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Reunion Weekend Meals

Reunion weekend meals will be prepared by Bon Appetit, Carleton's catering service, and feature locally sourced, organic ingredients. Costs reflect actual charges from Bon Appetit and include the additional logistic and labor expenses associated with feeding many large groups during Reunion weekend.

Since a limited number of meal tickets will be available for purchase during reunion weekend, we strongly recommend you reserve meals in advance. We cannot guarantee that there will be meals available to purchase the day of.

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

2014 Menus

All meals include beverages and dessert.

2014 Thursday Pizza Party

(Except the Class of 1964)

  • Featuring Basil's Pizza (Bill's Original) and other local pizzas

2014 Reunion Friday, Saturday, and Sunday Breakfast

  • Fresh cut fruit, assorted yogurt and granola, assorted cereals 
  • Scrambled eggs, breakfast potatoes, pancakes, French toast, waffles, smoked bacon, sausage links, sausage patties 
  • Pastries and muffins  

2014 Friday All-Class Lunch

(Except Heywood Society members)

  • Caesar salad, garbanzo bean and vegetable salad
  • Sandwiches (Maple roasted turkey on focaccia with lettuce and sundried tomato spread, grilled Portabella mushroom with peppers and scallions, with lettuce, spinach, and arugula and basil pesto spread on ciabatta), vegetable crudité with housemade ranch dip, kettle style potato chips, hand fruit and cookie. 

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

2014 Friday Dinner

  • Summer greens with tomatoes, cucumbers, fresh herbs, feta, and red wine vinaigrette
  • Sage roasted chicken breast with preserved tomato and honey sauce with lemon, Pastitsio (spinach, feta, and quinoa vegetarian “meatballs”)
  • Roasted potatoes and fennel, Green bean sauté with tomato, garlic, and thyme
  • Rolls, Muscat pear cake with cherry-apple compote and honey-sesame brittle    

2014 Saturday Picnic Lunch

(Except the Classes of 1964, senior classes, and 'C' Club members)

  • North Carolina style pork barbecue (roasted pepper, smoked bacon and Dr. Pepper); vegetable crudité, Southwestern black bean burgers; Grilled chicken breast
  • Louisiana cane syrup baked beans
  • Herbed vegetable pasta salad; Cucumber-tomato salad
  • Cookies and bars

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

2014 Saturday Dinner

(Except the Class of 1964)

  • Field greens salad
  • Seared chicken with roasted mushroom Madeira sauce
  • Marinate and grilled "London Broil" with smoked onion-peppercorn jus
  • Lentil stuffed zucchini with mint basil
  • Scallion whipped potatoes
  • Herbed carrot and asparagus sauté with roasted shallots
  • Rolls, vanilla cheesecake with dry cherry-fig gastrique
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