Women's Faculty Club

University of California

Berkeley, California

Phone: (510) 642-4175

Fax: (510) 204-9661

Email: hotel AT

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Special Events Lunch Menu


Salmon or Mahi Mahi (Safe Harbor Certified) a
Lemon Herb Butter, Shiitake Mushroom Sauce or Yogurt Dill Sauce



Bastilla Chicken
Mary's Free Range Non-GMO California Chicken baked in filo pastry with eggs, almonds, currants, raisins, and spices

Chicken Piccata
Mary's Free Range Non-GMO California Chicken Breast with capers, lemon, garlic and butter sauce

Chicken Marsala
Mary's Free Range Non-GMO California Chicken Breast with mushrooms in a reduction of Marsala wine and cream



Thai Curry Chicken
Mary's Free Range Non-GMO
Chicken Breast simmered in coconut milk, ginger, lime and Thai curry spices





Roast Tenderloin of Beef with Red Wine Shallot Reduction



Poached Salmon Salad (Spring & Summer) a
Poached salmon, fresh sugar snap peas, endive and lettuces with roasted pepper aioli
Quinoa Chicken Salad
Mary's Free Range Non-GMO California Chicken Breast with seasonal fruit, toasted almonds and vinaigrette

Tuna Niçoise Salad (Fall & Winter) a
Poached tuna filet, red potatoes, Blue Lake green beans, Niçoise olives, and hard boiled eggs on a bed of seasonal greens with a caper vinaigrette


Seasonal Vegetarian Ravioli
Choice of roasted garlic cream sauce, extra-virgin olive oil and herbs, pesto sauce or roasted tomato and garlic sauce; served with garlic bread




Pasta Primavera
Fettuccine with fresh vegetables in a garlic cream sauce; served with garlic bread



White Bean, Leek and Mushroom Cassoulet (Vegan) a
Classic French stew with white beans, leeks and mushrooms


Moroccan Vegetable Stew with Chick Peas and Almonds (Vegan) a
WFC House Salad
Mixed baby greens with toasted walnuts, tomatoes, goat cheese, and house dressing
Seasonal Spinach Salad
Baby spinach with strawberries, blueberries and pecans in balsamic vinaigrette (Spring and Summer)
Baby spinach with feta cheese, olives, cucumbers and garbanzo beans in shallot vinaigrette (Fall and Winter)
Caesar Salad
Crisp hearts of Romaine lettuce tossed with homemade Caesar dressing, shaved Parmesan cheese and garlic croutons
  • Choice of one entrée and one vegetarian option per group
  • Served with vegetables and rice or potato
  • Buffet option is available
  • 9.5% sales tax and 20% taxable gratuity will be added
  • Room rentals will apply
  • Corkage charges of $15.00 per bottle for wine brought from outside
  • 24 hour cancellation or changes required

a Meets Eat Well Berkeley guidelines for healthy menu options.

Menu available in PDF form.

Effective September 2016.