Commencement Brunch Menu

Served in Phelps and Cook dining rooms from 10:45 a.m. to 2 p.m. on Sunday, May 7, 2017.

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

Breakfast

  • Apple Stuffed French Toast with Balsamic Caramel
  • Scrambled Eggs with Havarti and Black Forest Ham
  • Maple Link Breakfast Sausage
  • Assorted Muffins and Pastries

Lunch

  • Chef Carved Prime Rib with Rosemary Crust and Au Jus
  • Chicken Saltimbocca with Meyer Lemon Jus
  • Grilled Asparagus
  • Braised Kale with Blistered Tomatoes, and Seasonal Vegetables
  • Multigrain Herbed Pilaf
  • Yukon Gold Mashed Potatoes with White Cheddar

Salads

  • Snickers Salad
  • Sadie’s Salad: Romaine, Cashews, and Cranberries with Poppyseed Dressing
  • Quinoa with Seasonal Grilled Vegetables
  • Jello-Fluff with Seasonal Fresh Berries

Sides

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

Desserts

  • Raspberry Swirl Cheesecake
  • Trifle
  • Caramel Apple Walnut Pie
  • Lemon Blueberry Pretzel Cheesecake Bar