Commencement Menu
Quinoa Tabbouleh with Spring Peas and Mint
Mediterranean Salad, with Cherry Tomatoes, Persian Cucumbers, Olives, Red Onions
(vegan, gluten friendly)
Little Leaf Lettuces with Shaved Radishes, Orange-Chili Oil & Shiso Buttermilk Dressing
(vegetarian, gluten friendly)
Roasted Salmon with Piperade Sauce
Fire-Roasted Sweet Peppers, Tomatoes, Sherry Vinegar
Brick-Pressed Harvestland Chicken “Chimichurri” with Toum Sauce
Carved to Order
(gluten-friendly)
Pasta alla Primavera
Quinoa penne tossed in creamy “Alfredo” sweet peas, zucchini, blistered tomatoes, drizzle of basil pesto
(vegan, gluten friendly)
Haricot Vert with Sea Salt & Cretan Olive Oil
(vegan, gluten-friendly)
Smashed Yukon Potatoes “Papas Bravas”
Tossed in Smoked Paprika Garlic Aioli
(vegan, gluten-friendly)
Tri-color Cauliflower with Spiced Pepita, Shug Sauce
(vegan, gluten-friendly)
Vegan Chocolate Chip Cookies, Apple Oat Squares
Macerated Strawberries, Buttermilk Biscuits, Vanilla Bean Chantilly Cream