Monday, February 27, 2006 |
Around the World in Five Days |
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  Cajun Stuffed Prime Rib Roulade Carved Shrimp Etouffee Bourbon Street Pasta Cajun Stuffed Potatoes Corn Maque Choux Mushroom Brie Soup Potato Salad with Green Onion Salad Dressing |
  Smoked Beef Brisket Carved Fried Ocean Perch with Tartar Sauce Baked Beans Corn O’Brien Steak Fries Three-Cheese Penne Pasta Chef Bart’s Chili and Red Beans Sour Cream Red Skin Potato Salad Ramen Noodle Slaw |
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  Roast Pork with Sweet-and-Sour Cilantro Sauce Red Snapper, Veracruz Style Puebla-Style Fiesta Turkey in Mole Sauce Green Pablano Rice Roasted Vegetables Pork & Hominy Soup with Cilantro Mexican Pasta Salad |
  Italian Prime Rib Roulade Baked Halibut Limone Lasagna Rustica Rosemary Potatoes Roasted Butternut Squash with Balsamic Vinegar Italian Sausage with Tortellini Soup Italian Potato Salad with Rosemary, Lemon and Capers |
o on an international culinary adventure this month and never leave the Club. Every Thursday in March, the Sportsman’s Club will feature lunch buffets, where food from five distinct regions will be showcased. Let your taste buds be the guide as you travel to New Orleans, a backyard barbeque, Germany, Mexico and Italy, all within your lunch hour.
©2005 Missouri Athletic Club
Contact thechef@mac-stl.org for questions and comments.
Visit the M.A.C. web site for more: www.mac-stl.org
