Page 8 November 1985 Cassiar Courier

THE COOKERY

Open Weekends - Friday, Saturday, Sunday

Friday Dinner - 8p.m. to Midnight

Saturday Lunch ~ 11:30a.m. to 4:30 p.m.

Dinner - 8p.m. to Midnight
Sunday Lunch- 11:30a.m. to 4:30.p.m.

Dinner -, 8p.m. to 11 p.m.

778-7865

VISA accepted Reservations for Dinner are requested.

Sa —— : ye
| LES HORS D‘OEUVRE ; LES POISSONS
SAUMON DU B.C. FUME ere
smoke salmon served on lettuce with cream SCAMPI PROVENCALE

Scampi sauted with white wine, tomatoes,
garlic and shallots, served on'a bed of rice»,

cheese and horseradish

COCKTAIL DE CRABES DUNGENESS

Crab with a tangy cocktail sauce ‘COQUILLES ST. JAC QUE SSMORNA ~

scallops poached in white wine, laced with

HUITES DE ROCKEFELLER creamed cheese sauce, served on the scallop shell
Poached oysters on a bed of spinach, cides

chopped shallots with a touch of Pernod HOMARD THERMIDOR

lobster in a-cream sauce with eheéseand ~*~ =

mustard and brandy, put back in the half shell

LES POTAGES and glazed

TORTUE XERES :
Turtle soup with sherry and cheese straws EES ENTREES ~
BISQUE D‘HOMARD

CARRE D‘AGNEAU DIJONNAISE
lobster bisque with brandy

rack of lamb, roasted with herbs and dijon

mustard
SOUPE A L ‘OIGNON AU GRATIN %

A LA FRANCAISE

french onion soup with a flaky, mozzarella SUPREME DE VOLAILLE A LA KIEV

cheese topping, baked eS Daneless chicken breast with Herp, butter

ITALIAN PASTA | TOURNEDOS DE BOEUF AVEC QUEQUE
| ‘D‘HOMARD
LIN GUINI I TALIENN E & OZ. tenderloin with broiled dob Se Ha, lemon
Linguine with cream cheese sauce gratiné | Siithere 2
|
FETTUCINI VERT A LA BOLONAISE | TOURNEDOS ROSSINE.

aN 8 oz. filet of beef wrapped ison saitted in
Green fettucini in a meat sauce — butter, foie gras on top, coated with madeira
sauce ~~

| Enjoy a pre-dinner cocktail and dine by candlelight in the
| | | newly 9 ‘renovated Dinning Room —
BPOoOoD>
| dleasant a peckmround music will be supplied by local pianists from time to time: .

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_Cassiar Courier November 1985 Page 9

THE COOKERY
NC

\ TAKE OUT SERVICE:

5
Beginning N ovember 4th 7 Days A ‘Week
11:30 a.m. - through 12:30 midnight

Telephone orders: 718-7865

TAKE OUT MENU

>< ee oe oe OR ra >.<. <]- oe oe oo oe oe 2

CHIN ESE FOOD (Phone In Only)
Shrimp Fried Rice $2.50 “BBQ Pork Spare Ribs) $3.25
Egg Rolls (2) $1.50 Chicken Chow Mein . $4.50

Sweet and Sour Pork (6) $3.50 as e 2

ne Ue 9 ee RE eek tn ncaa ncineincinaincintincinging nine

PIZZA (12 inch)

$11.00
Ham and Pineapple $11.00
Deluxe $14.00

Plain, cheese avis tomato $10.00 Pepperoni
_ Shrimp $12.00
‘Combination $12.00

MISCELLANEOUS

$3.50
$3.50
Plain burger with french fries $3.00
~ Deep tried chicken with french fries - 3pieces $5.00
- Deep fried prawns with french fries - 6 pieces $8.00
Deer fried seafood with french fries - 9 pieces $8.50
- French fries (.25 extra with gravy) $1.00
~ Hot Dog with french fries $1.50
Chicken Bucket - 9 pieces $6.50
| Chicken Bucket - 16 pieces $12.00
Milkshake - strawberry, vanilla, chocolate, banana
| Coffee $.75 Milk $.75

Fish and Ghios - 2 pieces

Cheeseburger with trench fries

$1.50: