Marian Miner Cook
Athenaeum

A distinctive
feature of social and
cultural life at CMC

Weekly Menu

Monday, April 18
Steven Cousins  P'16 Lunch
 

Tossed green salad
Sliced fruit platter
Grilled chicken breast tomatillo
Rice pilaf with dried cranberries and vermicelli
Haricots verts
Apricot tart


Monday, April 18
Psoy Korolenko Dinner
 

Tossed green salad
Sliced fruit platter
Smoked salmon tarts
Sauteed leeks with fingerling potatoes
Roasted beets
Chocolate cheese cake

 

 

Tuesday, April 19
CMC Staff Spring Lunch
 

Tossed green salad
Sliced fruit platter
Charbroiled flat iron steaks
Grilled chicken breast tomatillo
Rice pilaf with dried cranberries and vermicelli
Haricots verts
Lemon cheese cake


 

Tuesday, April 19
Eartly Music Ensemble  Dinner
 

Tossed green salad
Sliced fruit platter
Grilled trout with lemon butter
Rice pilaf with dried cranberries and vermicelli
Vegetable medley
Marble cheese cake

 

 

Wednesday, April 20
Seth Rosenfeld Dinner

Tossed green salad
Sliced fruit platter
Roasted top sirloin with cabernet wild mushroom sauce
Whipped yukon gold potatoes
Vegetable medley
Pumpkin cheese cake

 

Thursday, April 21
Geoffrey Robertson Dinner

Tossed green salad
Sliced fruit platter
Pasta buffet with alfredo, marinara, and pesto sauce
Vegetable medley
Chocolate mousse

 

Friday, April 22
Inside CMC Day Lunch

Tossed green salad
Sliced fruit platter
Salsa, guacamole, tortilla chips
Carne Asada
Cheese enchiladas
Mexican rice
Refried beaks
Chocolate truffle tort
 

 

 

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.