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