Commencement Weekend Meal Menus

Downeast Lobster Bake

Friday, May 25  (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
Honey-lime grilled chicken (↓G)
or
Vegetable en papillote with grilled marinated tofu and braised-bean trio (↓G, VG)

Side options
Coleslaw (V, ↓G)
Corn on the cob (↓G, VG)
Roasted potatoes with fresh herbs (↓G, VG)
Rolls and butter (V)
Steamers and mussels with seasoned broth, drawn butter, and lemon (↓G)
All-beef hot dog with sauerkraut and condiments (diced onions, ketchup, and relish)

Assorted dessert bars
Lemon, blueberry, and raspberry

Beverages
Lemonade, iced tea, and spa water
Coffee and tea

Cash bar setup with beer and wine available with proper ID

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


Commencement Banquet

Saturday, May 26  (seatings at 5 and 7:30 p.m. in Dana and Foss dining halls)

Kettles
New England clam chowder (↓G)
Tomato-basil soup (↓G, VG) and parmesan cheese on the side (↓G, V)

Comforts
Herb roast beef carved to order with roasted-mushroom demi-glace (↓G)
Cauliflower and potato mash (↓G, VG)
Roasted asparagus (↓G, VG) with Hollandaise sauce on the side (↓G, V)

Global
Smoked chicken with an ancho-cherry barbecue sauce (↓G)
Cornbread (V)
Bacon cowboy beans (↓G)
Garlic green beans (↓G, VG)

Salad
Full salad bar featuring lobster salad and basil chicken salad

Bowls
Pepper seared tuna with mango salsa (↓G)

Pure
Eggplant and spinach rollatini with marinara (↓G, VG) and shaved parmesan cheese (↓G, VG)

Al forno
Gnocchi with a light basil-lemon sauce (V)

Desserts
Carrot cake (V)
Chocolate cake (V)
Pound cake (V) with fresh berries (↓G, VG) on the side

Beverages
Complete coffee setup and assorted cold beverages

Cash bar with beer and wine available for purchase with proper ID

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


Commencement Luncheon

Sunday, May 27  (12:30 p.m. on the Colby Green)

Composed salads
Field green salad with mustard vinaigrette and balsamic vinaigrette (↓G, VG)
Caprese quinoa (↓G, V)
Raw summer-squash salad with arugula, feta, and herbs (↓G, V)
Firecracker slaw (↓G, VG)
Roasted triple-potato salad with lemon-basil vinaigrette (↓G, VG)

Bread display
Finger rolls, assorted petite rolls, mini croissants, Universal Bread baguettes, and bread made without gluten-containing ingredient

Entrée composed salads
Shrimp Caesar salad (↓G)
Southwestern flank-steak salad with jalapeno dressing (↓G)
Caribbean chicken salad with jerk dressing (↓G)
Marinated grilled tofu salad with basil, tomato (↓G, VG)

Hot Entrée
Sweet potato shepherd’s pie (↓G, VG)

Dessert on each table
Fresh strawberries (↓G, VG)
Blue-and-white cupcakes (chocolate and vanilla) (V)

Beverages
Rhubarb lemonade, watermelon spa water, cucumber-basil spa water
Complete coffee setup
Assorted beverages

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

 

Please click here to make your reservations for meals during Commencement weekend.

Meal accommodations can be made for those observing Ramadan.  Contact:  Marietta Lamarre at malamarr@colby.edu or (207) 859-5464.
The Rose Chapel is available for prayer.  For after hours access, contact Kurt Nelson, Dean of Religious & Spiritual Life, kdnelson@colby.edu or (207) 859-4272.
Commencement 2018

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