Faculty and Staff Dining Room
Now open through the summer! Lunch is served Monday through Friday from 11:30 am - 2 pm.
USD Dining Services invites you to visit the Faculty and Staff Dining Room. There are new and exciting changes to behold, including enticing menus and lovely décor, with more to come. To receive our daily menu via e-mail, please sign up online. To reserve a table, please call manager Dave Kaplan at x4262.
Check out our new a la Carte Menu!
Download the menu (pdf.)
Each day we offer two diverse entrees, two homemade soups, and fish every Friday. Our salad bar features a signature salad of the day, grilled vegetables and a variety of fresh produce. We brew micro-roasted, alumni-owned, Ryan Bros. coffees and teas – the perfect complement to our delightful homemade gourmet desserts.
Menu for the weeks of 6/23, 7/7, 7/21, 8/4, and 8/18:
Monday: Salt Cod Fritters topped with Arugula Aioli; Flat Iron Steak topped with plantain fig sauce; Stuffed Yams with Blue cheese and Fried Leeks; Sautéed Sunchokes, onions, and wilted arugula; and pan seared squash and zucchini
Tuesday: Vegetarian Lasagna; Pork loin stuffed with Apricot and topped with Port Sauce; Lemon Herb Red New Potato; Eggplant Croquettes; and Sautéed Escarole and Capers
Wednesday: Chicken Eggplant Parmesan; Stuffed Squid tubes; Sun dried Tomato Orzo; Spinach and Basil; and Stewed Tomatoes and Fennel
Thursday: Seared Sea Bass with Bacon Emulsion; Braised Short Ribs; Saffron fingerling Potatoes; sautéed zucchini, red bell peppers, and arugula; and Braised Shallot
Friday: Salmon Cakes topped Vermouth Sauce; Pork Osso Buco; Provençal Cous Cous; Seared Jicama Matchsticks; sautéed radicchio squash; and Sautéed Baby Beets
Menu for the weeks of 6/30, 7/14, 7/28, 8/11, and 8/25:
Monday: Grilled Chicken with piquillo Gazpacho Sauce; Sole Frachase; Spanish Rice; Sautéed Broccoli Rape; and Roasted Julienne Beets
Tuesday: Pan seared Chicken topped with Honey Coffee Sauce; Sun Dried Tomato encrusted Lamb Chops; Yukon Gold puree; Sautéed carrots, peas and Onions; and Seared Swiss Chard
Wednesday: Braised and Gazed Baby back Ribs; Crispy Skin Sea Bass topped with carrot corn sauce; Grilled Potatoes with herb oil; Sautéed Squash and wilted greens; and asparagus with orange vinaigrette
Thursday: Pan Seared Ahi with Sicilian salad; Chicken Piccata; Asparagus, Corn rice pilaf; Roasted Eggplant with red bell peppers; and Cauliflower Risotto
Friday: Salmon, Scallop shrimp Brochettes topped with Lobster sauce; Oven Roasted Turkey breast topped with Pomegranate reduction; Sun dried tomato Orzo; Roasted Cauliflower and broccoli; and Radicchio Squash sautéed
The Faculty and Staff Dining Room is located within the Main Dining Room on the upper level of the University Center. Cash, CampusCash, Visa, Mastercard and Alcalá Advantage Cards are accepted.
Alcalá AdvantageDo you have the Alcalá Advantage? Formerly known as just the 'advantage card', the Alcalá Advantage is the new departmental charge card that you may use for food and beverage purchases in any Dining Services location. Purchases will be billed to your departmental POETs code.
To obtain a card, or for more information, please call Campus Card Services at x5999. The newly designed Alcalá Advantage card will be available soon.
