Dining Menu
Daily Luncheon Buffet
A choice of global offerings and traditional fare
Appetizers & Salads
Daily selection of soup du jour
Imported and local cheeses
- Boggy Meadow Farms, NH - Great Hill Dairy, MA - Grafton Village, VT - Hudson Valley, NY
- Seasonal sliced fruit and berries
- Confections from our pastry chefs
Our custom-blend green salad
Selection of composed salads that may include:
- Grains
- Pasta
- Seafood
- Assorted meats
Hot Entrées That May Include
Fresh fish or seafood
Meat
Seasonal vegetables
Potatoes, rice, or warm whole grains
Beverages
Coffee, tea - $3.25
Cranberry juice, orange juice, grapefruit juice - $3.50
Soda, iced tea, lemonade - $3.25
Vivreau water - $4.95
$28.95 per person
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 an 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.
Weekly Global Cuisine
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 June 29
Global Menu - Vietnam
Grilled Lemongrass Chicken - GF
Jasmin Rice - GF
Green Mango and Shrimp Salad - GF
Chicken Noodle Soup - GF
HFC Lunch Buffet : Tuesday June 30
Global Menu - Tunisia
Beef Stew with Chickpeas and Harissa - GF
Basmati Rice - GF/V
Roasted Cauliflower and Squash Salad with Cilantro - GF/V
Lentil and Vegetable Soup - GF/V
HFC Lunch Buffet : Wednesday July 1st
Global Menu - Bolivia
Picante de Pollo (chicken in spicy sauce) - GF
Rice and Quinoa Pilaf - GF/V
Ensalada de Repollo (cabbage salad) - GF/V
Sopa de Carne Picante con Vegetales (beef and vegetables soup) - GF
HFC Lunch Buffet : Thursday July 2nd
Global Menu - Portugal
Baked Cod - GF
Tomato Rice - GF/V
Roasted Peppers, Tomato, Cucumber, Cilantro Salad with Red Wine Vinaigrette - GF/V
Vegan Caldo Verde - GF
HFC Lunch Buffet : Friday July 3rd
Restaurant is Closed in Celebration of Independence Day
Wine List
*Kosher wine is available. Please ask your event manager for more information.
Mother's Day Brunch 2026
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.