There's never a wait. Only anticipation.

Bragging isn’t our style but let’s face it, we thought of everything. We’ve got traditional New England classics to worldly contemporary cuisine. You’ve got impeccable and comfortable furnishings as well as a casual, pub-style grill. We’ve also created ambiance to seal a deal, rev up a romance or toast a birthday. Little did you know that reserving a table holds much more promise than just a time and place.

Dine at our historic Back Bay Clubhouse and enjoy two choices for a variety of tastes: light and casual to five-course and fine. One kind of experience: excellent. Where can we reserve your table?

Back Bay Clubhouse



Tuesday through Friday, 7:00 am – 10:30 am (Closed 11/25/21, 11/26/21)

Click here for breakfast menu

On-the-go continental breakfast Monday and Saturday, 7:00 am – 10:00 am

Click here for continental menu


Monday: Boxed Lunch available 11:30 am–2:00 pm (order through HCB mobile app)

Click here for boxed lunch menu

Tuesday through Saturday 11:30 am–2:30 pm (Closed 11/25/21, 11/26/21)

Click here for the lunch menu

Tuesday through Saturday 5:00 pm–9:00 pm (Closed 11/25/21, 11/26/21)

Bar Menu
Available until 10:00 pm Thursday through Saturday

Click here for the dinner menu

Click here for the kids menu

Click here for cocktail menu

Click here for the wine menu

Click here for the dessert menu

Veritas Takeout
Lunch: Tuesday through Friday 11:30 am–2:00 pm (Closed 11/25/21, 11/26/21)

Dinner: Tuesday through Saturday 5:00 pm–9:00 pm (Closed 11/25/21, 11/26/21)

A meal made from a culinary master.

Our Executive Chef Dean A. Moore has created menus based on fresh, regional ingredients to delight your palate no matter which restaurant you choose. Moore is a Certified Working Chef with the American Culinary Federation and a graduate of Johnson and Wales College. His experience includes an impressive list of establishments including Executive Chef at Top of the Hub and Newton’s Brae Burn Country Club plus Executive Sous Chef at the Boston Park Plaza Hotel. He’s earned many honors during his career and has prepared cuisine for prestigious events at the James Beard House and for the Escoffier Society and Chaine de Rottisiers.