Commencement Brunch Menu

Served in Phelps and Cook dining rooms from 10:45 a.m. to 2 p.m. on Sunday, May 8, 2016.

This menu includes allergen-free options for guests with special dietary needs.

Breakfast

  • Croissant French Toast Bake with Almond Butter Syrup
  • Scrambled Eggs with Havarti and Black Forest Ham
  • Maple Link Breakfast Sausage
  • Assorted Muffins and Danish

Lunch

  • Chef Carved Prime Rib with Rosemary Crust and Au Jus
  • Grilled Caribbean Chicken with Mango Pineapple Relish
  • Multigrain Herbed Pilaf
  • Yukon Gold Mashed Potatoes with White Cheddar Cheese

Salads

  • Spring Mix Salad with House Made Vinaigrette
  • Charred Garden Vegetable Quinoa Salad
  • Barley Mango Salad

Sides

  • Assorted Rolls and Croissants
  • Fresh Fruit Mix
  • Fresh Strawberries
  • Assorted Beverages and Juices

Desserts

  • Raspberry Swirl Cheesecake
  • Lemon Bar with Blueberry Gastrique
  • Chocolate Mousse
  • Caramel Apple Walnut Pie
  • Fruit Trifle