sauce – GF, DF
- Crispy Chicken Wings – seasoned fried chicken wings served with BBQ sauce on the side – DF
- Creamy Garlic Mashed Potatoes – Yukon Gold potatoes whipped with roasted garlic, butter & cream – GF, VEG
- Baked Three-Cheese Mac & Cheese – elbow pasta baked with cheddar, mozzarella & Parmesan – VEG
- Southern-Style Mixed Vegetables – mixed vegetables roasted with garlic, herbs & olive oil – GF, VEGAN
-
Cornbread – VEG
Soup: Chicken Noodle Soup
Thursday, September 24 : CLOSED- Private Event
Friday, September 25 : Mediterranean Grill
- Featured Entrées and Sides
- Greek Lemon-Oregano Chicken – roasted chicken with garlic, oregano, lemon, parsley & olive oil – GF, DF
- Mediterranean Baked Tilapia – baked tilapia with tomatoes, roasted peppers, garlic, lemon & fresh herbs – GF, DF
- Lemon Herb Rice Pilaf – long-grain rice with garlic, onions, parsley & lemon zest – GF, VEGAN
- Roasted Garlic Potatoes – roasted potatoes with garlic, rosemary, oregano & olive oil – GF, VEGAN
- Mediterranean Mixed Vegetables – zucchini, peppers, broccoli, cauliflower, carrots & onions roasted with garlic & herbs – GF, VEGAN
-
Mini Falafel with Tzatziki
Soup: Lentil Chickpea Soup – GF, VEGAN