51¹ÙÍø.

Saturday, May 11 at 5:30 p.m. in Vail Commons

All tickets . Tickets must be obtained in advance.

Graduate's Dinner Menu

Salad

Locally Sourced Seasonal Lettuces and Vegetables Tossed with House-Made White Balsamic Vinaigrette

Grilled Chicken with Sweet Lemon Ginger Confit

Seasoned Chicken Breast Grilled, Finished with a House-Made Lemon Ginger Confit with Local Honey

Oven-Roasted Salmon with Sweet White Miso Tamari Glaze

Salmon Filet Flavored with a Glaze of Sweet White Miso, Tamari, and Mirin, Finished with Toasted Sesame Seeds and Sliced Scallion

Butternut Risotto with Leeks and Spinach

Arborio Rice, Vegetable Stock, Butternut Squash, Leeks, Spinach, and Sundried Tomatoes. Vegan and Made Without Gluten.

Sweet and Sour Brussels Sprouts with Grapes

Oven-Roasted Brussels Sprouts with Grapes, Shallots, and Blistered Shishito Pepper. Vegan and Made Without Gluten.

Baked Balsamic Ratatouille

Oven-Roasted Eggplant, Zucchini, Yellow Squash, Red and Green Peppers, Tomatoes, Garlic and Herbs. Vegan and Made Without Gluten.

Kids Meals

Chicken Tenders with Shoestring Fries (Upon Request)

Desserts and Breads 

A variety of Baked Sweets and House-Made Breads

Created by the Wildcat Bakeshop