What we offer

Dining Services: What we offer

Commencement Menus

Sunday, May 18, 2014

Baccalaureate Brunch Buffet
  • Cage-Free 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.
  • Portobellini Mushroom Frittata
  • Whole Grain Pancakes with
    Orange-Cranberry Butter
  • Top-Your-Own Belgian Waffles with an array of toppings, Fresh Strawberries and Whipped Cream
  • Crispy Applewood Smoked Bacon
  • Yale House-Made Savory Link Sausage
  • Red Bliss Home Fries
  • House-Smoked Salmon with a Shaved Cucumber, Fennel, and Dill Salad with Champagne Vinaigrette
  • Chicken Saltimbocca Ballotine
  • Roasted Lemon-Thyme Infused Turkey Breast
  • Gluten-Free Rotelli Pasta with Regional Spring Vegetables in Tomato-Scented Broth
  • Roasted Market Spring Vegetables with Rosemary
  • Yale's Signature Artisan Lettuce Blend with Roasted Shallot Vinaigrette
  • Toasted Quinoa Salad with Kiln-Dried Cherries & Radicchio
  • New York-Style Bagels with a Trio of Flavored Cream Cheese
  • Raspberry Coffee Cake
  • Assorted Muffins
  • Morning Glory, Blueberry Oatmeal, Banana Breads, Sugar Shack Maple, Raspberry Scones
  • "Taste of New Haven" Desserts—New Haven Cannoli, Italian Pastries, Italian Cookies
  • 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 19, 2014

Commencement Buffet

Saladas

  • Becket Farms Asparagus with Herbed California Olive Oil Vinaigrette
  • Roasted Tender SPring Cauliflower Salad with Tahini Dressing
  • Heritage Greens with Balsamic Vinaigrette
Land & Sea
  • Chicken with Southern Mediterranean Spices and Cilantro
  • Niman Farms Roast Sirloin with Dark Onion Mustard Sauce
  • Slow-Roasted Salmon with Orange-Thyme Glaze
Garden
  • Gluten-Free Rotini Pasta with Broccoli Rabe, Vegan Sausage, Olives, and Capers
  • Connecticut Green Beans with Toasted Almonds
  • Spring Squash with Herbs and Crisped Onions
  • Roasted Sweet Potatoes and Quinoa
  • Artisan Rolls and Butter
  • Pound Cake with Local Strawberries and Chantilly Cream
  • 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.