Brown Faculty Club
One Magee Street
Providence, RI 02912
(401) 863-3023
Function Guide: Dinner
Soups and Salads
Desserts
Entrees
Dinner Buffet Selections
Creative Ideas
Prix Fixe Dinner
Faculty Club Dinners include white linen, the Club's fresh flowers in bud vases.
All dinner entrees include one choice of Soup or Salad, Chef's selection of Fresh Vegetable and Starch
Basket of Fresh Breads and Signature Rolls, Whipped Butter and Margarine, one choice of Dessert, Starbucks Coffee and Brewed Decaf, Tazo Tea Selection.
Soups and Salads
Cup of Soup du Jour or New England Clam Chowder Served with Oyster Crackers
Mixed Field Greens Salad with Seasonal Vegetables or Traditional Caesar Salad
Choice of Two Dressings: Raspberry Vinaigrette, Balsamic Vinaigrette, Creamy Ranch, Lemon and Basil Vinaigrette, Bleu Cheese Dressing, or Citrus and Herb Vinaigrette
Desserts
Choice of one:
Rhode Island Apple Crisp, Cheesecake with Chocolate Drizzle or Strawberry Sauce, Seasonal Bread Pudding with Créme Anglaise, Deluxe Chocolate Cup Filled with Cappuccino, Chocolate or Raspberry Mousse, Rhode Island locally produced Classic Vanilla or Strawberry Ice Cream, Wild Berry Sorbet with Mint Garnish
Entrees
Please refer to the Service & Policies "Food and Beverage" section regarding additional entrée requirements.
Choice of one:
~Beef and Pork ~
Grilled Filet Mignon with Roasted Garlic and our Special Cabernet Sauce $32.95
Roast Prime Rib of Beef Au Jus (minimum 15 persons) $28.95
Grilled Marinated Flank Steak with a Parsley and Garlic Chimichurri Sauce, Charred Grape Tomatoes $25.95
Grilled 10 ounce Boneless Pork Chop with Local Apples, Caramelized Onions and Apple Brandy $23.95
~Seafood~
Chesapeake Bay Crab Cakes with Creole Remoulade and Green Onions $29.95
New England Style Baked Scrod with a Savory BFC Herb Crumb Topping $24.95
Pan Roasted Salmon with a Balsamic Glaze $26.95
Grilled Swordfish with Lemon, Fresh Herbs and Extra Virgin Olive Oil $27.95
Broiled Cod with Citrus-Soy Glaze $24.95
Shrimp Fettuccini Five Jumbo Shrimp sautéed with White Wine, Garlic, Tomato and Fresh Basil, tossed with Fresh Fettuccini $25.95
~Poultry~
Parmesan Encrusted Boneless Breast of Chicken with Our Own Tomato Basil Marinara $22.95
Roasted Statler Breast of Chicken with Sauvignon Blanc Pan Sauce and Herb Salad $24.95
Grilled Chicken Breast with a Tarragon Butter Sauce $22.95
Roasted Half Duckling with a Pomegranate Glaze $26.95
~Vegetarian~
Grilled Portobello Mushroom and Zucchini with Fresh Mozzarella Cheese wrapped in Puff Pastry and topped with our House Marinara Sauce $17.95
Seared Herbes de Provence Tofu with Mediterranean Sauteed Vegetables $14.95
Seasonal Risotto prepared with only the finest Seasonal Vegetables $16.95
Dinner Buffet Selections
(Minimum of 30 persons required)
The Faculty Club Buffet
Includes all of the following Salads:
Marinated Vegetable and Hummus Platter
Three Bean and Vegetable Salad
Mixed Field Greens Salad with locally grown Vegetables and Choice of Two Dressings
Home Baked Foccacia Croutons
Buffet with Choice of Two Entrees from below $26.95 per person
Buffet with Choice of Three Entrees from below $29.95 per person
Parmesan Encrusted Boneless Breast of Chicken with Our Own Tomato Basil Marinara
Roasted Chicken Breast with Sauvignon Blanc Pan Sauce and Herb Salad
Grilled Chicken Breast with Wild Mushroom Marsala Sauce
Grilled Marinated Flank Steak with a Parsley and Garlic Chimichurri Sauce, Charred Grape Tomatoes
Cider Braised Pork Loin, Local Apples, Caramelized Onions and Apple Brandy
Chesapeake Bay Crab Cakes with Creole Remoulade and Green Onions
New England Style Baked Scrod with a Savory BFC Herb Crumb Topping
Pan Roasted Salmon with a Lemon and Fresh Basil Marinated Cherry Tomato Salad
Grilled Swordfish with Lemon, Fresh Herbs and Extra Virgin Olive Oil
Broiled Cod with Citrus-Soy Glaze
Pasta du Jour with Broccoli, Cauliflower, Zucchini, Grape Tomatoes, Butter, Wine and Fresh Herbs
Seared Herbes de Provence Marinated Tofu with Mediterranean Sautéed Vegetables
The Faculty Club Buffet also includes Chef's Selection of Fresh Seasonal Vegetables, Choice of Potato or Garden Rice Pilaf, Basket of Fresh Breads and Signature Rolls, Whipped Butter and Margarine, Assorted Dessert Buffet, Served Starbucks Coffee and Brewed Decaf, Tazo Tea Selection
Enhance your Dinner Buffet with a Chef Carved Specialty Station
Creative Ideas...
Our creative culinary team is more than happy to create fantastic hors d’oeuvres and meals designed specifically for your tastes and needs. Here are just a few ideas…
Hors d’oeuvres
Ahi Tuna and Mango in a Cucumber Cup ~ Grilled Pear, Walnut and Blue Cheese Crostini
Profiterole with Smoked Salmon Mousse, Caper, Red Onion and Dill ~ Mini Grilled Cheese Sandwich with Tomato Basil Relish
Fried “Mac and Cheese” with Dittalini Pasta, Manchego Cheese, Sundried Tomato and Basil
Entrées
Seared Rhode Island Striped Bass with Charred Heirloom Tomatoes, Sweet Onion, Garlic, Basil and
Lemon Zest over Organic Quinoa
Grilled Halibut with Roasted Clams, Mashed Narragansett Potatoes and Sweet Corn Jus
Petit Sirah Braised Short Ribs with Parsley Puree and Baby Vegetables
Grilled Lamb Chops with Garlic and Tomato Confit, Roasted Fingerling Potatoes
Pan Roasted Breast of Duck with Peaches, Baby Spinach and a Sweet and Sour Duck Broth
Roasted Chicken with Roasted Garlic, Grilled Lemon and Parsley
We feature the freshest, most local ingredients possible and transform them into the meal of your dreams.
Ask us about our New England Seafood Dinner, Big Texas Barbeque or many other ideas.
Designed for smaller party-givers who would prefer to allow their guests to make their own selections.
The Prix-Fixe Menu changes regularly and includes Mixed Field Greens Salad with Seasonal Vegetables, Choice of Appetizer, Choice of Entree, Chef's selection of Fresh Vegetable and Starch, Basket of Fresh Breads and Signature Rolls, Whipped Butter and Margarine, Selection from Chef's three dessert offerings, Starbucks Coffee and Brewed Decaf, Tazo Tea Selection
available to parties of 15 or less - $33.00-$39.00 per person
This page was last updated September 02, 2011 1:22PM.