Dinner a la Carte

~ Tantalizing Soups ~

SOUP OF THE DAY. Each day our Executive Chef creates a different soup using the freshest available ingredients. Ask your server for today's selection. 

NEW ENGLAND CLAM CHOWDER. A classic combination of Clams, Potatoes, and Onions in a hearty cream broth. 

VEGETARIAN FRENCH ONION SOUP. Prepared with Spanish and Bermuda Onions, Roasted Garlic served with a Parmesan Crouton and topped with melted Swiss and Provolone cheese and Crispy Onions. 


~ Classic Starters and Salads ~

GRILLED RHODE ISLAND CLAMS. Five Top Neck Clams, Shucked, topped with Butter, Garlic, and Parmesan Cheese, Grilled to Browned and Bubbling.

BUTTERNUT SQUASH AND BLACK BEAN QUESADILLA. With Pepper-Jack Cheese and Avocado in a Flour TortillaServed with a side of Salsa Fresca and Sour Cream.

FACULTY CLUB SALAD. All local Baby Lettuces, English Cucumbers, Cherry Tomatoes, Bell Peppers and Carrot Ribbons with your choice of dressing. Add Goat Cheese or French Brie.

CAESAR SALAD. Classic salad of Romaine, shaved Parmigiano Reggiano and House Baked Croutons tossed in our house made dressing.


~ Evening Mains ~

*GRILLED HAND CUT NEW YORK STRIP STEAK. Twelve Ounces of Choice Beef, grilled to your liking, topped with Grilled Onions. Served with Mashed Potatoes and Grilled Summer Vegetables.

MISO GLAZED SEA SCALLOPS. Soba Noodles with Ginger, Scallions, Sesame, Soy, and Garlic on a nest of wilted Baby Greens.

ROASTED ARCTIC CHAR. With a Moroccan Chermoula Sauce over Root Vegetable Hash.

PAN ROASTED CHICKEN BREAST. Crispy Skinned Statler Breast of Chicken Roasted with Cherry Tomatoes, Onions, Pesto, Garlic and Extra Virgin Olive Oil.

ZUCCHINI QUINOA AND SUNFLOWER CAKES. Spicy Tunisian Chili Tomato Harissa Sauce.

SEARED SEA SCALLOPS AND RHODE ISLAND CLAMS. With Pea Tendrils, over Linguini Pasta tossed with Peas, Cherry Tomatoes, Garlic, White Wine and Extra Virgin Olive Oil

Entrees include appropriate seasonal starch and vegetables, Garlic Crusted French bread, Whipped Butter and Extra Virgin Olive Oil.

Community Harvest

We participate in Sustainable Food programs. We proudly serve Starbucks Coffee, Brewed Decaffeinated Coffee, and Tazo Teas.

If you wish an item or preparation not listed above, please inform your Club Manager. We shall make every reasonable attempt to accommodate you. 
Please inform your server of any food allergies. 

*Note: Consumption of raw or undercooked foods of animal origin may increase your risk of food-borne illness. Consumers who are especially vulnerable to food-borne illness should only eat food from animals thoroughly cooked.