What we offer

Dining Services: What we offer

Commencement Menus

Sunday, May 20, 2012

Baccalaureate Brunch Buffet
  • Cage Free Egg Omelets Cooked–to–order
    1. Your choice of: fresh broccoli florets, diced fresh bell pepper, sliced fresh mushrooms, diced fresh tomatoes, diced ham, and shredded cheddar cheese
  • Cage free Scrambled Eggs
  • Whole Grain Pancakes with Orange Cranberry Butter and Pure Maple Syrup
  • Make Your Own Belgian Waffles with an array of toppings, fresh Strawberries and Whipped Cream
  • Crispy Applewood Smoked Bacon
  • Savory Link Sausage
  • Not So O'Brien Potatoes
  • Paella "Valencia"
    1. Classic Spanish dish of saffron-flavored rice combined with fresh vegetables, chorizo sausage and seafood
  • Carved-to-order House-cured Baked Fresh Ham
  • Roasted Lavender-Honey Infused Turkey Breast
  • Herbed Fresh Broccoli
  • Fresh Field Greens with Roasted Shallot Vinaigrette
  • Golden Barley Salad with Spring Vegetables
  • Cohen's Bagels
  • Assorted Organic Muffins and Scones
  • Raspberry, Morning Glory,& Blueberry Oatmeal Coffee Cakes
  • Apple Rhubarb Crisp
  • "Taste of New Haven" Desserts—New Haven Cannoli, Italian Pastries, Italian Cookies
  • Calvacade of Fresh Fruit

Commons Dining Hall*
First Seating 9 a.m. - 10:45 a.m.

Second Seating 11:15 a.m. - 1:15 p.m.

$15.00 per Guest in Advance $17.00 per Guest at the Door
Children 6 years old and under are free.

This meal sells out every year usually about 3 weeks before Commencement. We have a fixed number of seats so please finalize your plans early! Otherwise you will need to make reservations at an area restaurant.

* Access will be from the Beinecke Plaza side only

Monday, May 21, 2012

Commencement Buffet
  • Artichoke, Carrot & Patty Pan Salad with Citrus-Dill Dressing
  • Joyce Goldstein's "Not Everyday Caesar Salad"
  • Heritage Greens with Balsamic Vinaigrette or Fig Ginger Dressing
  • Murray's Chicken under a Brick with Verjus and Rosemary Sauce
  • Niman Farms Slow-Roasted Beef with Dark Onion-Mustard Sauce
  • Vegan Ravioli with Basil Pesto, English Peas, Shiitake Mushrooms and Carrots
  • Connecticut Roasted Asparagus
    1. Fresh asparagus grown at Beckett Farms in Glastonbury CT
  • Pan-seared Farm Fresh Cauliflower with Cardamom
  • Angel Food Cake with Local Strawberries & Chantilly Cream
  • Organic Chocolate Brownies
    1. Baked by our own Yale Bakery

All Yale College Dining Halls will be open!

Plan to dine in your graduate’s home college at 1:30 pm

$15.00 per Guest in Advance $17.00 per Guest at the Door
Children 6 years old and under are free.

Kosher Meals

Kosher Meals are available upon advance request for all events. Selection is limited. Orders must be placed by 4:30 EST on Wednesday, May 2nd. Please call (203) 432–0420 so that we may accommodate your needs.

Contact Us

The Business Office of Yale Dining is open from 8:30 am to 4:30 pm EST Monday through Friday. Call (203) 432–0420 or email us at yale.dining@yale.edu; we will be happy to help you.

Please note: Refunds on reservation changes and /or cancellations are allowed through 4:30 pm EST Tuesday May 15th. Any cancellations and/or changes after that date will not be refunded.