The Downtown Club

The Downtown Harvard Club of Boston, located on the 38th floor of One Federal Street, offers TWO types of memberships:
-- Harvard affiliates who join the Harvard Club of Boston have full access to both the Main and Downtown Clubhouses.
-- Non-Harvard affiliates who join the Club ONLY have access to the Downtown Harvard Club.

If you are a non-Harvard affiliate and would like to join the Downtown Harvard Club of Boston, simply click on “Become a Member” near the bottom of the left navigation and follow the “Join Our Downtown Club” link. Complete and submit the online application and we’ll get back to you very soon by e-mail or phone with your membership eligibility and Club fees!

Annual membership dues for the Downtown Harvard Club of Boston are $65.00 per month with a one-time initiation fee of $375.

Downtown Club Membership entitles you to:
-- host or sponsor private functions and meetings,
-- attend special Member events and activities,
-- a-la-carte dining (breakfast, lunch, and dinner) Mondays through Fridays,
-- and more!

High on the 38th floor of One Federal Street, the recently renovated Downtown Club has been serving members and guests in the Financial District since 1976 with spectacular, uninterrupted views of the city, the Harbor and Cambridge.

For membership information, call 617-450-8463. For general information, call 617-542-2070.

______________________________________________________

Gourmet Dining:

Reservations are not necessary for parties of 4 or less for breakfast or lunch in the Main Dining Room. To make reservations for parties of 5 or more, please call 617-450-8465. Reservations are not necessary for lunch in the Crimson Pub, but are highly recommended for dinner there, regardless of party size: 617-450-8465.

Downtown Club - Dining Hours

BREAKFAST at the CRIMSON PUB

Beverages and Fresh Fruit

Gourmet Coffee, Fine Teas and Decaffeinated Coffee $2.50

Chilled Juices $1.50 Small $3.00 Large
Orange, Grapefruit, Tomato, V8, Pineapple and Apple

Fresh Seasonal Fruit Plate with Cottage Cheese and Fruit Bread $ 9

Bowl of Fresh Seasonal Berries $6 Fresh Seasonal Fruit Cup $4

Bakery Selections

Daily Selection of Muffins and Coffee Cake $3

Toasted Bagel with Cream Cheese $3 with *Smoked Salmon $8

Whole Wheat, Pumpernickel, White, Rye Toast and English Muffin $2

Individual Sides and Cereals

*Two Eggs Any Style $3 *One Egg Any Style $2 * Plain Omelet $5

Grilled Black Forest Ham $3 Applewood Smoked Bacon $3

Home Fried Potatoes $2 *Single French Toast $2

Assorted Cold Cereals $3 with Fresh Berries $5
Cheerios, Rice Krispies, Total, Raisin Bran, Corn Flakes and Grape Nuts

Home Made Oatmeal $3 House Made Granola $3
Served with Fresh Berries $5

Traditional Morning Favorites

*All American Breakfast $10
Two Eggs Any Style with Applewood Bacon or Grilled Ham
Served with Toast, Bagel or English Muffin with Home Fries
Choice of Any Large Juice

*Design Your Own Omelet- Any Style $8
Choice of Bacon, Ham, Cheese, Onions, Mushrooms, Peppers, Tomato and Broccoli
Served with Toast or English Muffins and Home Fries

*Thick Sliced French Toast $8
With Fresh Seasonal Berries $10
Served with Home Fries and Pure Vermont Maple Syrup

*Breakfast Egg Sandwich $6
Choice of Bacon or Ham and Cheese on English Muffin, Bagel or Soft Kaiser Roll

*Healthy Egg White Frittata $8
Italian “Style” Flat Vegetable Omelet with Cheese
Served with Fresh Tomato Salsa

* Consuming under cooked foods can Result in a Food Born Illness

THE MAIN DINING ROOM LUNCH MENU

Starters

Chef’s Daily Soup Creation

New England Clam Chowder

Yukon Potato and Spring Leek Soup

Fresh Seasonal Fruit Plate:
An Array of Fresh Seasonal Fruits with Cottage Cheese and Fruit Bread

Pan-Fried Chesapeake Bay Crab Cake:
On a Bed of Greens with Pepperoncini, Grape Tomato and “Old Bay” Remoulade Sauce

Jumbo Shrimp Cocktail Martini:
4 Jumbo “Court Bouillon” Poached Shrimp with Cocktail Sauce and Fresh Lemon

Fried Vegetable Spring Rolls:
Served with Sesame Garlic and Orange Ginger Sauces

Sandwiches

Albacore Tuna Salad Sandwich:
100% White Tuna Fish on Choice of Bread with Lettuce and Tomato

Harvard Turkey Club Sandwich:
With Apple wood Smoked Bacon, Lettuce and Tomato

Grilled Tuscan Chicken Focaccia Sandwich:
With Pesto Mayonnaise, Lettuce, Tomato and Red Onion on Rosemary Foccacia

Smoked Salmon Tomato Tortilla Roll Up:
Tomato Tortilla Filled with Smoked Salmon, Tomato, Red Onion, Lettuce and Caper Mayonnaise

Grilled Hand Made “Black Angus” Hamburger:
Served on a Kaiser Roll with Lettuce, Tomato and Red Onion with Crispy French Fries

Southwestern Black Bean Veggie Burger:
On a Deli Roll with Guacamole, Lettuce, Tomato and Red Onion with Fresh Tomato Salsa

Grilled Chicken Caesar Wrap:
Spinach Flour Tortilla Filled with Grilled Chicken, Roasted Pepper, Tomato and Caesar Greens

Entrée Salads

Harvard Club Grilled Chicken Caesar Salad,
Plain Caesar Salad, Grilled Salmon Caesar

California Roast Turkey Cobb Salad:
Julienne Turkey Breast with Traditional Garnishes over a Bed of Dressed Mesclun Greens

Caribbean Grilled Chicken Mesclun Salad:
Spicy Black Bean Salsa, Jicama Slaw and Grilled Pineapple with Tomato, Avocado and Plantain Chips

Grilled Tuna Nicoise Salad:
With Green Beans, Olive, Tomato, Red Potato and Hard Boiled Egg with Lemon Vinaigrette

Entrees

Baked Native Haddock:
Topped with Seasoned Bread Crumbs and Served with Potato and Vegetable Du jour

Sesame Crusted Salmon Filet:
Served with Ginger Scallion Rice, Stir-fry Vegetables and Japanese Ponzu Glaze

Steak Frites:
Grilled New York Sirloin with Seasoned French Fries and Steamed Asparagus

Pan-Seared Chicken Marsala:
Served with Daily Potato, Seasonal Vegetable and Mushroom Marsala Sauce

Roasted Pepper and Goat Cheese Agnolotti:
Tossed with Tomato Basil Cream Sauce, Artichoke Hearts, Olives and Parmesan Cheese

Grilled Jerked Pork Tenderloin:
Over Spiced Black Beans, Vegetable Du jour and Pineapple Cilantro Salsa

Pan-Seared Jumbo Sea Scallops:
With Aromatic Saffron Rice, Steamed Asparagus and Sweet Red Pepper Puree

THE CRIMSON PUB LUNCH MENU

Starters

Chef’s Daily Soup Creation

New England Clam Chowder

Yukon Potato and Spring Leek Soup

Pan-Fried Chesapeake Bay Crab Cake:
On a Bed of Dressed Greens with Pepperoncini, Grape Tomato and “Old Bay” Remoulade Sauce

Jumbo Shrimp Cocktail Martini:
4 Jumbo Poached Shrimp with Traditional Cocktail Sauce and Fresh Lemon

Grilled Chicken Quesadilla:
Served with Fresh Tomato Salsa and Cilantro Sour Cream and Fresh Lime

Salads & Sandwiches

Harvard Club Grilled Chicken Caesar Salad,
Plain Caesar Salad, Grilled Salmon Caesar.

Grilled Tuna Nicoise Salad:
With Mesclun Greens, Green Beans, Olives, Tomato, Red Potato & Hard Boiled Egg with Lemon Vinaigrette

Grilled Tuscan Chicken Focaccia Sandwich:
With Pesto Mayonnaise, Lettuce, Tomato and Red Onion on Rosemary Foccacia Bread

Grilled Hand Made “Black Angus” Hamburger:
On a Kaiser Roll with Lettuce, Tomato and Red Onion with French Fries and Pickle

Harvard Turkey Club Sandwich:
Traditional Club Sandwich on Choice of Bread with Potato Chips and Pickle

Smoked Salmon Tomato Tortilla Roll Up:
Tomato Tortilla Filled with Smoked Salmon, Tomato, Red Onion and Lettuce with Caper Mayonnaise

Entrées

Baked Native Haddock:
Topped with Seasoned Bread Crumbs and Served with Potato and Vegetable du Jour

Sesame Crusted Salmon Filet:
Served with Ginger Scallion Rice Pilaf, Stir-fry Vegetables and Japanese Ponzu Glaze

Steak Frites:
Grilled New York Sirloin with Seasoned French Fries and Steamed Asparagus

Grilled Jerked Pork Tenderloin:
Over Spiced Black Beans, Vegetable Du jour and Pineapple Cilantro Salsa

Pan-Seared Chicken Marsala:
Served with Daily Potato, Seasonal Vegetable and Mushroom Marsala Sauce

Roasted Pepper and Goat Cheese Agnolotti:
Tossed with Tomato Basil Cream Sauce, Artichoke Hearts, Olives and Parmesan Cheese

* Consuming Undercooked Meats and Seafood Can Result in a Food Born Illness.

THE CRIMSON PUB DINNER MENU

Soups

New England Clam Chowder

Soup Du jour

Appetizers

Classic Buffalo Wings:
One Dozen Jumbo Chicken Wings with Blue Cheese Dressing, Crisp Celery and Carrot Sticks

Grilled Chicken Quesadilla:
Served with Fresh Tomato Salsa, Cilantro Sour Cream and Fresh Lime

Boneless Chicken Tenderloins:
Six Plump Chicken Tenderloins Glazed with Hickory Smoked BBQ Sauce or Buffalo Wing Sauce

Chesapeake Bay Crab Cake:
Served on Dressed Greens with Pepperoncini, Grape Tomato and Drizzled with “Old Bay” Remoulade

The Crimson Sampler:
Buffalo Wing’s, Southwest Smoked Chicken Spring Rolls and Coconut Crusted Shrimp

Asian Appetizer Sampler:
Sesame Chicken Fingers, Pork Peking Ravioli, Vegetable Spring Rolls and Shaomai Dim Sum

Jumbo House-made Crab Rangoons:
3 Jumbo Crab Rangoons Served with Orange Ginger and Sesame Garlic Sauces

Jumbo Shrimp Cocktail Martini:
Four “Court Bouillon” Poached Tiger Shrimp with Horseradish Cocktail Sauce and Fresh Lemon

Stuffed Jumbo Jalapeno Cheddar Pretzels:
2 Warm Pretzels with Fresh Coriander-Lime Aioli and Horseradish Dijon

Grilled Tandoori Chicken Skewers:
Yogurt Masala Marinated Chicken with Roasted Pepper Mango Chutney and Fresh Lime

Entrée Salads & Deli Sandwiches

Harvard Club Caesar Salad:
With Grilled Chicken, Grilled Salmon or Grilled NY Sirloin

California Turkey Cobb Salad:
Turkey Breast, Avocado, Bacon, Tomato, Hard Boiled Egg and House Vinaigrette on Mesclun

Grilled Tuscan Chicken Sandwich:
With Pesto Mayonnaise, Lettuce, Tomato and Red Onion on Rosemary Foccacia with Potato Chips

Harvard Turkey Club Sandwich:
On Choice of Bread with Potato Chips and Pickle

Grilled Hand Made “Black Angus” Hamburger:
Grilled 8 oz. Burger on a Kaiser Roll with seasoned French Fries and Pickle

Entrées:

Pan-Seared Petite Filet Mignon with Jumbo Tiger Shrimp:
Roasted Fingerling Potatoes, Baby Carrots and Chardonnay Garlic Butter

Pan-Seared Jumbo Sea Scallops:
With Jasmine Rice, Steamed Asparagus and Red and Yellow Pepper Coulis

Roasted Rack of Australian Lamb:
With an Herb Crust served with Purple Peruvian Potato Sautéed Green Beans and Roasted Garlic Demi-glace

Sesame Crusted Salmon Filet:
Jasmine Rice and Scallion Pilaf Napa Cabbage Stir-Fry with Vegetables and Japanese Ponzu Glaze

Pan-seared Statler Chicken Breast:
With Crimson Lentil Pilaf, Sautéed Sugar Snap Peas Shitake Mushrooms and Natural Pan Jus

* Consuming Undercooked Meats and Seafood Can Result in Food Born Illness.

 
Main Clubhouse: 374 Commonwealth Ave Boston, MA 02215 (617) 536-1260 Fax (617) 536-0175
Downtown Club: One Federal Street, 38th floor Boston, MA 02110 (617) 542-2070 Fax (617) 426-2684