Appetizers
Roasted Baby Vegetables…..………….. $6.25
Simply seasoned baby sunburst squash, zucchini, and carrots
Roasted Sweet Corn Cakes……………. $5.25
Warm corn cakes topped with fresh salsa and garnished with micro greens
Pan Seared Scallop on baby lettuce… $7.50
Seared sea scallop presented with yellow & red tomatoes on a bouquet of spring greens then drizzled with champagne mustard vinaigrette
Jumbo Lump Crab Cake ………………… $8.25
Presented on a bed of Brazilian black bean salad
Soups
Poached Cream of Garlic Soup………. $2.75
Yale’s own version of this favorite, served with croutons
Shrimp Bisque……………………………. $5.75
A rich shrimp soup garnished with cream & sweet chopped shrimp
Gazpacho “Yucatan”……………………. $5.50
A twist on the original! A chilled soup of tomatoes, cucumbers, peppers and onions flavored with lime juice, cilantro, diced avocado and a hint of chili
Salads
Please select one of the following:
Bibb Salad
Bibb lettuce, dried cranberries, shaved cheddar and bread sticks drizzled with blood orange vinaigrette
Panzanella Salad
Baby greens, red tomatoes, feta cheese, cucumbers, toasted rosemary croutons and red onions & kalamata olives tossed with champagne mustard vinaigrette
Alma De Cuba Salad
Baby greens, roasted tender corn, sun dried tomatoes and a
spicy avocado vinaigrette
Local Baby Greens
Fresh local greens tossed with toasted fennel seed-red wine dressing
Main Courses
Please select one of the following…the chef will select an appropriate vegetarian alternative which is included for guests who require that option.
Filet Mignon “Forestiere”…………………………………………….. $55.00
Beef tenderloin, hearty forest mushroom ragout and Swiss chard, accompanied by a dark tarragon reduction, sweet Duchess potatoes and a colorful baby vegetable bouquet
Filet of Beef Tenderloin “Seven Seas”……………………………… $50.00
Raspberry-dill marinated filet of American beef tenderloin, presented on a potato gallette and served with assorted batonette vegetables and a dark Framboise sauce
Sesame Crusted “Ahi” Tuna Steak…………………………………….. $43.00
Pan seared Ahi Tuna garnished with a soy ginger reduction, accompanied by scallion infused Jasmine rice and a bok choy, cucumber seaweed salad
Swordfish Steak “Taormina”…………………………………………… $48.00
The original Sicilian recipe, marinated with lemon juice, capers, garlic, rosemary and olive oil, served with sun dried tomato couscous and sautéed broccoli rabe
Papillote of Salmon “ Okinawa ”………………………………………. $34.00
Atlantic salmon filled with a shiitake-cilantro duxelles and wrapped in spring roll paper, served with an aged ginger-soy sauce, presented with wasabi mashed potatoes and roasted asparagus spears
Chicken Del Mar ………………………………………………………… $28.50
Sauteed chicken breast topped with broccoli, prosciutto, and Muenster cheese served with rice pilaf and roasted baby carrots
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
Kona Roast Rack of Australian Lamb .............................................. $60.00
Roasted rack of Australian lamb in a port wine demi-glace, Served with a bruléed sweet potato tart and roasted baby vegetables
Desserts
Please select one of the following:
Apple Cranberry Tart
Served with caramel cinnamon sauce
Warm Chocolate Melt Away
Warm, dark chocolate lava cake, topped with
light chocolate and espresso sauces
Brownie Pudding
A luscious combination of fudge brownie, walnuts and melted chocolate, served warm and topped with whipped cream
New York Cheesecake
The original New York recipe, dusted with graham crackers and garnished with seasonal fruits
Organic Apple Crisp
Baked in individual ramekins
Chocolate Decadence Cake
Absolutely decadent! A rich, flourless bittersweet chocolate cake served with raspberry sauce
Yale’s Signature Carrot Cake
Three layer torte style carrot cake with a rich cream cheese icing, finished with a light dusting of cinnamon
Maxim’s Lemon Tart
Intense! Complimented by fresh berry compote
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
|
 |
| Your Complete Satisfaction Is Our GOAL!!! |
|
