SPECIALTY OF THE HOUSE
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
Start with a bowl of creamy,
delicious Corn and Sweet Pepper Soup
lightly flavored with cumin, and
Guacamole with Chips as an appetizer.
Then enjoy a classic Nicaraguan meal:
Frijoles Colorados con Marrano - a hearty stew
of mashed red beans and tender cubes of pork
garnished with a dollop of crema fresca. Served with
a side of our slightly spicy and delicious Spanish Rice, some
Calabacitas Picadas - stir fried summer squash and onions
spiked with a little coriander, chilies and cracked black pepper
topped by a melted queso blend, and
a garnish of Fresh Papaya
$17.95
Condiments:
Salsa Fresca - T.C.'s famous house salsa (hot)
Salsa Verde - tomatillos, cilantro and serrano chilies (hotter)
Salsa Amarillo - yellow tomatoes, red onions, mint and habaneros (hottest!)
Vegetarian Entree - served all month
Begin with a cup of Michigan-grown
Black Bean Soup - lightly spiced and blended,
and a tasty Vegetable Cheese Dip - shredded carrots,
summer squash, zucchini, green onions and cilantro
folded into cottage cheese and crema fresca mounded on lettuce,
with a basket of Tortilla Chips on the side. Then enjoy the
Chilaquiles (an all-time favorite at the Travelers Club) -
corn tortillas, cheddar, muenster and jack cheese layered in a casserole
with heavy cream, tomatoes, chilies and cilantro, served with
our spicy and delicious version of Spanish Rice, and a side of
Salada Nopalitos - a succulent cactus salad in a
lively vinaigrette with red onion and fresh tomato.
$17.95
September 15 - 30, 2010
Coastal Mexico
Unwind with a bowl of
Sopa de Lima - a classic Mexican chicken soup
laced with tomatoes and fresh lime juice, then enjoy
the Pescado Yucateco - a broiled tuna fillet
slathered with an olive and pimiento sauce
garnished with shredded cabbage,
radishes and fresh pineapple, served with
Arroz Verde - white rice simmered in chicken broth
with parsley and poblano chiles, a
crispy Jicama & Beet Salad tossed with
oranges, chilies and cilantro, and
sweet Mango Cream studded with
bits of pineapple for dessert
$17.95
