The University of St Andrews Alumni Club of New York is bringing the May Ball to the financial district of New York City on Saturday May 9th at the historic Down Town Association.

We invite you to join us for this black-tie event in what will be a truly memorable evening.

Gala Ticket (Reception, Banquet and Ball)
6:30 PM - 2:00 AM

Join us for the full festivities of the May Ball including the Reception, Banquet and Ball. This exclusive ticket offers you the opportunity to dine with Louise Richardson, the current Principal and Vice-Chancellor of the University of St Andrews and our keynote speaker.

A gala ticket is your pass to all of the festivities of the evening. You will be welcomed with an open bar reception in the Grand Bar of the Down Town Association at 6:30 PM. After becoming acquainted with your fellow guests, you will enjoy a three-course banquet to usher-in the celebration of this illustrious annual tradition. After dinner and tea, you will join the Ball Ticket holders for the remainder of the evening. In addition, there are a limited number of tickets being released to sit at the head of the banquet with the current Principal and Vice-Chancellor of the University, Louise Richardson.

Ball Ticket
9:30 PM - 2:00 AM

The ball will take over the Down Town Association’s historic clubhouse as we dance the night away throughout the wood paneled labyrinth of one of Manhattan’s oldest gentlemen’s clubs. Guests will enjoy hors d’oeuvres and a premium open bar while taking in both modern and traditional music, including a Ceilidh led by Scottish dancers and a live band. We are very excited for the return of Max Belau (Class of 2012) to the May Ball who will spin the night away as our DJ.

Take a piece of May Ball home with prints from our custom photo booth while you enjoy a production that will surely have you talking for years to come. Food and coffee will be served in quieter areas of the club, allowing you to relax with your fellow guests. If you have any other questions about the event, please contact us at


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