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					 HARVARD UNIVERSITY
THE HARVARD FACULTY CLUB
  20 Quincy Street, Cambridge, MA 02138


        Private Event Menus
        Spring/Summer 2010
      April 1, 2010 - August 31, 2010
                          Breakfast
                                ~~~

               Assorted Bakery Basket
                Croissants, Scones and Danishes
                   with Preserves and Butter
                                ~~~
                          Coffee and Tea
                                $9.75
                                ~~~



                       Enhancements
                   Scrambled Eggs with Herbs
                                $5.50
                                 ~~~

                   Applewood Smoked Bacon
                      or Country Sausage
                     or Breakfast Potatoes
                                $3.30
                                 ~~~

                  Atlantic Smoked Salmon
    Assorted Sliced Bagels, Sliced Tomatoes, Red Onions
                  Whipped Cream Cheese
                                $7.65
                                ~~~




Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
            may increase your risk of food borne illness




                                                                          2
                             Central Luncheon Buffet
                           Served in Room 2 on the Second Floor

                                          Sample Menu
                                        Soup Station
                                            ~~~
                                       Cold Selections
                             Baby Greens with Balsamic Vinaigrette
                                    Smoked Salmon and Trout
                Asparagus Spears with shaved Reggiano and sherry Vinaigrette
         Greek Style salad with Vine Ripened Tomatoes, Red onions and Feta Cheese
                       Tabouleh Salad with Mint, Lemon and Cucumbers
         Szechuan Duck Salad with Oriental Noodles, Bok Choy, Soy Red Chili sauce
                                          Calabrese salad
                                             ~~~
                                        Hot Selections
                            Grilled Salmon with Port Rhubarb glaze
                       Lemon Rosemary Roast Chicken with Natural Jus
               Baked cannelloni with Spinach, mushrooms, Herb Ricotta Cheese
                          And Roasted Red Pepper sauce (vegetarian)
                                            ~~~
                                       Dessert Station
                  Banana Bread Pudding with Chocolate and Caramel Sauces
                                           Fruit Cobbler
                                        Fresh Strawberries
                                               ~~~
                                          Coffee and Tea

                                        $19.95 per person




Consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of food
                                          borne illness




                                                                                                        3
                                                 Refreshments
Coffee and Assorted Teas ......................................................................................... $2.35
Bottled Water - still................................................................................................... $4.95
Sparkling Water......................................................................................................... $2.75
Sodas - per liter bottle................................................................................................$5.25
Assorted Bottled Juices............................................................................................. $2.50
Iced Tea and Lemonade - per carafe....................................................................... $12.65
                                     ~~~~~~~~~~
Assorted Cookies and Brownies............................................................................... $4.25
Assorted Tea Breads or Scones with Devonshire Cream..........................................$4.25
Assorted Miniature Pastries...................................................................................... $5.25
                                            ~~~~~~~~~~
Powerbars and Snickers............................................................................................ $3.15
Party Mix, Potato Chips, Popcorn, Pretzels………………...................................... $3.15
                                     ~~~~~~~~~~
Chocolate Covered Strawberries ………….............................................................. $3.15
Whole Fresh Fruit ..................................................................................................... $3.15



                                                Afternoon Tea
                 Selection of Teas offered with Milk, Honey, Lemon Slices, Sugar Cubes
                                    Regular and Decaffeinated Coffee


                                          Assorted Tea Sandwiches
                                 Tender Asparagus and Red Pepper Roll
                                Grilled Chicken on Tomato and Watercress
                              Tomato and Cucumber over Dill Cream Cheese
                                Sliced Smoked Salmon on Boursin Mousse


                Freshly Baked Scones, Raspberry Preserves and Devonshire Cream
                                                Assorted Mini Pastries
                                      Fresh Strawberries and Tea Cookies
                                                              $23

                    Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
                                may increase your risk of food borne illness



                                                                                                                                 4
                                   Hors d’Oeuvres
                                           $3.60 each
                                      (minimum of 25 pieces)

      Hot Hors d’Oeuvres                                Cold Hors d’Oeuvres

     Southwestern Chicken Kabob                                Spicy tuna Roll
        Honey Chipotle Sauce                                  Soy Dipping Sauce

        Crispy Shrimp Tempura                                 Foie Gras Gougere
            Szechuan sauce                                      Fruit Chutney


         Coconut Langostino                              Asian Fruit Rice Paper Rolls
          Sweet Chili Sauce                                  with Dipping Sauce


    Sea Scallop Wrapped in Bacon                            Chilled Jumbo Shrimp
                                                               Cocktail Sauce

       Roast Baby Lamb Chops
       Tomato Rosemary Glaze                                 Lobster Medallion
                                                       Bibb Lettuce, Red Pepper Louis
      Miniature Beef Wellingtons
                                                                  on Crostini
         Spicy mustard Sauce
                                                           Watercress Vichyssoise
Wild Mushroom and Goat Cheese Strudel                     with smoked Bay Scallops
                                                             Lemon Oil, Chives
                                                              in Demitasse Cup

                                Reception Platters

  Domestic and Imported Cheese                               Vegetable Display
             Display                                      Assorted Baby Vegetables
    Grapes, Strawberries, Crackers                            Blue Cheese Dip
       $6.30 (2oz. per person)                                $5.25 per person


   New England Seafood Platter                       Grilled Mediterranean Platter
Lobster Tails, jumbo Shrimp, Crab Legs                  Baby Vegetables, Eggplant
  Clams and Oysters, Lemon garnish                  Portobello Mushrooms, Tomatoes,
            Cocktail Sauce                        Asparagus, Balsamic Dried Figs, Olives
          $60.00 per platter                                  and Hummus
                                                             $5.25 per person




                Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
                             may increase your risk of food borne illness




                                                                                           5
                                    Dinner
                          three courses $39.50 per person
                          four courses $44.50 per person

                               Choice of Soup
                                   Soup du Jour

           Garden Gazpacho, Roasted Garlic Croutons, Cilantro

            New England Clam and Sweet Corn Soup, Chive Oil

                                       Salad
 Italian Greens, Romaine, Frisee, Watercress, Cucumber, Campari Tomatoes
                         Balsamic Basil Vinaigrette

 Boston Bibb and Belgian Endive Salad, Beet Curls, Chick Peas, feta Cheese
                      Cucumber Yogurt Vinaigrette

                        Freshly Baked Rolls and Butter

                              Choice of Entrée
                      Includes Starch and Seasonal Vegetable

Roast Statler Chicken Breast Filled with Vermont Goat Cheese and Asparagus
                           Morel Mushroom Broth

         Pink Pepper Crusted Atlantic Salmon, Sherry Leek Cream

   Char-Grilled Filet of Beef, Truffle Parsley Butter, Morello Cherry Demi
                                        + $2.00

White and green Asparagus Tart, Leeks, Feta Cheese, Oven Roasted Tomatoes
                      Basil Pesto, Port Wine Glaze

   Artichoke Ravioli, Spinach, Fava Beans, Sweet Corn, Roasted Peppers
                            Lemon thyme sauce

                             Choice of Dessert

     Grand Marnier Soufflé, Raspberry Sauce or Crème Anglaise + $3.95

              Tartlet of Summer Fruits, Kiwi and Mango Coulis

    Baileys Irish Cream Crunch, Pistachios, Raspberries, Coffee Anglaise

               Trio of Tropical Fruit Sorbet with Mixed Berries

                                  Coffee and Tea
        Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
                    may increase your risk of food borne illness



                                                                                  6
                         Dinner Buffet
                                    ~~~

                             Soup du Jour
                            Rolls and Butter

                       Italian Greens
Vine Ripened Tomatoes, Cucumbers, Balsamic Basil Vinaigrette

                                    ~~~
                                  Entrée
                              (Select Three)


                       Char-Grilled Filet of Beef
                         Morello Cherry Demi

                     Roast Chicken Breast
              With Vermont Goat Cheese and Herbs
                    Morel Mushroom Broth

               Pink Pepper Crusted Atlantic Salmon
                       Sherry Leek cream

             English Pea and Artichoke Risotto cakes
                 Tomato Concasse, Pesto sauce

                                    ~~~

                         Seasonal Vegetables
                       Potatoes Gratin Lyonnaise

                                    ~~~

Banana and White Chocolate Bread Pudding with Caramel Sauce
                      Coffee and Tea


                                   $50.25
                         20 per son mi ni mum




    Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
                may increase your risk of food borne illness




                                                                              7
                  Dessert Suggestions

                   Grand Marnier Soufflé $8.85
                  Raspberry Sauce or Crème Anglaise


                  Tartlet of Summer Fruits $6.85
                       Kiwi and Mango Coulis

                 Baileys Irish Cream Crunch $6.85
                      Pistachio, Raspberries
                        Coffee Angl ai se

                Trio of Tropical Fruit Sorbet $6.85
                         with Mixed Berries



                        Dessert Buffet
                   Assortment of Mini Pastries
            Strawberries, Pineapple and Marshmallows
                        Chocolate Fondue
Banana and White Chocolate Bread Pudding with Warm Caramel Sauce
                          Coffee and Tea
                              $19.65


                     Mini Dessert Buffet
                   Assortment of Mini Pastries
            Strawberries, Pineapple and Marshmallows
                        Chocolate Fondue
                          Coffee and Tea
                              $12.55


                        Ice Cream Bar
                     Assorted Ice Creams
         Hot Fudge, Butterscotch and Strawberry Sauces
                M&Ms, Sprinkles, Oreo Toppings
    Whipped Cream, Maraschino Cherries and Chopped Walnuts
                             $8.15




                                                                   8
                          Hors d’Oeuvre Buffet
                                     $25.00 per person



                                Reception Platters

                   Domestic and Imported Cheese Display
                           grapes, strawberries and crackers

                          Grilled Mediterranean Platter
                            Baby Vegetables, Eggplant
                   Portobello Mushrooms, Tomatoes, Asparagus
                           Balsamic Dried Figs, Olives
                                  and Hummus

                            Passed Hors d’Oeuvres
                                        Select five

       H ot H or s d ’Oeu vr es                          Col d H or s d ’Oeu vr es


     Southwestern Chicken Kabob                               Spicy Tuna Roll
        Honey Chipotle Sauce                                 Soy Dipping Sauce


        Crispy Shrimp Tempura                                Foie Gras Gougere
            Szechuan Sauce                                     Fruit Chutney


         Coconut Langostino                              Asian Fruit Rice Paper Rolls
          Sweet Chili Sauce                                  with Dipping Sauce


    Sea Scallop Wrapped in bacon                           Chilled Jumbo Shrimp
                                                              Cocktail Sauce

       Roast Baby Lamb Chops
       Tomato Rosemary Glaze                                Lobster Medallion
                                                  Bibb Lettuce, Mango, Red Pepper Louis
                                                                on Crostini
      Miniature Beef Wellingtons
        Spicy Mustard Sauce
                                                        Watercress Vichyssoise
                                                 Smoked Bay Scallops, Lemon Oil, Chives
Wild Mushroom and Goat Cheese Strudel                      in Demitasse Cup



           Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
                       may increase your risk of food borne illness



                                                                                          9
                                                    Stations
                                    M ust Accompany H or s d’Oeuvr e Buffet
                                             Attendants Requi r ed




             Pasta Station                                                 Asian Station
                    (select t wo)                            Beef and Chi cken or Shr i mp and Scal l ops
   H er b Gn occh i wi th Ar ti chokes, L eeks                      Sti r Fr i ed Asi an Vegetabl es
   Aspar agus and Pecor i no L emon Cr eam                                      Fr i ed Ri ce
                                                                                      ~
       Ri ga t on i wi th Gr i l l ed Chi cken                    Thai Peanut and Or ange Sauce
   Br occol i , Al monds and Bour si n Cr eam
                                                                                   $10.25 per person
   Ca va t a pp i wi th Rock Shr i mp, Sher r y
                  L obster Sauce
  T or t el l i n i wi th M ushr ooms, Pr osci utto                        Sushi Station
             Fr esh Tomato H er b Sauce                     H and Rol l ed Assor ted Sushi and Cal i for ni a
                                                                                  Rol l s
                  $10.25 per person                         Ser ved wi th Soy Sauce, Pi ckl ed Gi nger , and
                                                                               Wasabi

             Salad Station                                                    $10.95 per per son
                 Caesar Sal ad
H ear ts of Romai ne wi th Shaved Par mesan,
        Gar l i c Cr outons and Dr essi ng
                                                                         Seafood Station
                                                                        Chi l l ed J umbo Shr i mp
                                                                 Seasonal Oyster s on the H al f Shel l
                  Gr eek Sal ad
                                                                         Al askan Cr ab Cl aws
 Feta Cheese, M ar i nated Ol i ves, Tomatoes,
                                                                Ser ved wi th Cocktai l Sauce and Fr esh
   Shaved Oni ons, and H er b Vi nai gr ette
                                                                                   L emon
                  $7.65 per person                                                 $13.55 per person




                                               Carving Station
                                       ~Ser ved wi th Si l ver Dol l ar Rol l s~




Bone-I n Sugar Glazed H am………………………….………………………………$170 (50 servi ngs)
Stewed Apr i cot-Red Onion Chutney

Tender l oin of Beef ……………………………………………………………….$200 (40 ser vi ngs)
Au J us and Hor ser adi sh Sauce
Roast ed Tur key …………………………………………………………………..$170 (50 servi ngs)
Cr anber r y Pr eser ves and Thyme Gr avy




                                                                                                                10
                            Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
                                        may increase your risk of food borne illness
                                                       Beverage Service
                                  (Beverages are charged based on consumption)

Hosted Tended Bar per drink......................................................................................................$5.25
Johnny Walker Black Scotch, Crown Royal, Stolichnaya Vodka, Tanqueray Gin,
Meyers Rum, Jack Daniel’s Bourbon

Assorted Beer per bottle............................................................................................................ $4.25
Amstel Light, Bass, Heineken, Samuel Adams, Kaliber (non-alcoholic)

Assorted Cordials per drink..................................................................................................... $7.35

                                                            White Wines
Chardonnay, Terranoble, Central Valley, Chile…………………………………….$17.50
Sauvignon Blanc, Terranoble, Central Valley, Chile………………………….……$17.50
Chardonnay, Raymond R Collection, California ........................................................ $29
Chardonnay, Trefethen, Napa ................................................................................. $53
Pinot Grigio, Canaletto Delle Venezie, Italy .......................................................... $26
Pouilly-Fuisse, Louis Latour, France ...................................................................... $34
Sauvignon Blanc, Giesen, Marlborough, New Zealand ........................................ $30


                                                              Red Wines
Merlot, Terranoble, Central Valley, Chile…………………………………….…..$17.50
Cabernet Sauvignon, Terranoble, Central Valley, Chile………………………….$17.50
Cabernet Sauvignon, Montes Estate, Chile ........................................................... $28
Crozes Hermitage, Domaine Olivier Dumaine, France.......................................... $32
Merlot, Echelon Vineyards, Central Coast, California .......................................... $34
Petite Sirah, Guenoc, California ............................................................................ $37
Pinot Noir, La Crema ............................................................................................ $41


                                      Champagnes and Sparkling Wines
Brut d’Argent, France ........................................................................................... $27
Chandon, Brut Cuvee, Napa/Sonoma ................................................................... $42
Bollinger Special, Brut Cuvee .............................................................................. $82


                                                         Labor Charges
Self-serve bar setup ........................................................................................... $45
Bartender 2 hour minimum ...................................................................... $50 per hour


                                                                                                                                             11
Additional Server or Attendant………………….................................... $145


                                                  AV Equipment
LCD Projector with Screen...............................................................................Complimentary
VCR & 26" Monitor.......................................................................................................... start at $90
DVD/VCR........................................................................................................................ $90
Overhead Projector with Screen...................................................................................... $30
Slide Projector with Screen.............................................................................................. $30
Microphone............................................................................................................start at $60
Speakerphone................................................................................................................... $45
Easel................................................................................................................................ $20
Podium..................................................................................................................... no charge
Flipchart and Markers...................................................................................................... $25
Letter-sized Note Pads, Pencils, and Mints ..................................................................... $3




                                       Recommended Vendors
Florists
Bow Street Flowers                                                                                     (617) 492-0800
Celebrated Flower                                                                                      (617) 661-0400

Photographer
Lisa Cohen                                                                                             (617) 924-4822
Paula Chandoha                                                                                         (617) 661-2998

Entertainment
Music Management                                                                          (617) 489-7600
Gilded Harps                                                                              (978) 443-0656
Patrick McDonnell Bag Piper                                                               (781) 979-9195
Leila Pradell Pianist                                                                     (617) 969-4486
The Winiker Orchestra                                                                     (617) 277-6673
University Acapella Groups                                               www.college.harvard.edu/student/arts
Hester Ham Classical Pianist                                                              (206) 650-2550

Wedding Cakes
Cakes to Remember                                                                                      (617) 738-8508
Konditor Meister                                                                                       (781) 849-1970
Montilios                                                                                              (508) 894-8866
Rosies                                                                                                 (617) 354-1843



                                                                                                                                      12
13
                        Private Event Information

Use of the Club: Non-Harvard events must be sponsored by a Faculty Club member.

Private Dining/Meeting Rooms are available year-round. Please email
hfc_funct ions@ var d.edu regarding availability.
               har

Interview and Presentation Rooms are available for on-campus recruiting. A non-
refundable deposit of $650 is required to secure the space. Please email hfc_functions
@harvard.edu regarding availability.

Payment/Deposit: For non-Harvard events a non-refundable deposit of the room rental fee
(minimum of $215.00) is required to secure your reservation. Weekend events require a
deposit of $2,900. Wedding Ceremony space is available starting at $550.00. The Club
accepts the following forms of payment: Visa, MasterCard, American Express, check or
money order.

Additional Charges: An 18% surcharge and 5% state sales tax apply to events not billed to
a Harvard department. Applicable tax will be charged unless a certificate of exemption is
provided prior to the event.

Parking The Broadway Garage may be reserved through Harvard University Parking
Services for evening and weekend events. Day passes are also available.
Please email event _par king@ var d.edu or call (617) 495-3772. Limited on-street
                              har
parking may also be available.

Menus:. We welcome the opportunity to create special menus designed to suit the theme
of your event, individual tastes, and diets. Printed menu suggestions are available on our
web site: www.hfc.harvard.edu/functions. Menu selections must be communicated two
weeks prior to the event. If your menu includes more than one entrée, an additional $4.95
per guest will be charged. Food and/or beverages may not be removed from the premise.

Guarantees: Attendance must be specified to the Functions Office 5 working days prior
to the event. This number will be considered as a final guarantee not subject to reduction.
The invoice will be based on the number actually served if it is greater than the
guarantee.

Cancellations: The room rental fee is due upon cancellation of confirmed events.
Cancellations received less than 5 working days prior to the event are charged in full. In
case of inclement weather, events cancelled before noon on the day prior to the event will
be billed for 50% of the total amount.

Room Assignment: The location of your event is listed in the lobby. Rooms are assigned
according to the anticipated number of guests.


                                                                                         14
Linens/Table Decorations: White linen is standard. We will assist you in ordering special
linens, decorations and floral arrangements designed to complement your event.

Audio/Visual Equipment: Please contact us for your audio visual needs.

Piano: Our Steinway piano located in the main lobby may be rented for $150.

Dance Floor: A dance floor is available for $450.

Candles and Open Flame: The City of Cambridge requires a fire marshal present for use
of candles or open flame. The charge is $50 per hour with a four-hour minimum. Please
contact the functions office to make arrangements.

Display and Exhibit: Materials may not be attached to walls or ceilings. The host
assumes full responsibility for damages due to misuse of the facilities.

Personal Property: The Club does not accept responsibility for items brought into the
Club.




                                                                                        15