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Dinner
DINNER
(Sample Menu)
Plated Dinner
Attendant Required for Every 15 Guests
Please select one Appetizer, one Entrée, and one Dessert
Four-course Dinner (soup, salad, entrée and dessert), additional per person charge
Split Entrée selection, additional per person charge; Final count required 5 days prior
Appetizers
“The Club” Mixed Greens, organic field greens, cucumber ribbon, petite chevre, crostini,
roasted tomatoes, portabella mushrooms
Romaine Salad, shaved parmesan, toasted crostini, creamy Caesar dressing
Maple Glazed Butternut Squash, toasted almonds, bitter greens, white balsamic vinaigrette
Winter Beet Salad, artichoke, crumbled Great Hill blue cheese, Faculty Club vinaigrette
Harvard Yard Salad, baby mixed greens, spiced pine nuts, shaved apples, burnt honey vinaigrette
Smoked Salmon Rosettes, baby greens, capers, sliced red radish, lemon dill vinaigrette
Grilled Shrimp, Middle Eastern couscous, roasted tomatoes, basil oil
Beet and Carrot Nests, Boston Bibb lettuce, citrus vinaigrette
Soup of the Day
Entrées
Basic
French Cut Herb Roasted Statler Chicken, fines herbes demiglace
Herb Grilled Salmon, dill buerre blanc
Sautéed Breast of Long Island Duck, cherry gastrique
Midrange
Grilled NY Strip Loin, Shiraz demiglace
Organic French Cut Chicken Breast, preserved lemon, demiglace
Pan Seared Arctic Char, lemon grass veloute
Grilled Sword Fish, lemon, caper, and tomatoes
Premium
Grilled Filet Mignon, herb mustard rub
Wild Mushroom Crusted Halibut, pink peppercorn sauce
Herb Marinated Rack of Lamb, red wine demiglace
Beef Mignonette, Seared Scallop, lemon beurre blanc
Butter Poached Lobster Tail, 4 oz Filet Mignon, Béarnaise Sauce
Chef’s selection of accompaniment and locally grown vegetables
Chef’s selection of vegetarian option
Basket of bread with sweet butter
Desserts
Petite Fours & Petite Gateaux
Citrus Cheesecake, red berry sauce
Crème Fraiche Panna Cotta with fresh berries
Chocolate Ginger Crème Brûlée
Banana Bread Pudding, warm caramel sauce
Pear Tart Tatin, vanilla Chantilly
5 Spice Carrot Cake, Neufchatel butter cream
Chocolate Steamed Pudding, valrohna ganache
Sliced Fruit Plate
Freshly brewed coffee, decaffeinated coffee and assorted teas
Dinner Buffet
Attendant Required for Every 15 Guests
(Minimum of 20 guests)
Soup of the day
Cold Selections
Traditional Caesar salad with shaved parmesan cheese and herb croutons
Seasonal field greens with cucumber and herb dressing
~
Composed Salad
~
Entrées (Select two)
Petite Filet Mignon of Beef with port wine reduction
Chicken Marsala, mushroom Marsala sauce
Chicken Franchaise, lemon butter sauce
Grilled Salmon with lemon caper sauce
~
(Select one)
Baked Penne with tomatoes, fresh mozzarella, basil and olives
Pasta Primavera, Garden vegetables, light cream sauce
Vegan Ravioli, butternut squash puree
~
Chef’s selection of accompaniment and locally grown seasonal vegetables
Rolls and butter
Pastry Chef’s Dessert of the Day
Freshly brewed coffee, decaffeinated coffee and assorted teas
Faculty Club Light Buffet
Attendant Required for Every 15 Guests
(Minimum of 20 guests)
Soup of the day
Cold Selections
Field greens, sliced English cucumber and cherry tomatoes
Grilled shrimp and Middle Eastern couscous salad
Roasted Garden Vegetable Salad
Entrées
Herb Grilled Salmon served with julienne vegetables
Lemon Thyme Chicken with sautéed spring greens
Whole Wheat Pasta Primavera with yellow squash and zucchini, roasted tomato,
extra virgin olive oil and Parmesan cheese
Selection of whole wheat and multi-grain bread
Sliced seasonal fresh fruit and mixed berries
Banana-walnut-zucchini cake
Freshly brewed coffee, decaffeinated coffee and assorted teas
New England Clambake
Attendant Required for Every 15 Guests
(Minimum of 20 guests)
New England Clam Chowder
Ipswich Steamer Clams
Ginger Steamed Mussels
Steamed Maine Lobster with drawn butter
Barbecued Chicken
Homemade corn bread
Corn off the cob
Parsley red bliss potatoes
Warm Berry Cobbler or fresh seasonal fruit
Freshly brewed coffee, decaffeinated coffee and assorted teas