Thursday, Class of ’76 Induction Dinner & Ceremony:
Flanked Steak
Grilled Chicken with Fresh Herb
Chef’s Market Vegetables
Wild Rice Pilaf
Salad
Rolls and Butter
Assorted Cheesecake
Friday, Alumni Breakfast Buffet:
French Toast
Bacon
Seasoned Scrambled Eggs
Mini Hash Browns
Assorted Mini Danishes
Seasonal Fruit
Coffee & Hot Tea
Friday, Lunch & Learn:
Angus Burgers
Grilled Chicken
Buns
Assorted Toppings: Lettuce, tomato, red onion, pickles, American, Swiss & Cheddar Cheese, ketchup, mustard, garlic aioli, chipotle mayo
Classic Potato Salad
Garden Salad
Assorted Cookies
Friday, All-Class Knights BBQ Tent Party Dinner:
BBQ Pulled Pork
Crusted Mac & Cheese
Corn on the Cob
Baked Beans
Pasta Salad (no mayo)
Leafy Salad
Rolls for Sandwiches
Assorted cookies
Friday, Residence Life Happy Hour & Dinner:
Pulled Pork
Kaiser Rolls
Leafy Salad
Mac and Cheese
Corn on the Cob
Baked Beans
Big Cookies
Friday, SPEED Program:
Spring Mix Salad
Rolls & Whipped Butter
Grilled Petite Sirloin (finished with red win demi-glace)
Chicken Roulade (stuffed with spinach & roasted red peppers, finished with a light parmesan cream sauce)
Roasted Herb Fingerling Potatoes
Roasted Asparagus
Dessert: Chocolate Mousse Oreo Parfait
Saturday, Alumni Breakfast Buffet:
French Toast
Bacon
Seasoned Scrambled Eggs
Mini Hash Browns
Assorted Mini Danishes
Seasonal Fruit
Coffee & Hot Tea
Saturday Classes without Quizzes Lunch & Learn Edition!:
Subs
-Ham & Swiss with Lettuce and Tomato, Pesto Mayo
-Turkey Club with Roasted Garlic Mayo
– Balsamic Roasted Portobello, Roasted Red Pepper, Spinach, Vegan Mayo on Mini Pretzel Bun
-BLT
Sides:
-Vegetarian Pasta Sald
-Whole Fruit
– Assorted Bagged Chips
Dessert:
-Assorted Cookies
ResLife Directors/Advisors Lunch:
Subs
-Ham & Swiss with Lettuce and Tomato, Pesto Mayo
-Turkey Club with Roasted Garlic Mayo
– Balsamic Roasted Portobello, Roasted Red Pepper, Spinach, Vegan Mayo on Mini Pretzel Bun
-BLT
Sides:
-Vegetarian Pasta Sald
-Whole Fruit
– Assorted Bagged Chips
Dessert:
-Assorted Cookies
Saturday, Zeta Nu Happy Hour & Dinner:
Spring Mix Salad
Fresh Rolls & Butter
Pomegranate Glazed Chicken Breast (seared chicken finished with a tangy-sweet pomegranate reduction & fresh herbs)
Lemon Herb Haddock (oven-roasted with lemon, butter, and fresh herbs)
Wild Rice Pilaf (toasted wild rice blend with aromatics and herbs)
Roasted Brussels Sprouts with Bacon & Balsamic Glaze (crispy roasted sprouts tossed with smoked bacon and finished with a sweet balsamic reduction)
Classic Vanilla Creme Brulee
Saturday, All-Class Alumni Dinner:
Grilled Lemon Chicken with Artichokes
Pork Tenderloin
Tortellini with Rose Sauce
Chef’s Market Vegetables
Roasted Fingerling Potatoes
Leafy Salad
Rolls and Butter
Assorted Cake Slices