Faculty Club dinners include white linen and 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 Signature Rolls, Whipped Butter and Margarine, one choice of Dessert, Starbucks Coffee and Brewed Decaffeinated Coffee, and 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: Light Raspberry Dijon Dressing, Balsamic Vinaigrette, Citrus Vinaigrette, Creamy Ranch, Bleu Cheese or Italian Dressing
Desserts: Choice of one:
Seasonal Fruit Cobbler, Seasonal House Made Bread Pudding with Whipped Cream
Seasonal Crème Brulee, Chocolate Truffle Cake
Cheesecake with Fresh Berries, Wild Berry Sorbet with Mint Garnish
Entrees: Choice of one:
Please refer to the General Information page ‘Food and Beverage’ section regarding additional entrée requirements.
~Beef and Pork ~
*Grilled Filet Mignon with Roasted Garlic and our Special Cabernet Sauce $36.95
*Roast Prime Rib of Beef Au Jus (minimum 15 persons) $35.95
*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
Chesapeake Bay Crab Cakes with Creole Remoulade and Green Onions $29.95
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 Grilled Lemon, Fresh Herbs and Extra Virgin Olive Oil $28.95
Broiled Haddock topped with Sesame Ginger sautéed Julienne Vegetables $26.95
Shrimp Fettuccini Five Jumbo Shrimp sautéed with White Wine, Garlic, Tomatoes and Fresh Basil, tossed with Fresh Fettuccini $25.95
Herb Brioche Crusted Chicken Breast finished with a Peach Rose Sauce $25.95
Grilled Boneless Breast of Chicken with Sundried Tomatoes, Artichokes and Feta Cheese $24.95
Braised Breast of Chicken with a Balsamic Mirepoix Ragout $24.95
Pan Roasted Duck a l'orange $26.95
Savory Stuffed Portabello Mushroom with Artichoke Hearts, Roasted Red Peppers, Rice Pilaf and Parmesan Cheese $18.95
Vegan Grilled Vegetable and Tofu Stack with Tomatoes and Basil $17.95
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 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
~ Herb Brioche Crusted Chicken Breast finished with a Peach Rose Sauce
~ Roasted Chicken Breast with Sauvignon Blanc Pan Sauce and Herb Salad
~ Roasted Boneless Breast of Chicken with Sundried Tomatoes, Artichokes and Feta Cheese
~ *Grilled Marinated Flank Steak with a Parsley and Garlic Chimichurri Sauce, Charred Grape Tomatoes
~ Slow Roasted Pork Loin with Garlic and Rosemary
~ 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 Tomatoes and Onions
~ Vegan Pasta du Jour with Seasonal Vegetables and Fresh Herbs
~ Vegan Tofu Cacciatore
The Faculty Club Buffet also includes Chef's Selection of Fresh locally grown Vegetables, choice of Potato or Garden Rice Pilaf, Basket of Signature Rolls, Individual Butter and Margarine, Freshly Sliced Fruits, Pastry Shop Special Sampler Platter, Served Starbucks Coffee and Brewed Decaffeinated Coffee, and Tazo Tea Selection
*Enhance your Dinner Buffet with a Chef Carved Specialty Station.
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…
Asparagus Puff Pastry Tart, Beef Carpaccio on Toast points with Caper and Egg, Mini Lobster Salad Rolls, Prosciutto Wrapped Shrimp, Mini Buttermilk Rosemary-Walnut Biscuits, Crispy Tofu Bites with Romesco Dipping Sauce, Lamb Chops with a Walnut-Sage Crust, Pizza with Proscuitto, Fennel and Apples.... just to name a few!
Rhode Island Corn Meal Crusted Trout with Heirloom Tomatoes, Caramelized Onions and Lemon, Maple Wheat berry Salad
Flounder Stuffed with Lobster and Fennel with a Light Tarragon Butter over a Basmati Rice and English Pea Cake
Duck Two ways with Crisp Roasted Breast and Confit Leg with a Cranberry Apple Slaw and Organic Quinoa with Crisp Vegetables
Cowboy Cut Beef Rib Steak with Ciopollini Onions and a Tomato Demi-glace, grilled Russet Potato Wedges
Roast Chicken with Preserved Lemon, Leek and Roasted Garlic, Soft Blue Cheese Polenta
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.
Available to parties of 15 or less. Please inquire as the Prix-Fixe Menu changes seasonally.
$33.00-$39.00 per person