If you graduated between 1988 and 2026 from an Ivy League, MIT, or Seven Sisters institution…
THIS EVENT IS FOR YOU!
All Ivy Saturday Social
for Young Professionals Under 60
Hosted by Dartmouth & Seven Sisters Clubs
Saturday, April 25 @ Noon
Aqua on Fifth - 862 5th Ave S | Naples | 34102
Join us for our inaugural Saturday Social at the beautiful Aqua on Fifth — a relaxed, stylish lunch showcasing an exceptional, Chef-crafted menu of coastal favorites and elevated classics, all designed to be savored alongside engaging conversation, meaningful networking, and genuine connection.
Space is limited, RSVP today!
We’ll keep things lively with fun “get to know you” games that mix career and social connections, giving you the chance to meet like-minded peers, expand your circle, and enjoy an afternoon with fellow Ivy and Seven Sisters alumni who are building, leading, creating, and doing fascinating things.
Parking: FREE parking garage conveniently located behind Aqua on Fifth
Registration: $10.00 per person - this fee holds your seat.
At the restaurant: Each guest’s lunch is $30, plus tax and 20% gratuity. Please select your lunch entrée when registering; guests are responsible for their own food and beverage charges.
Registration details:
This event is designed exclusively for alumni under the age of 60. Please register only if you meet this eligibility requirement.
No refunds.
Cash bar is available.
MENU
Served with Iced Tea or Lemonade
Lightly Grilled Caesar Salad
Crisp romaine hearts lightly grilled, tossed with shaved Parmesan, white anchovies, and house Caesar dressing. Add grilled chicken or salmon.
Grouper Sandwich
Lightly breaded grouper, layered with crisp lettuce and roasted tomato, finished with a zesty Cajun remoulade on a toasted bun.
Aqua Truffle Burger
Juicy seared burger topped with Swiss cheese, caramelized onions, and baby arugula, finished with truffle aioli. Served with French fries.
Chicken or Flounder Piccata
Chicken breast or flounder sautéed and finished with a white wine, lemon-caper butter sauce, served over a Yukon Gold potato purée.
Garlic shrimp
Succulent shrimp sautéed in white wine and butter with garlic, served with tender broccolini and crisp crostini for dipping.
Pappardelle Bolognese
Wide ribbons of pappardelle pasta tossed in a rich Bolognese sauce of braised beef, veal, vegetables, and red wine, finished with freshly grated Parmesan.
Wild Mushroom Risotto
Creamy Arborio rice slowly stirred to perfection with a medley of wild mushrooms, finished with Parmesan and a touch of fresh herbs.