The Graduate offering weekend breakfast buffet

Published 12:00 pm Thursday, August 4, 2016

If you’re looking for a new weekend breakfast spot, the Graduate Hotel in Oxford is now offering a weekend breakfast buffet.

Gerald Peralta, director of food and beverage for the hotel, said the all-you-can-eat buffet will be offered on Saturday and Sunday mornings from 7-11 a.m.

“Located directly in the lobby of the hotel, the breakfast buffet offers a full range of dining options, from quick continental grabs — such as breakfast pastries, individual yogurts, fresh sliced and whole fruits — to full dining options, including scrambled eggs, bacon, sausage, house made biscuits and gravy, and a weekly rotational chef special,” he said.

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The buffet was offered after listening to guest and community feedback.

“Oxford offers some outstanding breakfast options around town, but listening to our guests, they expressed that the Square does not offer a true breakfast experience,” Peralta said.

By adding a full hot buffet, the hotel now offers two breakfast options. They also serve breakfast a la carte in Cabin 82, another restaurant inside the hotel.

The breakfast buffet is $15 per adult and $7 for kids. It includes juice and coffee. Fresh pastries created by chef Dwayne Ingraham are served.

Peralta said business has been good for the hotel since it opened a year ago.

“Graduate Oxford is proud that we are able to operate as the living room of the community for Oxonians and guests,” he said. “It has been a learning curve of a first year, but the experience has been a phenomenal one that nobody in the Graduate would change.”

About LaReeca Rucker

LaReeca Rucker is a writer, reporter and adjunct journalism instructor at the University of Mississippi's Meek School of Journalism and New Media.

A veteran journalist with more than 20 years of experience, she spent a decade at the Gannett-owned Clarion-Ledger - Mississippi's largest daily newspaper - covering stories about crime, city government, civil rights, social justice, religion, art, culture and entertainment for the paper's print and web editions. She was also a USA Today contributor.

This year, she received a first place award from the Mississippi Press Association for “Best In-Depth Investigative Reporting.” The story written in 2014 for The Oxford Eagle chronicles the life of a young mother with two sons who have epilepsy, and details how she is patiently hoping legalized cannabis oil experimentation will lead to a cure for their disorder.

Her website is

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