Function Guide: Dinner

Dinner Entrees

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, one choice of Dessert, Coffee and Brewed Decaffeinated Coffee, and Tea Selection. Minimum Order 10 Guests.

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:
Balsamic Vinaigrette, Citrus Vinaigrette, Creamy Ranch, Caesar Dressing or Seasonal Dressings

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 Options:  (choice of one)

Please refer to the Service Policies page ‘Food and Beverage’ section regarding additional entrée requirements. We are happy to customize menus to meet your needs. Please inquire for further details.

~Beef and Pork ~

*Petit Filet with Bacon Demi, Whipped Local Butter, Onion Marmalade $39.00

*Roast Prime Rib of Beef Au Jus with Horseradish Sour Cream (minimum 15 persons) $37.00

*Grilled Marinated Bistro Steak with Parsley and Garlic Chimichurri Sauce, Charred Grape Tomatoes $29.00

*Grilled 10 ounce Boneless Pork Chop with Local Apples, Caramelized Onions and Apple Brandy $27.00

~Seafood~

Chesapeake Bay Crab Cakes with Creole Remoulade and Green Onions $31.00

Pan Roasted Salmon finished with a Shiitake Mushroom and Baby Spinach Ragout and drizzled with White Truffle Oil $28.00

Grilled Swordfish with Grilled Lemon, Fresh Herbs and Extra Virgin Olive Oil $30.00

Baked Atlantic Cod with Beurre Blanc, Fried Capers, Herb Gremolata Cracker $28.00

Shrimp Fettuccini Five Jumbo Shrimp sautéed with White Wine, Garlic,Tomatoes and Fresh Basil, tossed with Fresh Fettuccini $27.00

~Poultry~

Sweet Tea Brined Hot Chicken Breast  $27.00

Seared Skin on Chicken Breast with Prosciutto Sage Demi, Roasted Mushrrom $27.00

Za'atar Brine Skin on Seared Chicken Breast with with Fresh Lemon, Braised Garlic Greens $26.00

Roasted Statler Breast of Chicken with a Sauvignon Blanc Pan Sauce and Herb Salad  $26.00

Pan Roasted Duck Breast  with a Dried Cherry-Port Wine Reduction $28.00

~Vegetarian~

Savory Stuffed Portabello Mushroom with Artichoke Hearts, Roasted Red Peppers, Rice Pilaf and Parmesan Cheese $19.00  

White Bean nad Farro Sausage with Roasted Balsamic Cabbage, Beet Puree, Sunflower $19.00

Rhode Island Wild Mushroom Risotto with Charred Asparagus, Roasted Tomato, Vegetable Stock $19.00

Crispy Tofu and Vegetable Teriyaki Stir Fry over Basmati Rice $19.00

Stuffed Red Bell Peppers with Quinoa, Brown Rice, Flax, Seasonal Vegetables, Black Beans and Tomato Garlic Confit $21.00

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 $28.00 per person
Choice of Three Entrées from our Buffet Entrée Options $32.00 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 with Whipped Butter
~ Freshly Sliced Fruits
~ Pastry Shop Special Sampler Platter
~ Served Coffee and Brewed Decaffeinated Coffee, and 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 10-15 guests. Please inquire as the Prix-Fixe Menu changes seasonally. $33.00-$39.00 per person.

Chef's Corner…

Please go to our Faculty Club Home page on this site to see Chef Dave's seasonal message...

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."

Dinner Entrees

~Poultry~

~ Maple Glazed Chicken Breast with Mustard Jus

~ Za-atar Brine, Skin on Seared Chicken Breast, Fresh Lemon, Braised Garlic Greens

~ Roasted Chicken Breast with Sauvignon Blanc Pan Sauce and Herb Salad

~ Seared Skin on Chicken Breast, Prosciutto Sage Demi, Roasted  Mushroom 
~ Grilled Breast of Chicken with Sherry Vinegar Sauce, Diced Red and Green Peppers and Fresh Parsley
~ Chicken Caprese with Tomatoes, Mozzarella and Basil
~ Pan Roasted Duck Breast with a Dried Cherry Port Wine Reduction

~Seafood~

~ Baked Atlantic Cod, Beurre Blanc, Fried Capers, Herbed Gremolata Cracker

~ Chesapeake Bay Crab Cakes with Creole Remoulade and Green Onions
~ Pan Roasted Salmon with a Lemon and Fresh Basil Marinated Cherry Tomato Salad
~ Broiled Salmon with a Seasonal Fruit Salsa
~ Grilled Swordfish with Lemon, Fresh Herbs and Extra Virgin Olive Oil
~ Grilled Swordfish with Roasted Corn, Charred Grape Tomato, Cilantro and Lime

~Beef and Pork~ 

~*Grilled Marinated Bistro Steak with a Parsley and Garlic Chimichurri Sauce, Charred Grape Tomatoes
~*Grilled Bistro Steak with Sauteed Mushrooms, Dijon and Red Wine
~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
~  White Bean and Farro Sausage, Roasted Balsamic Cabbage, Beet Puree, Sunflower
~ Rhode Island Wild Mushroom Risotto, Charred Asparagus, Roasted Tomato, Vegetable Stock
~ 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