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?

Business casual is the standard dress for members and guests, with the following exceptions:
- Athletic attire is considered acceptable in the ClubPub and in the entire athletic area of the Clubhouse.
- Men's hats and all caps should be removed within the Harvard Club at all times except while in use in an athletic exercise.
- Appropriate denim slacks are acceptable. Torn, frayed, or excessively worn attire is not appropriate.
- From time to time, specific attire may be required for special Club events.

The Clubhouse



Monday through Friday, 7:00 am – 10:30 am


Saturday, 10:30 am – 2:30 pm

Brunch Menu


Monday  11:30 am – 2:00 pm

Tuesday through Saturday 11:30 am – 2:30 pm

Lunch Menu


Tuesday through Saturday 5:00 pm – 9:00 pm

Bar Menu

Available until 10:00 pm Thursday through Saturday

Dinner Menu

Lounge Menu

Kids’ Menu

Cocktail Menu

Beer Menu

Wine Menu

Wine by the Glass Menu

Dessert Menu

Veritas Takeout

Lunch: Monday through Friday 11:30 am – 2:00 pm

Dinner: Tuesday through Saturday 5:00 pm – 9:00 pm

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.