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 Will Remain Closed from July 4th - July 12, 2026. 

HFC Lunch Buffet : Monday July 13th

Global Menu - Taiwan

Asian BBQ Duck Legs - GF

Jasmine Rice - GF/V

Stir Fry Vegetables and Noodle Salad - GF/V

Spicy Fish Soup - GF

HFC Lunch Buffet : Tuesday July 14th

Global Menu - Italy

Frutti di Mare - G/F

Parsley Olive Oil Linguine

Caprese Salad Dressed with Basil Oil - G/F

Vegan Minestrone - V

HFC Lunch Buffet : Wednesday July 15th

Global Menu - Australia

Roasted Leg of Lamb, Mint Demi Glace - GF

Truffle Mashed Potato - GF/V

Garden Salad - GF

Asparagus Soup - GF

HFC Lunch Buffet : Thursday July 16th

Global Menu - Caribbean 

Cajun Crusted Swordfish with Grape and Pepper Relish - GF

Rice and Pigeon Peas - GF/V

Mango, Papaya, Jalapeño, Cilantro Salad

Cuban Chicken Vegetables Soup - G

HFC Lunch Buffet : Friday July 17th

Global Menu - Tunisia

Oven Roasted Chicken with Harissa Sauce - GF

Herb Roasted Golden Potato - GF

Roasted Carrots Salad with Golden Raisins - GF

Chickpeas Soup - GF

*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.