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 Meal service includes salad, entrée, starch, vegetable, rolls, dessert, and coffee service. You may add an appetizer or soup for an additional cost. Prices include two hours of service.
Appetizers
Lobster Vermicelli au Poivre (C.M.P.)
Succulent lobster meat served on a bed of rice vermicelli,
tossed with a light rice wine peppercorn dressing
Duck Breast Vermicelli au Poivre $6.25
Tender slices of smoked duck breast fanned over a bed of
lightly dressed rice vermicelli noodles
Grilled Shrimp with Mango Salsa $7.50
Shrimp marinated in sherry and fresh lime juice served with a minted mango salsa
Soups
Lobster Bisque $3.75
Boston Clam Chowder $2.75
Manhattan Clam Chowder $2.75
Crabmeat and Asparagus $3.75
Cioppino $3.75
French Onion Gratinée $2.75
Cream of Watercress (cold) $3.75
Vichyssoise (cold) $2.75
Salads
(included - pick one)
Fruited Salad Greens- A Yale Specialty
Assorted baby greens, tossed with seasonal fruits
and a tangy raspberry vinaigrette
Tri-Colored Salad
Chiffonade of radicchio, Belgian endive and arugula
tossed with a balsamic vinaigrette
Salad Florentine
Baby spinach leaves tossed with focaccia croutons
and grilled red onions with a roasted pepper vinaigrette dressing
Salad Caprese ($1.25 extra)
Crisp arugula leaves garnished with roasted yellow and red tomatoes
and fresh mozzarella with olive oil basil dressing
Beef
Filet Mignon "Madagascar" $ 38.25
Pepper crusted tenderloin of American beef with a tri-colored peppercorn sauce flavored with brandy and garnished with sautéed string beans and rice croquettes
Whole Roasted Fillet of Beef Tenderloin "Saigon" $36.95
Presented on a bed of stir fried vegetables, served with a ginger-soy sauce, Wasabi Duchess potatoes and Romanesco roses
Roasted Tenderloin of Beef $36.95
The most tender cut - roasted and served with a red onion confit, garnished with Savoyarde potatoes and grilled asparagus
Filet of Beef "Wellington Duxelle" $36.95
Substituting mushrooms, onions, and wine mixture for liver pate, enhanced with a red wine reduction, Duchess potatoes and a baby vegetable bouquet
Tournedos California $36.95
Grilled slices of beef tenderloin on croutons topped with artichokes, tomatoes and button mushrooms, garnished with pesto mashed potatoes and a stuffed tomato
Veal
Grilled Medallions of Veal Tenderloin "Vert Pre" $33.25
Marinated and served with a lime-herb sauce, presented with sundried tomato orzo and broccoli roses
Oven Baked Rack of Veal $44.30
Tomato-herb crusted and served with a thyme infusion, garnished with baked olive polenta and assorted root vegetables
Fish & Seafood
Grilled Shrimp "Verde" $40.25
Marinated in cilantro pesto and served with a yellow and red tomato fondue, garnished with truffled mashed potatoes and fresh Romanesco roses
Broiled Fresh Tuna Steak Teriyaki $38.95
Crusted in sesame seeds, served with a ginger- teriyaki sauce, served with sautéed spinach and dual colored roasted potatoes
Swordfish Steak "Taormina" $39.25
The original Sicilian recipe, marinated with lemon juice, capers, garlic, rosemary and olive oil, served with sun dried tomato couscous and sautéed broccoli rabe
Seared Divers Scallops $34.25
In a sesame blanket, presented on a bed of julienne vegetables, with a colorful red pepper coulis, garnished with Jasmine rice and fresh broccoli roses
Pork
Baked Loin of Pork "Gourmet" $31.25
Gratinated with a zucchini-thyme ragout and Hollandaise sauce, presented with potato galette and a roasted vegetable medley
Grilled Medallions of Pork Tenderloin $33.95
Presented with a creamy apple sauce flavored with brandy, served with Williams potatoes and glazed rutabaga
Poultry
Baked Breast of Chicken "Pisa" $31.25
Topped with mozzarella cheese and roasted peppers, enhanced with a balsamic-red onion reduction and served with roasted potatoes and fresh broccoli roses
Supreme of Chicken "Oscar" $31.25
Sautéed breast topped with crabmeat and asparagus, enhanced with a tomato buerre blanc and served with Mousseline potatoes with chives and spinach stuffed tomato
Pecan Chicken $32.25
Pecan encrusted baked honey mustard chicken breast, served with a whole grain mustard sauce, glazed carrots and red bliss potatoes
Specialties
Supreme of Long Island Duckling "Montmorency" $38.25
Enhanced with a classic orange sauce, presented on caramelized red cabbage, herbed spaetzle and roasted asparagus
Roast Rack of Lamb "Dijonaise" $49.95
Enhanced with a rosemary gravy and accompanied by gratin potatoes
and green beans
Vegetarian
Vegetable Paella $28.95
Saffron flavored rice with assorted colorful vegetables
Baked Portabella Mushrooms $28.95
Filled with roasted vegetables and Parmesan cheese
Crespelle Alla Fiorentina $31.25
Ricotta and spinach filled crepes served over homemade marinara sauce
Desserts
(included-pick one)
Hunters Pudding with Rum Sauce
An old New England favorite! Whole wheat bread pudding with raisins and walnuts laced with the perfect blend of molasses and spices, served warm with a rum custard sauce
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 with a rich cream cheese icing, finished with a light dusting of cinnamon
Golden Raspberry Torte
Four layer torte style gold cake filled with imported seedless raspberry jam, iced with buttercream frosting
Apple Cobbler
A traditional cake cobbler over spiced apples served warm with whipped cream
(with ice cream $.75 extra)
Cranberry Apple Cobbler
A traditional cake cobbler over cranberries and spiced apples, served warm with whipped cream. (with ice cream $.75 extra)
Yale's Own Freshly Baked Pies
Pick your favorite from our extensive list of pies-all are baked fresh in our own bakeshop!
Ice Cream
Vanilla, chocolate, or strawberry
Sherbets
Lemon, lime, raspberry, orange, or rainbow
Specialty Desserts $2.25 extra charge-pick one
Chocolate Truffle Cake
A chocolate lovers dream, three layer torte style dark chocolate cake filled with chocolate truffle cream and rich chocolate buttercream, with melted chocolate and garnished with Yale's own chocolate truffles
Chocolate Decadence Cake
Absolutely decadent! A rich, flourless bittersweet chocolate cake served with raspberry sauce.
English Lemon Tart
Intense! Made with freshly squeezed lemons in a buttery shortbread crust.
Fresh Fruit Tarts
Individual butter cookie shells filled with light custard, topped with apricot glazed fresh fruit
New York Cheesecake
The original New York recipe, dusted with graham crackers and garnished with seasonal fruits
Tiramisu
An Italian classic- ethereal layers of mousse, espresso and coffee sponge cake
Marquise
Dark truffle mousse accented with chocolate
Chocolate Grand Marnier Cheese Cake
Rich chocolate cheese cake with a touch of Grand Marnier liqueur
Rustic Pecan Tart
Buttery pastry shell with selected pecan nuts and a brown sugar toffee filling
Pear Tart
Slices of pear nestled in a bed of almond cream, presented in a short bread shell
| 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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| Your Complete Satisfaction Is Our GOAL!!! |
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