Brown Faculty Club
One Magee Street
Providence, RI 02912
(401) 863-3023

Soups and Salads
Desserts
Entrees

Dinner Buffet Selections
Creative Ideas
Prix Fixe Dinner

Function Guide index

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:

Seasonal Fruit Cobbler, Seasonal Bread Pudding with Créme Anglaise, Seasonal Créme Brulee, Chocolate Truffle Cake, Cheesecake with Fresh Berries, 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 $35.95

Roast Prime Rib of Beef Au Jus (minimum 15 persons) $34.95

Grilled Marinated Flank Steak with a Parsley and Garlic Chimichurri Sauce, Charred Grape Tomatoes $27.95

Grilled 10 ounce Boneless Pork Chop with Local Apples, Caramelized Onions and Apple Brandy $25.95

~Seafood~

Chesapeake Bay Crab Cakes with Creole Remoulade and Green Onions $28.95

New England Style Baked Scrod with a Savory BFC Herb Crumb Topping $26.95

Pan Roasted Salmon finished with a Shiitake Mushroom and Baby Spinach Ragout, drizzled with White Truffle Oil $26.95

Grilled Swordfish with Lemon, Fresh Herbs and Extra Virgin Olive Oil $27.95

Broiled Haddock topped with Sesame Ginger sautéed Julienne Vegetables $26.95

Shrimp Fettuccini Five Jumbo Shrimp sautéed with White Wine, Garlic, Tomato and Fresh Basil, tossed with Fresh Fettuccini $25.95

~Poultry~

Brioche and Herb Crusted Chicken Breast finished with a Rose Wine and Peach Butter Sauce $24.95

Roasted Boneless Breast of Chicken with Apple, Onion and Cider $24.95

Grilled A la Marengo Sautéed Boneless Breast of Chicken with Tomatoes, Mushrooms and Lemon Sauce $24.95

Roasted Half Duckling with Cranberry, Fennel and Basil $26.95

~Vegetarian~

Savory Stuffed Portabello Mushroom with Artichoke Hearts, Roasted Red Pepper, Rice Pilaf and Parmesan Cheese $18.95

Sesame Seared Tofu topped with a Napa Cabbage "Kimchi" Slaw and Drizzled with a Broken Sesame Ginger Soy Vinaigrette over Scallion Rice $16.95

Seasonal Risotto prepared with only the finest seasonal vegetables $18.95

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

Brioche and Herb Crusted Chicken Breast finished with a Rose Wine and Peach Butter Sauce

Roasted Chicken Breast with Sauvignon Blanc Pan Sauce and Herb Salad

Sautéed Boneless Breast of Chicken A la Marengo with Tomatoes, Mushrooms and Lemon 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 Haddock with a Brown Butter, Lemon and Caper Vinaigrette

Pasta du Jour with Broccoli, Cauliflower, Zucchini, Grape Tomatoes, Butter, Wine and Fresh Herbs

Sesame Seared Tofu topped with a Napa Cabbage "Kimchi" Slaw and Drizzled with a Broken Sesame Ginger Soy Vinaigrette over Scallion Rice

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

Tuna and Mango Ceviche served in a Japanese Soup Spoon

Cranberry Braised Beef Short rib Cristini with Gremolata Garnish

Smoked Salmon, Cream Cheese and Red Onion Pinwheel

Mini Lobster Salad Rolls

Broiled Scallops layered with Shaved Truffle

Mini layered Potato Cake with Caviar

Tiny Pizza Round with House Smoked Tomato Sauce

Andouille Sausage Fresh Mozzarella and Thyme

Jamaican Jerk Seared Tofu Bites with Citrus Salad

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.

Prix Fixe Dinner

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