Marian Miner Cook
Athenaeum

A distinctive
feature of social and
cultural life at CMC

Weekly Menu

Monday, February 8
Ravi Aysola '96 Dinner
 

Tossed green salad
Sliced fruit platter
Grilled salmon with tart cherry yogurt sauce
Steamed jasmine rice
Sauteed kale and chard
Banana tart


 

Tuesday, February 9
Zach  Courser '99 Dinner

 

Tossed green salad
Sliced fruit platter
Steak de Burgo
Bow tie pasta with maytag bleu and caramelized onions
Soy bean succatash
Portsmouth orange cake
 

Wednesday, February 10
Ruby Blondell Dinner

Tossed green salad
Sliced fruit platter
Cheese enchiladas
Carne asada
Beans and rice
Tres leches cake

 

Thursday, February 11
Michael Roth Dinner

Tossed green salad
Sliced fruit platter
Grilled chicken with tomatillo sauce and roasted peppers
Spanish rice
Asparagus
Coconut cake

 

Friday, February 11
John Shrewsberry '87 Dinner

 

Flat iron steak
Potatoes
Vegetables du jour
Panna cotta


 

 

Please note that vegetarian, vegan, and gluten-free options are readily available at all Athenaeum meals.

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Follow the Athenaeum

 

Unless otherwise noted, lunch begins at 11:45 a.m.; speaker presentations begin at 12:15 p.m.
Evening receptions begin at 5:30 p.m.; dinner is served at 6 p.m.; speaker presentations begin at 6:45 p.m.