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

Luncheon Starters
Luncheon Entrees
Cold Plated Entrees

Cold Luncheon Buffet
Hot Luncheon Buffet
Faculty Club Buffet Brunch
Chef’s Caesar Salad Buffet

Function Guide index

Hot Luncheon entrees include Salad, Basket of Fresh Breads and Signature Rolls, Whipped Butter and Margarine, Chef's selection of fresh Seasonal Vegetables and Starch, Dessert, Served Starbucks Coffee and Brewed Decaf, Tazo Tea Selection

Luncheon Starters

Cup of Soup du Jour or New England Clam Chowder Served with Oyster Crackers $2.75 per person

Salad
Choice of one: 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

Dessert
Choice of one: Seasonal Fruit, Strudel, Pastry Shop Special Sampler Platter (per table), Dark Chocolate Cup filled with Chocolate, Cappuccino or Raspberry Mousse, Classic Vanilla or Chocolate Ice Cream, Wild Berry Sorbet with Mint Garnish

Luncheon Entrees - choice of one

Please refer to the General Information page "Food and Beverage" section regarding additional entrée requirements.

Parmesan Encrustetd Boneless Breast of Chicken with Parmesan, Roasted Garlic Cream $15.95

Pan Seared Sole with Brown Butter, Lemon and Caper $15.95

Pan Roasted Salmon with a Fresh Basil Sauce and marinanted Cherry Tomatoes $16.95

Grilled London Broil with Tomato, Basil Jam $17.25

Petit Filet Mignon with a Cabernet Sauce $19.25

Vegetarian

Seasonal Risotto Prepared with the Finest Seasonal Vegetables $14.50

Seared Tofu with a Roasted Corn, Avocado, Lime and Cilantro Salsa over Wild Rice Pilaf with Tortilla Crisps and Vegetable $13.95

Grilled Zucchini, Summer Squash, Eggplant & Oven Roasted Tomatoes Served on Toasted Couscous $13.95

Cold Plated Entrees

Sandwiches are served with Chips and a Pickle Spear; Salads are served with Basket of Fresh Breads and Signature Rolls, Whipped Butter and Margarine. All Cold Plated entrees include Dessert, Coffee, Tea and Brewed Decaf

Herb Poached Salmon (Chilled Herb Poached Salmon on a Bed of Field Greens with Cucumbers, Bell Peppers and Grape Tomatoes, Served with Blueberry Vinaigrette) $13.50

Chicken in a Pita (Grilled Chicken Breast Strips, Romaine Lettuce, Tomato and Alfalfa Sprouts Served on a Pita, Drizzled with Cucumber Yogurt Sauce) $13.25

California Cobb Salad, Mixed Field Greens with Roasted Turkey, Avocado, Crisp Bacon, Artichoke Hearts, Sliced Egg and Tomato $12.50

Sliced Roast Turkey Breast with Baby Spinach, Bermuda Onion and a Cranberry Mayo Served on a Roll–Up $11.75

House Made Chicken Salad with Tarragon and Red Grapes served on a bed of Crisp Romaine Lettuce
with Sliced Melon and Tomato $11.95

Shaved Roast Beef and Swiss Cheese with Horseradish Mayonnaise, Lettuce and Tomato in a Soft Sub Roll $11.75

Veggie Wrap (A Flour Tortilla with a Splash of Mustard Seed Vinaigrette Dressing, Beet Strings, Shaved Carrots, Tomatoes, Romaine, Artichoke Hearts, Avocado and Sprouts) $8.95

Cold Luncheon Buffet

A Variety of Wraps including Turkey and Spinach with Cranberry Mayonnaise, Ham and Swiss with Dijon Mustard, Roast Beef with Romaine Lettuce and Tomato, Grilled Vegetables with Hummus in a Garlic and Herb Wrap, Selection of Condiments

Sliced Melon with Cottage Cheese, Dill Potato Salad

Mixed Field Greens Salad with Seasonal Vegetables and a Choice of Two Dressings

Home Baked Foccacia Croutons

Assorted Desserts Bars and Assorted BFC House Made Cookies

Starbucks Coffee and Brewed Decaf, Tazo Tea Selection

minimum of 10 persons - $15.75 per person

Hot Luncheon Buffet

(Choice of Two): Slow Roasted Pork Loin with Local Apples and Caramelized Onions, New England Style Baked Scrod, Grilled Breast of Chicken with Mustard Dill Sauce or Bowtie Pasta with Grilled Vegetables, Fresh Tomatoes and Basil

Vegetable Du Jour, Garden Rice Pilaf

Sliced Fresh Fruit, Mixed Field Greens Salad with Seasonal Vegetables and a Choice of Two Dressings

Home Baked Foccacia Croutons, Basket of Fresh Breads and Signature Rolls, Whipped Butter and Margarine

Assorted Desserts

Served Starbucks Coffee and Brewed Decaf, Tazo Tea Selection

minimum of 10 persons - $18.25 per person

The Faculty Club Buffet Brunch

Served 10:00 AM - 2:00 PM, Available on Weekends

Fresh Squeezed Orange Juice

Chef's Home Baked Biscuits with Seasonal Spread, Flavorful Jams, Whipped Butter and Margarine, Basket of Fresh Breads and Signature Rolls, Sliced Fresh Fruits, Marinated Mozzarella and Tomato with Chiffonade of Fresh Basil and Olive Oil

Mixed Field Greens Salad with Seasonal Vegetables and a Choice of Two Dressings, Home Baked Foccacia Croutons

Fluffy Scrambled Eggs, Crisp Bacon, Sausage Links, Lemon Berry Tuscan Toast with Maple Syrup

Parmesan Encrusted Boneless Breast of Chicken with Parmesan, Roasted Garlic Cream

Baked Scrod New England Style (Fresh Baked Scrod with a Savory BFC Lemon Herb Crumb Topping)

Chef's choice of Fresh Vegetable, Garden Rice Pilaf, Assorted Desserts, Starbucks Coffee and Brewed Decaf, Tazo Tea Selection

minimum of 10 persons - $26.50 per person

Make Your Own Waffle Station – Malted Waffle Batter, Whipped Cream and Assorted Berry Toppings

$4.00 Per Person

The Chef's Caesar Salad Buffet

Crisp Romaine, Foccacia Croutons, House Made Caesar Dressing, Grated Parmesan Cheese

Grilled Chicken Breast, Sliced London Broil, Grilled Vegetables and Baby Shrimp

Basket of Fresh Breads and Signature Rolls, Whipped Butter, Margarine

Assorted BFC House Made Cookies

Starbucks Coffee and Brewed Decaf, Tazo Tea Selection

minimum of 10 persons - $13.50 per person