Catering

SANDWICH BUFFET

Select three varieties to be served on kaiser rolls, HFC rolls, focaccia and wraps

Balsamic roasted seasonal vegetables, tomato, and baby arugula wrap
Grilled eggplant and fresh mozzarella, arugula, tomato, pesto, balsamic glace
Roasted turkey breast, cranberry compote, mesclun and tomato
Roast beef, Vermont cheddar cheese, tomato and baby spinach, Dijon mustard
Classic French Ham, Swiss cheese, green leaf lettuce, tomato, Dijon aioli
Tuna salad, baby greens and plum tomato
Italian Hero: prosciutto, salami, capicola, provolone cheese, tomato, arugula, pesto
Grilled Herb Chicken, baby arugula, roasted red pepper, lemon aioli
Smoked Salmon, tomato, cream cheese spread and baby greens, NY bagel

 (Gluten-free bread available upon request)

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Sandwich pickles
Mayonnaise and Dijon mustard

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Accompanied by:
Fresh field greens, baby tomatoes, cucumbers, and house vinaigrette

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Whole seasonal fruit
A selection of freshly baked cookies, brownies and blondies

HARVARD DELI BUFFET

HFC seasonal mixed greens with house vinaigrette
Or
Soup du jour

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Sliced fresh ham, roasted turkey, roast beef, tuna salad, grilled seasonal vegetables
Sliced Vermont cheddar, Swiss and provolone
Selection of deli-style pickles, onion, tomato, lettuce, mayonnaise, and mustard
Assorted artisanal breads (sliced bread upon request)
Potato chips

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A selection of freshly baked cookies, brownies and blondies

CLASSIC CLUB LUNCH BUFFET

Minimum of 10 guests

Sample Menu

Guests choose from a wide variety of global cuisines and traditional fare to include the following items:

Chef’s soup of the day

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Organic mixed greens, tomato, cucumber with house vinaigrette

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Two selections of composed salads and antipasti that may include
Grains, pasta, seafood, assorted meats, locally grown vegetables when available

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An assortment of hot entrées to include
Fresh fish or seafood, meats, vegetarian selections, seasonal vegetables, potatoes, rice, or whole grains

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Seasonal sliced fruit and berries

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Pastry chef’s dessert of the day
Freshly brewed coffee, decaffeinated coffee, assorted teas

FACULTY CLUB HEALTHY LUNCH BUFFET

Minimum of 20 guests

Choose from a wide variety of healthy options and light fare to include the following:

Chef’s daily vegetarian soup

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Harvard Faculty Club green salad

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Two selections of composed salads and antipasti that may include
Grains, pasta, seafood, assorted meats, locally grown vegetables when available

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Market fish fillet
Pan roasted chicken with fine herb au jus
Seasonal vegetables
Gluten-free pasta primavera, tomato sauce, basil, and extra virgin olive oil

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Selection of whole wheat and multigrain breads
Seasonal fresh fruit and mixed berries
Assorted sliced yogurt loaf cakes
Freshly brewed coffee, decaffeinated coffee, assorted teas

PLATED LUNCHEON

Includes appetizer, entrée with seasonal accompaniments, and dessert.
Please select one appetizer, one entrée, and one dessert for all guests.

Four-Course Plated Lunch
Four-course lunch includes soup, salad, entrée and dessert.

Split Menu Plated Lunch
Split menu option includes two meat entrées, and one Chef’s selection of vegetarian entrée.
Higher price entrée will prevail for split menus.
Final entrée count required 5 days prior to event.

APPETIZERS

(Choose one for all guests)

Soup of the day
Classic Caesar Salad, hearts of romaine, Caesar dressing, shaved Parmigiano Reggiano, herbed croutons
HFC Chopped Salad, fuji apple, cranberries, chickpeas, pumpkin seeds, cider vinaigrette
Roasted beet and herbed feta cheese, HFC mixed greens, house vinaigrette
Harvest local apple and candied pecans, pomegranate seeds, baby arugula, house vinaigrette
Roasted butternut squash and cranberries, toasted pepitas, autumn greens, maple-mustard vinaigrette
Burrata and tomato confit, baby arugula, parmesan crostini, basil vinaigrette
Roasted turmeric cauliflower and maple glazed apple, organic greens, toasted pepitas, lemon vinaigrette

LUNCHEON ENTRÉES

(Maximum of two entrée choices plus a silent Chef’s choice vegetarian entrée)

Basic Selections
Herb crusted French cut chicken, Sherry wine reduction
Pan seared salmon, lemon-dill sauce
Herb crusted cod, Provencal sauce
Veal scallopini, sage-mushroom sauce

Classic Selections
Seared Long Island duck, Port wine demiglace
Free range organic chicken breast, lemon herb sauce
Grilled skin on branzino, lemon beurre blanc
Grilled swordfish, tomato-tarragon sauce
8oz New York striploin, red wine sauce

Silver Selections
Pan roasted filet mignon, morel demiglace
Seared Long Island duck, Port wine demiglace
10oz New York striploin, red wine sauce
Pan seared sea bass, roasted pepper gastrique

Chef’s selection of accompaniments and seasonal locally grown vegetables
Basket of breads with sweet butter

DESSERTS

(Choose one for all guests)

Saffron Poached Pear, coconut anglaise – V/GF
Lemon cheesecake, lemon curd, candied lemon – GF
Maple Brulee, candied pecans, seasonal garniture – GF
Chocolate-coconut cake, glazed strawberry, HFC chocolate sauce – GF
Petit fours and petit gateaux, seasonal berries
Seasonal fruit plate

Served with freshly brewed coffee, decaffeinated coffee, assorted teas

Includes appetizer, entrée with seasonal accompaniments, and dessert
Please select one appetizer, one entrée, and one dessert for all guests

Four-Course Plated Dinner
Four-course dinner includes soup, salad, entrée and dessert

Split Menu Plated Dinner
Split menu option includes two meat entrées and one Chef’s selection of vegetarian entrée
Higher price entrée will prevail for split menus
Final entrée count required 5 days prior to event

APPETIZERS

(Choose one for all guests)

Soup of the day
Classic Caesar Salad, hearts of romaine, Caesar dressing, shaved Parmigiano Reggiano, herbed croutons
HFC Chopped Salad, fuji apple, cranberries, chickpeas, pumpkin seeds, cider vinaigrette
Roasted beet and herbed feta cheese, HFC mixed greens, house vinaigrette
Harvest local apples and candied pecans, pomegranate seeds, baby arugula, house vinaigrette
Roasted butternut squash and cranberries, toasted pepitas, autumn greens, maple-mustard vinaigrette
Burrata and tomato confit, baby arugula, parmesan crostini, basil vinaigrette
Roasted turmeric cauliflower and maple glazed apple, organic greens, toasted pepitas, lemon vinaigrette

ENTRÉES

(Maximum of two entrée choices plus a silent Chef’s choice vegetarian entrée)

Basic
Bone-in roasted chicken leg, glazed with mustard and paprika
Turmeric chicken, lemon-caper sauce
Hake fillet Francese
Pan seared barramundi, Provençal sauce

Classic
Herb crusted French cut chicken, Sherry wine reduction
Pan seared salmon, lemon-dill sauce
Herb crusted cod, Provencal sauce
Veal scallopini, sage-mushroom sauce

Silver
Grilled filet mignon, red wine demiglace
Grilled swordfish, tomato and olive sauce
Sea bass, roasted pepper gastrique
Seared Long Island duck, Port wine demiglace
Grilled rack of lamb, herb demiglace

Gold
Mero sea bass and filet mignon with chanterelle sauce
American Wagyu beef, bordelaise sauce
Beef mignonette and diver scallop, mustard demiglace
Maine lobster tail and 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

(Choose one for all guests)

Saffron Poached Pear, coconut anglaise – V/GF
Lemon cheesecake, lemon curd, candied lemon – GF
Maple Brulee, candied pecans, seasonal garniture – GF
Chocolate-coconut cake, glazed strawberry, HFC chocolate sauce – GF
Petit fours and petit gateaux, seasonal berries
Seasonal fruit plate

Served with freshly brewed coffee, decaffeinated coffee, assorted teas

CLASSIC DINNER BUFFET

Minimum of 20 guests

Soups
Soup of the day

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Cold Selections
Traditional Caesar salad with shaved parmesan cheese and herb croutons
Seasonal field greens with cucumber and herb dressing

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Two Composed Salads

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Entrées (Select Two)
Petite filet mignon of beef with red wine reduction
Coriander roasted pork loin, apple chutney and pan gravy
Turkey scallopini, mushroom marsala sauce
Chicken piccata, lemon caper sauce
Grilled salmon with tarragon white wine sauce
Baked arctic char with tomato-fennel coulis

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(Select One)
Baked ziti with ricotta, mozzarella, spinach, mushroom, tomato-basil sauce
Pasta primavera, seasonal vegetables, tomato coulis
Vegan ravioli, butternut squash sauce, sautéed spinach and carrots
Cheese tortellini, parmesan cream and spaghettini vegetable
Gluten free pasta, garden vegetables, light tomato sauce, basil

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Chef’s selection of starch and locally grown seasonal vegetables
Rolls and butter

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Pastry Chef’s dessert of the day

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Freshly brewed coffee, decaffeinated coffee, assorted teas

FACULTY CLUB HEALTHY DINNER BUFFET

Minimum of 20 guests

Soups
Vegetarian soup of the day

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Salads
Organic mixed greens, sliced English cucumber, cherry tomatoes, balsamic vinaigrette
Two seasonal healthy composed salads

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Entrées
Market fish fillet, seasonal light sauce
Chicken marsala or chicken piccata
Chickpea pasta primavera
Mixed seasonal vegetables

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Selection of whole wheat and multigrain bread
Sliced seasonal fresh fruit and mixed berries
Banana walnut zucchini cake

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Freshly brewed coffee, decaffeinated coffee, assorted teas
 

DESSERT BUFFET

Assortment of homemade mini pastries
Banana and white chocolate bread pudding with warm caramel sauce
Freshly brewed coffee, decaffeinated coffee, assorted teas

TEA TIME BUFFET

Freshly baked cookies, assorted biscotti, almond macaroons, sliced fruit
Freshly brewed coffee, decaffeinated coffee, assorted teas

Dessert Buffet

Assortment of homemade mini-pastries, chocolate fondue, strawberries, pineapple and marshmallows,
banana and white chocolate bread pudding with warm caramel sauce, freshly brewed coffee, decaffeinated coffee, and assorted teas.

Venetian Buffet

Tiramisu, sweet ricotta cannoli, almond macaroons, lady fingers, and assorted biscotti. 
Freshly brewed coffee, decaffeinated coffee, and assorted teas.

Ice Cream Bar

Toscanini’s vanilla and chocolate ice creams, hot fudge, butterscotch and strawberry sauces, M&M’s, sprinkles, crushed cookie bits, whipped cream,
maraschino cherries, and chopped walnuts

Some hors d’oeuvres are available vegan and/or gluten free
Please let your Event Manager know if you would like them to prepare this way.

Passed Hors d’oeuvres Reception
Choice of three cold and three hot selections
One hour
Two hours

Passed Hors d’oeuvres Before Dinner
Choice of two cold and two hot selections
30 minutes

COLD HORS D’OEUVRES

Sea bass mini taco with pico de gallo, avocado, micro greens
Roasted autumn squash bruschetta, vegan cheese, cranberries **+
Maine lobster and avocado salad on brioche
Skewered caprese with basil and artichokes *
Shrimp salad with dill-lemon aioli on phyllo cup
HFC gravlax on multigrain bread, honey mustard, dill
Manchego, caramelized onion, multigrain crisp **+
Ahi tuna poke on cucumber cup +
Spicy crabs and avocado maki roll +
Smoked sable with horseradish cream, micro greens on rye bread
Beef tenderloin au poivre, horseradish cream on crostini
Vegan maki roll, pickled vegetables, avocado, micro greens **+
Smoked salmon, dill crème fraîche, multigrain toast +

HOT HORS D’OEUVRES

Lemongrass shrimp spring rolls with chili-lime sauce
Wild mushroom profiteroles
Cauliflower pakora with mint pomegranate dipping sauce **+
Vegetarian baked temaki with shitake and chives **+
Spinach and cheese pinwheels
Wagyu beef mini slider with cheese, tomato aioli and pickled cucumber
Lamb kofta with tzatziki dipping sauce +
Chicken BBQ with spicy banana ketchup +
Chicken and shrimp spring rolls with chili dipping sauce
Luz beef empanada with aji sauce +
Vegan polenta cake caponata **+
Gingered salmon cakes with lemon dill mayo +
Peking duck ravioli with orange chili sauce
Crab cakes with lemon aioli +
Mini Beef Wellington

*Vegetarian – *
*Vegan – **
*Available as gluten free – +

RECEPTION STATIONS

Minimum of 20 guests
Chef required to staff each station
Prepared à la minute for one hour as guests look on

PASTA

Select two types of pasta and two types of sauce

Ricotta cheese ravioli
Tri-color tortellini
Farfalle pasta
Whole grain penne pasta

Pomodoro sauce
Bolognese sauce
Parmesan cream
White clam sauce

Seafood mélange
Vegetable primavera

SPORTS BAR BITES

Franks en croute
Vegetable quesadilla

Choose one chicken

Spicy buffalo boneless chicken with blue cheese dressing and celery sticks
~ or ~
Asian boneless chicken with sesame sweet chili soy

RECEPTION PLATTERS

SELECTION OF CHEF’S LOCAL & INTERNATIONAL ASSORTED CHEESES

Traditional accompaniments

MEZE PLATTER

Baba ghanoush, roasted eggplant, tahini, lemon juice
Tabbouleh salad: cracked wheat and herbs
Hummus, feta cheese, hand-rolled grape leaves, marinated olives, toasted flat bread

FRESH GARDEN CRUDITÉS

Seasonal fresh vegetables: carrots, celery, red and yellow peppers, broccoli, cauliflower and cherry tomatoes
Served with the Chef’s selection of dipping sauces

ANTIPASTO

Grilled vegetables, Mediterranean cured and marinated olives, artichoke hearts
Pesto marinated mozzarella, grape tomatoes, Genoa salami, capicola and prosciutto
Herb focaccia and ficelle

CARVING STATIONS

Minimum of 30 guests
Chef required to staff each station
Carved à la minute for two hours as guests look on

CLASSIC CARVING STATION

Maple Roasted Cedar Plank Salmon
Holland pepper relish
Served with freshly baked rolls

Boneless Turkey Breast
Cranberry and pomegranate sauce
Herb gravy
Served with freshly baked rolls

Honey Cured Roasted Ham
Calvados demi-glace
Served with freshly baked rolls

Roasted Leg of Lamb
Herb au jus
Served with freshly baked rolls

Roasted New York Striploin
Bordelaise sauce
Served with freshly baked rolls

Roasted Filet Mignon
Horseradish cream and red wine demi-glace
Served with freshly baked rolls

COOKIES & BROWNIES

Assortment of freshly baked cookies, brownies and blondies Freshly brewed coffee, decaffeinated coffee, assorted teas

MID-MORNING BREAK

Platter of sliced fruits and fresh berries

Freshly brewed coffee, decaffeinated coffee, assorted teas

ENERGY BREAK

Dried fruit, raisins and nuts Granola bars and energy bars

Freshly brewed coffee, decaffeinated coffee, assorted teas

TEA TIME

Freshly baked cookies, assorted scones, almond macaroons, sliced fruit 

Coffee, decaffeinated coffee, assorted teas

A LA CARTE BREAKS

All selections are per person

Sliced seasonal fresh fruit and berries

Selection of seasonal whole fruit 

Assorted mini breakfast pastries 

Assorted mini pastries 

Assorted freshly baked cookies

Double-fudge brownies and blondies

Individual bags of potato chips and twist pretzels 

Freshly brewed coffee, decaffeinated coffee, assorted teas 

Soda (1-liter bottle) 

Carafes of juice

Harvard Faculty Club bottled water (sparkling & still) 

BEVERAGE PACKAGE

Assorted soft drinks and HFC bottled waters (sparkling & still)

All pastries, scones, tea cookies, biscotti, brownies and blondies are prepared by the Faculty Club’s pastry chefs. We never use trans fats, and whenever possible, we use whole grains and healthy oils in our cooking and baking.

Beverages Based on Consumption
Wine – charged by the bottle
Beer
Mixed drinks

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Wine and Beer Package
One hour
Additional hour

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Mixed Drinks Package
One hour
Additional hour