Page ae 10 December 1985 Cassiar Courier THE COOKERY Open Saturday and Sunday only > 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. VISA accepted ——— LES HORS D‘OEUVRE SAUMON DU B.C. FUME smoke salmon served on lettuce with cream cheese and horseradish COCKTAIL DE CRABES DUNGENESS Crab with a tangy cocktail sauce HUITES DE ROCKEFELLER Poached oysters on a bed of spinach, chopped shallots with a touch of Pernod | LES POTAGES | TORTUE XERES | Turtle soup with sherry and cheese straws BISQUE D‘HOMARD lobster bisque with brandy SOUPE A L‘OIGNON AU GRATIN A LA FRANCAISE french onion soup with a flaky, mozzarella cheese topping, baked ITALIAN PASTA LINGUINI ITALIENNE Linguine with cream cheese sauce gratine FETTUCINI VERT A LA BOLONAISE Green fettucini in a meat sauce Reservations for Dinner are requested. LES POISSONS SCAMPI PROVENCALE Scampi sauted. with white wine, tomatoes, garlic and shallots, served on a bed of rice COQUILLES ST. JACQUES MORNAY scallops poached in white wine, laced with creamed cheese sauce, served on the scallop shell HOMARD THERMIDOR lobster in a cream sauce with cheese and mustard and brandy, put back in the half shell and glazed LES ENTREES CARRE D‘AGNEAU DIJONNAISE rack of lamb, roasted with herbs and dijon mustard SUPREME DE VOLAILLE A LA KIEV Stuffed boneless chicken breast with herb butter TOURNEDOS DE BOEUF AVEC QUEQUE D‘HOMARD & oz. tenderloin with broiled lobster tail, lemon butter TOURNEDOS ROSSINI & oz. filet of beef wrapped in bacon, sauted in butter, foie gras on top, coated with madeira sauce ae Enjoy a pre-dinner cocktail and dine by candlelight in the newly renovated Dinning Room Pleasant background music will be supplied by local pianists from time to time OOS Se ST OS Byte? AL POL ST CLL AE MOMED NA OBG RAM Y BBVACK DRE RAR ADAD SPDR RTA RR RR eS BA TR ARR AAA AT EE EE we i fa ig Pong ee Tn Fe a “sg og ey ge hy Ss He Pte Ms 778-7865 Cantalope Au Maraschino Melon With Maraschino Cherry Potage De Poulet A L’Anglaise Chicken Broth English style: Diced chicken/Diced Vegetables Salade Polonaise Carrot, Turnip, Cucumbers, Potatoes, Hard Boiled Eggs, Roll-mop Herring. Tarragon Oil Vinegar Dressing Filets De Sole Marquise Poached Sole Garnished With Salmon, Prawns & Truffles Sorbet Au Citron Lemon Sorbet Caneton Rouennias Au Ports ‘Roast Duckling Glazed With Port Wine Pomme Croquette Potatoes, Shaped, Bread Crumbed, and Deep Fried Choux De Bruxelles Au Gratin Brussels Sprouts in a Cream Sauce, Cheese and Gratinated Carottes Marianne Julienne of Carrots with Mushrooms Bombe Alaska Baked Sponge Cake, Ice Cream and Meringue, Flamed With Brandy Cafe Coffee $26.00. Gala Dinner 2 Pate Du Maison Hause Pate Served With Melba Toast Consomme Aux Ailerons Chicken Consomme Garnished With Chicken Winglets Salade Victoria Lobster Diced With Cucumber | Lemon Mayonnaise Dressing Fettuccine Bolognaise Spinach Fettuccine Noodles With Meat Sauce Sorbet Au Citron Lemon Sorbet Faisan A La Georgienne Casserole Of Pheasant Cooked With Apples, Wine & Calvados. Garnished With Walnuts Pommes Croquette Potatoes, Shaped and Bread Crumbed and Deep Fried Choux De Bruxelles Au Gratin Brussels Sprouts in a Cream Sauce, Cheese & Gratinated Carottes Marianne Julienne of Carrots with Mushrooms Mandarines A La Norvegienne ; Mandarin Flavored Ice Cream topped with Meringue, Glazed. Cafe Coffee _Cassiar Courier December 1985 Page 11 5O99SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSESSSSESSSSSSSSSSSSSSSseSSSSSSSSSSSSSCESOOSSSOSSSOSSSSSSSEE385 — Pew Vear’s Eve Gala _inner December 31 8:00 p.m. At The meee 6 fey: in, ° Glass of champagne at midnight Dinner Music noisemakers, hats etc. Truite Fume Smoked Trout with Cream Cheese & Horseradish Sauce Potage De Poulet A L’Anglaise hicken Broth with Diced Chicken and Diced Vegetables Filet De Sole Caprice Grilled Fillet of Sole with Bananas Robert Sauce Sorbet Au Citron Lemon Sorbet Filet Du Beouf Wellington Filet of Beef Wrapped with Pate, Smoked Ham and Puff Pastry, Baked Pommes Parisienne Small, Round Potatoes, Roasted, Glazed With Meat Glaze Petit Pois Francaise Small Peas Braised with Lettuce Champignons Fines Herbs Fresh Mushrooms Sauted with Herbs Charlotte Russe Aux Fraises Strawberry Bavarois with Cream Cafe Coffee Reservations will be accepted to Dec. 20, 1985 at Town Administration When making reservations state menu required \