Marian Miner Cook
Athenaeum

A distinctive
feature of social and
cultural life at CMC

Weekly Menu

Monday, February 27
Nader El-Bizri Dinner

Tossed green salad
Sliced fruit platter
Roast leg of lamb
Whipped yukon gold potatoes
Roasted butternut squash
Chocolate tart


Tuesday, February 28
Global Event Dialogue Dinner

Tossed green salad
Sliced fruit platter
Salmon en croute
Israeli couscous with quinoa
Asparagus
Chocolate chip cheese cake


Wednesday, March 1
Jason Riley Dinner

Tossed green salad
Sliced fruit platter
Sauteed duck breast with lingonberry sauce
Rice pilaf
Snap peas and carrots
Red velvet cake

 

Thursday, March 2
Ayana Mathis Dinner
 

Tossed green salad
Sliced fruit platter
Philly cheese steak of rib eye and provolone
Mashed potatoes with cream cheese and tavern onions
Heirloom okra
Georgia peach cobbler

 

 

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.