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.

2016 Menus

All meals include beverages and dessert.

2016 Thursday Barbecue

(Except the Class of 1966)

  • North Carolina Style Pork Barbeque with a Trio of Sauces (roasted pepper, smoked bacon, and Dr. Pepper)
  • Southwestern Black Bean Burgers
  • Grilled Chicken Breast
  • Louisiana Can Syrup Baked Beans
  • Herb Vegetable Pasta Salad
  • Cucumber-Tomato Salad
  • Vegetable Crudité with Creamery Garlic Dip

2016 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  

2016 Friday All-Class Lunch

(Except Heywood Society members)

  • Summer Greens Salad & Roasted Corn Salad
  • Sandwiches (smoked turkey and provolone 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 housemade ranch dip, kettle style potato chips, whole 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

2016 Friday Dinner

  • Summer greens with tomatoes, cucumbers, fresh herbs, feta, and red wine vinaigrette
  • Pan seared chicken breast with preserved roasted grape pan jus, Pastitsio (spinach, feta, and quinoa vegetarian “meatballs”)
  • Roasted potatoes and fennel, Green bean sauté with tomato, garlic, and thyme
  • Rolls, raspberry cheesecake with chocolate syrup and peach compote   

2015 Saturday Picnic Lunch

(Except the Classes of 1966, senior classes, and 'C' Club members)

  • Pulled Pork Salad with avocado, celery, sliced red onion, blue cheese, romaine lettuce
  • Soba Noodle Salad with marinated tofu, shredded carrots, cabbage, broccoli, onion, ginger, greens teriyaki vinaigrette
  • Seared chicken Salad with arugula, sundried tomato, peaches, fresh mozzarella, lemon and oil
  • Italian Pasta Salad with olives, cherry tomato, provolone, red pepper, yellow squash, scallions, creamy italian dressing
  • Wild Rice Salad with toasted pecans, scallion, garlic, dried cranberries, orange vinaigrette
  • vegetable crudité with housemade ranch dip, breadsticks
  • 150th birthday cupcakes

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

2016 Saturday Dinner

(Except the Class of 1966)

  • Summer greens with cucumbers, grilled asparagus, parmesan cheese, and herbed champagne vinaigrette
  • Roasted 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