Dinner

DINNER


 

To Begin ~

Roasted Beets and Fuji Apple - candied walnuts, endive, celery, cider vinaigrette  

 $11

Watermelon and Feta Cheese – pickled red onion, mint, arugula, evoo

 $10

Escargot and Mushrooms – baby greens, grilled baguettes  

 $14

Burrata and Oranges – arugula, toasted pine nuts, evoo  

 $10

Grilled Octopus and Potato - parsley, almonds, lemon, paprika, evoo

 $14

Seafood Ceviche and Avocado - orange supreme, shaved fennel, hydro Bibb lettuce

 $15

Local Oysters – organic green salad, mignonette

 $15

Soup Du Jour

  $8

Entrée ~

Pan Roasted Beef Tenderloin - truffle potato puree, wilted spinach, sauce bordelaise

 $32

Seared Sea Scallops – vegetable spaghettini, citrus buerre blanc, parsley potato

 $29

Crispy Barramundi – sautéed mustard greens and local corn

 $22

Coconut Ginger Poached Tuna – saffron rice, haricot verte, hot red peppers

 $24

Long Island Duck – fruit mostarda, sweet potato puree, organic wilted greens  

 $29

Colorado Lamb Chops – ratatouille, fingerling potatoes, cilantro jalapeno sauce

 $36

Pork Scaloppini – apple cognac sauce, sweet potato puree, organic wilted greens

 $24

Potato Gnocchi - wild mushrooms, spinach, sweet peas, tomato confit, sage

 $22

Ricotta and Spinach Panzerotti – grana Padano cheese sauce, roasted vegetable

 $20

Dessert ~

Minted Raspberry lime tarts, lemon Chantilly  

Ube gateaux, Pinoy purple yam, young coconut and casoy butter cream

Pandan panna cotta, tapioca caviar

Strawberry and passion fruit barvoise, poppy seed genoise

Sachertorte: chocolate jaconde, apricot puree, Valrhona glacage

Seasonal fruit plate

 

Cash, credit cards and checks are accepted.

Food and beverage prices are subject to an 18% house charge, and, if applicable, an attendant fee for large groups, plus applicable Massachusetts taxes. The house charge and attendant fee are not gratuitites or tips but are used to defray costs.
The Harvard Faculty Club has a no tipping policy to which staff must adhere.