President’s Room Dinners
Menu prices include salad, main course selection, rolls & butter, dessert, coffee and linens. Waitstaff and bartenders are an additional cost.
Appetizers
| Roasted Baby Vegetables Simply seasoned baby sunburst squash, zucchini, and carrots |
$6.25 |
| Roasted Sweet Corn Cakes Warm corn cakes topped with fresh salsa and garnished with micro greens |
$5.25 |
| Pan Seared Scallop on baby lettuce Seared sea scallop presented with yellow & red tomatoes on a bouquet of spring greens then drizzled with champagne mustard vinaigrette |
$7.50 |
| Jumbo Lump Crab Cake Presented on a bed of Brazilian black bean salad |
$8.25 |
Soups
| Poached Cream of Garlic Soup Yale’s own version of this favorite, served with croutons |
$2.75 |
| Shrimp Bisque A rich shrimp soup garnished with cream & sweet chopped shrimp |
$5.75 |
| Gazpacho “Yucatan” 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 |
$5.50 |
Salads
Please select one of the following:
| Bibb Salad Bibb lettuce, dried cranberries, shaved cheddar and bread sticks drizzled with blood orange vinaigrette |
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| Panzanella Salad Baby greens, red tomatoes, feta cheese, cucumbers, toasted rosemary croutons and red onions & kalamata olives tossed with champagne mustard vinaigrette |
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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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| Local Baby Greens Fresh local greens tossed with toasted fennel seed-red wine dressing |
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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” Beef tenderloin, hearty forest mushroom ragout and Swiss chard, accompanied by a dark tarragon reduction, sweet Duchess potatoes and a colorful baby vegetable bouquet |
$55.00 |
| Filet of Beef Tenderloin “Seven Seas” Raspberry–dill marinated filet of American beef tenderloin, presented on a potato gallette and served with assorted batonette vegetables and a dark Framboise sauce |
$50.00 |
| Sesame Crusted “Ahi” Tuna Steak Pan seared Ahi Tuna garnished with a soy ginger reduction, accompanied by scallion infused Jasmine rice and a bok choy, cucumber seaweed salad |
$43.00 |
| Swordfish Steak “Taormina” The original Sicilian recipe, marinated with lemon juice, capers, garlic, rosemary and olive oil, served with sun dried tomato couscous and sautéed broccoli rabe |
$48.00 |
| Papillote of Salmon “Okinawa” 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 |
$34.00 |
| Chicken Del Mar Sauteed chicken breast topped with broccoli, prosciutto, and Muenster cheese served with rice pilaf and roasted baby carrots |
$28.50 |
| 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 |
| Kona Roast Rack of Australian Lamb Roasted rack of Australian lamb in a port wine demi–glace, Served with a bruléed sweet potato tart and roasted baby vegetables |
$60.00 |
Desserts
Please select one of the following:
| Apple Cranberry Tart Served with caramel cinnamon sauce |
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| Warm Chocolate Melt Away Warm, dark chocolate lava cake, topped with light chocolate and espresso sauces |
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| Brownie Pudding A luscious combination of fudge brownie, walnuts and melted chocolate, served warm and topped with whipped cream |
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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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| 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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| Yale’s Signature Carrot Cake Three layer torte style carrot cake with a rich cream cheese icing, finished with a light dusting of cinnamon |
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| Maxim’s Lemon Tart Intense! Complimented by fresh berry compote |
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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 |
