Menu prices include salad, main course selection (with a vegetarian alternative included), rolls & butter, dessert, coffee and linens. Attendants and bartenders are an additional cost.

Prices subject to change.

Soups

Lobster Bisque…………………….........5.95

New England Clam Chowder ……….4.25

Wild Mushroom and Red Wine……..2.95

Salad (select one)

Salad Macon  

Baby spinach and baby lettuce leaves tossed with foccacia croutons, grape tomatoes and pickled red onions with Champagne mustard vinaigrette

Caesar Salad with Radicchio

Traditionally presented with romaine lettuce, croutons, grated Parmigiana reggiano cheese tossed with Caesar dressing

Alma De Cuba Salad

Baby greens, roasted tender corn, sun dried tomatoes and a

spicy avocado vinaigrette

Harvest Salad

Baby greens, crumbled Stilton cheese, dried cranberries, 7 grain cranberry walnut croutons, tossed with a Connecticut maple sherry vinaigrette

Main Course (select one)

Beef

Pepper Crusted Filet Mignon   ............................................... $47.75

Pepper crusted tenderloin of American beef with a tri-colored peppercorn sauce flavored with brandy and served with roasted asparagus and cucumber mashed potatoes

Whole Roasted Fillet of Beef Tenderloin “Saigon”   ................. $46.85

Presented on a bed of stir fried vegetables, served with a ginger-soy sauce,

Wasabi Duchess Potatoes and Romanesco roses

Herb Marinated Beef Tenderloin ............................................$49.20
Grilled slices of beef tenderloin with a roasted shallot Madeira sauce
served with roasted baby new potatoes and baby green beans

Whole Grain Mustard Crusted New York Strip .........................$51.00
Served with cheddar cheese mashed potatoes, Romanesco roses tossed with a
garlic and crushed red pepper balsamic reduction

Fish

Horseradish Ginger Crusted Salmon Filet .........................$32.75
Served with scallion jasmine rice and asparagus and an aged soy reduction

Roasted Salmon with Herbed Buerre Blanc ………………….….…$34.00
Plated with purple Peruvian potatoes, chanterelle mushrooms, & asparagus

Surf & Turf

Grilled Beef Tenderloin with Shrimp Scampi ……………...……$52.00
Sliced American beef tenderloin with jumbo shrimp, rice pilaf & roasted baby carrots

Roasted Atlantic Salmon and Beef Tenderloin……………...……$47.50
With scallion rice pilaf, thyme infused green beans served with a lemon beurre blanc

Poultry

Baked Breast of Chicken “Pisa”……………………………....……..$28.00
Topped with mozzarella cheese and roasted peppers, enhanced with a balsamic-red onion reduction

and served with roasted potatoes and fresh broccoli roses

Herb Crusted Free Range Chicken Breast ……………....……$29.85
Served with scallion potato hash and roasted asparagus in a lemon thyme reduction

Island Chicken Breast …………………………………………….…...…$28.50
Grilled herb marinated chicken breast with mango melon salsa, served with rice pilaf and roasted green beans

Provencal Free Range French Breast of Chicken.......... $31.00
In a wild mushroom coq au vin sauce, served with Provencal whipped potatoes and baby green beans

Chicken Del Mar …………………………………………………......... $28.50
Sautéed chicken breast topped with broccoli, prosciutto, and Muenster cheese served with rice pilaf

and roasted baby carrots

Vegetarian

Vegan Cassoulet…………………………………...........… $24.00
Savory combination of edamame & cannellini beans and fresh vegetables, topped with Japanese breadcrumbs and baked in individual ramekins

Vegan Baked Portobello Mushroom …………………$24.00
Filled with leeks, carrots, zucchini, tofu, basil, red peppers, Japanese bread crumbs, green beans served with an extra virgin olive oil infused tomato coulis

Crespelle Alla Fiorentina............................ $24.00
Ricotta and spinach filled crepes served over extra virgin olive oil infused homemade marinara sauce

Desserts (select one)

Brownie Pudding
A luscious combination of fudge brownie, walnuts and melted chocolate, served warm and topped with whipped cream

Yale's Signature Carrot Cake
Three layer torte style carrot cake topped with a rich cream cheese icing, finished with a light dusting of cinnamon

Organic Apple Crisp
Baked in individual ramekins

Chocolate Decadence Cake
Absolutely decadent! A rich, flourless bittersweet chocolate cake served with raspberry sauce.

Apple Cranberry Tart
Served with caramel cinnamon sauce

Maxim’s Lemon Tart
Intense! Complimented by fresh berry compote

New York Cheesecake
The original New York recipe, dusted with graham crackers and garnished with seasonal fruits

Triple Chocolate Mousse
Delicate layers of milk, dark & white chocolate mousse accented with chocolate shavings and a cassis sauce

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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