The Herald and The lantern

Dining And Entertainment

Page 23

Jliial^s

NOW OPEN FOR BREAKFAST & LUNCH! SAT. & SUN. 8:30 A^A. TO 2 P.M.

OPEN FOR DINNER TUES.-SAT. 4:30-9 PM

Hero's A Sampling Of Our Menu... (All $^rv««l with rolls, butter, soup or salad A 2 sags.) iFANCY F4SH WETS SPfCIIL-CAPE COD ClAM PIE 6J6 Filet on the Rocks (Broiled flounder on bed of scallops & mushrooms in butter sauce) |.f5 Scollop A Mushroom Casserole in butter-wine sauce S.fS Shrimp Scampi *. * 7 # f j Q| Broiled Scallops Broiled Flounder Broiled Flounder stuffed with Crabmeat 7.85 Crab Imperial Flounder Ricotta 7*93 Flounder Francois© (Broiled flounder, melted cheese topped with sauteed onions and garlic butter) y. 7.f| FROM THE LAND New Bedford Beefeater (10 oz. sirloin steak) t.«5 Chicken Piccante (Boneless chicken breasts in lemon butter) 8.75 Chicken Francaise (Boneless chicken breasts With melted cheese & onions sauteed in garlic butter) 8.95 Steak Gourmet (Sirloifetopped with sauteed mushrooms & Bearnplse Sauce) . . 9.95 Plot A Large Solettlon of Fried Seafood Dinners!

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SPECIAL CHILDREN'S MENU FROM JUS

ON RT. 47 (RIO ORANDE AVE.) iVl RIO GRANDE JWTWHN ROUTE « A THE PARKWAY)^ •IS-SIll

THE ALL NEW BONGO ROOM THE AVALON HOTEL PRESENTS *1

Rock ‘N’ Roll

Revue

SAT. & SUN. NITES

WITH

SURRENDER

FRI., SAT. 8 SUN. 7TH STREET AT FIRST AVENUE AVALON

Put Yourself In f/acfu Place 3*TH A OCEAN DRIVE, AVALON 967-5001

OPEN DAILY

Sarvad Dolly 11 AM ■ Midnight Dally EAT IN OR TAKEOUT Fine Food Featuring A Varied Menu, Including; - § Homemade Soups Daily , • Jumbo Hot & Cold Sandwiches ^ * Choice of 6 Delicious Plotters

MUSIC WED. THRU SUN. NITES WITH CATHEDRAL’

Sal. I San. Jam 4 to 9 • Mon&Tuat. Nighti:

4 4

f ' .

1,2,3”

Rising Star Night TUESDAY “Bulga” Mitchell WITH Cold Beer and Kegs Available -V ■ wmmmmmammmmmmmrmmmmmmmmmmmmmmmmrmmmmmmk A Restaurant to Remember

CHEF NACHTIGALL'S Unique Eating and Drinking Establishment in the Bayview Dining Room at Shelter Haven con be rated without a doubt as one of the finest restaurants irt the entire South Jersey area. The food and drinks are excellent oncf the decor is utterly fascinating. There are old-time photographs, Navy posters, catalog pages, antique whatnots and nautical gear on the walls and sideboards. Rum kegs become service tables ond there's a dock with seagulls that look as though they're going to take off any second (thank goodness they * don't). The dining tables ore polished butcher block with copper Moroccan service ploteitand yard squares red cloth napkins in place. And of course there's the lovely view of the Stone Harbor Boy. CHEF NACHTIGALL prepares the perfect veal oskar ond one of our dining group never fails to take advantage of It. Another favors the filet mignon, which is topped with giant, tender mushroom cops and broiled to the proper rarity. We gals love fish, ond the other evehing my friend selected the stuffed broiled flounder ond I the rainbow trout, which was exquisitely seasoned and covered with slivered almonds. There are also dolly chef's specials, such as the Schooner and Steak & Tails. CHEF NACHTIGALL'S salad and relish bar is beautiful. His Caesar salad was so delicious we all went back for more. I’ve had Caesar salad that I would rather forget, but this was really great. Also there are little warm loaves of marble bread placed on each table (and you may have seconds if you wish). If you still hove room after all this, try a piece of luscious cheesecake or one of those'elegant parfaits I WHATEVER more I could write, It would all be good. Find out for yourself. The Bayview Dining Room serves dinner every doy from 6 and reservations are recommended. Jeanette O'May

RAYVJEW DINIR6 ROOM Hth St. A 3rd Av«.

Shelter Haven

Stone Harbor

For Reservations — 388-1558 FREE PARKING on 97th St. (Next to Hahn's}