Dining Menu

Each weekday, the chefs of the Faculty Club prepare, in addition to our regular luncheon buffet, a special global cuisine menu. The global menu is updated weekly.

HFC Lunch Buffet : Monday October 5th

Global Menu - Latin America

Grilled Chicken with Backyard Tomato Salsa

Arroz Verde

Corn Salad with Peppers and Cilantro

Butternut Squash Soup

HFC Lunch Buffet : Tuesday October 6th

Global Menu - Hungary

Beef with Tri-Color Peppers and Caraway - GF

Egg Noodles

Hungarian Cucumber and Tomato Salad - GF

Mushroom Soup - GF

HFC Lunch Buffet : Wednesday October 7th

Global Menu - North Africa

Cous Cous with Dried Fruits

Apple and Endive Salad

Harira Soup - V

HFC Lunch Buffet : Thursday October 8th

Global Menu : Japan

Japanese Miso - Glazed Tuna

Steamed Jasmine Rice with Scallions - GF

Pickled Cucumber, Tomato and Carrots Salad - GF

Japanese Miso Soup - G

HFC Lunch Buffet : Friday October 9th

Global Menu : Southern

BBQ Flank Steak

Cajun Potato

Cole Slaw

Baby Kale and Beans Soup

*Kosher wine is available. Please ask your event manager for more information.

Mother’s Day Menu 2026

Omelets & Crêpes Made-to-Order

Spinach and mushroom crêpes with Boursin cheese sauce

Egg or egg white omelets with choice of fillings 

broccoli, spinach, tomatoes, peppers, caramelized onions, asparagus tips, sautéed mushrooms, bacon bits, diced ham, cheddar cheese, Swiss cheese 

Hot Breakfast Selection

Eggs Benedict*

French toast

with whipped cream and mixed berry compote

Applewood smoked bacon 

Breakfast chicken sausage

Boulangerie

Freshly baked croissants, mini muffins, mini Danish, and bagels

Seafood and Sushi Station

Shrimp cocktail, lobster and avocado salad, assorted sushi rolls, nigiri, vegetable maki, seafood maki with Tamari soy sauce, pickled ginger, cocktail sauce, and wasabi*

Salad Selection

Baby organic greens, English cucumber, carrot and beet ribbons

with avocado dressing and house vinaigrette 

Smoked Salmon

with red onions, capers, crème fraîche 
Grilled Japanese eggplant, tofu, baby spinach, shredded carrots, 
toasted sesame, yuzu dressing - V/GF
Jicama, mango, cucumber, tomato, and cilantro-lime dressing – GF/V
Farro and Corn Salad with dried fruits, parsley, and citrus dressing – GF/ V
Ciligiene mozzarella, roasted tomatoes, basil, red pepper flakes, baby arugula, evoo - GF

Soup 

New England Clam Chowder
Vegetable Quinoa Soup – V/GF

Hot Entrée Selection

Roasted fillet mignon with bordelaise sauce -GF
Pan seared branzino with tomato beurre blanc – GF
Turkey Scallopini with sage-mushroom sauce -GF
Vegan vegetable potstickers
Pommes dauphinoise -GF
Seasonal spring vegetables – V/GF

Desserts

Decadent Bites from our Pastry Chefs to include:

Banana bread pudding with caramel sauce

French macaroons

Assorted panna cotta

Assorted tarts and tortes

Petits fours

Sliced seasonal fruits

Cheese Display

Local and international cheeses with seasonal berries, and grapes

Beverage

Coffee, Tea, Soft Drinks, Juice, and a Mimosa or a Bloody Mary

$139.95 per person

$74.95 per child (age 4-12; no charge for children under 4)

Before placing your order, please inform your server if anyone in your party has a food allergy.

*These items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients.

Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food‐borne illness.

Food and beverage prices are subject to a 20% house charge, and, if applicable, a large party attendant fee and state tax. The house charge and attendant fee are not tips or gratuities but are used to defray costs. The Harvard Faculty Club has a no tipping policy to which staff must adhere.