Function Guide: Dinner

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 Demi-glace $36.95

*Roast Prime Rib of Beef Au Jus with Horseradish Sour Cream (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

~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 $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

Roasted Atlantic Cod 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

~Poultry~

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

Roasted Statler Breast of Chicken with a Sauvignon Blanc Pan Sauce and Herb Salad  $24.95

Pan Roasted Duck Breast  with a Dried Cherry-Port Wine Reduction $26.95

~Vegetarian~

Savory Stuffed Portabello Mushroom with Artichoke Hearts, Roasted Red Peppers, Rice Pilaf and Parmesan Cheese $17.95  

Vegan Zucchini, Sunflower Seed, and Quinoa Cake  with Spicy Harissa and Scallion Herb Salad $17.95

Seasonal Risotto prepared with only the finest seasonal vegetables $17.95

Crispy Tofu and Vegetable Teriyaki Stir Fry over Basmati Rice $17.95

Stuffed Red Bell Peppers with Quinoa, Brown Rice, Flax, Seasonal Vegetables, Black Beans, and Tomato Garlic Confit $19.95

Dinner Buffet Selections

(Minimum of 30 persons required)

Includes all of the following Salads:
~ Marinated Vegetable and Hummus Platter
~ Three Bean and Vegetable Salad
~ Mixed Field Greens Salad with Seasonal Vegetables and Choice of Two Dressings, Home Baked Croutons 

Entrée Selections:
Choice of Two Entrées from our Buffet Entrée Options $26.95 per person
Choice of Three Entrées from our Buffet Entrée Options $29.95 per person

The Faculty Club Buffet also includes the following:
~
 Chef's selection of Vegetable du Jour
~ 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.

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.

Trendy Ideas…

Our creative culinary team is more than happy to create fantastic hors d’oeuvres and meals designed specifically for your tastes and needs. Please ask for our seasonal suggestions.

Message From the Chef: "We cook from scratch using fresh, authentic ingredients. All of our sauces and dressings are made in-house. Vegan, vegetarian, gluten-free , and other restricted diets can always be accomodated."


~Poultry~

~ Maple Glazed Chicken Breast with Mustard Jus
~ Roasted Chicken Breast with Sauvignon Blanc Pan Sauce and Herb Salad
~ Roasted Boneless Breast of Chicken with Sundried Tomatoes, Artichokes, and Feta Cheese 
~ Grilled Breast of Chicken with Sherry Vinegar Sauce, Diced Red and Green Peppers and Fresh Parsley
~ Chicken Scarpariello with Sweet Italian Sausage and Peppadew Peppers
~ Cranberry Coq au Vin
~ Chicken Caprese with Tomatoes, Mozzarella and Basil
~ Pinot Grigio Marinated Chicken Breast with Honey Citrus Glaze
~ Rosemary and Lemon Baked Chicken
~ Classic Chicken Marsala

~Seafood~

~ Chesapeake Bay Crab Cakes with Creole Remoulade and Green Onions
~ New England Style Baked Scrod with a Savory BFC Herb Crumb Topping
~ Broiled Cod with Tomato Confit and Caramelized Onions
~ Pan Roasted Salmon with a Lemon and Fresh Basil Marinated Cherry Tomato Salad
~ Sesame Crusted Salmon with a Sesame Soy Mirin Sauce
~ Broiled Salmon with a Mango, Bell Pepper Salsa
~ Horseradish Crusted Salmon with Red Wine Sautéed Mushrooms
~ Grilled Swordfish with Lemon, Fresh Herbs and Extra Virgin Olive Oil
~ Grilled Swordfish with Roasted Corn, Charred Grape Tomato, Cilantro and Lime
~ Stuffed Sole Florentine with Spinach and a Parmesan Cream
~ Sautéed Mussels with Potatoes, Tomatoes, Onion, Garlic, Parsley and White Wine
~ Baked Lobster Mac and Cheese

~Beef~ 

~ *Grilled Marinated Flank Steak with a Parsley and Garlic Chimichurri Sauce, Charred Grape Tomatoes
~  Cabernet Braised Short Ribs with Root Vegetables
~*Grilled Marinated Hangar Steak on a bed of sautéed Bell Peppers and Onions
~*Grilled Flank Steak with Sautéed Mushrooms, Dijon and Red Wine

~Pork~

 ~ Slow Roasted Pork Loin with Garlic and Rosemary
~Braised Maple Brined Pork Loin with Apples and Onions
~Grilled Boneless Pork Chops with Pineapple Salsa

~Vegetarian~

 ~ Vegan Pasta du Jour with Seasonal Vegetables and Fresh Herbs
~  Vegan Zucchini, Sunflower Seed, and Quinoa Cakes with Spicy Harissa and Scallion Herb Salad
~ Vegan Tofu Cacciatore
~ Crispy Tofu and Vegetable Teriyaki Stir Fry over Basmati Rice
~ Stuffed Red Bell Peppers with Quinoa, Brown Rice, Flax, Seasonal Vegetables, Black Beans, and Tomato Garlic Confit