Fall 2022 service begins Tuesday, Sept. 27
The Lumberjack Express serves lunch 11 a.m. to 12:30 p.m. Tuesdays and Thursdays during the regular fall and spring terms. Tickets are $8 and guests are encouraged to buy their lunch in advance online via the School of Human Sciences marketplace store. There are a limited number of walk-up meals available and they sell out fast, so guarantee your lunch by purchasing in advance!
Fall 2022 menu
Tuesday, Sept. 27
BBQ Beef Wrap – grilled wrap with honey barbeque smothered shredded steak with cheese, fried onions and pickles, served with smoked paprika roasted potatoes.
Thursday, Sept. 29
The Big Easy – shaved pork tenderloin wrap with sharp cheddar, bacon onion jam, grilled onions, arugula and maple aioli, served with a side of muffuletta pasta salad.
Tuesday, Oct. 4
Grilled hamburger steak wrap with Swiss cheese, sautéed onions and mushrooms, A1 aioli and fried onions, served with garlic mashed potatoes.
Thursday, Oct. 6
Smoked Brisket Frito Pie - chopped smoked brisket chili on corn chips and topped with shredded cheese, Texas Caviar, jalapeno sour cream and cliantro.
Tuesday, Oct. 11
Texas Grilled Cheese – shaved smoked pork tenderloin with chipotle barbeque, American cheese and smoked queso on Texas Toast, served with creamy cole slaw.
Thursday, Oct. 13
Philly cheesesteak wrap with onions, peppers, pepperjack cream and fried onions, served with garlic roasted potatoes.
Tuesday, Oct. 18
Shaved smoked pork tenderloin wrap with jalapeno cream corn, bacon, cheddar cheese and white barbeque, served with smoked cheese grits.
Thursday, Oct. 20
Smoked brisket tacos with arugula, green chili queso, pico de gallo and cilantro, served with elote corn salad.
Tuesday, Oct. 25
The Big Jack – grilled cheeseburger wrap with bacon, lettuce, tomato, red onions and French fry sauce, served with black pepper roasted potatoes.
Thursday, Oct. 27
Smoked Chicken Quesadillas - grilled flour tortilla filled with smoked chicken, shredded cheese, roasted corn, crumbled pepper bacon and smoked paprika crema, served with pico de gallo and guacamole.
Tuesday, Nov. 1
Creole Chicken Club Wrap – grilled chicken, bacon, spring mix lettuce, tomato, Havarti cheese, fried onion straws, with a Creole honey mustard, served with roasted sweet potatoes.
Thursday, Nov. 3
Pulled Pork Wrap - grilled wrap with smoked pulled pork, chipotle aioli, maple bacon, arugula and smoked cheese, served with black bean and corn salad.
Tuesday, Nov. 8
Steak burrito with shredded steak, refried black beans, cheddar cheese, lettuce and pico de gallo, served with cilantro lime rice.
Thursday, Nov. 10
Texas Chicken Club – grilled chicken, chipotle barbeque, bacon, grilled ham, cheddar cheese, lettuce and roasted red peppers on Texas Toast, served with jalapeno bacon pasta salad.
Tuesday, Nov. 15
Grilled steak fajita tacos with onions and peppers, cheddar jack cheese, pico de gallo and avocado crema, served with Spanish rice.
Thursday, Nov. 17
Seafood Cornbread – cheddar cornbread loaded with shrimp, crawfish, onions and peppers topped with seafood étouffée, served with a side of sautéed squash.
Tuesday, Nov. 29
New Orleans Muffuletta – black forest ham, salami, provolone and olive salad on a toasted bun, served with Creole potato salad.
Thursday, Dec. 1
The Jack Attack – grilled fajita steak wrap filled with 5-cheese mac-n-cheese and fried onion straws, served with cucumber tomato salad.
The Lumberjack Express is located where the sidewalk ends between the STEM Building and the Education Annex parking lot No. 15 on the SFA campus.
If you have questions or need additional information, call 936.468.4502 between the hours of 8 a.m. and 5 p.m. Monday through Friday.
Parking for the Culinary Café
For parking information, call 936.468.PARK.
A one-of-a-kind learning lab — on wheels!
There’s nothing else in Texas like Lumberjack Express, SFA’s mobile food lab!
The big, purple academic lab provides students in the School of Human Sciences a transformational learning experience that’s as close to running their own food truck as it gets.
That includes developing and executing an entrepreneurial business plan, creating and preparing exciting, theme-based menus, and providing excellent customer service.
All cuisine is prepared by hospitality administration majors under the direction of chef Todd Barrios. Students are enrolled in a customer-relations course taught by Dr. Mary Olle.
The Lumberjack Express also rolls out for outreach and recruiting events, such as career and college fairs, Showcase Saturday, and community cooking demonstrations.