Reunion weekend meals are prepared by Bon Appetit, Carleton's catering service, and feature locally sourced, organic ingredients. Costs reflect actual charges from Bon Appetit.

Meal numbers are confirmed June 1. We strongly recommend you register in advance to ensure you will be able to eat with your class. We cannot guarantee that special dietary requests will be available or that there will be space available if you register onsite during Reunion weekend.

Vegetarian meals are always available. Special dietary needs (gluten-free, etc.) can be accommodated if you notify the alumni office in advance via your registration.

2020 Menus

All meals include beverages and dessert.

2020 Thursday Barbecue

(Except the Class of 1970)

• North Carolina style pork barbeque
• House-made buns    
• Southwestern black bean burgers
• Grilled chicken breast
• Louisiana cane syrup baked beans
• Herb vegetable pasta salad
• Cucumber-tomato salad
• Vegetable crudité with creamery garlic dip
• House-baked cookies and bars

2020 Reunion Friday, Saturday, and Sunday Breakfast

• Fresh cut fruit, assorted yogurt and granola, assorted cereals 
• Scrambled eggs, country potatoes, pancakes, french toast, waffles, smoked bacon and vegetarian sausage
• Pastries, muffins, and croissants
• Variety of breads and bagels
• Assorted cookies   

2020 Friday All-Class Lunch

(Except Heywood Society members)

• Fajita salad buffet
• • Fajita chicken
  • Fajita vegetables
  • Chilean pinto beans
  • Lime cilantro rice

"Kids table": peanut butter and strawberry jelly sandwich, grilled cheese sandwich, carrot sticks, fruit, kettle style potato chips, jello, and cookies

2020 Friday Dinner

(Except the Class of 1970)

• Summer greens with tomatoes, cucumbers, fresh herbs, feta, and citrus vinaigrette
• Chicken breast with wilted cherry tomato leek lemon oil
• Seared tofu with mushrooms, red onion and fennel compote, and chili scented basmati rice
• Roasted potatoes and yams with herb garlic butter
• Roasted spring root vegetables
• Rolls and raspberry vanilla cake 

2020 Saturday Picnic Lunch

(Except the Class of 1970, senior classes, and 'C' Club members)

• Summer greens salad & roasted corn salad
• Smoked turkey and provolone sandwiches (with bacon, avocado mayonnaise, summer greens on soft french bread)
• Crisp tofu (with roasted red peppers, caramelized onions, greens, soy ginger spread on ciabatta)
• Vegetable crudité with house-made ranch dip
• Kettle style potato chips and whole fruit
• Assorted cookies

"Kids table":  peanut butter and strawberry jelly sandwich, grilled cheese sandwich, carrot sticks, kettle style potato chips, whole fruit, jello, and cookies

2020 Saturday Dinner

(Except the Class of 1970)

• Field greens salad with cucumbers, grilled asparagus, parmesan cheese, and herbed champagne vinaigrette
• Seared tenderloin of beef with port wine demi
• Chickpea vegetable curry with basmati rice
• Chive and cream cheese whipped potatoes, dill and honey caramelized carrots
• Rolls and creamery butter
• Chocolate Decadence with sea salt caramel sauce