Marian Miner Cook
Athenaeum

A distinctive
feature of social and
cultural life at CMC

Weekly Menu

Monday, February 1
CIE Panel Lunch

Grilled salmon with roasted red pepper tapenade on
Spinach salad with bacon, goat cheese, red onion, hard boiled egg
Tiramisu
 

 

Monday, February 1
Louise Gluck Dinner
 

Tossed green salad
Sliced fruit platter
Roasted chicken with lemon
Mashed potatoes
Roasted vegetables
Chocolate truffle tart

 

Tuesday, February 2
CIE Lunch and Zach Ingrasci/Chris Temple Lunch


Caesar salad with grilled chicken, croutons, and heirloom tomatoes
Bread pudding with caramel sauce

 

Tuesday, February 2
Zach Ingrasci/Chris Temple Dinner

 

Tossed green salad
Sliced fruit platter
Grilled lamb kofta
Rice pilaf
Vegetable medley
Baklava
 

Wednesday, February 3
Randall Kennedy Dinner

Tossed green salad
Sliced fruit platter
Grilled salmon with braised fennel dill sauce
Steamed fingerling potatoes
Vegetable medley
Chocolate mousse

 

Thursday, February 4
Jessica Setnick Lunch

 

Athenaeum cobb salad
Fruit tart
 

Thursday, February 4
Thomas Sanderson Dinner

Tossed green salad
Sliced fruit platter
Grilled flat iron steak with tavern onions
Scalloped potatoes
Haricots verts
Cannoli

 

Friday, February 5
Michael Graber Lunch

 

Grilled cheese sandwich
Grilled reuben sandwich
Tomato soup
Mixed green salad
Puff pastry fruit tart


 

 

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.