Stanford restaurants you'll love

Roasted butternut squash, arugula, quinoa, Parmesan, dried cherries, toasted pumpkin seeds, apple-maple vinaigrette. Vegan option, no Parmesan.

Herb grilled chicken, mozzarella, lettuce, tomato, red onions, mayonnaise, and avocado on a French roll.

Slivered almonds, dried apricots, fresh blueberries, and topped with farro and vinaigrette. Our kale salad can be made gluten-free by substituting quinoa for farro.

Roasted turkey, bacon, smashed avocado, garlic aioli

House tuna salad, cheddar, tomato, toasted rye bread

House Made Tri-Tip Beef Burger, Onion, Lettuce, Tomato, Pickles & House Made Sauce on a Martin's Potato Bun. Served with Fries.

Rich Chicken Broth Loaded with Grilled Chicken, Cilantro, Onion, Avocado, Lime and Tortilla Chips.

Lettuce, Tomato, Onion, Chipotle Sauce and French Fries

House Made Tri-Tip Beef Burger, BBQ Sauce, Bacon, Lettuce, Tomato, Onion & House Made Sauce on a Martin's Potato Bun. Served with Fries.

Flour Tortilla, Grilled Chicken, Cheese, Crema, Salsa Fresca, Mexican Rice, Pinto Beans.

House Made Tri-Tip Beef Burger, Onion, Lettuce, Tomato, Pickles & House Made Sauce on a Martin's Potato Bun. Served with Fries.

Roasted turkey with cranberry sauce mashed potato, and green bean

Pan-grilled thinly sliced rib-eye beef, glazed with our chef's signature teriyaki sauce, served with white rice, steamed broccoli, Cauliflower and carrots.

flame-grilled beef patty with pineapple, mild cheddar cheese, grilled mushroom, and caramelized onions on a toasted brioche bun