"tastefully. decorated

Al3 - Friday, January 25, 1985 - North Shore News

he best une int town atthe

_.LUNCH AT the
“°Francesco Alongi
Restaurant is delightful.

’.- An aura of class exists,

making: it a restaurant
to remember, for special
occasions and on a
regular basis as well.

By JOHN E. LEVINE

UThe- dining room is
in a
- European style. White walls,
“divided by pillars and
~ wrought iror, are hung with
“‘reproductions of old paint-
‘ings, mirrors and other

; "ornately: framed art pieces. .

Crystal chandeliers illurninate
.tables:set. with crisp white
linen, gleaming | _ Silver and
fresh. flowers.

The staff sets a brisk but
not . hurried pace with

’! sional and courteous service.
The, place is alive with con-
-Versation, but soft enough to
permit ‘one to talk without

* Being overheard.

= The : «Daily Lunéheon -
is likely. the -best »

“. Special
bargain Jin town ‘at: $6.95,
a With’ Onion Soup or “Green
Salad, “Stuffed Roast. Neal
‘with’ Tomato Sauce. ‘and
‘vegetables, and Coffee, Tea,

= ele. : The Special ° changes

Weekly, giving the chef.a

". chance.to be creative, and the”

cistorners” “something new: fo
The. menu itself. features a

riety:of main dishes, '20 in
‘Bolo from Spaghetti

t. Either this had to

‘dessert

‘would be two things.
talented, _

and filled with sweet onion
slices. 11 bore no resemolance
to the ubiquitously tedious
French Onion soup.

The main course was five
generous slices of miSk-fed,
fork-tender veal napped with
a tomato sauce made by
deglazing the roasting pan
with wine, tomatoes, fennel
and a hint of red pepper —
all topped with fresh
mushrooms. She accom-
paniments were perfect al
dente broccoli, cauliflower
with white sauce, sauteed
herbed zucchine, and a nest
of spaghetti — a beautifully
balanced presentation with
vatied colours, textures and
flavors.

After the main course, cof-
Tee from an elegant antique
silver service was the perfect
ending ~~ there was no room
for dessert. The aill including

. wine was only $10.40, and
' unobstrusive highly profes- “

considering today’s cost of
ingredients, plus the linen
and the quality of personnel,
this truly WAS great value!

Evenings feature a com-

> plete five-course dinner,:
changing. weekly, including |

soup, salad, main course

$20.95. This is in addition to

Ahe ala carte menu with 48

items, plus: desserts and

: beverages, Most. prices for “f
main ‘courses ‘are under . js

$14.00, with - live music
included.

. Mf oT were to criticize, ‘it
The
chef, although
tends ‘towards a heavy hand
with the salt. The other item

She, reeyce to no a

because the food was of top
quality :: and”

“was: parton herbed with, bay

leaf, oregano, basil, rosemary,.

= yh this coupon:

mi ‘This or any other
| entree on our menu
(up to $16.95 value)

‘the’ Portions, vt

1Vo los. of long,

meaty ribs of Canadian
beef glazed and baked

is the china which is coffee-
shop-tacky, and becoming
worn out as well. ' doesn’t

Fresh Whole

| Atlantic

and - beverage for oe

CORA

fit the elegant image.

walk will take you to eihter

Parking is good. A short

B.C. Place or Pacific Centre.
All major credit cards ac-
cepted. Closed Sundays. 862 689-7018.

highly

121 East 12th St.
(off Lonsdale).
North Vancouver

-| BOOK THE LOFT FOR PRIVATE °
PARTY. SEATING UP TO 30

> \ BLACK SHEEP

For Reservation, 6 or more, prone

f

60 Semish

at West Esplanade
N. Vancouver

984-0274]

Bistro
at 13th

“Introduces — |
their

sous

. Baked Onion Soup

Daily Tureen

Salads

Bermuda Salad

§ Sliced Tomatoes, Finely
= Chopped Onions, Honey Dill
§ Dressing

Romaine Salad
Our version of The Classic
Caesar

ee Appetizers

Escargots Polonaise

? *Spiced a little different serued
ig cu gratin

(Galantine au Poivre
Chicken, Pork & Ham en Pate,
Seasoned with green

: ": Peppercorns

Special
of the
Week!

Jan. 20-26
Veal: Cordon

SUPER SPECIAL
$995 dan. oe 28, only,

’ Steak Madagascar

984-9595

‘TERIYAKI
CHICKEN :
8 oz.. Chicken Breast -
Marinated in Spice
& wine served
with Rice or..
Fries &. Veg.

Served 7 days aiwedk |
_ From 2-8 pin .
‘Eff. dan..27-Feb. 2 |

Fish a Chips

(3 pc fish & frles)

WEntrese.
‘Lamb Chops. osemary |
, Brushed with Fench Mustard

and Oregano, Finished with -
Sauce Rosemary . 9.95 a.
Vie use three kinds of ;
Peppercorns, Demi-glaze,
Cream & Cognac, New York
Steak of course

Fillets of Sole St. Tropez
Pan Fried Sole covered with
Baby Shrimp, Cream &

Liqueur Pernod /
Red Snapper D "jonaise :
Sprinkled with Mcjuram,
Capers; Pimien‘os and Dion

12.95

9.95.5

.. Mustard, baked with White:
(Wine

: “Mussels. Portugaise
. Tossed in Garlic, ‘Tomatoes.

Onions. Butter and White
Wine

Richards Street. Reservation
tecommended at

in a smoked-honey
sauce and served with
all the usual Harvest
trimmings.

” Bouchee Ambassador
Pastry Shell filléd with Seafood
in Bearnaise Sauce
Crepes Bourguignon
Celestine of Beef sauteed in
Butter, Red Wine. Bacon &
Mushrooms

m Mussels Portugaise
Tossed in Garlic, Tomatoes,

M Onions. Butter & White Wine.

Appetizer Portion

| ‘open 5 pm daily.

| BAVARIA |
| RESTAURANT |
“33933 WALSH AVE.

> sam

Sunday to Thursday Only

ABBOTSFORD, B.C. Harvest Eating House |
reservation recommended

Reservations Esplanade at Chesterfield # 1301 Lonsdale ;
987-8812)

859- 3154 North Vancouver 980-8368 aN. vancouver Free Underground Parking _*

Saturday BRUNCH from 10:30 a.m.

‘OPEN DAILY from 11:30 AM * sings