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, November 2 : CLOSED
Tuesday, November 3: CLOSED- UNIVERSITY HOLIDAY
Wednesday, November 4 : Southern
- Featured Entrées and Sides
- Crispy Southern Fried Chicken – seasoned fried chicken with a crispy golden crust
- BBQ Pork Ribs – slow-roasted pork ribs finished with smoky house BBQ sauce – GF, DF
- Creamy Mashed Potatoes – whipped potatoes with butter & cream – GF, VEG
- Baked Three-Cheese Mac & Cheese – elbow pasta baked with cheddar, mozzarella & Parmesan – VEG
- Mixed Vegetables – chef’s selection of available vegetables simply seasoned with garlic & herbs – GF, VEGAN
-
Cornbread – VEG
Soup- Broccoli Cheddar Soup
Thursday, November 5: Asian Kitchen
- Featured Entrées and Sides
- Beef & Broccoli Stir-Fry – sliced beef with broccoli, garlic, ginger & savory soy sauce
- Orange ginger Glazed Chicken BITES – breaded chicken glazed with orange, garlic, ginger, soy & scallions
- Vegetable Fried Rice – jasmine rice tossed with peas, carrots, edamame, scallions, egg & soy
- Garlic Sesame Pasta – noodles tossed with garlic, scallions, sesame oil & soy – VEG
- Mixed Vegetables – chef’s selection of available vegetables – GF, VEGAN
-
Vegetable Spring Rolls or Vegetable Dumplings – VEG
Soup: Vegetarian Garden Soup
Friday, November 6 : Italian Pasta Kitchen
- Featured Entrées and Sides
- Chicken Marsala – roasted chicken finished with mushroom Marsala sauce
- Italian Meatballs Marinara – seasoned beef meatballs simmered in tomato-basil marinara
- Penne Alfredo with Toasted Garlic – penne tossed with creamy Parmesan sauce, toasted garlic & parsley – VEG
- Yellow Rice w/ Toasted Garlic and Parsley – GF,DF,VEG
- Mixed Vegetables – chef’s selection of available vegetables – GF, VEGAN
-
Garlic knots / Garlic Toast – VEG
Soup: Tomato Bisque – VEG