Table Service Dinners
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 |
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| Caesar Salad with Radicchio Traditionally presented with romaine lettuce, croutons, grated Parmigiana reggiano cheese tossed with Caesar dressing |
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| Alma De Cuba Salad Baby greens, roasted tender corn, sun dried tomatoes and a spicy avocado vinaigrette |
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| 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 Pepper crusted tenderloin of American beef with a tri-colored peppercorn sauce flavored with brandy and served with roasted asparagus and cucumber mashed potatoes |
$47.75 |
| Whole Roasted Fillet of Beef Tenderloin “Saigon” Presented on a bed of stir fried vegetables, served with a ginger-soy sauce, Wasabi Duchess Potatoes and Romanesco roses |
$46.85 |
| Herb Marinated Beef Tenderloin Grilled slices of beef tenderloin with a roasted shallot Madeira sauce served with roasted baby new potatoes and baby green beans |
$49.20 |
| Whole Grain Mustard Crusted New York Strip Served with cheddar cheese mashed potatoes, Romanesco roses tossed with a garlic and crushed red pepper balsamic reduction |
$51.00 |
Fish
| Horseradish Ginger Crusted Salmon Filet Served with scallion jasmine rice and asparagus and an aged soy reduction |
$32.75 |
| Roasted Salmon with Herbed Buerre Blanc Plated with purple Peruvian potatoes, chanterelle mushrooms, & asparagus |
$34.00 |
Surf & Turf
| Grilled Beef Tenderloin with Shrimp Scampi Sliced American beef tenderloin with jumbo shrimp, rice pilaf & roasted baby carrots | $52.00 |
| Roasted Atlantic Salmon and Beef Tenderloin With scallion rice pilaf, thyme infused green beans served with a lemon beurre blanc |
$47.50 |
Poultry
| Baked Breast of Chicken “Pisa” Topped with mozzarella cheese and roasted peppers, enhanced with a balsamic–red onion reduction and served with roasted potatoes and fresh broccoli roses |
$28.00 |
| Herb Crusted Free Range Chicken Breast Served with scallion potato hash and roasted asparagus in a lemon thyme reduction |
$29.85 |
| Island Chicken Breast Grilled herb marinated chicken breast with mango melon salsa, served with rice pilaf and roasted green beans |
$28.50 |
| Provencal Free Range French Breast of Chicken In a wild mushroom coq au vin sauce, served with Provencal whipped potatoes and baby green beans |
$31.00 |
| Chicken Del Mar Sautéed chicken breast topped with broccoli, prosciutto, and Muenster cheese served with rice pilaf and roasted baby carrots |
$28.50 |
Vegetarian
| Vegan Cassoulet Savory combination of edamame & cannellini beans and fresh vegetables, topped with Japanese breadcrumbs and baked in individual ramekins |
$24.00 |
| Vegan Baked Portobello Mushroom Filled with leeks, carrots, zucchini, tofu, basil, red peppers, Japanese bread crumbs, green beans served with an extra virgin olive oil infused tomato coulis |
$24.00 |
| Crespelle Alla Fiorentina Ricotta and spinach filled crepes served over extra virgin olive oil infused homemade marinara sauce |
$24.00 |
Desserts (select one)
| Brownie Pudding A luscious combination of fudge brownie, walnuts and melted chocolate, served warm and topped with whipped cream |
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| 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 |
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| Organic Apple Crisp Baked in individual ramekins |
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| Chocolate Decadence Cake Absolutely decadent! A rich, flourless bittersweet chocolate cake served with raspberry sauce. |
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| Apple Cranberry Tart Served with caramel cinnamon sauce |
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| Maxim’s Lemon Tart Intense! Complimented by fresh berry compote |
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| New York Cheesecake The original New York recipe, dusted with graham crackers and garnished with seasonal fruits |
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| 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: (203) 432–7939 |
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Marigolds Catering (Medical School area) E.S. Harkness Hall 367 Cedar Street New Haven, CT 06510 Phone: (203) 785–4685 Fax: (203) 737–2831 |
