To Begin ~

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


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


Escargot and Mushrooms – baby greens, grilled baguettes  


Burrata and Oranges – arugula, toasted pine nuts, evoo  


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


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


Local Oysters – organic green salad, mignonette


Soup Du Jour


Entrée ~

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


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


Crispy Barramundi – sautéed mustard greens and local corn


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


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


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


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


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


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


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.