2014 Golf Ball Menu

Dinner Reception


Butternut Squash Shooters
Tuna Wonton Spoons
Crab Cakes

Assorted of New England Cheeses 
Dried Fruits ◦ Mixed Nuts ◦ Grapes ◦ Honeycomb ◦ Baguettes - Crackers 
Individual Crudité 
Local Radish ◦ Baby Carrots ◦ Asparagus ◦ Haricots Verts ◦ Baby Peppers ◦ Truffle Aioli 
New England Raw Bar 
Cold Water Shrimp Cocktail ◦ Littleneck Clams on the Half Shell ◦ Oysters on the Half Shell 
Served with Lemons, Cocktail Sauce and Horseradish 

Ceaser Salad & Mixed Greens station  
Choice of Toppings 
Grilled Shrimp or Marinated Chicken  

Pasta Station  
Asparagus Ravioli ◦ Chef Selection of Vegetarian Cream Sauce 
Penne Pasta Meat Bolognese

Beef Station
Boneless Shortrib with Chef's Choice Polenta Vegetable 

Guest Chef Station
Rabbit Terrine Chestnut, Currants, Riesling-Apricot Jelly, Brioche
Chef Nick Calia s from the The Colonnade Hotel and Brasserie Jo will bring this signature dish.

Mashed Potato Bar 
Potatoes – Yukon Gold Whipped Potatoes ◦ Whipped Sweet Potato ◦ Roasted marble potatoes 
Toppings – Great Hill Blue Cheese ◦ Grafton Cheddar Cheese ◦ Vermont Goat Cheese 
Sour Cream ◦ Caramelized Onions ◦ Roasted Mushrooms ◦ Baked Cauliflower ◦ Roasted Cherry Tomatoes ◦ Chives ◦ Roasted Garlic Butter ◦ Brown Gravy ◦Bacon Bits

 Sit-Down Dessert  


Catering provided by The Harvard Club

Stage Lighting Provided by:
Swank Audio Video

Beverages Provided By:
Boston Beer/Sam Adams
Baccardi USA/Grey Goose
United Liquors

Food provided by:
The Harvard Club Boston
Acadia Foods 
Cambridge Packing
Cherrystone Aqua-Farms
Foley Fish
Hallsmith Sysco Foods
Iggy's Bread of the World
Imported Foods

John Nagle Co.
Katsiroubas Brothers Fruit & Produce
Konditor Meister
Paul Marks, Co.

Por Shun
Sweeney's Discount Liquors
US Foods
Vermont Butter & Cheese Company

Other Flowers Provided by: