Specials of the Month
Travelers Club features food from a different region of the world every month.
Our ENTREES come with a representative condiment tray.
Regions featured in Specials:
January - Africa
February/March - Middle East/Mediterranean
April - India
May/June - Asia/Pacific
July - Caribbean
August/September/October - The Americas
November/December - Europe
 Next month's Specials
 The Americas
 Last month's Specials
Lunch & Dinner
Soup & Salad
Latin, Asia, Middle East
Kids Menu
South and Central America
October 3 - 17, 2012
North America - Louisiana Cajun

This is a typically robust and delicious meal of
spicy Smothered Sausages - fresh pork sausage
slow-simmered with a little Louisiana Turbo Dog beer
in a dark roux with onions, peppers and celery, served over
White Rice simmered in Ham Broth, with a side of
traditional Maque Choux - corn, onions, peppers
and tomatoes slowly simmered in butter,
a bigmouth Buttermilk Biscuit
with butter and homemade jam of the day,
and a saucer of Chicken Salad - a confluence of
charbroiled medallions, seedless grapes, green peppers,
green onions and celery tossed with our delicious
Honey Curry Dressing

Condiments: Shaker Old Sauce - cooked vegetable relish with lots of horseradish,
Dilly Cucumbers and Onions, and Sweet and Sour Cranberry Chutney

Vegetarian Entree - served all month
Start with a bowl of our famous
Cream of Tomato Soup - chunky and full of flavor,
accompanied by Pimiento Toast Triangles. Then enjoy a
tasty Cajun Casserole - a mix of black-eye peas
tossed with brown rice, carrots and other root vegetables spiced up
with our delicious Cajun pepper sauce, served with a side of
Herb Scented Succotash - lima beans, corn, winter squash,
 celery and onions simmered with fresh tarragon,
and ripe Tomatoes & Zucchini sautéed
 in butter with parsley and mint

October 18 - 31, 2012
North America - from our northeast coast:

Begin with a cup of our delicious version of
 thick and creamy Clam Chowder,
served with Pimiento Toast Triangles
and a bit of Fruity Nuts & Berries Salad
aromatic with fresh herbs. Then enjoy the
broiled Great Lakes White Fish served over
Garlic Browned Greens, with a side of
steaming Pumpkin and Butternut Squash
mashed with cream and Michigan maple syrup,
and a giant Buttermilk Biscuit with butter
and homemade jam of the day