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 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

*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.