MIT CLASS OF TH REUNION DINNER MENUS

Transcription

1 MIT CLASS OF TH REUNION DINNER S Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Pre-Pops Dinner, R & D Commons, Stata Center, Thursday, June 3 rd Cardinal & Gray Dinner Dance, Hyatt Regency Hotel, Friday, June 4 th MIT Class of 1950 Dinner Dance, Media Lab Extension, Saturday, June 5 th Welcoming Dinner, Hawthne Hotel, Sunday, June 6 th Lobster Bake, Hawthne Hotel, Monday, June 7 th Farewell Dinner, Finz Seafood & Grill, Tuesday, June 8 th Note: Menus were established in February, 2010, and are subject to slight changes if cost and availability of menu items are different at time of the 60 th Reunion. Page 1 of 1

2 Prelude to Pops Dinner Thursday, June 3, 2010 R&D Commons, 4 th Flo, Stata Center 4:45 PM GUESTS ARRIVE Complimentary Snack Mix 5:15 PM SERVED DINNER One Glass of Wine per Guest, complimentary at table Red and Green Leaf Lettuce with Tomatoes, Cucumbers, Carrots, and Croutons Aged Balsamic Vinaigrette and Ranch Dressing Soft Dinner Rolls and Butter Boneless Sht Ribs with Molasses-Pomegranate Sauce Sunset Rice Blend and Summer Vegetable Medley (Vegetarian Option) Vegetable Lasagna Roulade with Oven Roasted Tomato Sauce and Summer Vegetable Medley Coffee Service Fresh Fruit Tart 7:00 PM BUSES DEPART FROM FRONT OF STATA CENTER AT VASSAR STREET TO GO TO SYMPHONY HALL Page 2 of 2

3 Cardinal & Gray Dinner Dance Friday, June 4, 2010 Charles River Ballroom, Hyatt Regency Hotel 5:30 PM GUESTS ARRIVE PASSED HORS D OEUVRES Petit Caramelized Onion Tart with Compote Gruyere and Chive Crème Fraiche Thai Chicken Satay with Peanut Sauce Risotto and Mozzarella Fritters Pesto Dip 6:30 PM SERVED DINNER Fresh Spinach Salad with Roasted Shallots, Tomato, Feta and Mustard Dressing Chef s Selection Bread Board Presentation Main Course New Yk Strip Steak with Chef s Choice of Accompaniments Roasted Native Cod with Chef s Choice of Accompaniments Vegetarian Selection TBD by Chef Mixed Berry Sht Cake with Chantilly Cream Freshly Brewed Seattle s Best Coffees and Tazo Tea Selections PLUS MUSIC BY THE DAVE WHITNEY QUARTET UNTIL 9:30 PM Page 3 of 3

4 Dinner Dance Saturday, June 5, 2010 Media Lab Extension 6 th Flo 6:00 PM GUESTS ARRIVE STATIONARY HORS D OEUVRES Display of International Cheese with Fresh Fruit, Nuts, Sliced French Bread and Lavosh Turkey BBQ Sliders with Jicama Slaw PASSED HORS D OEUVRES Sesame Salmon and Lemongrass Tart Chicken Wonton and Ginger Soy Sauce Spinach and Parmesan Risotto Cake with Red Pepper Aïoli 6:45 PM CLASS MEETING AND ELECTIONS 7:00 PM SERVED DINNER Baby Arugula, Frisée, and Mache, Tossed with Grilled Fennel, Cherry Cocktail Tomatoes, Brushed Ash Goat Cheese, Grilled Pita, and Honey Tarragon Dressing Assted Artisan Rolls and Whipped Butter Main Course Baked Salmon and Leeks in Puff Pastry with Lemon Cream and Spring Vegetables Sliced Tenderloin of Beef with Ggonzola and Roasted Garlic Sauce on a Polenta Cake Served with a Puff Pastry Basket filled with Baby Spinach, Carrots, and Squash (Vegetarian Option) Curried Vegetable, Lentil, and Wild Rice Bundle with Garbanzo Bean Sauté and Green Beans Strawberry and Rhubarb Tart with a Chocolate Crust and Citrus Cream Coffee and Tea Service PLUS MUSIC BY THE DAVE BURDETT QUINTET UNTIL 10 PM Page 4 of 4

5 Reception and Dinner Sunday June 6, 2010 Hawthne Hotel 6:00 PM - Reception in Sophia s (1) 6:45 PM Served Dinner in Ballroom Menu Nth Atlantic Lobster Bisque (2) Bibb and Baby Lettuces, Mandarin Oranges, Strawberries, Shaved Red Onion and Orange Ginger Vinaigrette Choice of Chicken Hawthne, Chicken Breast Stuffed with Asparagus and Fest Mushrooms, Orange Hollandaise Grilled Swdfish with a Pineapple-Mango Salsa Vegetarian Pasta Primavera with Plum Tomatoes and Basil Green Beans Amandine Oven Roasted Red Bliss Potatoes with Rosemary Freshly Baked Rolls with Butter Traditional Apple Brown Betty, Whipped Cream Freshly Brewed Coffee, Tea, and Decaffeinated Coffee 8:30 PM Slide Presentation by Jim McAllister A Most Remarkable Place, Salem Note: 1. If number of guests exceed capacity of Sophia s, reception will be held in Ballroom. 2. In vegetarian menu, fresh fruit cup will be substituted f lobster bisque. Page 5 of 5

6 New England Lobster Bake Monday, June 7, PM Hawthne Hotel Ballroom New England Clam Chowder Tossed Garden Salad with Creamy Peppercn and Balsamic Vinaigrette Dressing Barbecued Chicken Fresh 1-1/4# Boiled Lobster with Drawn Butter (One per Guest) Ttellini Alfredo Roasted Fingerling Potatoes Cn on the Cob Cole Slaw Vegetable Medley Cn Bread and Assted Rolls and Butter Fresh Chilled Watermelon Strawberry Shtcake Fresh Brewed Coffee, Tea, and Decaffeinated Coffee Note: No separate vegetarian menu. Extra vegetarian menu items were added to Lobster Bake. After Lobster Bake Sing-a-long with Sam Raymond Page 6 of 6

7 Farewell Dinner Tuesday, June 8, PM Finz Seafood Restaurant Clam Chowder Choice of Grilled Sirloin With Roasted Potatoes, Spinach Sauté and a Pcini Pt Glaze Local Haddock Topped with Jonah Crab Meat With Garlic Mashed Potatoes, Seasonal Vegetables, and Seafood Sherry Cream (Vegetarian Selection) Spinach and Garlic Ravioli Rolls and Butter Soft Drinks, Coffee, Tea Key Lime Pie Note: In vegetarian menu, mixed green salad will be substituted f clam chowder. Page 7 of 7