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Downtown Harvard Club of Boston

Club House, Restaurant, and Social Club

Financial District, Boston

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7.9^/10

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Continental 6Breakfast 5Lunch 6Dinner 8Boston Room Summer Dinner 8Boston Room Desserts 2Sample Sunday Brunch 9Sample Saturday Night Buffet Menu 13

Continental

Served on holidays when the main clubhouse is open, & on Sundays when there is no Sunday brunch or regular hot breakfast offered it is also served on Mondays when the boston room is closed

A limited complimentary continental breakfast will only be offered on Sunday mornings before a Sunday brunch

Served in the foyer outside the boston room

Summertime‎

During our summer season the continental breakfast is served on Saturdays, Sundays & Mondays

Boston Room Continental Breakfast‎

Standard menu

7.95

Assorted Juices‎

Orange Juice

Tomato Juice

Grapefruit Juice

Apple Juice

Cold Selections‎

Sliced Fresh Seasonal Fruits w/ Strawberries

Assorted Mini Muffins

Croissants

Butter, Cream Cheese & Jams

Freshly Brewed Decaffeinated Coffee

Assorted Tea Bags

White Sugar

Equal Sugar Substitute

Five Individual Varieties of Cold Cereal

(2 Choices w/ no sugar added) instant oatmeal & cream of wheat whole milk & skim milk

Assorted Danish

Assorted Bagels

Toaster‎ available for bagels

Freshly Brewed Coffee

Hot Water

Half & Half

Sugar in the Raw

Lemon Wedges

Breakfast

Fresh Fruits and Juices‎

Chilled Half Grapefruit

2.95

Chilled Cantaloupe, Honeydew Melon or Costa Rican Gold Pineapple

3.25

Chilled Juices

2.50 - 3.25

Orange grapefruit pineapple cranberry tomato v-8 apple

Fresh Seasonal Berries

7.50

Full Breakfast Plate of Assorted Morning Fruits & Berries

11.95

Individual Side Orders‎

Two Eggs Any Style

4.50

Plain Omelet

5.95

Broiled Bacon

2.95

Canadian Bacon

3.50

Home Fried Potatoes

2.50

Chilled Poached Salmon (4Oz)

9.50

Oatmeal

2.95

One Egg Any Style

2.95

Pancakes

7.50

Grilled Sausage Links

2.95

Grilled Ham

3.75

Corned Beef Hash

4.50

Assorted Cold Cereals

2.95

Breads & Muffins‎

Blueberry, Bran, or Corn Muffins

2.50

Whole Wheat, White, Raisin, Seven Grain or Rye Toast

2.25

Exclusive Gourmet Cinnamon Pull-Apart Roll

4.50

English Muffin

2.25

Toasted Bagel w/ Cream Cheese

3.95

All American Breakfast

11.50

Two‎ eggs any style w/ bacon, ham or sausage links served w/ toast, bagel or English muffin & home fries choice of any large juice

Traditional Morning Fare‎

Design Your Own Omelet

11.50

Any style. choice of bacon, ham, cheese, mushrooms, onions, tomatoes or peppers. served w/ toast or English muffin & home fries

The Belgium Waffle

9.50

With sliced bananas & pecans. Served w/ pure vermont maple syrup

Thick Sliced Brioche French Toast

10.50

Seven Grain Pancakes

10.50

Served‎ w/ fresh berries & vermont maple syrup

Heart Healthy Vegetable Quiche Custard

11.95

Made w/ skim milk, eggs, lean parmesan, salt/pepper & grated nutmeg baby spinach, tomatoes, zucchini, mushrooms, asparagus & artichokes

Corned Beef Hash w/ Two Poached Eggs

10.95

Hollandaise sauce & your choice of toast or English muffin

Classic Eggs Benedict

11.50

Toasted wheat bagels w/ canadian bacon w/ poached eggs, topped w/ hollandaise sauce

Fresh Seasonal Berries, Vermont Maple Syrup

11.95

Egg White Vegetarian Omelet

10.95

With leeks, tomato, asparagus, carrots & zucchini served w/ grilled chicken sausage & home fries

Spanish Vegetable Omelet w/ Home Fries

11.95

Made w/ 50% reduced egg yolks & red & green peppers, onions, mushrooms, spices & simmered tomatoes

Lunch

Soups, Salads & Appetizers‎

Clam Chowder

7.00 - 8.00

Lobster Bisque

7.00 - 8.00

Stock Pot Daily Soup

6.00 - 7.00

Jumbo Tiger Shrimp Cocktail (4)

12.00

Friday Fish Chowder

7.00 - 8.00

Chilled Spanish Gazpacho

6.00 - 7.00

French Onion Soup Au Gratin

8.00

Classic Oysters Rockefeller

11.00

With pernod & spinach (4)

Dressing Selections: Balsamic, Red wine, Thousand Island, Blue cheese, Ranch, Italian

House Salad

6.00 - 9.00

Iceberg Lettuce

10.00

With‎ avocado, tomato, bacon & cucumber & blue cheese

Greek Salad

10.00

With feta, cucumber, olives, oregano & roasted red peppers

Fresh Fruit & Berry Plate

12.00

Cottage cheese or yogurt

Harvard Club Caesar Salad

8.00 - 10.00

Tomato Mozzarella

10.00

“Caprice” salad w/ Belgium endive

Bow Tie Pasta

10.00

Spinach, raisins, mozzarella, walnuts, red onions & pears

On Any Large Salad You Can Add‎

Grilled “All Natural “ Sun Dried Tomato” Chicken

8.00

Seafood Salad Medley

12.00

Lobster‎ & crab salad, grilled shrimp

Cold Poached Orange Glazed Atlantic Salmon (5Oz)

10.00

Grilled “Provencal”Garlic & Herb Shrimp or Scallops (6Ea)

8.00

Natural Chicken, Tuna or Atlantic Salmon Salad

9.00

Grilled Fresh Tuna Loin w/ Organic Soy Honey Glaze (4.5Oz)

11.00

Burgers & Signature Sandwiches‎

White, wheat, dark & rye, honey wheat, sour dough, wraps, multi-grain & Italian ciabatta

Classic Black Angus Cheeseburger

10.00

On an Italian ciabatta roll or a natural whole wheat roll, your choice of cheeses

Turkey Burger, Fontina Cheese, Honey Mustard & Cranberry Jam

11.00

Portabella Burger w/ Grilled Swordfish, Melted Leeks, Bibb, Tomato & Saffron Aioli

15.00

Jonah Crab Salad

17.00

Tuna or Chicken Salad

13.00

Roasted Vegetable Wrap w/ Lettuce, Tomato & Sun-Dried Tomato Aioli

12.00

Gorgonzola Cheese Burger with, Red Onion Jam & Current Mustard

11.00

Pacific Salmon Burger, Avocado, Mozzarella, Tomato, Bibb & Honey Mustard

11.00

Maine Lobster Salad

19.00

Harvard Club Sandwich

11.00

Classic Grilled “Rachael” Sandwich

14.00

Grilled Panini Sandwich Special of the Day

14.00

Signature Entrees‎

Classic Boston Broiled Haddock, Maitre -D’ Hotel Butter

18.00

Roasted butternut squash risotto, asparagus & baby carrots

Italian Pasta w/ Shrimp, Spinach, Tomatoes, Feta Cheese & Olives

16.00

White wine sauce w/ olive oil, garlic, & parmesan cheese

Pan Sautéed Chicken “Vienna Schnitzel” on Braised Lentil Stew

17.00

Fried sunny side up egg, anchovies & saffron aioli

Grilled Atlantic Salmon w/ Roasted Vegetables, Saffron Aioli

18.00

Zucchini, squash, asparagus, peppers, fennel, mushrooms, spinach & black beans

Grilled Flat Iron Steak, Onion Rings & Roasted Garlic Tomato Concasse

17.00

Garlic bread, mushroom ragout & roasted asparagus

Dinner

Appetizers‎

Jumbo Lump Crab & “Ice” Shrimp Wrapped in a Sashimi Grade Tuna

14.00

English cucumbers, avocado mousse & toasted sesame seeds organic soy drizzle w/ mirin wine, honey & rice vinegar

Pan Caramelized Hudson Valley Foie Gras

12.00

Strawberries & rhubarb, grand marnier liquor, veal glace & creamery butter

Malpague Oysters, Prince Edward Island (4) on the Half Shell

12.00

Warm Quinoa-Crusted Sea Scallops (3)

11.00

Avocado, lime, cilantro & chèvre coulis w/ crispy panchetta bacon & curly scallions

Cuban Style Pan Sautéed Mussels

11.00

Plum tomato, roasted garlic, white wine, curry, coconut milk & cilantro

Jumbo Lump Crabmeat Martini

12.00

Fresh‎ lemon & cocktail sauce

Duck Trap Smoked Salmon “Bruschetta” w/ Jumbo Lump Crab Meat

12.00

Avocado, fresh Italian buratta cheese, chive oil & dressed micro peppercress

Latin Shrimp Cocktail w/ Shaved Red Onions, Endives, Peppers & Scallions

12.00

Refreshing citrus juices, orange segments, cilantro, honey & avocado

Fresh Lobster (1/2) Martini Cocktail

14.00

Served‎ w/ cocktail sauce & lemon

Soups‎

Silky Parsnip Soup w/ Coconut Milk & Miso

9.00

Curried cream drizzle, chives & fried parsnip

Classic French Onion Soup Gratinèe

10.00

Baby vermont swiss crostini

New England Clam Chowder

8.50

Finished w/ sweet butter & cream

Lobster Bisque Laced w/ Brandy

9.50

Salads‎

Heart of Romaine Salad

10.00

Heirloom tomato, focaccia croutons, shaved parmesan cheese, sliced avocado & creamy caesar dressing

Roasted Yellow Beet Timbale w/ Walnuts, Pears & Endives

11.00

Gorgonzola cheese & micro greens w/ xvoo & 10 year old aged balsamic & sea salt

Water Mellon Salad w/ Figs & Soft Feta Cheese

11.00

Mache lettuce, micro greens, imported olives, cracked pepper & tahitian vanilla oil

Greek Salad w/ Organic Feta Cheese

10.00

Diced cucumbers, tomatoes, roasted peppers, red onions & kalamata olives fresh oregano, chives, lemon juice & spanish xvoo w/ sea salt

Entrees‎

Suggested wine

Your choice of two signature sides

Select Your Choice of Five Preparations, all at 26.50

Note: “tuna is cooked “medium rare” unless requested otherwise”

Suggested wine

“Signature” Caramelized Shrimp, Scallops & Maine Lobster

22.00 - 28.00

Reduction of grand marnier lobster broth w/ stir-fried celery, leeks & fennel

Joseph Drouhin Chardonnay 2010 (Macon-Village)

7.50 - 30.00

Tuna Filet

Atlantic Salmon

Tilapia

Mediterranean Heirloom Tomato, Kalamata Olives, Roasted Garlic, Wine & Capers

Cuban w/ Malanga Puree, Black Beans, Coconut, Cilantro, Basil, Mango & Curry Nage, w/ Zucchini Spaghetti

Traditional Harvard Club Broiled Boston Haddock

22.00

Jasmine & scallion rice cakes, roasted asparagus, gingered carrots topped w/ maitre d´ butter

Rodney Strong “Chalk Hill” Chardonnay 2010 (Sonoma)

8.75 - 35.00

Italian Rigatoni Pasta w/ Veal Tenderloin & Oregon Morel Mushrooms

23.00

Finished w/ madeira wine, brandy, whole butter & parmesan cheese

Badia a Coltibuono Chianti Classico “Riserva” 2007 (Chianti)

12.25 - 49.00

Grilled “Citrus Brined” Statler Chicken Breast

22.00

Feta cheese, nisçoise olive, lemon curd, leeks & fresh basil gratin potatoes & tossed mini greens w/ xvoo

Tohu Savignon Blanc 2010 (New Zealand)

7.50 - 30.00

Steamed Maine Lobster, Drawn Butter

Market

Boston's Daily Fish Locker

In season

Swordfish

Lemon Sole

Light Green Thai Curry w/ Mussels, Clams, & Vegetables

Japanese Organic Soy, Ginger, Saffron & Curry “Brodetto” Glaze w/ Seaweed Salad & Wasabi

Spanish Tomato Concassé w/ Saffron, Pernod, Clam Juice, Garlic, Olives & Roasted Butternut

New England “Baby Cockle Clams” w/ Italian Linguini

9.00 - 36.00

White wine sauce w/ garlic, herbs, butter, parsley, thyme & xvoo suggested wine: maso canali pinot grigio 2010 (trentino)

Sea Salt & Oil Poached “Duck Confit”

26.00

Pan seared w/ porcini mushroom ravioli w/ marinara & brandy soaked plums roasted acorn squash & micro greens w/ roasted garlic aioli

Firesteed Cellars Pinot Noir 2008 (Oregon)

10.00 - 40.00

Chef's Daily Vegetable Inspiration

21.00

Created daily from the evenings offerings, or create your own using any combinations from the above entrée accompaniments

Steaks and Chops‎: Chophouse Portions

12 Oz. Prime Sirloin Steak

36.00

Rack of Lamb, Mint Sauce

28.00

7 Oz. Prime Filet Mignon

34.00

9 Oz Long Island Duck Breast

26.00

Steaks and Chops‎: Smaller Portions

8 Oz Prime Sirloin Steak

30.00

½ Rack of Lamb, Mint Sauce

24.00

5 Oz Prime Filet Mignon

28.00

Steaks and Chops‎: Classic Sauce Selections

Choice of two half sides w/ your entree

Burgundy Sauce

Béarnaise

Roasted Portabella Mushroom

Roasted Rainbow Potatoes

Roasted Jumbo Asparagus

Lobster Mac “N” Cheese

3.00

Saga Cheese Sauce

Café De Paris or Horseradish Cream

Truffle Mashed Potatoes

Sautéed Fresh Garlic Spinach

Honied Baby Carrots

Honey Butternut Risotto

Sweet Potato & Goat Cheese Mousse

Boston Room Summer Dinner

Appetizers‎

Jumbo Lump Crabmeat Martini

12.00

Fresh lemon & cocktail sauce

Warm Quinoa-Crusted Sea Scallops (3)

11.00

Avocado,‎ lime, cilantro & chèvre coulis w/ crispy pancetta bacon & curly scallions

Northeast Oysters (4) on the Half Shell, Selections Vary or (4) Jumbo Shrimp Cocktail

12.00

Lobster Fest Appetizers‎

Fresh Lobster Salad w/ Shaved Fennel & Goat Cheese

14.00

Orange sections, fresh basil, chives & lemon emulsion

Chilled Lobster Cocktail

14.00

Seaweed salad, caribbean calypso sauce & fresh lemon

Lobster Mac N Cheese

12.00

Rock Crab Risotto w/ Pea Tendrils, Lemon & Avocado

13.00

Parmesan cheese & butter

Steamed Home Made Lobster Dumplings (6)

13.00

Soups‎

New England Clam Chowder

8.00

Finished w/ sweet butter & cream

Lobster Bisque Laced w/ Brandy

9.00

Classic French Onion Soup Gratinèe

8.00

Baby‎ vermont swiss crostini

Spanish Chilled Gazpacho

8.00

Salads‎

Heart of Romaine Salad

10.00

Heirloom tomato, focaccia croutons, shaved parmesan cheese, sliced avocado & creamy caesar dressing

Heirloom Tomato, Fresh Buffalo Mozzarella Timbale

11.00

Flash fried elephant garlic chips, micro basil & 10 year old aged balsamic & sea salt

Wedge Salad

11.00

Iceberg lettuce, cucumber, tomato, crisp pancetta, crumbled stilton harvard club signature blue cheese dressing

Greek Salad w/ Organic Feta Cheese

10.00

Diced cucumbers, tomatoes, roasted peppers, red onions & kalamata olives fresh oregano, chives, lemon juice & spanish xvoo w/ sea salt

Summer Lobster Fest Entrees‎

Steamed

1.25

Maine Lobster Pie w/ Sherry & Ritz Crackers

25.00

Whole butter, cream & a savory blend of vegetables

Maine Lobster, Drawn Butter

30.00

Shrimp, crab, scallops, mushrooms & ritz cracker stuffing corn on the cob, drawn butter & baked potato

Veal Scaloppini “Oscar” w/ Maine Lobster & Béarnaise Sauce

25.00

Au gratin potatoes & corn on the cob

Steamed Maine Lobster, Drawn Butter

Market

Corn on the cob, drawn butter & baked potato

Lobsters, Drawn Butter

24.00 - 38.00

Corn on the cob, steamed asparagus & baked potato

Baked Stuffed

1.25

Italian Penne Pasta w/ Scampi Provencal

21.00

(Gluten free also available) tossed w/ shrimp, basil, fresh tomatoes, garlic pepper flakes & white wine butter sauce

Ne Jonah Crab Cakes, Lemon Chive Remoulade Sauce

22.00

Baked potato & cole slaw

Signature Entrees‎

“Signature” Caramelized Shrimp, Scallops & Maine Lobster

22.00 - 28.00

Reduction of grand marnier lobster broth w/ stir-fried celery, leeks & fennel

Garlic Roasted Lamb Loin, Nisçoise Style

28.00

Saffron poached yukon potatoes, olives, haricot vert, hard boiled egg, anchovies xvoo & roasted tomatoes

Grilled “Citrus Brined” Statler Chicken Breast

22.00

Concassé tomato, feta cheese, niçoise olive, leeks, micro basil steamed banana fingerling potatoes, chicken glace

Grilled 7Oz Prime Filet Mignon, Classic Béarnaise Sauce

34.00

Golden whipped potatoes, mushrooms, koppert cress micro greens & candied carrots

Broiled Boston Haddock

22.00

Jasmine & scallion rice cakes, roasted asparagus, gingered carrots topped w/ maitre d´ butter

Chef's Daily Vegetable Inspiration

19.00

Created daily from the evenings offerings or create your own using any combinations from the above entrée accompaniments

Boston's Daily Fish‎

Georges Bank Swordfish or Farm Raised Atlantic Salmon

26.00

Mediterranean heirlooms w/ kalamata olives, roasted garlic & caper sauce

Boston Room Desserts

Sticky Toffee Pudding w/ Caramel Sauce

8.00

Whipped cream & roasted pecans

Grand Marnier Chocolate Mousse

8.00

Raspberry coulis & fresh raspberries

Pumpkin Swirl Cheesecake w/ Candied Pepitas

8.00

Whipped cream

Dessert Trio

13.00

Featuring‎ sticky toffee pudding w/ caramel sauce, grand marnier chocolate mousse, & home made fresh sorbet in an almond tuille

Pistachio & Espresso Gelato

8.00

Pear Tart w/ Frangipan Cream

9.00

Served‎ w/ ginger ice cream

Crème Carmel Flan w/ Vermont Maple

8.00

Fresh berries & mint

Cinnamon Apple & Cranberry Cobbler w/ Vanilla

8.00

Vanilla ice cream

Assorted Ice Creams & Homemade Sorbets

8.00

Sample Sunday Brunch

Adults $44.50

Kids 11 & over 19.50

Omelet's and Eggs Cooked to Order‎

Omelets

With assorted fillings & eggs cooked to order

Classic Mini Quiche Lorraine

Fresh Cut Fruit Cups

With flavored yogurts

Belgium Waffles

With‎ maple syrup, whipped cream & berries

Hickory Smoked Bacon

Country sausage links & corned beef hash

Breakfast Pastries

Mini muffins danish fruit, bagels, nut breads & cream cheese

Carved Items, Hot Petit Entrees and Salad Selections‎

Herb Crust Tenderloin of Beef w/ Savory Mushroom Sauce

Jamaican Chicken Curry w/ Coconut Milk & Jasmine Rice

Japanese Panko Crust Native Haddock w/ Maitre D Butter Sauce

Wedge Salad w/ Bacon & Blue Cheese Dressing

Russian “Olivier” Salad w/ Smoked Mackerel

Roasted California Antipasto

Assorted Bruschetta w/ Xvoo & Creamery Butter

Carved Rack of Lamb, Merlot Sauce

Grilled Atlantic Salmon w/ Sautéed Spinach & Red Pepper Hollandaise

Truffle Mashed Potatoes & Steamed Asparagus

Eastern Europe “Vinaigrette Salad” w/ Smoked Kielbasa

Classic European Blinis w/ Red Caviar & Sour Cream

Imported Gourmet Italian Charcuterie Sausages

Seafood and Asian Station‎

Black Tiger Shrimp Cocktail

Cocktail Sauce Lemons, Horseradish & Mignonette Sauce

Assorted Sushi Rolls w/ Natural Brewed Soy Sauce, Wasabi & Pickled Ginger

Steamed Dim Sums w/ Organic Soy

Mussels Provencal w/ Garlic, Shallots, Tomatoes, Parsley, Olives & Butter

Native Oysters on the Half Shell, Little Neck Clams

House Smoked Salmon w/ Traditional Condiments & Dill Crème Fraiche

Steamed Edamame Pods w/ Sesame Soy Scallion Sauce

Peking Raviolis w/ Garlic Scallion Dipping Sauce

Dessert Stations‎

Swiss Chocolate Fountain w/ Cut Pineapple, Strawberries, Blackberries, Cantaloup, Honeydew, Pound Cake

Mini Cookies & Flavored Marshmallows

Chef Attended Desserts‎

Filled Crepes Suzette, Classic Bananas Foster & Cherrie Jubilee

Served w/ vanilla bean ice cream

Kids Cupcake Decorating Station‎

Featuring Gourmet Red Velvet Cupcakes w/ Different Colored Frostings, Jimmies, Sprinkles & Other Fun Kids Stuff!

Assorted Cakes and Tortes‎

Petit French Pastries & Petit Fours & Chocolate Dipped Strawberries

Heirloom Apple Crumb

With‎ vanilla ice cream

Tahitian Vanilla Bean Crème Brûlée

Signature Dessert Cheese

Sample Saturday Night Buffet Menu

Kids 10 & under eat free

Adults $44.50

Kids 11 & over $25

Chef Jimmy's Carvery Station‎

Roasted Colorado Beef Tenderloin w/ Savory Mushroom Sauce

Grand Marnier Glazed Turkey Breast Cranberry Gastrique

Italian Ravioli Station‎

Toppings: pecorino romano, fresh baby peas, melted leeks & scallion curls

Asparagus Ravioli, Oregon Morel & Maple Cream

Lobster Ravioli w/ Truffled Marinara

Butternut Squash Raviolis w/ Cranberry & Foie Gras Cream

Signature Entrees‎

Roasted Thai Tuna, Light Yellow Curry w/ Mussels & Clams

Chicken Picatta w/ Lump Crabmeat & Elephant Caper Butter Sauce

Saffron Mousseline Potatoes

Roasted Asparagus & Gingered Baby Carrots

Baked Boston Haddock w/ Citrus Maine Shrimp & Maitre-D’ Butter Sauce

Veal Saltimbocca w/ Prosciutto & Sage, Veal Nage Pan Gravy

Honey Roasted Butternut Squash

Fresh Garlic Bread, Parmesan Cheese

Italian Charcuterie & Roasted Vegetables‎

Cured Pancetta Bacon & Shaved Beef Bresola

Sweet Ham Capicolla & Dry Salami

Assorted Fresh Olives From Italy

Oven Dried Red & Yellow Tomatoes

Dry Cured Sopressata “Friuli Hot” & Prosciutto De Parma

Grilled Fresh Artichokes Halves

Garlic Roasted Eggplant & Cinnamon Roasted Ciollini Onions

Baby Mozzarella Pearls & Grape Tomatoes w/ Fresh Basil

Chefs Mini Food Cones & “Martini” Foods Station‎

Fresh Tuna Tartare in Miniature Ice Cream Cones

Foie Gras Mousseline

Salmon Sashimi w/ Seaweed Salad & Organic Soy

Hot Soup‎

Maine Shrimp Bisque w/ Cognac

made from shrimp shells, butter, cream & imported French cognac

New England Seafood and Cold Dishes‎

House Smoked Salmon w/ Trout & Mackerel, Traditional Condiments

Chilled Mussels Tossed in Lemon Tarragon Dressing

Eastern European “Oliver” Salad w/ Smoked Chicken

Daily French Charcuterie w/ Gherkins

Kosher Style Chicken Liver Mousse w/ Pickles

Raw Bar w/ Shrimp Cocktail & Oysters & Clams on the Half Shell

Chef Choice of Japanese Sushi w/ Edamame Pods & Natural Brewed Soy Sauce

St. Petersburg “Vinaigrette” Vegetable Salad

Herring in White Wine

Artisan Breads‎

Fresh Italian Focaccia & Cranberry Walnut Breads

Assorted French Breads w/ Bread Sticks

Served w/ Creamery Butter, Canadian Goat Cheese Butter, Flavored Olive Oils

Northwest Sour Dough & Assorted Flat Breads

Soft Italian & French Gourmet Cheeses w/ Imported Goat Cheese

Olive Tapenade, Red Pepper Tapenade

Hummus & assorted gourmet fruit confit

Dessert Station‎

Signature Chocolate Fountain

Dried Apricots & Assorted Marshmallows

Cubed Pineapple, Cantaloupe, Honeydew, Strawberries, Blackberries

Cubed Vanilla, Carrot & Red Velvet Cakes

Prepared in Room by Pastry Attendant‎

Crepes Suzette & Bananas Foster w/ Vanilla Bean Ice Cream

Chef Attendant

Orange Caramel Sauce & Banana Caramel Sauce

Pastries and Other Sweets‎

Signature Konditor Meister Petit French Pastries, Petit Fours, Cakes & Tortes

Mini Ricotta Cheese Cakes w/ Sour Cherry Sauce

Pumpkin Tarts w/ Cinnamon Whipped Cream

Vanilla Bean & Dried Cranberry Crème Brûlée

Mini Martinis of Cranberry Chocolate Mousse w/ Chantilly Cream

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Downtown Harvard Club of Boston

Continental

Breakfast

Lunch

Dinner

Boston Room Summer Dinner

Boston Room Desserts

Sample Sunday Brunch

Sample Saturday Night Buffet Menu

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