# Catering ## expand\_more Breakfast Lunch Dinner Dessert Receptions Refreshments & Afternoon Tea Beverage Service ## Breakfast ![Breakfast foods](/sites/g/files/omnuum9846/files/2025-06/Breakfast-Slim.jpg) ### **CONTINENTAL BREAKFAST** *No guest number minimum* Sliced seasonal fresh fruit Assortment of breakfast pastries to include mini croissants, mini muffins, breakfast breads, butter & preserves Freshly squeezed orange, grapefruit, and cranberry juices Freshly brewed coffee, decaffeinated coffee, assorted teas ### **HEALTHY START BREAKFAST** *Minimum of 20 guests* Sliced seasonal fresh fruit Low fat yogurt House made granola and mixed berries Steel cut oatmeal Assorted low fat muffins and freshly baked breads, and preserves Freshly squeezed orange, grapefruit, and cranberry juices Freshly brewed coffee, decaffeinated coffee, assorted teas ### **FACULTY CLUB BREAKFAST** *Minimum of 20 guests* Sliced seasonal fresh fruit Mediterranean vegetable frittata with parmesan and provolone cheese ~ OR ~ Eggs en croute with seasonal vegetables, cheese and potatoes Assortment of breakfast pastries to include mini croissants, breads, mini muffins, butter & preserves Freshly squeezed orange, grapefruit, and cranberry juices Freshly brewed coffee, decaffeinated coffee, assorted teas --- ## **FACULTY CLUB PLATED BREAKFAST** Breakfast entrée with traditional accompaniments and fruit garnish *Please select one breakfast bread, one egg entrée, one breakfast meat, and one starch* ### **BREAKFAST ENTREES** Scrambled eggs with herbs Eggs en croute Seasonal vegetable and egg frittata with cheese *(egg whites available upon request)* ### **BREAKFAST MEATS** Applewood smoked bacon Apple chicken sausage Pork sausage Turkey sausage Turkey bacon ### **STARCH** Home fries Hash browns Skillet roasted potatoes Choice of English muffin, whole wheat, multi-grain or white toast Freshly squeezed orange, grapefruit, and cranberry juices Freshly brewed coffee, decaffeinated coffee, assorted teas --- ## **BREAKFAST BUFFET ENHANCEMENT** Scrambled or hard-boiled eggs ### **Breakfast meats** Choice of applewood smoked bacon, turkey bacon, pork sausage or turkey sausage ## Lunch ![Row of sandwiches](/sites/g/files/omnuum9846/files/2025-06/Lunch-Slim.jpg) ### **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) ~ Sandwich pickles Mayonnaise and Dijon mustard ~ *Accompanied by:* Fresh field greens, baby tomatoes, cucumbers, and house vinaigrette ~ 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 ~ 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 ~ 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 ~ Organic mixed greens, tomato, cucumber with house vinaigrette ~ Two selections of composed salads and antipasti that may include Grains, pasta, seafood, assorted meats, locally grown vegetables when available ~ An assortment of hot entrées to include Fresh fish or seafood, meats, vegetarian selections, seasonal vegetables, potatoes, rice, or whole grains ~ Seasonal sliced fruit and berries ~ 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 ~ Harvard Faculty Club green salad ~ Two selections of composed salads and antipasti that may include Grains, pasta, seafood, assorted meats, locally grown vegetables when available ~ 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 ~ 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 ## Dinner ![Chicken dish](/sites/g/files/omnuum9846/files/2025-06/Dinner-Slim.jpg) 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 ~ **Cold Selections** Traditional Caesar salad with shaved parmesan cheese and herb croutons Seasonal field greens with cucumber and herb dressing ~ **Two Composed Salads** ~ **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 ~ *(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 ~ Chef’s selection of starch and locally grown seasonal vegetables Rolls and butter ~ Pastry Chef’s dessert of the day ~ Freshly brewed coffee, decaffeinated coffee, assorted teas ### **FACULTY CLUB HEALTHY DINNER BUFFET** *Minimum of 20 guests* **Soups** Vegetarian soup of the day ~ **Salads** Organic mixed greens, sliced English cucumber, cherry tomatoes, balsamic vinaigrette Two seasonal healthy composed salads ~ **Entrées** Market fish fillet, seasonal light sauce Chicken marsala or chicken piccata Chickpea pasta primavera Mixed seasonal vegetables ~ Selection of whole wheat and multigrain bread Sliced seasonal fresh fruit and mixed berries Banana walnut zucchini cake ~ 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 ![Selection of desserts](/sites/g/files/omnuum9846/files/2025-06/Dessert-Slim.jpg) ### 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 ## Receptions ![Chicken skewers](/sites/g/files/omnuum9846/files/2025-06/Reception-Slim.jpg) *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 ## Refreshments & Afternoon Tea ![Fruit platter](/sites/g/files/omnuum9846/files/2025-06/Refreshment-Slim.jpg) ### **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.* ## Beverage Service ![Beer and wine](/sites/g/files/omnuum9846/files/2025-08/Beer-and-wine-sized.jpg) **Beverages Based on Consumption** Wine – *charged by the bottle* Beer Mixed drinks ~ **Wine and Beer Package** One hour Additional hour ~ **Mixed Drinks Package** One hour Additional hour ## Contact Harvard Faculty Club Ready to experience all that the Harvard Faculty Club has to offer? Get in touch with us today to plan your visit or event! [ Contact us arrow\_circle\_right ](/contact)