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 Decaf, 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 Vinaigrette, Balsamic Vinaigrette, Citrus Vinaigrette, Creamy Ranch, Bleu Cheese or Italian Dressing

Desserts: Choice of one:

Seasonal Fruit Cobbler, Seasonal House Made Bread Pudding with Crème Anglais,

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) $34.95

*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

Broiled Haddock topped with Sesame Ginger sautéed Julienne Vegetable $26.95

Shrimp Fettuccini Five Jumbo Shrimp sautéed with White Wine, Garlic, Tomato and Fresh Basil, tossed with Fresh Fettuccini $25.95

~Poultry~

Herb Brioche Crusted Chicken Breast finished with a Mustard-Maple Pan Sauce $25.95

Roasted Boneless Breast of Chicken with Sundried Tomatoes, Artichokes and Feta Cheese $24.95

Citrus Panko Crusted Chicken Breast with Lemon Zest, Fennel and Red Onion  $24.95

Roasted Half Duckling with Cranberry, Fennel and Basil $26.95

~Vegetarian~

Savory Stuffed Portabello Mushroom with Artichoke Hearts, Roasted Red Pepper, Rice Pilaf and Parmesan Cheese $18.95  

Marmalade Grilled Tofu with Kale and Lemon Pearl Couscous  $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 Foccacia 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 Mustard-Maple Pan 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

~ Cider Braised Pork Loin, Local Apples, Caramelized Onions and Apple Brandy

~ 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 a Brown Butter, Lemon and Caper Vinaigrette

~ Pasta du Jour with Broccoli, Cauliflower, Zucchini, Grape Tomatoes, Butter, Wine and Fresh Herbs

~ Marmalade Grilled Tofu with Kale and Lemon Pearl Couscous   

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, Sliced Fresh Fruits, Assorted Dessert Buffet, Served Starbucks Coffee and Brewed Decaf, Tazo Tea Selection

*Enhance your Dinner Buffet with a Chef Carved Specialty Station. 

Creative Ideas… 

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…

Hors d’oeuvres

Scallop Ceviche in a Cucumber Cup, Beef Carpaccio on Toast points with Caper and Egg, Mini Lobster Salad Rolls, Prosciutto Wrapped Shrimp, Beef and Olive Stuffed Potatoes, Crispy Tofu Bites with Romesco Dipping Sauce, Hash Brown Rounds with Roast Beef Hash and Quail Egg

Entrées

Rhode Island Corn Meal Crusted Trout with Heirloom Tomatoes, Caramelized Onion and Lemon, Maple Wheatberry 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

Grilled Lamb Loin Medallions with Merlot Poached Pears, Parsley Mashed Potatoes

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