House Green Salad: local greens, grape tomato, red onion, cucumber and carrots

Main Course (Choose one)

• Shrimp and Grits: Pan seared jumbo shrimp with sautéed peppers and onions, Andouille sausage served over white cheddar grits
• Mozzarella Chicken: Pan sautéed and lightly breaded chicken breast with red wine marinara and penne pasta
• Local Garlic Butter Cauliflower Steak: Roasted cauliflower served over Thai noodles accompanied with an Asian stir fry vegetables
• Turkey Medallions: Chardonnay-teriayaki brined whole turkey breast, grilled, sliced and served aus jus

Dessert: Key Lime Cheesecake made in house and served with a homemade whip topping and powdered sugar

Lloyd Kramer is faculty director of the Program in the Humanities and a professor of history. He joined the UNC faculty in 1986 and has often presented lectures on historical subjects at seminars for “Adventures in Ideas.” Professor Kramer’s teaching and research focus on modern European history with an emphasis on nineteenth-century France. He is particularly interested in historical processes that shape cultural identities, including the experiences of cross-cultural exchange and the emergence of modern nationalism.

Max Owre started working with the Program in the Humanities in 2009 and served as associate director (2010-13) and interim director (2013-14) before assuming the position of executive director in July 2014. A graduate of the University of Vermont, he obtained his PhD in modern European history from UNC in 2008.