Marian Miner Cook
Athenaeum
A distinctive
feature of social and
cultural life at CMC
Weekly Menu
Monday, February 18
Kim Sajet '20 Dinner
Tossed green salad
Sliced fresh fruit platter
Salmon en croute
Anna potatoes
Sauteed spinach
Creme brulee
Tuesday, February 19
William Schindler Dinner
Tossed green salad
Sliced fresh fruit platter
Venison stew with sauerkraut
Chia, farro, quinoa pilaf
Baby carrots
Wild berry crumble
Wednesday, February 20
Dan Walters Lunch
Cobb salad buffet
Sliced fresh fruit platter
Bread pudding
Wednesday, February 20
Rana Mitter Dinner
Tossed green salad
Sliced fruit platter
Chicken jalfrezi
Basmati pilaf
Chinese pakoda
Thursday, February 21
Corey Brettschneider Lunch
Tossed green salad
Sliced fresh fruit platter
Tomato goat cheese focaccia
Linguini alfredo
Panko artichoke hearts and mushrooms
Tiramisu
Thursday, February 21
Larry Arnn Dinner
Tossed green salad
Sliced fresh fruit platter
Roast top sirloin with cabernet sauce
Roasted garlic mashed potatoes
Haricots verts
Tiramisu
Please note that vegetarian, vegan, and gluten-free options are readily available at all Athenaeum meals.
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.