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Oktoberfest Inspired Fare at the Golf House

Members didn’t need to travel to Munich this year to enjoy Oktoberfest.  Chef Jim Mercer and his culinary team added German inspired fare from Barley Soup to Bratwurst and Real Barrel Fermented Sauerkraut to the weekly Dinner Menu at the Golf House restaurant.  In addition, Restaurant Manager Sue Papi added a variety of German ales for members to enjoy throughout the month.

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Date: Friday, 26. October 2012 10:14
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