Wednesday, October 26, 1994 — North Shore News ~ 35

A touch of Chesa in the night

From page 27

the robust Teutonic culinary talents
of Jurgen Schulte with such regular
offerings as Parlait of Duck Liver
($5.75); Fillet of Snowbass ($15.95):
Emince of Veal a ta Zurichoise
($15.95); Veal Kidney ($13.95);
Chopped Veal Sirloin ($10.95) and
Rack of Lamb Provencal ($17.95) at
reasonable prices (entrees range from
$10 to $18).

Monthly speciais. like the

-SPECIAL
| LOW.
FINANCING!

Kalbshaxe (roasted veal shank pre-
sented ina rich Chantrelle sauce with
Jurgen’s excellent red cabbage and
substantitl dumplings) from Chesa’s
October Feast special sheet and this
month's special | Sth anniversary
five-course table dhote ($25, featur
ing Grilled Muscovey Duck Breast
in Cassis Sauce with Spaetzli), keep
the Schultes’ culinary romance fresh
and eaciting.

But all has not been violin music
and bouquets of summer lowers for

Ree * 4

The best deais of the

ATTENTION!

Chesa and the Schultes.

Tn November 1992 a fire of
unknown origin Knocked Chesa out
of action tor over two months, [I
destroyed the restaurant's Kitchen
and idled Chesa during the lucrative
Christaias season.

And try working with your tna
rige mate ina heated and high-pres-
sure service industry business fora
week, never mind a decade and it
half and cheek the temperature of
your romance at the end of each day.

‘ ae,

VILLAGER
ear on some of the

elling trucks in the worid!

Stull sizzling? Smoldering? Oh
dear.

The seeret. if one were to observe
the Schultes inaction, is sanctity of
personal space. Jurgen’s is the
kitchen: Manuela’s is the dining
room, Eis forte is the preparation of
Tine and varied European cuisine:
hers is the efficient delivery of that
cuisine ina congenial atmosphere.

[Cs a winning combination ina
tough trade. A good team: a good
restaurants a fine romance.

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5
My