What we offer

Dining Services: What we offer

Commencement Menus

Sunday, May 19, 2013

Baccalaureate Brunch Buffet
  • Cage Free Egg Omelets Cooked–to–order
    1. Your choice of: fresh broccoli florets, diced fresh bell pepper, sliced fresh mushrooms, diced fresh tomatoes, diced ham, and shredded cheddar cheese
  • Cage Free Scrambled Eggs
  • Whole Grain Pancakes with Orange Cranberry Butter and Sugar Shack Maple Syrup
  • Make Your Own Belgian Waffles with an array of toppings, fresh Strawberries and Whipped Cream
  • Crispy Applewood Smoked Bacon
  • Savory Link Sausage
  • O'Brien Potatoes
  • New England Brodetto
    1. New England Seafood gently simmered in a Tomato-scented Herb Broth with New Potatoes & Navy Beans
  • Carved-to-order House-cured Baked Fresh Berkshire Ham
  • Roasted Lemon-Thyme Infused Turkey Breast
  • Mixed Field Greens with Roasted Shallot Vinaigrette
  • Orechetti with Regional Spring Vegetables in Tomato-scented Broth
  • Toasted Quinoa Salad with Kiln-dried Cherries & Radicchio
  • New York Style Bagels
  • Assorted Organic Muffins and Scones
  • Raspberry Coffee Cake
  • Apple Rhubarb Crisp
  • "Taste of New Haven" Desserts—New Haven Cannoli, Italian Pastries, Italian Cookies
  • Cavalcade of Fresh Fruit

Commons Dining Hall*
First Seating 9 a.m. - 10:45 a.m.

Second Seating 11:15 a.m. - 1:15 p.m.

$17.50 per Guest in Advance $20.00 per Guest at the Door
Children 6 years old and under are free.

This meal sells out every year usually about 3 weeks before Commencement. We have a fixed number of seats so please finalize your plans early! Otherwise you will need to make reservations at an area restaurant.

* Access will be from the Beinecke Plaza side only

Monday, May 20, 2013

Commencement Buffet
  • Regionally Grown Fresh Spring Asparagus with Herbed California Olive Oil Vinaigrette
  • Roasted Tender Spring Cauliflower Salad with Tahini Dressing
  • Heritage Greens with Balsamic Vinaigrette or Yale Caesar Dressing
  • Slow-roasted Murray's Chicken with Southern Mediterranean Spices & Cilantro
  • Niman Farms Slow-Roasted Beef with Dark Onion-Mustard Sauce
  • Wild Salmon in an Orange-Thyme Glaze
  • Vegan Ravioli with Basil Pesto, English Peas and Shiitake Mushroomsand Carrots
  • Fresh Domestic Green Beans with Cremini & Toasted Almonds
  • Spring Squash with Herbs and Crisped Onions
  • Roasted Sweet Potatoes and Quinoa
  • Artisan Rolls and Butter
  • Angel Food Cake with Local Strawberries & Chantilly Cream
  • Organic Chocolate Brownies
    1. Baked by our own Yale Bakery

All Yale College Dining Halls will be open!

Plan to dine in your graduate’s home college at 1:30 pm

$17.50 per Guest in Advance $20.00 per Guest at the Door
Children 6 years old and under are free.

Kosher Meals

Kosher Meals are available upon advance request for all events. Selection is limited. Orders must be placed by 4:30 EST on Wednesday, May 1st. Please call (203) 432–0420 so that we may accommodate your needs.

Contact Us

The Business Office of Yale Dining is open from 8:30 am to 4:30 pm EST Monday through Friday. Call (203) 432–0420 or email us at yale.dining@yale.edu; we will be happy to help you.

Please note: Refunds on reservation changes and /or cancellations are allowed through 4:30 pm EST Tuesday May 14th. Any cancellations and/or changes after that date will not be refunded.