Lobster NightWe’re bringing the flavors of Nantucket to Pasadena. Feast your eyes on 2 lbs. of steamed Maine Lobster with savory butter sauce for dipping and all of the fixings. House wines available with dinner and

alternative entrée options are also available. See menu on page 5.

FRIDAY, JUNE 225:30 p.m. – 8:30 p.m.seating every half hour$70.00 per person

Family Night BBQ Hawaiian Luau

Take a night off from feeding the family at home. Set your dinner destination to somewhere more tropical. Join us at our “hukilau” for some festive island cuisine

and Hawaiian entertainment. We have authentic native dancers, a hula workshop, and a savory Hawaiian BBQ buffet. See menu on page 5.

MONDAY, JUNE 255:30 – 8:30 p.m.

seating every half hour7:00 p.m. Hula Dancers & Fire Show

$25.00 per person / $12.50 for children 4-11 years

Complimentary for children 3 years & under

A MONTHLY NEWSLETTER FOR MEMBERS OF THE ATHENAEUM n THE CALIFORNIA INSTITUTE OF TECHNOLOGY

JUNE 2012

Reservations

Breakfast, Lunch,

Dinner and Special Events

http://athenaeum.caltech.edu

Hotel Rooms(626) 395-8200

551 South Hill AvenuePasadena, CA 91106

A Platinum Club of America

Hours of Operation Announcement

THURSDAY, JUNE 14Dinner Service:

CLOSED

Á la carte dinner will not be available this evening because

The Athenaeum will be hosting the Senior Banquet for graduates and their families.

FRIDAY, JUNE 15Lunch Service:

CLOSED

Á la carte lunch will not be available this afternoon because The Athenaeum

will be hosting the Commencement Luncheon

for graduates and their families.

Chef's Cooking Class GastroPub Fare

In case you haven’t noticed, the local pub isn’t just for beer these days. Chef Kevin has prepared a

cooking class that’s inspired by the local pubs and bars that have made delicious, hearty meals their passion. The class menu will be filled with high-end, crowd-pleasing favorites! See menu on page 5.

SATURDAY, JUNE 210:00 a.m. to 2:00 p.m. class begins promptly at 10:15 a.m.$80.00 per person

International NightsInternational Nights are the perfect way to explore the culinary world without leaving town. Join us for these special

dining experiences. International prix-fixe dinners are available in addition to á la carte dinner. See menus on page 5.

MONDAY, JUNE 4 – Paris BistroMONDAY, JUNE 18 – Morocco5:30 p.m. – 8:30 p.m. seating every half hour$25.00 per person

Rath Al Fresco Rath Al Fresco is the hotspot on campus! Known as Caltech’s original networking site, Rath Al Fresco is the perfect place for summer socializing. Come on out for the great food and casual atmosphere. It’s going to be a great summer reconnecting, face-to-face, with friends, family and colleagues. Visit our website for the complete 2012 summer menu featuring menu classics and new highlights!

MONDAY – FRIDAYBar: 5:00 p.m. to 9:00 p.m. • Food: 5:00 p.m. to 8:30 p.m.

APPETIZERSSweet Potato Fries

Fire Grilled Fresh Artichoke

TACOS & STUFFPulled Pork Taco Mushroom and

Roasted Chili Quesadilla

SALADSIceberg Plank

Tuna Rice Stack

BURGERSTeriyaki Chicken Burger Portobello Burrata Burger

SANDWICHESGrilled White Cheddar Cheese Panini

Vegetarian Gyro Lobster Roll

SPECIALTIESBarbecued Shrimp Skewers

Grilled Kalbi Short Ribs

DESSERTSAl Fresco Mud Pie

Gelato… 1 – 3 scoops

APPETIZER PLATTERSSouthwest, Mediterranean,

Comfort

KIDS MENUGrilled Chicken Strips

Grilled CheeseHot Dog

Pepperoni Pizza

2012 Menu Highlights

Employee of the MonthApril 2012

MATTHEW KEITH

(Marisu’s Message Corner)

Matthew Keith’s first day on the job at The Athenaeum was through an externship program with Le Cordon Bleu; which after just one shift he was asked to join the staff full-time. Matthew has since been part of The Athenaeum culinary team for nearly ten years and this is his third recognition as Employee of the Month. Even when away from The Athenaeum kitchen, Matthew spends much of his time in his home kitchen experimenting with modern techniques and untraditional flavor combinations. His passion for cooking started as a young child watching the Food Network’s greats and assisting his working parents with evening family meals. Matthew shares that he enjoys seeing the smiles on people faces when served good food. Matthew and his fiancée Nicole are excited for their upcoming wedding on June 30th and honeymoon cruise. They reside in Santa Clarita with their beloved two dachshunds and enjoy the outdoors – biking trails and snowboarding.

Commencement at Caltech comes mid-June, later than most other colleges and universities. We say good-bye and congratulations to the Class of 2012 as they complete their years of learning and studies at Caltech. We bid our graduates best wishes as they make their way into the different fields they’ve studied and trained for.

And, we hope to see everyone back at the Alumni Weekend gatherings hosted by the Alumni Association every May.

One of the most popular Athenaeum events in June is Lobster Night, scheduled on Friday, June 22, this year. Members look forward to the 2-pound lobster that Chef Kevin and his culinary crew prepare that evening. The starter course is a seafood trio that includes oysters Rockefeller, achiote scallop with corn relish and tempura soft shell crab. A second course – mango, avocado, summer tomato terrine – was added this year. Capping dinner is a peach and blackberry crisp with lemon verbena ice cream (one of my absolute favorites). Non-seafood and vegetarian options will also be available.

Before taking a respite from international nights, our last hurrah will be in Paris and Morocco on Mondays, June 4 and 18, respectively. International nights will be back every other Monday in October.

The Family Night barbecues will be featured every other Monday during the summer months. The opening family night barbecue is on June 25 with a Hawaiian theme. Hula dancers and a fire show of a Samoan fire knife dance will highlight the evening’s festivities.

The Rath al Fresco opening signals the start of the summer season at the Athenaeum. The al Fresco has served and continues to be Caltech’s informal social networking venue. Don’t miss the fun, reconnect with old friends and join us daily from 5pm-9pm. Remember no reservations required if your group is 10 or less.

Please join me in congratulating the 6 Athenaeum employees who will be receiving their service awards on June 7. They have all worked at The Athenaeum and Caltech for a total of 115 years!

I look forward to seeing you all at The Athenaeum. Please drop by my office when you are next at the club.

2

Marisu JimenezGeneral Manager

Caltech 2012 Service AwardsOn June 7, 2012 the following Athenaeum employees will be recognized for their many years of service to Caltech at a ceremony held at the Beckman Auditorium. A luncheon will honor those employees with 20 or more years of service. We are very appreciative of these staff members and proud of their achievements.

SALVADOR GONZALESPurchasing30 years of service

Salvador Gonzales is currently in the position

of purchasing & stewarding manager. The responsibilities of this position are extremely vital to the club’s daily operations and services.

ALEJANDRINA “HANDY” BURGUENOHousekeeping 25 years of service

Alejandrina Burgueno is the club’s housekeeper. She sees to it that the guestroom hallways are spotless, linens are fresh, and each guestroom is immaculate & well-appointed.

VICTOR SANCHEZCulinary20 years of service

Victor Sanchez prepares delicious dishes as a cook

in our kitchen. Known as “Mr. Papas,” Victor answers the call for every order of French fries with each order of an Athenaeum signature burger.

2

What are the future plans for The Athenaeum?The simplest and most straightforward answer isto build additional suites in the loggia that willmeet the growing demand for hotel suites, andupgrade all of the amenities in our standardrooms. Are you aware that the plumbing in ourstandard rooms is original? As a result, you mayonly get hot or cold water when you turn on theshower. We would also like to modernize ourkitchen and build an extension for a bakery tobetter serve our discerning membership. Our àla carte dinner attendance is increasing, thanks toyou, our members. Most of our equipment isold and no longer working to full capacity. Tomeet the increasing attendance in the diningroom and at banquets our kitchen equipmentneeds to be upgraded. Then, there is our antiquefreight elevator. We have had to perform on-going repairs as it is the only way we are able totransport food, beverages and equipment fromthe basement to the first floor. I could go on…

These are the operational and physicalrequirements of the club and there is no questionthat these are important. However, TheAthenaeum, I believe, is really all about creating"perfect moments" for its members. This is thetradition that we need to carry into the future.

How do we create the perfect moments? I amsure most of you know Samir Abi-Rached, ourbreakfast host. He excels at making memberswho come to breakfast feel at home and at ease.One morning, a member came in and asked forraisin bread. Menus for all meal periods changeperiodically and at this particular time, we nolonger served raisin bread. But to please thismember, Samir took regular white bread,inserted raisins into the bread and placed hisnewly created “raisin” bread into the toaster.Voila! He did not have to go back to themember and say that we no longer serve raisinbread.

In the Hayman Lounge, Andres Martinez,bartender extraordinaire, will have your drinkready for you, even before you ask if you are aregular at his bar. His memory is amazing.

When I first started working here 11 years ago, Iwas surprised that paper place mats were used atlunch at such an elegant dining facility. I wastold that the placemats were an extension of thelab. True enough, I have seen professors with

their students huddled in deep discussionsscribbling notes and formulas on Athenaeumplace mats. At the end of the meal, they wouldwalk away with the placemats in their shirtpockets. We would like to think that we haveprovided the fuel, their lunch, to spark theirdiscovery or resolution to a problem.

Of course, weddings, birthdays, andanniversaries are the ultimate opportunities tocreate perfect moments. Members want to havethese celebrations at The Athenaeum becausethey know we will create not only the perfectmoment for them, but also the perfect day. Onthese occasions, The Athenaeum getstransformed into Neverland – a dreamland fortheir celebration.

Memories and stories like these inspire us tocontinue to excel and to bring to you, ourmembers, the perfect moments. The Athenaeumwill persist to create these perfect moments intothe future.

75 years of good food, good friends and goodtimes. The Athenaeum has been a part of yourfamily, and you are our family. This is a traditionwe would like to continue into the future.

So I ask the question again: what are the futureplans for The Athenaeum? It is quite simple. Weplan to continue in our partnership to ensurethat The Athenaeum delivers to you theexcellence you expect from every aspect of itsoperation – superb meals and outstandingservice during social gatherings or dinner-meetings. We need your moral and financialsupport to participate in our programs andcampaigns to be able to continue into the future.

I’d like to propose a toast – to you our memberswho have supported The Athenaeum throughthe 75 years. Without you this celebration willnot be possible. You have made The Athenaeuma special place and we hope to continue another75 years of perfect moments with good food,good friends and good times. CHEERS!

Marisu JimenezGeneral Manager

(MARISU’S MESSAGE CORNER)

75TH ANNIVERSARY – WHAT THE FUTURE

HOLDS FOR THE ATHENAEUM

(Speech given at the anniversary celebrations.)

EMPLOYEE OF THE MONTH:FEBRUARY 2006Victor Sanchez

Victor Sanchez, known as “Mr. Papas”

(potatoes), was honored as February’s

Employee of the Month. When a lunch

order includes French fries, "Papas" is

shouted in the kitchen and the fries are

made to order by Victor! Victor started

as a dishwasher in 1991 and has worked

his way up to a line chef, preparing hot

entrees such as the famous Athenaeum

burger and of course the fries.

Victor and his wife, Estella, will

celebrate their 28th Anniversary in

March. They have four adult children,

two daughters and fraternal twins.

During his spare time, Victor enjoys

playing and watching his favorite sport,

soccer. Victor also likes to go riding on

his "hog" that he takes great pride in

maintaining.

Congratulations Victor!

MARCEL PAREDESCulinary15 years of service

RAUL TELLOServer & Bartender 15 years of service

JERRY RODRIGUEZFood & Beverage Director 10 years of service

3

Executive Chef Kevin’s Recipe Corner

Enjoy Cooking!

Curried Mussels with Thai Herbs

Directions

Serves 4

Ingredients

Caltech Architectural Tour Service THURSDAY, JUNE 28

10:30 a.m.

CATS, a special service of the Caltech Women’s Club, is pleased to announce architectural tours of the campus.

Tours last approximately, 1½ to 2 hours and are open to the public. For more information, contact Susan Gray in the Office of Communications at (626) 395-6328. Tours will not be available in the months of July and August.

2 Tbsps. vegetable oil

2 stalks lemongrass

2 Tbsps. shallots, sliced

4 kaffir lime leaves, coarsely chopped

2 red chiles, finely sliced

1 tsp. green curry paste

2 lbs. fresh mussels

1 Tbsp. fish sauce

2 Tbsps. lime juice

½ cup coconut milk

Salt and black pepper, to taste

2 Tbsps. green onions, thinly sliced

2 Tbsps . cilantro leaves

1. Clean the mussels well by pulling off any beards, scrubbing the shells and removing any barnacles. Throw away any mussels that are opened or broken.

2. Heat a medium size sauce pot or brazier over a medium flame, add the vegetable oil and heat, add the lemongrass, shallots, lime kaffir leaves and red chiles. Briefly sauté for 30 seconds to 1 minute. Add the chili paste and quickly stir in, add the fish sauce, lime juice, coconut milk, salt and black pepper. Bring to a boil and cover the pot with a lid.

3. Steam the mussels over high heat, occasionally shaking for approximately 5-7 minutes or until all of the shells have opened.

4. Using a slotted spoon, divide the mussels into warm bowls.

5. Toss the green onions and cilantro leaves with the broth and ladle over the top of the mussels. Serve.

Notes from the CellarWith warm summer days just around the corner, the Wine Committee is reviewing fruity, crisp and refreshing whites. This month we focus on Sauvignon Blanc (saw-vee-nyonh blahnk), one of the noble grape varieties originally from France. Sauv Blanc is a versatile grape that produces wines ranging from flinty, dry and crisp to world-renown, sweet desert wines. The grape is widely grown in France where it is also known as Sancerre and in California, New Zealand, Australia, South Africa and Chile. Typical with flavors including lemon or grapefruit, citrus, melons, tropical fruit and in some cases grassiness and green bell pepper. The wine often is fermented in stainless steel rather than oak to retain crispness and acidity, which make the wine suitable for summer and picnic fare such as salads, fish, chicken, shellfish and all kinds of cheese including goat cheese. Sauvignon Blanc also tend to be good value wines. Some recent Sauv Blancs added to The Athenaeum wine list include:

CaliforniaSauvignon Blanc, Hanna, Russian River, 2010 – $25

Sauvignon Blanc, J Lohr, Carol’s Vineyard, St Helena, 2011 – $30 (Committee Recommendation)

New ZealandSauvignon Blanc, Greywacke, Marlborough, 2010 – $34Sauvignon Blanc, Drylands, Marlborough, 2011 – $30

(Committee Recommendation)

FrancePouilly-Fumé; Michel Redde, La Moynerie, Loire, 2009 – $43

Wine Committee welcomes New Committee Chair

In March, The Athenaeum Wine Committee welcomed Michael Williamson to the position of committee chair. Michael and his wife, Eileen, have been Associate members of The Athenaeum since 2005 and Michael has been an active member of the club’s Wine Committee since 2009. Michael is an attorney, Shareholder and Co-Chair of Buchalter Nemer’s Real Estate Practice Group, and a member of the firm’s Board of Directors.

Athenaeum WeddingJacqueline Jai and Christopher Ballard were married Sunday, December 18, 2011 on the beautiful Olive Terrace, followed by a spectacular evening of cocktails, a delicious buffet dinner, and dancing at The Athenaeum. They specifically chose The Athenaeum

as their wedding venue because they absolutely love the holiday season and the holiday decor at The Athenaeum is magnificent. Jacqueline and Christopher met while working at the Jet Propulsion Laboratory. After dating for a couple years Christopher proposed while hiking on a scenic Cherry Canyon trail. They now live happily in La Cañada Flintridge with their dog, Felix. Together they enjoy running, hiking, cooking, reading, travelling, and exploring the world! A special thanks to Ben and Betty Jai for making this possible.

4

• June 2012 • SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

Prime Rib Buffet

Rath al Fresco

Chef’s Cooking Class:

GastroPub Fare

Coming in JulyNew Members

Prix-Fixe Dinner

Rath al Fresco

Family BBQ: Hawaiian Luau

Rath al Fresco

MDR à la carte dinner

not available

Prix-Fixe Dinner

Rath al Fresco

Prime Rib Buffet

Rath al Fresco

Prix-Fixe Dinner

Rath al Fresco

Prix-Fixe Dinner

Rath al Fresco

Independence Day Holiday

WEDNESDAY, JULY 4Athenaeum Closed

Limited Breakfast Menu

JULY through SEPTEMBERMONDAY THROUGH FRIDAY

7:00 a.m. – 8:30 a.m.

Family Night BBQCountry Fair featuring Texas BBQ

MONDAY, JULY 9

Date Night Cooking Class

FRIDAY, JULY 13

Family Night BBQMagic Night featuring

Kansas City BBQMONDAY, JULY 23

Family Night BBQJr. Chef ’s Night

MONDAY, AUGUST 6

Family Night BBQ

Carnival NightMONDAY, AUGUST 20

International Nights: Paris Bistro

Prix-Fixe Dinner

Rath al Fresco

Prix-Fixe Dinner

Rath al Fresco

Prix-Fixe Dinner

Rath al Fresco

Caltech Senior Banquet

Athenaeum Closed for Dinner ServiceHayman Lounge & Rathskeller open

Caltech Commencement

Luncheon

Athenaeum Closed for Lunch Service

Prix-Fixe Dinner

Rath al Fresco

Lobster Night

Rath al Fresco

MDR à la carte dinner

not available

Prix-Fixe Dinner

Rath al Fresco

Prix-Fixe Dinner

Rath al Fresco

Prix-Fixe Dinner

Rath al Fresco

Prime Rib Buffet

Rath al Fresco

Prix-Fixe Dinner

Rath al Fresco

Prix-Fixe Dinner

Rath al Fresco

International Nights: Morocco

Prix-Fixe Dinner

Rath al Fresco

Prime Rib Buffet

Rath al Fresco

Mrs. Martha Avina

Mrs. Urmila Bajaj

Ms. Marissa Barrientos

Prof. Spencer Bloch

Mr. Subhonmesh Bose

Dr. Paul Brugarolas

Dr. Xi (Tracy) Chen

Dr. Peggy Cherng

Mr. Jonathan Chiang

Ms. Joy Chiou

Mr. Clement Cid

Ms. Crystal Dilworth

Ms. Clara Eng

Mrs. Sharon Fahn

Prof. Gregory Fu

Mr. Barry Goldstein

Dr. Colleen Jaurretche

Mr. & Mrs. Gregory Johnson

Dr. Daniel Konopka

Mr. Hsin-Hua Lai

Dr. Guillourme Lapointe

Mr. Justin Liu

Mr. John Christian Lukes

Mr. Reza Ohadi

Mr. Shuo Pang

Dr. Jonathan Regele

Dr. Shaunak Sen

Ms. Christina Smith

Dr. Graeme Stephens

Mr. Martin Tangora

Mr. & Mrs. Richard Wetzel

Ms. Sophie Wong

5

Family Night BBQ: Hawaiian Luau

MONDAY, JUNE 255:30 – 8:30 p.m.

seating every half hour7:00 p.m. Hula Dancers & Fire Show

$25.00 per person / $12.50 for children 4-11 years Complimentary for children 3 years & under

Kalua PorkMacadamia Mahi Mahi

Grilled Teriyaki Chicken with Ginger SauceAloha Sweet PotatoesBig Island Fried RiceLomi Lomi Salmon

Sesame Cabbage SaladMacaroni Salad

Spinach Strawberry SaladTropical Fruit Display

Banana BreadHawaiian Bread

Coconut SorbetLillikoi Ice Cream

Hawaiian Banana PieChocolate Macadamia Cake

HaupiaMango Cheesecake

KIDS MENUCorn Dogs

Mini HamburgersMacaroni and Cheese

Curly Fries

Chef’s Cooking Class: GastroPub Fare

SATURDAY, JUNE 210:00 a.m. – 2:00 p.m.

Class begins promptly at 10:15 a.m.$80.00 per person

Moroccan Lamb Meatballs with Harissa and Minted Yogurt

Fish and Chips with Newcastle Ale Batter

Shepherds Pie

Irish Car BombGuinness chocolate stout cake, Guinness ice cream,

Irish Cream chocolate sauce, Jameson caramel

International Nights5:30 p.m. – 8:30 p.m.seating every half hour

$25.00 per person

hhhhhh

MONDAY, JUNE 4

Paris BistroSalade de Canard Confit

duck confit, frisee, arugula, Dijon vinaigrette, haricots vert, crispy shallots

Steak Fritesfilet mignon, French fries, sautéed mushrooms,

green peppercorn sauce, béarnaise

Chocolate Profiteroles

hhhhhh

MONDAY, JUNE 18

MoroccoMoroccan Harira Soup

merguez sausage, lentils, garbanzos, vermicelli, tomatoes and vegetables

Braised Lamb Shank with CouscousMoroccan spices, preserved lemon, eggplant, olives

Baklavaorange honey ice cream

Lobster NightFRIDAY, JUNE 22

5:30 p.m. – 8:30 p.m.seating every half hour

$70.00 per person

Seafood Triooysters Rockefeller, achiote scallop with corn relish,

tempura soft shell crab

Mango, Avocado, Summer Tomato Terrinepeppercress, basil oil, candied almonds, lemon vinaigrette

2 lb. Steamed Maine Lobstermarble potatoes with roasted peppers, grilled vegetables,

clarified butter and lemon

Or

Grilled Bone-In Filet Mignonwild mushrooms, pommes Aligot, grilled vegetables,

truffled red wine sauce

Or

Summer Vegetable Tastinglemon artichoke risotto, white asparagus, stuffed eggplant,

leek cannelloni, mushroom fricassee

Peach and Blackberry Crisplemon verbena ice cream

CALIFORNIA INSTITUTE OF TECHNOLOGYPASADENA, CA 91125

ADDRESS SERVICE REQUESTED

Athenaeum Administration and Staff

551 South Hill Avenue, Pasadena, CA 91106http://athenaeum.caltech.edu

NON-PROFIT ORGU.S. POSTAGE

PAIDPERMIT #583

PASADENA, CA

Chair, Board of GovernorsGARY LORDENPhone: (626) 395-4349Email: glorden@caltech.edu

Chair, House CommitteeMARIANNE BRONNERPhone: (626) 395-3355Email: mbronner@caltech.edu

General ManagerMARISU JIMENEZ, CCMPhone: (626) 395-8260Email: marisu.jimenez@caltech.edu

Executive ChefKEVIN ISACSSON, CECPhone: (626) 395-8293Email: kevin.isacsson@caltech.edu

Director, Fiscal OperationsKAREN HARMON, CPAPhone: (626) 395-8267Email: karen.harmon@caltech.edu

Director, Food & BeverageJERRY RODRIGUEZPhone: (626) 395-8261Email: jerry.rodriguez@caltech.edu

Assistant Director, Food & BeverageMURILLO MIRANDA, JR.Phone: (626) 395-8209Email: murillo.miranda@caltech.edu

Manager, Club DiningDEXTER JEREMIAHPhone: (626) 395-8205Email: dexter.jeremiah@caltech.edu

Director, Private & Club EventsVICTORIA HIDALGO, CPCEPhone: (626) 395-8264Email: victoria.hidalgo@caltech.edu

Manager, Private & Club EventsDIOR CHASE Phone: (626) 395-8263 Email: dior.chase@caltech.edu

Manager, Private & Club EventsMILKO RIVERAPhone: (626) 395-8206Email: milko.rivera@caltech.edu

Director, Hotel Operations & MembershipMARGARET McVEY THOMASPhone: (626) 395-8271Email: margaret.thomas@caltech.edu

Membership & Guest Relations CoordinatorLESLIE O'DELLPhone: (626) 395-8266Email: leslie.odell@caltech.edu

Lunch and Dinner Reservations,Special Events Reservations(626) 395-8282

Front Desk & Guest RoomReservationsPhone: (626) 395-8200Fax: (626) 795-0869

Dining Room ScheduleLunch & Dinner Reservations

(626) 395-8282Breakfast

Monday to Friday – 7:00 a.m. to 9:00 a.m.Lunch

Monday to Friday – 11:30 a.m. to 1:30 p.m.Dinner

Monday, Tuesday, Thursday, Friday 5:30 p.m. to 9:00 p.m.

Prime Rib BuffetEvery Wednesday Evening

5:30 p.m. to 9:00 p.m.(Non-beef options are always available)

Hayman LoungeBar Service

Monday to Friday – 4:30 p.m. to 10:00 p.m.Food Service

Monday to Friday – 5:00 p.m. to 9:00 p.m.

Rath al FrescoMonday to Friday

Bar Service: 5:00 p.m. to 9:00 p.m.Food Service: 5:00 p.m. to 8:30 p.m