Saturday, May 18, 2019 at 5:30p.m. in Vail Commons

Graduates' Dinner, Vail Commons. Tickets are required and are $12 per person; must be obtained in advance by students at the Union Ticket Office, March 1 - May 18, 2019.

Locally sourced seasonal lettuces and vegetables tossed with a white balsamic vinaigrette

Grilled Chicken with Sun-Dried Tomato Lemon Sauce
Seasoned and Grilled Chicken Breast Finished with Goat Cheese Crumble, and Sun-Dried Tomato Lemon Sauce on Top

Oven-Roasted Moroccan Spiced Salmon
Salmon Filet Marinated with a House-Made Curry Oil and House-Made Moroccan Spice Blend, Oven-Roasted, on a Bed of Green Lentil Ragout

Tomato-Corn Farroto
Farro Grain Cooked in a White Wine Vegetable Stock, Finished with Diced Tomatoes, Corn and Red Onion

Locally sourced seasonal vegetables to include items from The Farm at Davidson (vegan)

Kids Meal
Chicken tenders with house-made potato chips

Vegan and Gluten-Free Meals
Mediterranean Vegetable Polenta
Tomatoes, chick peas, mushrooms, zucchini, yellow squash, eggplant, and red & green peppers slow-cooked and served over polenta (gluten-free and vegan)

Seasonal Vegetables to include items from The Farm at Davidson (vegan)

Desserts and Breads 
A variety of baked sweets and house-made breads created by the Wildcat Bakeshop