Soups & appetizers (optional)

Creamy Butternut Squash Soup     $2.75

Lobster Bisque     $3.75
A rish lobster soup with wild rice, chives and a truffled cream garnish

Pan Seared Tuna Asian Style      $7.95
Pan sered rar ahi tuna with an Asian tapenade tossed with lo mein noodles with a crispy wonton cracker

Chef's Choice Menus

Chef's Select Seafood Menu      $35.75

Mandarin Salad
Snow peas, red peppers, diced carrots, water chestnuts, cucumbers, mandarin oranges and mizuna greens tossed with a Hoisin Dressing

Honey Roasted Fillet of Wild Salmon
Local honey roasted wild Salmon with garlic herb spaghetti squash with steamed green beans and a drizzle of extra virgin olive oil

“Maxime’s” Lemon Tart
 A classic lemon tart with a bruleed top, served with a raspberry coulis and fresh seasonal berries

Suggested Red Wine:

Angeline, Pinot Noir 2005, Sonoma, California
$16.75/bottle
This Pinot Noir is a brilliant ruby color with aromas of strawberry, raspberry and overtones of smoked tea and spice. Bright flavors of strawberry, layered with a subtle touch of vanilla oak, lead to a rich, full fruit finish

 Varietal: 86% Pinot Noir, 9% Merlot, 5% Syrah

Suggested White Wine:

Hanna, Sauvignon Blanc 2001, Russian River Valley, California
$18.75/ bottle
This Sauvignon Blanc hails from the Slusser Road Vineyard in the cool Russian River Valley and is untouched by oak, emphasizing a lively acidity, fruit and floral aromas. It is round and crisp on the palate with a finish broadened by malolactic fermentation.

Chef's Select Poultry Menu     $33.10

Derbyshire Salad
Watercress, candied pecans, strawberries with Stilton Cheese and herb vinaigrette

FreeBird Natural French Breast of Chicken 
Tender breast of chicken filled with herb goat cheese with red and yellow oil cured tomatoes, arugula and toasted Italian couscous and natural jus

Almond Financier 
A classic Italian almond cake made with organic almonds and served with a bittersweet chocolate sauce with fresh berries and marble chocolate stick

Suggested Red Wine:

Melini “Isassi”, Chianti Classico 2004, Piedmont, Tuscany, Italy 
$18.75/bottle
A medium bodied, ruby red wine with garnet hues and a very intense, lingering and stylish bouquet with small dark berry fruit notes. The palate is dry, warm, quite smooth and velvety with a lovely after aroma of fruit and a hint of vanilla.

Suggested White Wine:

Ruffino “Lumina,” Pinot Grigio 2002, Friuli, Italy
$15.75/bottle
Ruffino consistently produces a bright wine with delicate fragrances and flavor and creamy texture. The wine style has aromas and flavors of citrus, peach and melon followed by a crisp, balanced finish. Friuli is located in northeastern Italy, west of Venice. Cool, Alpine climate maintains vibrant fruit character and balance in the grapes.

Chef's Select Beef Menu      $46.50

Summer Panzanella Salad
Grape tomatoes, diced cucumber, shaved red onions, kalamata olive, lizzzi hand rolled fresh mozzarella, toasted organic foccacia croutons & baby greens tossed with a champagne vinaigrette

Filet of Beef Tenderloin “Santa Fe”
Beef tenderloin marinated with fresh herbs accompanied with a corn and black bean salsa and roasted sweet potatoes with poblano peppers

Strawberries “Napa”
Sautéed strawberries in a black pepper cabernet sauvignon sauce with cinnamon mascarpone mousse and a course ground natural sugar cookie

Suggested Red Wine:

Hess Select, Cabernet Sauvignon 2004
$18.75/bottle
Fruit forward aromas of black pepper and dark fruit follow into the palate with blackberry, milk chocolate and polished tannins to round out the classic Hess Select Cabernet profile. New French oak and seasoned oak enhance and add complexity to the deep fruit character of the wine

Varietal: 87% Cabernet Sauvignonr, 8% Merlot, 5% Syrah

Suggested White Wine:

Chalone Vineyard, Chardonnay 2004, Monterey County, California
$18.75/bottle 
The wine has the classic citrus-pineapple tropical fruit aromas of Monterey region, combined with luscious pear flavors, crisp acidity and bright floral aromas. The oak (a combination of French and older American barrels) is beautifully integrated with the fruit. Impressive up front, the wine shows a very long, elegant finish

Vegetarian Alternative available with all menus

PRICES AND PACKAGES SUBJECT TO CHANGE
Yale Catering Services (Central Campus) 168 Grove Street, New Haven, CT 06520-8261 Phone: (203) 432-0470 | Fax: (230) 432-7939 Marigolds Catering (Medical School area) E.S. Harkness Hall 367 Cedar Street, New Haven, CT 06510 Phone: (203)785-4685 | Fax: (203) 737-2831
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