2017 Commencement Weekend Meal Menus

Downeast Lobster Bake

Friday, May 19  (seatings at 6 and 7:30 p.m. on the Colby Green)

  • 1 1/4-pound Maine lobster with drawn butter and lemon (↓G)
    or
  • Grilled sirloin steak (↓G)
    or
  • Vegetable en papiollote with grilled marinated tempeh and braised bean trio (VG, ↓G)

All entrée options include:

  • Coleslaw (V, ↓G)
  • Corn on the cob (VG, ↓G)
  • Boiled potatoes with fresh herbs (VG, ↓G)
  • Rolls and butter (V)
  • Steamers and mussels with seasoned broth, drawn butter, and lemon (↓G)
  • All-beef hot dog
  • Assorted dessert bars
  • Lemonade, iced tea, and spa water
  • Coffee and tea
  • Beer and wine cash bar service: 6-8:30 p.m. (available with proper I.D.)

↓G – made without gluten-containing ingredients
V – Vegetarian
VG – Vegan


Commencement Banquet

Saturday, May 20  (seatings at 5 and 7 p.m. in Dana and Foss dining halls)

  • Fish chowder (↓G)
  • Spring vegetable soup (↓G, VG)
  • Full salad bar featuring lobster salad, chicken salad, and pineapple ham salad
  • Spinach- and pepper-stuffed roast beef carved to order with red wine demi-glace (↓G)
  • Barbecue chicken (↓G)
  • Tequila sunrise seared scallops in corn tortilla cups (↓G)
  • Eggplant and spinach lasagna with marinara (↓G, VG)
  • Butternut squash ravioli with a light basil cream sauce (V)
  • Rosemary lemon roasted Yukon gold potatoes (↓G, VG)
  • Roasted asparagus (↓G, VG) with hollandaise sauce on the side (↓G, V)
  • Corn bread (V)
  • Bacon cowboy beans (↓G)
  • Pot licker greens (↓G, VG)
  • Coffee, decaf, and tea
  • Assorted fountain sodas
  • Spa water
  • Beer and wine cash bar service: 6-8:30 p.m. (available with proper I.D.)

↓G – made without gluten-containing ingredients
V – Vegetarian
VG – Vegan


Commencement Luncheon

Sunday, May 21  (12:30 p.m. on the Colby Green)

  • Chilled gazpacho
  • Tomato, pickled onion, and cucumber salad (↓G, VG)
  • Firecracker slaw (↓G, VG)
  • Roasted triple potato salad with mustard vinaigrette (↓G, VG)
  • Tabbouleh (VG)
  • Moroccan vegetable cous cous (VG)
  • Chicken caesar salad (↓G)
  • Southwestern flank steak salad with jalapeno dressing (↓G)
  • Marinated grilled tofu salad with basil and tomato (↓G, VG)
  • Caribbean shrimp salad with jerk dressing (↓G)
  • Vegetable lasagna (V)
  • Assorted artisan breads and rolls (bread made without gluten-containing ingredients available)
  • Cascade of fresh strawberries (↓G, VG)
  • Assorted cupcakes (V)
  • Rhubarb lemonade, watermelon spa water, cucumber-basil spa water
  • Coffee and tea

↓G – made without gluten-containing ingredients
V – Vegetarian
VG – Vegan

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