Sunday, May 25, 2008
BACCALAUREATE
BRUNCH BUFFET
Omelets Cooked-to-order
Fillings include fresh broccoli florets, diced fresh bell pepper, sliced fresh mushrooms, diced fresh tomatoes, diced ham, and shredded cheddar cheese
Scrambled Eggs
Buttermilk Pancakes
Apple-Cinnamon Dairyless Pancakes (vegan)
Make-your-own Belgian Waffle
Bacon
Link Sausage
Home Fries
Chicken Alfonso
Chicken breast chunks with sweet peppers, hot cherry peppers,
caramelized onions and crispy potato hearts
Seafood Newburg
A classic preparation of shrimp, scallops & crab in a rich lobster sauce
Penne Rustica (vegan)
Penne pasta tossed with peas, artichoke hearts & roasted peppers
in a light garlic, herb sauce
Carved-to-order Baked Ham
Carved-to-orderRoast Turkey Breast
Herbed Fresh Broccoli
Tossed Salad with Dressings
Caesar Salad
Bagels & Coffee Cakes
Muffins, Danish, Scones
Linzertorte
Carrot-Pecan Cake
Chocolate Chambord Cake
Coconut Custard Pie
Tea Cookies
Chocolate Mousse
Yogurt, Fresh Fruit, Cereals & Yale’s Own Granola
COMMONS DINING HALL*
11 am to 2 pm
$20.00 per Guest in Advance
$25.00 per Guest at the Door
(Charge Card, Cash or Check)
6 & Under Free
Last year this meal sold out a week before Commencement
so finalize your plans early! * Access will be from the Beinecke Plaza side only |
| Monday, May 26, 2008
COMMENCEMENT BUFFET
featuring recipes supporting
Yale’s Sustainable Food Project
Grilled Striped Bass with Thyme Beurre Blanc
Wild-caught striped bass is listed on the Seafood Watch’s ‘Best Choices’ listing
Herb Marinated Chicken Breast
All natural, free-range chicken marinated in fresh herbs and EVOO
Cassoulet Primavera (vegan)
An updated version of the French classic featuring organic cannellini beans, organic edamame and regionally grown fresh vegetables
Champ (mashed potatoes & spring onions)
Featuring CT Grown Yukon Gold organic potatoes
Roasted Fresh Asparagus
Highlighting regionally grown fresh asparagus
Mesclun Greens with Roasted Shallot Vinaigrette
Featuring locally grown organic mesclun greens
Yale’s Traditional Fresh Strawberry Shortcake
Seasonal Strawberries (source depends on weather) over Organic Biscuits
with Whipped Organic Heavy Cream
Organic Plain Brownie
Baked by our own Yale Bakery
ALL YALE COLLEGE DINING HALLS WILL BE OPEN!
Plan to dine in your graduate’s home college.
Commons Dining Hall will host the graduates
and guests of Jonathan Edwards College.
1:00 pm till Finished
$20.00 per Guest in Advance
$25.00 per Guest at the Door
(Cash or Check Only; Charging is not an option today)
6 & Under Free |
Kosher Meals (frozen) are available upon advance request for all events. Selection is limited. Orders must be placed by 4:30 EST on Monday May 5th. Please call 203-432-0420 so that we may accommodate your needs.
The Lindenbaum Kosher Kitchen at the Slifka Center for Jewish Life at Yale will be serving a brunch on Sunday May 25th. Please call them at 203-432-1136 for more specific information.
The Business Office of Yale Dining Services 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 Wednesday May 21st. Any cancellations and/or changes after that date will not be refunded.
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