7TH ANNUAL INTERNATIONAL ETHNIC FOOD WEEKS
Week #1 Caribbean
From The French Island of Martinique
Snapper w/ sauce Au Chiev
Grilled snapper with an exotic vinaigrette made with herbs, chillies, aromatic vegetables, and lime juice (on the side).
Served with caribbean rice.
From The Island of Cuba
Chopped fine ground beef, bell peppers, green olives, garlic, wine, tomato sauce, hot sauce (Louisiana), parsley, and seasonings.
Served with plantains.
From The Island of Jamaica
Half chicken served with caribbean rice.
Dessert Pineapple Rum Cake
Week #2 German
Marinated beef in 14 spices for a week.
Served with choice of two sides
Breaded pan fried pork.
Served with choice of two sides.
Wurst Plate with Sauerkraut
Knackwurst & Bratwurst sliced and grilled on the
flat top grill. Served on a bed of sauerkraut accompanied with whole grain mustard. Also a choice of one
German Potato Salad
Week #3 Italian
Italian Meatball Bun
We take dinner roll bread dough and wrap an Italian meatball,
baste it with olive, sprinkle with parmesan, bake and serve with
Italian Pepperoni & Provolone Stuffed Bread
Chicken Pepper Alfredo
Breast of chicken, alfredo sauce, chopped bacon, garlic, a little white pepper, and mushrooms.
Spinach & Shrimp Fra Diavolo
white wine tomato sauce, parmesan,
Tuscan Pork Loin
Marinated pork loin with roasted potatoes.
Week #4 Asian
Suggest Vegetable Egg Roll (off our regular menu)
Peking Styled Chicken
Two bone in marinated chicken thighs,
seasoned with ginger, sherry, garlic cloves,
and other dashes of chinese spice.
Served with rice noodles.
Browned flank steak mixed with snow peas
and peppers in ginger sauce over rice
Sweet & Sour Meatballs
Ground beef browned meatballs, carrots & green peppers over
rice with a sweet and sour sauce on rice.
Kuay Tiaw Pad Thai
This stir fry pork dish highlights, peanuts, garlic chives,
bean sprouts, and ground hot chiles with noodles.
Week #5 French
Coquille St Jaques
Scallops bake with mushroom buttons, tarragon, shallots, butter, and gruyere cheese. Served with a side salad.
Honey Glazed Roast Pork
Old dish from Normandy the far north of France.
Pork is drizzled with honey topped with a little butter and set with thmye and rosemary. Served with apples
Slightly tart making not to sweet.
This dish comes from the Basque region of France which
straddles spain’s border.
Baeckeoffe (means baker’s oven)
This dish is from a town in France called Alsace on the German border. A mixture of marinated beef and mixed vegetables, thyme parsley. Comes with a side salad.
Week # 6 Irish Week
Stephen’s Green Band
of Dublin Ireland
All Entree’s served with soda bread with all the entree’s.
Beef & Irish Stout Stew with onions & carrots
Guinness Corned Beef
Corned beef rubbed with brown
sugar and covered in guinness (wetted gently)
Served with cabbage
Ground beef, peas, carrots and onion. Mashed potato
piped on top and sprinkled with shredded cheddar chees
Irish Coffee & Green Grasshoppers
Week #7 Polish Week
app is perogies
Chopped pork with cabbage
Keilbasa & Cabbage
stuffed cabbage with a red sauce
babica polish sweet bread