Fall 2023 service begins Tuesday, Oct. 3
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 2023 menu
Tuesday, Oct. 3
Patty Melt Grilled Cheese - grilled hamburger patty with grilled onions, American and pepper jack cheese and black pepper steakhouse aioli on Texas Toast, served with cheesy “loaded” potatoes.
Thursday, Oct. 5
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. 10
Cajun jambalaya bowl with grilled chicken, andouille, onions and peppers, Monterey Jack cheese and jalapeno crema.
Thursday, Oct. 12
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. 17
Steak and Potatoes Bowl – shredded steak served on roasted potatoes and topped with sauteed onions, peppers. mushrooms, pepper jack cream sauce, fried onions and parsley.
Thursday, Oct. 19
BBQ Pork and Sweet Potato Hash – smoked pulled pork on sweet potato hash browns, topped with shredded cheese, pepper bacon barbeque sauce and chopped green onions.
Tuesday, Oct. 24
Shaved smoked pork tenderloin wrap with jalapeno cream corn, bacon, cheddar cheese and white barbeque sauce, served with smoked paprika roasted potatoes.
Thursday, Oct. 26
Buffalo Chicken Totchos – grilled chicken tossed in buffalo sauce on tater tots, with Monterey Jack cream sauce, celery and carrot slaw and ranch crema.
Tuesday, Oct. 31
The Big Jack – grilled cheeseburger wrap with bacon, lettuce, tomato, red onions and French fry sauce, served with buttermilk ranch potato salad.
Thursday, Nov. 2
Pork Belly Totchos – crispy chopped pork belly on tater tots topped with smoked queso, corn pico de gallo, Mexican spiced sour cream and cilantro.
Tuesday, Nov. 7
Creole Chicken Club Wrap – grilled chicken, bacon, spring mix lettuce, tomato, Havarti cheese, fried onion straws, with a Creole honey mustard, served with roasted cane syrup sweet potatoes.
Thursday, Nov. 9
Smoked Brisket Hash – fried potatoes and onions smothered with chopped brisket, green chili queso, pico de gallo, chipotle cream and cilantro.
Tuesday, Nov. 14
BBQ Beef Wrap – grilled wrap with honey barbeque sauce smothered shredded steak with cheese, fried onions and pickles, served with Cowboy BBQ Beans.
Thursday, Nov. 16
Texas Chicken Club – grilled chicken, chipotle barbeque sauce, bacon, grilled, ham, cheddar cheese, lettuce and roasted red peppers on Texas Toast, served with jalapeno bacon potato salad.
Tuesday, Nov. 28
Grilled steak fajita bowl with Spanish rice, onions and peppers, cheddar jack Cheese, pico de gallo, avocado crema and cilantro.
Thursday, Nov. 30
Seafood Cornbread – cheddar cornbread loaded with shrimp, crawfish, onions and peppers topped with seafood étouffée, served with a side of sautéed squash
Tuesday, Dec. 5
New Orleans Muffuletta – black forest ham, salami, provolone and olive salad on a toasted bun, served with Creole potato salad.
Thursday, Dec. 7
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.