Anton Community Newspapers Dining Guide Summer 2012

45 Orchard Beach Boulevard, Port Washington, NY 11050 45 Orchard Beach Boulevard, Port Washington, NY 11050 Phone: 516.883.5600 Fax: 516.883.5612Phone: 516.883.5600 Fax: 516.883.5612

www.marinosonthebay.comAt the Brewer Capri Marina EastAt the Brewer Capri Marina East

DININGAnton Community Newspapers

SUMMER 2012SUMMER 2012

Serving Classic Italian Cuisine for Lunch & Dinner. Open Tuesday to Sunday. Banquet Hall accommodates 35 to 150

Guests comfortably with a band. Martini Lounge, Outside Seating,

Valet Parking, Elevator

AAntonette’s

Ristorante

2701 Merrick Road Bellmore, NY 11710

516-221-3416 [email protected] www.antonettesrestaurant.com

Serving Neapolitan Cuisine, Special Events, Brunch, Private Parties, Entertainment

AAntonette’s East Hills

2290 Glen Cove Rooadd

RRoslyn, NY 11577

5516-626-6490

[email protected]

wwww.antonettesofeasthills.com

ROSLYN

Antonette’s

Classico 509 Merrick Road

Rockville Centre, NY 11580 516-764-1900

[email protected] www.antonettesclassico.com

Fine Dining Sicilian Cuisine, Valet Parking, Private Parties

Rockville Centre

Roslyn ~ Banquet Hall

Bellmore

84112

Anton Community Newspapers Summer Dining Guide 2012 • 3

8385

8Every Monday and TuesdayEvery Monday and Tuesdayany wine bottle under $100any wine bottle under $100

half pricehalf price

Live Music everyLive Music everyThursday NightThursday Night

Happy HourHappy HourMonday - Thursday 4-7Monday - Thursday 4-7

2 for 1 Drinks2 for 1 Drinks

Sunday SupperSunday Supper – Live JazzLive Jazz5 Course $34.95 for 25 Course $34.95 for 2

www.tappony.com • 516-759-1913www.tappony.com • 516-759-1913TAPPO • Ristorante ItalianoTAPPO • Ristorante Italiano| 284 Glen Street • Glen Cove, NY 11542284 Glen Street • Glen Cove, NY 11542

4 • Summer Dining Guide 2012 Anton Community Newspapers

DININGSUMMER

A Taste of Long Island, Inc. .....................22211-A Main StreetFarmingdale, New York 11735 Specialty Food Market

Antonette’s ............................ Inside Front Cover290 Glen Cove RoadRoslyn, New York 11577(516) 626-6490 Authentic Italian Cuisine

Attilio’s .....................................................................2696 Mineola AvenueRoslyn Heights, New York 11576(516) 621-1400 Italian

Biscuits & Barbeque ................................ 12,13106 East 2nd StreetMineola, New York 11501(516) 493-9797 Southern Louisiana Barbeque

Bryant & Cooper Retail Butcher Shop...92 Middle Neck RoadRoslyn, New York 11576

(516) 627-7270 Retail Butcher Shop

Butler’s Flat Clam Shack ...........................33Brewer Capri Marina West80 Orchard Beach BoulevardPort Washington, New York 11050(516) 883-8330www.butlersfl at.com Waterfront Clam Shack

Churrasquiera Bairrada Rodizio .............38144 Jericho TurnpikeMineola, New York 11501

(516) 739-3856 Portuguese

Churrasqueira Brasa Rodizio ..................20100 Herricks RoadMineola, New York 11501(516) 280-8000 Portuguese

Delicacies .............................................................. 271354 Old Northern BoulevardRoslyn VillageRoslyn, New York 11576(516) 484-5979 Gourmet Deli & Pizza

DiMaggio’s Restaurant ............................... 41706 Port Washington BoulevardPort Washington, New York 11050(516) 944-6363 Continental

Dunkin Donuts .................................................... 6566 Middle Neck RoadGreat Neck, New York 11020(516) 708-9389 Kosher

Fishery Grill .......................................................... 1841Glen Head RoadGlen Head, New York 11545(516) 759-0100 Seafood

Garden Gourmet Delicatessen .............. 31839 Stewart AvenueGarden City, New York 11530(516) 357-0000

(516) 357-9555 Fax Delicatessen & Catering

Greek Corner ...................................................... 14165 Voice RoadCarle Place, New York 11514(516) 280-2778

281 Franklin AvenueFranklin Square, New York 11010(516) 326-0300 Greek

Grill Works Inc. ...........................................10(855) 434-3473www.thegrillery.com Barbecue Grills

Hurricane Grill & Wings .......................... 11King Kullen Shopping Center275 Jericho TurnpikeSyosset, New York 11791(516) 921-9464

Levittown Mews Shopping Center3345 Hempstead TurnpikeLevittown, New York 11756

(516) 520-9464 Contemporary American

Inn at New Hyde Park ..................................32214 Jericho TurnpikeNew Hyde Park, New York 11040(516) 354-7797 German/American

PG. PG.


DIRECTORY 2012

Jake’s Steakhouse ......................................... 152172 Hempstead TurnpikeEast Meadow, New York 11554(516) 222-8400 Steak House

K. Pacho ..................................................................... 7 1270 Union TurnpikeNew Hyde Park, New York 11040(516) 358-2222 Mexican Grille

La Motta’s Waterside Restaurant ....... 37Manhasset Bay Marina10 Matinecock AvenuePort Washington, New York 11050(516) 944-7900 American New Cuisine

La Verne’s of Great Neck ..........................429 Cuttermill RoadGreat Neck, New York 11020(516) 829-8200 Asian Fusion

Marino’s on the Bay ............... Front Cover, 17Brewer Capri Marino East45 Orchard Beach BoulevardPort Washington, New York 11050(516) 883-5600www.marinosonthebay.com Seafood/Italian

Meat House ........................................................... 191085 Northern BoulevardRoslyn, New York 11576(516) 307-9880 Neighborhood Grocer & Butcher

Miraku .......................................................................2331 South Middle Neck RoadGreat Neck, New York 11020(516) 466-6369 Modern Japanese Cuisine

Mitch & Toni’s .................................... Inside Back, 46875 Willis AvenueAlbertson, New York 11507(516) 741-7940 Classic American Bistro

Nick & Pedro’s ...................................................281496 Northern BoulevardManhasset, New York 11030(516) 365-6930 Italian

PG.

Pirandello Ristorante ........... Back Cover, 4536 Lincoln AvenueRoslyn Heights, New York 11577

(516) 625-6688 Italian

Roslyn Chamber of Commerce ............25Roslyn, New York 11576 Outdoor Dining

Shakers .......................................34,35267 Mineola BoulevardMineola, New York 11501

(516) 294-0441 Sports Bar & Grill

Tappo Ristorante Italiano ............................. 3284 Glen StreetGlen Cove, New York 11542(516) 759-1913

tappony.com Authentic Regional Ristorante Italiano

The Fishery ............................................................44 1 Main StreetEast Rockaway, New York 11518(516) 256-7117(516) 256-7558 Fax Seafood

The Greek Place .................................................292144 Jericho TurnpikeGarden City Park, New York 11040(516) 673-4545 Greek

Umberto’s ...............................................................43737 West Jericho TurnpikeHuntington, New York 11743(631) 423-2999 Italian

Vincent’s Clam Bar ..........................................39179 Old Country RoadCarle Place, NY 11514(516) 742-4577 Italian

Wall’s Wharf ........................................2118 Greenwich AvenueBayville, New York 11709

(516) 628-9696 American/ Seafood

PG.


$1.00 OFFDozen Donuts

Limit one coupon per customer per visit. Coupon must be presented at time of purchase.Shop must retain coupon. No substitutions allowed. No cash refunds.

Void if copied or transferred and where prohibited or restricted by law. Consumer must pay applicable tax. May not be combined with any other coupon, discount,

promotion combo or value meal. Coupon may not be reproduced, copied, purchased, traded or sold. Internet distribution strictly prohibited.

Cash redemption value: 1/20 of 1 cent. © 2012 DD IP Holder LLC. All rights reserved.Good At: 566 Middle Neck Road • Great Neck.

VHQ

VHQ

566 Middle Neck Road • Great Neck, N.Y. 11023566 Middle Neck Road • Great Neck, N.Y. 11023

(516) 708-9389(516) 708-9389

KOSHERDUNKIN DONUTS

IN GREAT NECKUnder Strict Supervision of VHQ

8406

1

Expires 8/31/12


8386

2


By Ronald [email protected]

One of the summer’s greatest pleasures is firing up thebarbecue and having a cookout. There’s the anticipa-tion as the grills get hot, the sizzling sound as the food

hits those grills, the aroma that permeates the backyard and ad-jacent yards as well, and the sensation of one’s mouth wateringas the delicious fare is placed on the table, ready to be attacked.Is there anything quite like chomping down on an ear of sweetcorn on the cob as the melted butter drips down your chin?

However, the whole experience can be ruined if the meatis not enjoyable. Nothing ruins the enjoyment of a barbecuelike chewing endlessly on a tough, burnt piece of meat.

Brothers Gillis and George Poll, proprietors of Bryant andCooper Steakhouse in Roslyn and Ben Hoza, executive chefat The Meat House in Roslyn, offer some suggestions so thatchefs can make their barbecue a delectable experience.

“You have to start with the right product,” advises Gillis.At the Poll’s steakhouse and butcher shop, customers are

served dry aged prime steaks. The Polls explain that dryaged steaks offer a more flavorful dining experience be-cause the meat’s enzymes help to break it down, whichgives the steak a nicer texture, makes it easier to eat andalso gives it a bit of what Gillis describes as a “nutty” fla-vor, which he says is well appreciated.

“It’s more tender, has a better flavor and is definitely thebest steak you can get,” adds Hoza of dry aged steaks.

Of course, you do get what you pay for, and because dryaged steaks are of higher quality they are more expensive.According to Hoza, it takes a lot of effort to dry age a steak,hence the increased price.

When choosing a cut of meat for steak, both the Polls andHoza recommend porterhouse steaks, which has a stripsteak on one side of the bone and a filet mignon on the oth-er, making it perfect fortwo people to share.While some use the termsporterhouse and T-bone in-terchangeably, both Hozaand the Polls explain that al-though both come from theshort loin, the porterhousecomes from a part where thefilet mignon is bigger.

Hoza also advises bone-in rib-eye steak or as he calls it, “Acowboy steak.” He says that thissteak is usually very tender and usu-ally has a lot of marbling so it is very juicy and tender.

The Polls also suggest looking for a piece of meat that iswell-marbled evenly through the beef. They say that mar-bling, or fat, melts out during cooking and gives the steak alittle better flavor. Like Hoza, the Polls also say that ribsteaks are quite popular and have very nice flavor.

When grilling the steak, Hoza says to remove the steak fromthe refrigerator and let it stand at room temperature so that thesteaks will grill more evenly. He explains that steaks, which areplaced on a grill directly from a refrigerator, are more likely toovercook on the outside while remaining rare on the inside.

Both Hoza and the Polls also recommend adding only saltand pepper to steaks while grilling, as high quality steaks donot need extra seasoning.

While grilling, Hoza advises gently placing the steak onthe grill and then leaving it alone. He recommends only turn-ing it once and not poking the meat. Hoza says a general ruleof thumb is 15 minutes of grilling per pound for medium rare.

For burgers, Hoza advises grilling over medium heat ofabout 325 degrees. As with steaks, he recommends puttingthe meat on the grill and turning it only once.

“The worst thing is to squish the burger down,” Hozasays. “It’s going to squeeze out some of the juices and alsomake it stick to the grill.”

When selecting chopped meat for his burgers, Hoza choosesmeat with about 20 percent fat forburgers with really nice texture.He adds that most of the fat willburn off when grilling. Further-more, chopped meat that is toolean will result in dry burgers.

For those, who prefersomething besides beef,the Polls say that chickenand ribs are also populargrilling choices. As withsteak, they advise thatstarting with highquality products will

result in the best tasting food. However, to add even moreflavor, Gillis suggests using Bryant and Cooper Sauce. Hebrushes the sauce on the chicken and ribs as they are grilling.

“It caramelizes on the grill,” says Gillis. “It’s unbelievable.”Another mixture that Gillis uses on chicken is a combina-

tion of lemon juice, olive oil, salt, pepper, and a smidgeon oforegano. He beats the mixture and then applies it to chicken.

“You keep basting it with that mixture and it comes outfabulous,” he says.

When cooking on the grill, Gillis also suggests that chefsdo not close the grill, which he says lets the air go out andhas the effect of baking the food instead of grilling it. Thiscan lead to food being overdone.

Following these suggestions and you’ll create fabulousmeals. Happy grilling!

‘Steaking’ Your Claim: Tips ForMaking Your Barbecue Sizzle

A properly grilled steak is one of summer’s eating delights.

George and Gillis Poll, proprietors ofBryant and Cooper Steakhouse in

Roslyn and Ben Hoza, executive chefat The Meat House in Roslyn advisethat dry aged steaks are tender and

have a nice flavor.


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Grilled Mahi-Mahi Baja Taco Salad

Mixed Greens topped with grilled mesquite-seasoned Mahi-Mahi, diced tomatoes,jalapeños, blended cheeses, salsa, and buttermilk ranch dressing, surrounded by crisp tortilla chips. (710 Cal.) 11.99 Chicken (880 Cal.) 9.99 Steak* (910 Cal.) 11.99

Grilled Chicken Caesar Salad

Crisp romaine topped with grilled chicken, croutons, grated Parmesan cheese, and creamy Caesar dressing. (840 Cal.) 9.99

Mahi-Mahi (670 Cal.) 11.99 Steak* (870 Cal.) 11.99

Hurricane Chicken Salad

Mixed greens with crispy or grilled chicken tossed in your favorite fl avor, crumbled bleu cheese, chopped bacon, diced tomatoes, red onions, shredded Monterey Jack and cheddar cheese, topped with crunchy tortillas amd your choice of dressing. (650-1190 Cal.) 10.99

Honey Pecan Chopped Chicken Salad

Mixed greens topped with grilled chicken, honey roasted pecans, crumbled bleu cheese, dried cranberries, diced tomatoes, and a honey lime dressing. (800 Cal.) 10.99

Small Mixed Bleu Salad

Mixed greens topped with crumbled bleu cheese, diced tomatoes, dried cranberries, and honey roasted pecans, served with your choice of dressing. (200-490 Cal.) 4.99

Small House or Caesar Salad (70-350 Cal.) 3.99

SaladsSalad Dressings

NEW Low Calorie Oil Vinaigrette

NEW Low Fat Zinfandel Vinaigrette

Ranch • Bleu Cheese • Balsamic

Vinaigrette • Caesar • Honey Lime

Vinaigrette

All burgers served on a buttery, toasted bun with lettuce, tomato, red onion, pickles, mayo, and your choice of crispy, natural cut fries, Kettle Chips, or Hurricane slaw.• Add mushrooms to any burger (10 Cal.) 50¢

100% Half-Pound Angus Steak Burger*

Angus steak burger* grilled the way you like it. (960-1490 Cal.) 8.99

100% Half-Pound Angus Steak Burger* with

Applewood Smoked Bacon* and Cheese

8oz. Angus steak burger* topped with applewood smoked bacon and your choice of American, Monterey Jack, Cheddar Jack, Bleu Cheese, or Swiss. (1070-1610 Cal.) 9.99

Southwestern Ranch Burger*

Fresh, 100% Angus burger*, generously seasoned with Hurricane’s Hot & Sweet Mesquite and smothered with sautéed mushrooms, green peppers, red onions, and Monterey Jack cheese. Served with a side of buttermilk ranch dressing. (1190-1570 Cal.) 9.99

BBQ Bacon Cheeseburger*

Angus steak burger* topped with applewood smoked bacon and smothered in your choice of original, Hurricane BBQ, Mango BBQ, or Honey Chipotle BBQ Sauce. (1070-1610 Cal.) 9.99

California Veggie Burger

A classic, tasty vegetarian burger. (630-1160 Cal.) 8.99

Add Cheese for (50-200 Cal.) 50¢

Hurricane Phillies All phillies are served on a buttery toasted hoagie roll with grilled onions, grilled peppers and white American cheese.• Add mushrooms to any philly (10 Cal.) 50¢

• Steak (780-1260 Cal.) 9.99

• Chicken (600-1130 Cal.) 8.99

• Mahi-Mahi (470-1000 Cal.) 10.99

HurricaneBurgers& Phillies

SPECIAL KID’S MENUSPECIAL KID’S MENU 12 & Under12 & Under

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24 DRAFT BEERS TO CHOOSE FROM24 DRAFT BEERS TO CHOOSE FROM

CATERING FOR ALL OCCASIONSCATERING FOR ALL OCCASIONS

Mon.-Fri. 4pm-7pmMon.-Fri. 4pm-7pm

Late NightLate Night Happy HourHappy Hour

9pm to 12 Midnight9pm to 12 Midnight

(Only at the Bar)

20% OFF20% OFFDine In Only • Includes AlcoholDine In Only • Includes Alcohol

Minimum Purchase ofMinimum Purchase of $$25.0025.00Not to be combined with any other offer.

Expires 9/30/12.

Purchase One Entrée &

Get The Second at Half PriceGet The Second at Half Price Not to be combined with any other offer. Expires 9/30/12.

Good only at the Syosset-Levittown Locations.

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LEVITTOWNLEVITTOWN Levittown Mews Shopping Center

3345 Hempstead Tpke.Levittown, NY 11756

516.520.9464 (wing)516.520.9464 (wing)

SYOSSETSYOSSETLocated at King Kullen Shopping Center

275 Jericho Tpke.Syosset, NY 11791

516.921.9464 (wing)516.921.9464 (wing)We Accept All Major Credit Cards

Hours: Sun.-Wed. 11am-11pm • Thurs. until 12 Midnight • Fri. & Sat. Until 1am 84332

HAPPY HOURHAPPY HOUR35 DIFFERENT SAUCES TO CHOOSE FROM

TAKE A FLAVOR VACATIONTAKE A FLAVOR VACATION

BIG SCREENBIG SCREENTVTVSS TO WATCHTO WATCHALL THE GAMESALL THE GAMES


DININGOn the semi-industrial roadway that is Mineola’s East

2nd Street sits a vintage diner. But rather than havethe boilerplate menu of burgers, omelets and salads that other local dinettes carry, Biscuits & Barbeque specializes in Louisiana-inspired eats. Run by Mineolaresident Joan Gallo and business partner Tom Sullivan,(both of whom run the similarly-themed Delta Grill in Manhattan’s Hell’s Kitchen), B&B captures Cajuncuisine with a hearty yet refi ned spin. Credit executivechef Bobby Bouyer, a native of Alexandria, Louisiana whose combination of down-home cooking skills andculinary-school honed execution reverberates throughboth eateries.

As we took refuge from the oppressive July heat and humidity, we quenched our thirst with sweet teaas we dove into an appetizer of fried oysters. The lightbreading fell off the large and succulent bivalve meat as we alternated our dipping between Devil’s Sauce,a house concoction the color of Russian dressing with considerably more kick, and remoulade, a cold mayon-naise-based dressing consisting of creole mustard,paprika and chopped green onions. Complementing the oysters was an order of jambalaya chips. This creole version of loaded nachos had a heaping serving of mildly spiced jambalaya coating a large serving of freshly made potato chips, each of which possessed a hearty crunchiness. A cup of seafood gumbo teemingwith tiny pieces of scallion, mini-shrimp, rice, celery, peppers and onion beckoned with a spicy heat that fell short of being overwhelming. A pair of miniaturecorn muffi ns, warm on the inside with a fi rm crust, werean excellent way to sop up whatever remaining soup couldn’t be scraped up with a spoon.

The entrées of smoked baby back ribs and Louisiana Gulf shrimp and grits were clearly in Chef Bobby’swheelhouse. Zigging where others would zag, he bypassed preparing his meat with the kind of messy sauces that require a bib and plenty of napkins and instead took a Texas-style approach to his ribs, goingwith a dry rub that wound up giving the meat a smoky flavor. As the meat easily fell off the bone, we had a

choice of three sauces with which to go: Chef Bobby’sCajun BBQ, a smoked molasses BBQ and a SouthwestChipotle Citrus BBQ. While the latter two respectfully contained rich elements of brown sugar and a hint of tangy sweetness, Chef Bobby’s custom-made saucewas more of a traditional, vinegar-based BBQ sauce. Thegrits were a complete revelation. Festooned with plump Gulf shrimp and red, green and yellow strips of sautéed peppers, this most southern of dishes was a creamydelight that caressed the palate with each forkful.

The B&B sides were equally as impressive as the entrees. Fried okra came in the shape of tiny tatertots and came with a grainy Dijon mustard. Collardgreens were fresh and contained a cured meat after-taste provided by a sliver of smoked turkey buriedwithin; that’s a common preparation method foundin Chef Bobby’s home area of Louisiana. And while the combination of chopped-up scallions and a hunk of Andouille turned a cup of red beans over rice into a rib-sticking treat, the Dixie mac and cheese was the kind of unexpectedly killer dish that vaults it into theannals of bucket list meal greatness. The crock it came in had a crispy crust that upon its being broken through,revealed double elbow pasta smothered in a creamycombined goodness of brie, cheddar and Bechamelsauce that is to homemade mac and cheese what Spam is to Kobe beef.

Hard as it was to do, we managed to save room for dessert. Not surprisingly, the quality and selectionlived up to the high standards set by the rest of the menu. The bourbon pecan pie and its shortbread crustwent well with the savory fresh-brewed cup of coffeeI ordered as did the piping hot peach cobbler and its scoop of vanilla ice cream that all perfectly melted in my mouth. If bread pudding is more your speed, youcan’t go wrong with the muffi n-shaped serving coveredby overlapping tag-shaped apple slices and a carameltopping all topped by a large candied pecan. The entireexperience added up to Biscuits & Barbeque bringingan inexpensive Manhattan-quality dining experience toa tiny corner of Mineola.

By Federico CrespoBiscuits & Barbeque

Y O U R T A B L E I S W A I T I N G

B i s c u i t s & B a r b e q u e

106 E. 2nd Street, Mineola, NY 11501516-493-9797 83867

OUT & ABOUTOUT & ABOUT


Biscuits & Barbeque is owned by Joan Gallo (Mineola Resident) and Tom Sullivan (NYC) who also own The Delta Grill restaurant in Manhattan for almost 15 years. Delta Grill is a Louisiana-style restaurant and the executive chef is Bobby Bouyer, who is a native of Louisiana. Chef Bobby is also the chef at Biscuits & Barbeque, so although Biscuits is a Southern BBQ restaurant, there are many traditional Louisiana Cajun and Creole items on Biscuits’ menu.

AUTHENTIC LOUISIANAAUTHENTIC LOUISIANACOOKIN’ IN MINEOLA!COOKIN’ IN MINEOLA!

ALL RUBS &ALL RUBS &SAUCESSAUCES HOMEMADE!HOMEMADE!

EVERYTHING ISEVERYTHING IS SMOKEDSMOKED IN HOUSE!IN HOUSE!

FRESH BISCUITSFRESH BISCUITSBAKED DAILY!BAKED DAILY!

DELICIOUS HOUSEDELICIOUS HOUSEMADE DESSERTSMADE DESSERTS!!WE SERVE GENUINEWE SERVE GENUINE

ALLIGATOR!ALLIGATOR!PO’ BOYSPO’ BOYS! GRITS!! GRITS!RED BEANS & RICE!RED BEANS & RICE!

BISCUITS & BARBEQUEBISCUITS & BARBEQUE106 EAST SECOND STREET, MINEOLA106 EAST SECOND STREET, MINEOLA

(Just 2 blocks East of Roslyn Road)

516-493-9797516-493-979783866

CALL FOR DAILY SPECIALS! EAT IN/TAKE OUTCALL FOR DAILY SPECIALS! EAT IN/TAKE OUTHours:Hours: Mon. - Fri. 10am - 9pm • Sat. 9am - 9pmMon. - Fri. 10am - 9pm • Sat. 9am - 9pm


RESTAURANTWe Are Proud to Serve the Best Food in the Area!

FREE $5 Gift Cardwith any $30 purchase

FREE $10 Gift Cardwith any $60 purchase

NOT FOR DELIVERY10% extra value when you reload $20 or more on your

card. Can be used in conjunction with all other discounts.Carle Place only.

$500 OFFAny Order of $25 or More!

With coupon only. Cannot be combined with AnyOther Offer. Must mention coupon when placing order.

Carle Place only.

15% OFFAny Order of $60 or More!

With coupon only. Cannot be combined with AnyOther Offer. Must mention coupon when placing order.

LUNCH SPECIALMONDAY - FRIDAY 11:00 - 4:00

BUY 1 GYRO, GET 1 FREECARLE PLACE ONLY

DINNER SPECIALMON. - WED. 5:00 - CLOSING

BUY 1 DINNERGET 2ND 1/2 PRICE

SUPER LUNCH SPECIAL IS BACK!

165 Voice Road Carle Place, NY

(Next to Q-Zar, Behind Dunkin’ Donuts)

516-280-2778 • FAX: 516-280-2779

281 Franklin AvenueFranklin Square, NY

(Between Mavis & STS Tire)

516-326-0300 • FAX: 516-326-2733

EVERYTHURSDAYDinnertime Only

Buy 1 DinnerGet 1 Free Dessert

CORPORATECORPORATEACCOUNTSACCOUNTSWELCOME!WELCOME!

ALLALLTRADITIONALTRADITIONAL

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Steak Frites 10 oz. Sirloin, French fries...................................................................................$26.00

35-Day Dry Aged Bone-In Rib Eye ........................................................................... $49.00

Filet Mignon ............................................................................................................................$36.00

T-Bone Steak ..........................................................................................................................$36.00

Petite Filet Mignon ...................................................................................................... $28.00

Shell Steak ..............................................................................................................................$28.00

Porterhouse (for two) .........................................................................................................$75.00

Jake’s Filet Mignon blue cheese crust, frizzled onions, red wine sauce ............................ $38.00

AppetizersMussels & Fries ............................................................................................... $14.26two pounds PEI mussels, fries; Spicy Red - marinara, pepperoncino, saffron fregola, or freshbasil, white wine, garlic; Traditional - white wine, garlic, parsleyJake’s Crabcake ................................................................................................ $16.00jumbo lump crabmeat, tartar sauceHartmann’s Old World ........................................................................ $5.00/$10.00Sausage Bites ... bratwurst, bauernwurst, kase-kreiner, andouille, weiner, grilled with sauerkraut & mustardFresh Guacamole ............................................................................................. $10.10white corn tortilla chipsDirty Chips .............................................................................................................$5.95Yukon gold potato chips dusted with Parmesan and truffl e

Thick-Cut Applewood Smoked Bacon ..................................................... $12.00tomato & onion salad

Clams Casino ..................................................................................................... $11.00bell peppers, onion, bacon, seasoned breadcrumbs

Fried Calamari ................................................................................................... $11.00spicy marinaraWings .........................................................................................................................$9.99honey bbq or hot sauce

Jumbo Shrimp Cocktail ............................................................$13.00

Soups & SaladsOnion Soup ............................................................................................................$8.00short rib, crouton, swissMarket Soup ....................................................................................................... $10.00

Beefsteak Tomato/Avocado/ Red Onion ............................................... $9.00fresh herbs, sea salt, red wine vinaigrette; add crumbled feta $1.00Steakhouse Salad ............................................................................................ $16.00seared tenderloin tips, baby spinach, cherry tomatoes, red onion, artichokes, red winevinaigrette, blue cheese crumbles

Mixed Field Greens Salad ..............................................................................$8.00house dressingRancher’s Club Salad ..................................................................................... $13.41grilled chicken, romaine, cheddar, avocado, bacon, tomato, ranch

Wedge Salad ..........................................................................................................$9.00iceberg, tomato, bacon, croutons, blue cheese dressingCaesar Salad ...................................................................................................... $10.00romaine, croutons, Parmesan

Steaks & Chops

Burgers & SandwichesBacon, Egg, & Cheese Sandwich .........................................................................................................................................................................................................................$9.00

Fresh Roasted Turkey Club romaine, beefsteak tomato, applewood smoked bacon, herb mayo ............................................................................................................................$11.89

Reuben Sandwich corned beef, swiss cheese, sauerkraut, marbled rye, Russian dressing ...........................................................................................................................................$9.95

Prime Rib Dip shaved rib roast, soft hero, au jus .........................................................................................................................................................................................................$16.06

Roast Beef Sandwich rare roast beef, fi nely shredded cole slaw, Muenster .............................................................................................................................................................$10.44

Grilled Swiss Cheese & Pastrami on Rye French’s yellow mustard ..................................................................................................................................................................$9.84

Grill Burger Special toppings $1.50: American, Swiss, cheddar, blue cheese, Muenster, bacon, avocado, fried egg ....................................................................................................................................................$9.23

A.B.L.T. avocado, bacon, lettuce, tomato, mayo, toasted white ..........................................................................................................................................................................................$8.62

Chicken, Bacon & Horseradish Cheddar Sandwich lettuce, tomato, onion, mayo, toasted hero, fries .......................................................................................................$9.75

Tips & Tails Cheesesteak Sandwich seared tenderloin, beer-braised onions, provolone, toasted hero .............................................................................................................$14.92

EntréesBraised Boneless Beef Short Ribs scallion mashed potato, green beans, red wine-bacon-portobello mushroom sauce ..................................................................................$27.00

Surf & Turf petite filet and broiled lobster tail, clarified butter ......................................................................................................................................................................................$40.00

Grilled Salmon asparagus, carrot, basmati rice, fines herbs ........................................................................................................................................................................................$23.00

Spaghetti Bolognese ................................................................................................................................................................................................................................................$18.00

Penne Pesto with Grilled Shrimp........................................................................................................................................................................................................................$21.00

Roasted Chicken truffl e mashed potato, grilled asparagus, bacon broth ..................................................................................................................................................................$24.00

SidesCreamed Spinach ................................... $6.00

Mashed Cauliflower with Bacon ................ $7.00

Grilled Asparagus ......................................... $6.00

Baked Potato ................................................. $5.00

Bourbon Applesauce ................................... $5.00

Sweet Potato Fries ................................. $6.00

Frizzled Onions................................................ $5.00

Mashed Potato .............................................. $6.00

Sautéed Mushrooms ................................... $6.00

Hand-Cut Fries............................................... $5.00

18% Gratuity Will Be Added to Parties of 6 or More

$20 OFFYOUR PURCHASE OF $6000 OR MOREOffer cannot be combined with any other offers, not valid on Saturday Nights. Expires 9/30/12.

PRIVATE PARTY ROOMS AVAILABLE FOR 12 TO 70 GUESTS

2172 Hempstead Turnpike • East Meadow, NY 11554 • 516-222-8400 • www.jakessteakhouse.com

8434

8

GRILLE MENU



While always a popular anddelicious dining choice, lob-ster becomes even more

popular during the summer months. Alobster dinner can be quite satisfying,if the diner is knowledgeable aboutlobster and orders properly when din-ing out. Mario Coiro, executive chef atMarino’s on the Bay in Port Washing-ton, offers some suggestions for thosewho wish to enjoy a nice lobster din-ner. The first of these tips is to knowwhere the best lobster comes from.

“The colder the water, the sweeterthe meat,” says Coiro.

Therefore, he serves lobsters thatare from Maine or Canada and advis-es that diners ask for lobsters thatcome from cold-water regions. As heexplains it, lobsters from colder waterusually build more fat than those fromwarmer weather and therefore havebetter meat to enjoy. He says that thisis also true of beef.

“The more north the cow comesfrom, usually the better the meat isbecause it’s building those fats –

those good fats – through the meat, tokeep itself warm and sustainable,” ex-plains Coiro. “That’s why that meat ismore tender and usually better.”

Lobsters that come from Florida orthe Caribbean will not be as enjoyable,according to Coiro. He says the dinersare best to seek out northern lobstersfrom Maine and Canada as opposed tothose from much further south.

“Those meats are a lot softer thanyou’re going to get from the Maine orthe Canadian lobsters because theycome from warmer waters,” elaboratesCoiro. “They’re not as sweet [and]

they’re a little bit drier.”Another suggestion that

Coiro has for lobster eatersis to seek out hard shells.Again, water temperaturehas a lot to do with themolting process for lob-sters and Coiro saysthat hard shells gener-ally come from cold-er waters. A lobstersheds its old shellfor a newer andlarger one, whichwill be softer un-

til it has a chance to harden. Coiro saysthat lobsters with harder shells are moredesirable.

“When you have a soft shell lob-ster, it tends to get tough or it’s goingto turn really soft and milky,” saysCoiro. “If you’ve got a hard shell lob-ster, the meat will be firmer, the wayit’s supposed to be, and sweeter.”

When preparing a lobster, Coiroadvises steaming as opposed to broil-ing. He says that lobsters that arebroiled are exposed to direct heat andall of the liquids will come out, result-

ing in a drier product. By contrast, hesays that steamed lobsters are juicer,more succulent, and more tender thanbroiled lobsters..

On hot, humid evenings, somethingthat’s cool and refreshing always hitsthe spot. Consequentially, some dinerschoose to have lobster cocktails, lobstersalad, or lobster rolls, all of which areserved cold, in order to beat the heat.

“If you want to eat neat and clean,have a nice, refreshing, lobster roll,”Coiro says.

A lobster roll is basically a lobstersalad made with ingredients such assalt, pepper, celery, lemon juice, andherbs. It is served on a New Englandroll, which is larger than a traditionalhot dog rolls, according to Coiro.

When having a lobster roll, Coiroadvises diners to ask for fresh meat asopposed to pasteurized, which he sayshas more water in it and less meat.

“It’s lobster out of the water,”Coiro says of fresh lobster meat. “Youcook and it and you make your meat.[There are] no chemicals added oranything. It’s just a better product. Iteats better. It’s not as wet. It’s more ofa lobster flavor in it and it’s more ofthe texture you’re looking for.”

Another option for enjoying lobsterin a cooler way is to order a lobstercocktail. Coiro explains that he pre-pares lobster cocktails by steaminglobster, chilling it, and then addingcocktail sauce.

Surfing Your Way To A Great Lobster

Mario Coiro, executive chef at Mari-no’s on the Bay in Port Washingtonis seen here with appetizing lobsterdishes.

Coiro suggests that diners ask for hard shell lobsters because the meat will befirmer and sweeter than soft shell lobsters.

“The colder the water, the sweeterthe meat.” Mario Coiro, executive

chef at Marino’s on theBay in Port Washington, who

advises that lobsters from Maineand Canada are more enjoyable.


Grand Opening SpecialGrand Opening Special

20% offMon - ThursMon - Thurs CASH ONLYCASH ONLY

Expires 8/31/12 • Not combinable • Not Valid on Calendar Holidays

Steamed Twin 1Steamed Twin 1 1/4 lb./4 lb. LobsterLobster Dinner for OneDinner for One

$2995No SharingNo Sharing

Expires 8/31/12 • Not combinable • Not Valid on Calendar Holidays

VISIT OUR BEAUTIFULLY REMODELED PATIO & DECKVISIT OUR BEAUTIFULLY REMODELED PATIO & DECK WHERE EVERY TABLE HAS A WATERSIDE MARINA VIEWWHERE EVERY TABLE HAS A WATERSIDE MARINA VIEW

Open Year-round 7 Days for Lunch & Dinner Reservations Required • Private Party Rooms Available • Accessible by Water Taxi

“HAPPY HOUR” AT THE BAR“HAPPY HOUR” AT THE BARMonday - Friday 4-7pm • Great Drink Specials and Specially Priced Bar Food Menu!Monday - Friday 4-7pm • Great Drink Specials and Specially Priced Bar Food Menu!

DAILY FRESH FISH SPECIALSIN-HOUSE BAKED BREADS AND DESSERTS

Sun - Thurs OnlySun - Thurs Only

45 ORCHARD BEACH BOULEVARD, PORT WASHINGTON, NY 11050 PHONE: 516.883.5600 FAX: 516.883.5612

www.marinosonthebay.comAt the Brewer Capri Marina

84093


- ENTREES -- ENTREES -All Entrees served with Choice of Two (2) Sides

Grilled, Roasted or Cajun Fried

Salmon ...............................20.95 Jumbo Shrimp ....................20.95

Tuna ...................................23.95 Sea Scallops .......................22.95

Swordfi sh ...........................24.95 Oysters ...............................19.95

Tilapia ................................19.95 Flounder ............................19.95

Flounder ............................19.95 Tilapia ................................19.95

Catfish ................................18.95 Fried Combination - Jumbo Shrimp ....................20.95 Shrimp, Sea Scallops, Sea Scallops .......................22.95 Flounder & a Crabcake .....25.95

- SPECIALTIES -- SPECIALTIES -Seafood Pot Pie*- shrimp, sea scallops, mussels & lobster baked in a creamy seafood au gratin........ 24.95

Fish & Chips*- beer-battered cod served with malt vinegar, tartar sauce, french fries & cole slaw........ 19.95

Grilled Caribbean Salmon with mango vinaigrette............................................................. 22.95

Seafood Cioppino with shrimp, clams, mussels, sea scallops & local fi sh...................................... 24.95

Seared Ginger Teriyaki Tuna with ponzu dipping sauce & wasabi aioli.............................. 24.95

Andouille, Crab & Shrimp-Stuffed Catfi sh with lobster sauce ............................... 22.95

Grilled Swordfi sh with a blood orange-jalapeño jam ............................................................. 25.95

Stuffed Jumbo Shrimp with crabmeat stuffi ng .................................................................. 22.95

Captain’s Platter broiled 8 oz. lobster tail, jumbo shrimp, sea scallops & fl ounder......................... 46.95

Fishery Grill Surf & Turf- broiled 8 oz. lobster tail paired with our 12 oz. marinated skirt steak .... 46.95

- LOBSTER LOVERS -- LOBSTER LOVERS -1 Pound Maine............................................................................................................“Market”

Twin 1 Pound Maine...............................................................................................“Market”

1-1/2 Pound Maine ...................................................................................................“Market”

2 Pound Maine............................................................................................................“Market”

Twin 2 Pound Maine...............................................................................................“Market”

Broiled 8 oz. Lobster Tail......................................................................................“Market”

Twin Broiled 8 oz. Lobster Tails.......................................................................“Market”

Served steamed, broiled or stuffed ~ add 4.50 per lobster for crabmeat stuffi ng

- LAND LOVERS -- LAND LOVERS -16 oz. Ribeye Steak with a garlic & peppercorn crust served with house-made steak sauce.......... 26.95

Braised Pork Shank in cabernet wine sauce ....................................................................... 21.95

Inside Out Chicken Cordon Bleu pan-fried breaded cutlet topped with prosciutto, swiss & fontina cheese, served with Madeira sauce ....................................................................18.95

Grilled 12 oz. Skirt Steak with crisp fried onions ........................................................... 24.95

- SIDES -- SIDES -

Garlic Mashed Potatoes Rice Pilaf Sweet Fries

Fries Baked Potato Creamed Spinach

Market Vegetable French String Beans Potato Croquette

Cole Slaw Broccoli Baked Sweet Potato

All Sides ........................... 3.95 ea.

- APPETIZERS -- APPETIZERS -Guacamole, Chips & Salsa ................................................................ 6.95

Pan Seared Crab Cake with a Maryland mustard sauce ............................. 8.95

Salmon Ceviche - sliced marinated salmon, spicy aji amarillo, lemon juice, tomato, sweet corn, red onions & cilantro .........................................................................12.95

Seared Ginger Teriyaki Tuna with a ponzu dipping sauce & wasbi aioli .... 13.95

Fried Calamari with a citrus dipping sauce ................................................10.95

“Screaming” Shrimp sautéed with garlic, chili paste, sake & cilantro ........12.95

Tempura Fried Oyster with caper tartar sauce ......................................10.95

Grilled Marinated Skirt Steak & Sliced Avocado with a jalapeño-honey sauce ....... 12.95

Clams Baccarat baked whole clams topped with bacon, leeks, herbs & touch of cream ..... 10.95

Chopped Baked Clams* ...................................................................... 9.95

Tuna Tartar on Crisp Wonton ..................................................... 11.95

Mussels “Provencal” steamed with garlic, white wine, tomato & fennel .......11.95

Steamers served with drawn butter & lemon .................................................. 13.95

- SALADS -- SALADS -Iceberg Wedge bacon, sliced cucumbers, red onions & blue cheese dressing ....... 8.95

Classic Caesar Salad romaine hearts & parmesan....... Small ......4.95 Large ....... 9.95

Chopped Gourmet Salad*.....................................Small .......7.95 Large .... 14.95romaine lettuce, fresh mozzarella, craisins, walnuts, roasted red peppers & red onions tossed with balsamic vinaigrette

Baby Spinach, Roasted Beets & Goat Cheese .... Small...6.95 Large...10.95- toasted walnuts, shiitake mushrooms with sherry vinaigrette

Chilled Seafood Cobb Salad .............................................................................. 18.95- with shrimp, sea scallops, crabmeat, avocado,

hard-boiled egg, red onion, cherry tomatoes & cheddar in a passion fruit vinaigrette

Seared Ginger Teriyaki Tuna Salad .............................................................. 17.95- shredded greens & cabbage with carrots red onions, grape tomatoes

and crispy Asian noodles tossed in a sesame garlic dressing

Add to any Salad or Pasta

Grilled Chicken.....................3.95 Grilled Shrimp......................6.95

Grilled Salmon.......................6.95 Seared Tuna...........................7.95

Grilled Scallops.....................7.95 Sliced Skirt Steak...............6.95

Crab Cake.................................6.95

- PASTAS -- PASTAS -Crab & Basil Ravioli* ........................................................................................... 21.95

- with jumbo shrimp & crispy onion served in a sherry lobster cream sauce

Linguini with White Clam Sauce ................................................................... 20.95- tossed with Italian parsley, garlic & pancetta topped with Littlenecks

Seafood over Angel Hair .................................................................................... 23.95- littleneck clams, shrimp, scallops, mussels & calamari

(San Marzano tomato sauce or roasted garlic-chardonnay sauce)

Pappardelle* -braised pullled pork, wild mushrooms & red wine braising jus......................... 20.95

18% Gratuities Included For Parties of 8 or More

Monday Thru WednesdayMonday Thru Wednesday Kids Eat Free (off the kid’s menu with the purchase of two adult entrées)

Taco TuesdayTaco Tuesday at the indoor & outdoor bar $4 Tacos, $5 Sangria, $5 Margaritas

Girls Night OutGirls Night Out Thursdays starting at 7pm at the indoor & outdoor bar

Happy HourHappy Hour Monday-Thursday 11:30am til 6pm - $5 House Wines, $4 Draft Beers & 1/2 Price Appetizers at the Bar

Brunch SpecialsBrunch Specials available on Saturday & Sunday from 11:30am til 4pm. $13.95 includes One Soft Drink, Bloody Mary, Mimosa or House Wine

41 Glen Head Road, Glen Head, NY 11545Tel: 516-759-0100 • Fax: 516-759-0200 • www.thefi sheryGH.com

LEARN MORE ABOUT THESE SPECIALS & PROMOS BY FRIENDING THE FISHERY GRILL ON FACEBOOK

83908

DINNER MENUDINNER MENU

THE FISHERY GRILLTHE FISHERY GRILL

10% OFFEntire CheckMon.-Thurs. - Min. $30 Order

THE FISHERY GRILLTHE FISHERY GRILL

15% OFFEntire Check

Mon.-Thurs. - Cash Only - Min. $30 Order

One coupon per check. Dine-in tables only. Excludes holidays. Not valid with any other offers. With coupon. Expires 8/30/12.


OYSTER BAR • CHOWDER HOUSEOYSTER BAR • CHOWDER HOUSEOUTSIDE PATIOOUTSIDE PATIO

FISHERY GRILLFISHERY GRILLTHETHE


THE MEAT HOUSETHE MEAT HOUSE IS HERE!

Neighborhood Butcher & Grocer

OPEN 7 DAYS A WEEK

9 AM-8 PM

For more information about The Meat House, visit www.TheMeatHouse.com

Meat us on Facebook - www.Facebook.com/TheMeatHouseRoslyn

1085 Northern Blvd., Roslyn, New York 11576 (516) 307-9880

Plan Your Private Parties, Events and Catering With Us.

THINK FRESH.THINK FRESH.THINK CRAFTED.THINK CRAFTED.

THINK FRESH.THINK FRESH.THINK FISH.THINK FISH.

THINK FRESH.THINK FRESH.THINK LOCAL.THINK LOCAL.

THINKTHINK MEAT HOUSE.MEAT HOUSE.

As your new neighborhood butcher and grocer we’d like to welcome you to The Meat House! We offer a wide selection of expertly butchered premium meats, poultry, veal, lamb and pork, fresh seafood and sushi, fine artisan cheeses, freshproduce, hearty breads, prepared side dishes, Boar’s Head Deli products, delectable desserts and pastries, sauces and rubs, specialty items, craft beers and other gourmet grocery items.

Fresh premium meats and a unique productselection, delicious takeout and a fun community vibe! We’re just down the block, so come by and say hi. We love making new friends!

GREAT FOOD AT YOUR CONVENIENCE!

TRY OUR RESTAURANT-STYLE MEALS COOKED TO ORDER FOR YOU

TheMeatHouseBlog.com 84089

$$550000 OFFOFFPurchase of $3000

$$10100000 OFFOFFPurchase of $5000

Expires October 31, 2012 Expires October 31, 2012


With 2 or More PeopleWith 2 or More People $$20 or More20 or More With coupon. Expires 10/31/12.

Not combinable. LIMIT 1 PER TABLE.With coupon. Expires 10/31/12.

Not combinable. LIMIT 1 PER TABLE.

PITCHERSPITCHERS OF SANGRIA

HALFHALFPRICEPRICE

ANY TAKEOUTANY TAKEOUTORDER

1010%%

OFFOFF

84084

OPEN MON. - SAT. 11:30 AM - 10:30 PM, SUN. 11:30 AM - 10:00 PM

100 Herricks Road100 Herricks RoadMineola • 516.280.8000Mineola • 516.280.8000


WALL’S WHARF RESTAURANT

18 Greenwich Avenue • Bayville, NY 11709516.628.9696 • www.wallswharf.com

~ Restaurant & Caterers ~

OPEN ALL YEAR ROUND

NOW SERVING SUNDAY BRUNCH

KARAOKEWITHDJ RICH

Saturday Nights10 PM - 2 AM JOIN IN ON THE FUN!

We specialize in freshly prepared seafood, steak, chicken. We have fresh shrimp, clams and oysters, salads and specials. Come dine by our private beach directly facing the beautiful Long Island Sound. Come for ourdelicious food and spectacular view. Saturday night is karaoke night with D.J Rich, from 10 p.m to 2 a.m.

8426

4


84323


15%OFF

Lunch or Dinner

Cash sales only. Not valid Friday or Saturday Dinners or Holidays. Valid with

original offer only. Cannot be combined with any other offers. Expires 10/31/2012

WITH PURCHASE OF

$40 OR MORE

MODERN JAPANESE IZAKAYA (tavern/pub)

with a focus on seasonal small plates.

| FULL SUSHI BAR sourcing exotic harder to fi nd

fish ( Japanese red snapper, needlefi sh, blowfi sh, etc.)

“ONE YEAR ANNIVERSARY”

| MIRAKU’s beverage program features artisanal

sake, craft beer, small production wines, Japanese

inspired cocktails.

31 South Middle Neck Road Great Neck, NY 11021516.466.6369www.MIRAKUNY.com

83649

LUNCH | 11:30 AM - 3:00 PM

Monday - Friday

BRUNCH | 12:00 PM - 3:00 PM

Saturday - Sunday

DINNER | 5:30 PM - 10:00 PM

Sunday - Th ursday,

5:30 PM - 11:00 PM

Friday - Saturday

| HOURS OF OPERATION |

HAPPY HOUR | Monday - Th ursday 5:30 PM - 9:00 PM

20%OFF

Lunch or Dinner

Cash sales only. Not valid Friday or Saturday Dinners or Holidays. Valid with

original offer only. Cannot be combined with any other offers. Expires 10/31/2012

WITH PURCHASE OF

$80 OR MORE

Cash sales only. Not valid Friday or Saturday Din

ners or Holidays. Valid with original

offer only. Cannot be combined with any other offe

r. Expires 10/31/12 Cash sales only. Not valid Friday or Saturday Din

ners or Holidays. Valid with original

offer only. Cannot be combined with any other offe

r. Expires 10/31/12


Think you know everything about ice cream? Takethis quiz and find out just howknowledgeable you are

about the tasty treat.

1) According to a studyconducted by the Inter-national Ice Cream As-sociation (IICA), whichis the most popular fla-vor of ice cream?

A) VanillaB) ChocolateC) Strawberry

2) According tothe National IceCream Retailers Associa-tion (NICRA), which is thefavorite topping to put on icecream?

A) SprinklesB) Whipped CreamC) Chocolate Syrup

3) Who is the earliest U.S. Presidentto have a recipe for vanilla icecream, which is currently in the pos-session of the Library of Congress?

A) George WashingtonB) James MadisonC) Thomas Jefferson

4) About how much is George Washingtonreported to have spent for ice cream during the summerof 1790?

A) $100B) $200C) $500

5) Which First Lady famously served ice cream at herhusband’s second inaugural ball in 1813?

A) Abigail AdamsB) Elizabeth MonroeC) Dollie Madison

6) According to a study conducted by the InternationalIce Cream Association (IICA), which is the most popularnut added to ice cream?

A) PecansB) PeanutsC) Almonds

7) According to a study conducted by the InternationalIce Cream Association (IICA), which is the most popu-lar fruit added to ice cream?

A) StrawberriesB) PineapplesC) Cherries

8) According to the International Dairy Foods Associa-tion, what percentage of the milk produced by U.S.dairy farmers is used to produce ice cream?

A) 9 percentB) 10 percentC) 11 percent

9) Which is the most widely produced ice creamnovelty, according to an International Dairy FoodsAssociation study?

A) Ice cream sandwichesB) Ice cream bars

C) Ice cream stick

10) In what year was Hershey’s Syrup firstavailable to consumers?

A) 1918B) 1926C) 1935

11) How much did Hershey’s Syrup cost percan when first available to consumers?

A) 5 centsB) 10 centsC) 12 cents

The Anton Community NewspapersSummer Dining Guide Ice Cream Quiz

If you’re an expert on bothIce Cream and

American history,then check out question 3.

Answers:1) A – Vanilla. In a recent survey of In-

ternational Ice Cream Association (IICA)member companies, which make and dis-tribute an estimated 85 percent of the icecream and frozen dessert products con-sumed in the United States, 92 percent ofcompanies participating replied that vanillais the most popular flavor among their con-sumers.

2) C – Chocolate Syrup. According toHershey’s, more than 83 million Hershey’sSyrup bottles were sold in 2011 withchocolate syrup being the most popular fol-lowed by strawberry and then caramel.

3) C - Thomas Jefferson. A passionategourmet, Jefferson acquired a stock of stan-dard French recipes for sauces, fruit tarts,

French-fried potatoes, blood sausages,pigs’ feet, rabbit, pigeons, and various oth-er dishes. Among the most popular of theserecipes at Monticello was one for vanillaice cream—written by Jefferson, with hisown recipe for Savoy cookies to accompa-ny the dessert on the back. The ice creamcalls for two bottles of good cream, six eggyolks and one half of a pound of sugar.

4) B -$200. According to the Interna-tional Dairy Foods Association, recordskept by a merchant show that PresidentGeorge Washington spent approximately$200 for ice cream during the summer of1790. Prior to modern refrigeration andfreezing methods, ice cream quite expen-sive as ice had to harvested and stored.

5) C -Dollie Madison. 6) A - Pecans. The majority of compa-

nies surveyed said that pecans are the most

popular nut added to their frozen products.7) A –Strawberries. The majority of

companies surveyed said that strawberriesare the most popular fruit added to theirfrozen products.

8) A –9 percent. About 9 percent of allthe milk produced by U.S. dairy farmers isused to produce ice cream.

9) A - Ice Cream Sandwiches. Amongnovelties, the ice cream sandwich is mostwidely made; 91 percent of participatingcompanies make and market ice creamsandwiches, according to the InternationalDairy Foods Association.

10) B – According to Hershey’s, in1926, Hershey’s Syrup (chocolate) was firstavailable to consumers.

11) C - In 1926, Hershey’s Syrup(chocolate) was first available to consumersat 12 cents per can.


84095


84126

10% OFF

96 Mineola AvenueRoslyn Heights

P 516-621-1400 F 516-621-1509www.Attiliospizza.com

$300 OFF

$100 OFF

$100 OFF

$300 OFF

10% OFF

Not to be combined with any other offers.Expires 9/30/12.






ANY CATERING ORDER OF

$100 OR MORE

ANY ORDER OF

$30 OR MORE

ANY ENTRÉE

ANY LARGE PIE

ANY ORDER OF

$30 OR MORE

ANY CATERING ORDER OF

$100 OR MORE

MENUSPECIALS

Served Daily til 4 P.M.We Specialize in

Catering for All OccasionsAsk for Our

Catering Menu• PIZZA • HEROS • PASTA

• ENTRÉES • GOURMET PIZZA• INDIVIDUAL PIZZAS


WATCH FOR OUR GRAND OPENING IN JULY!WATCH FOR OUR GRAND OPENING IN JULY!Brick Oven Pizza ~ Pasta ~ Calzones ~ Wine ~ Beer ~ SmoothiesBrick Oven Pizza ~ Pasta ~ Calzones ~ Wine ~ Beer ~ Smoothies

Seating onSeating on the Pond!the Pond!(just a reminder)(just a reminder)

1354 Old Northern Blvd., Roslyn Village, NY 115761354 Old Northern Blvd., Roslyn Village, NY 11576OPEN 7 DAYS A WEEK!OPEN 7 DAYS A WEEK!

We Deliver Breakfast, Lunch & Dinner to Your HomeWe Deliver Breakfast, Lunch & Dinner to Your Home oror Office Offi ce(Local Deliveries FREE) 7am-10pm(Local Deliveries FREE) 7am-10pm

Call, Fax or Order OnlineCall, Fax or Order Onlinewww. DelicaciesGourmet.comwww. DelicaciesGourmet.com

From Small Gatherings to Large AffairsFrom Small Gatherings to Large Aff airs Delicacies Will Make It Delicious!!Delicacies Will Make It Delicious!!

Call the Catering Department andCall the Catering Department and Ask for a Catering BrochureAsk for a Catering Brochure(516) 484-7338

BUY A CHEESE PIE AND GET A FREE PIZZETTEBUY A CHEESE PIE AND GET A FREE PIZZETTE!! 15% OFF15% OFF ANY CATERING ORDER OVER $$200.00200.00

84132

PRIVATE &PRIVATE & CORPORATE CATERINGCORPORATE CATERINGWe Gladly AcceptWe Gladly Accept MasterCard • Visa • American ExpressMasterCard • Visa • American Express

Established 1989Established 1989

Offer is only good with coupon


Nick & Pedro’sItalian Continental Cuisine

Nick & Pedro’s has a wonderful imaginative menu in a beautiful upscale setting.

1496 Northern Blvd., Manhasset • 365-6930www.nickandpedros.com

Open For Lunch & Dinner Sunday-Saturday 11am-11pm

84186

PRIX FIXE DINNER MENUSunday - Thursday • $21.95

CHOICE OF ONE FROM EACH COURSE

MAIN COURSE

SOUP DU JOUR • INSALATA CESAREINSALATA MISTA • SHRIMP COCKTAIL ($5 EXTRA) • FRIED OR GRILLED

CALAMARI ($4 EXTRA) • MUSSELS FRA DIABLO ($4 EXTRA)

RIGATONI PALERMITANA EGGPLANT, FRESH MOZZARELLA IN TOMATO SAUCE

PENNE CON POLLOWITH CHICKEN, SPINACH AND VODKA SAUCE

LINGUINE BOLOGNESEIN OUR DELICIOUS MEAT SAUCE

PENNE AL POMODORO

LINGUINI PESCATORE W/ CLAMS, MUSSELS, SHRIMP, GARLIC AND OLIVE OIL SAUCE ($4 EXTRA)

POLLO MILANESEMIXED GREENS, TOMATO, RED ONIONS AND GORGONZOLA (W/ VEAL $5 EXTRA)

POLLO PIZZIOLAPEPPERS, MUSHROOMS IN A LIGHT RED SAUCE (VEAL $4 EXTRA)

POLLO PICCATALEMON, WHITE WINE AND CAPERS SAUCE (VEAL $4 EXTRA)

STRIPED BASS PICCATALEMON, WHITE WINE AND CAPERS SAUCE ($4 EXTRA)

ALL MEAT AND FISH SERVEDWITH MIXED VEGETABLES

COFFEE OR TEA

ITALIAN CHEESECAKE, CHOCOLATE MOUSSE CAKE OR TIRAMISU

PLEASE NO SUBSTITUTIONS

MAX PARTIES OF 10. NOT VALID W/ COUPONS & OTHER OFFERS.

CELEBRATING OUR11TH YEAR

IN BUSINESS

15% OFFCash Only

Dine-In Only. Cash Only.Cannot be combined with any other specials.

1 per table. Cannot be used on Prix Fixe Menu.

Minimum $100 or more


The

SUPERSPECIAL

ALL DAY!SUPERSPECIAL

ALL DAY! $9.95Home of The

$9.95Build Your Own

Sandwich

Home of The $9.95

Build Your OwnSandwich

Includes: Pita Sandwich, 2 Sides and a 12oz. BeverageIncludes: Pita Sandwich, 2 Sides and a 12oz. Beverage

Spend $35.00 Before Tax

And Receive A $5.00 Gift Card!

(Good Towards Your Next Purchase)Must Present Coupon at Time of Purchase,

Not to be Combined With Any Other Offer, NO Photocopies

(Good Towards Your Next Purchase)Must Present Coupon at Time of Purchase,

Not to be Combined With Any Other Offer, NO Photocopies

Spend $60.00Before Tax

And Recieve A$10.00 Gift Card!

Early Bird SpecialBuy 2 Pita SandwichesBetween 2pm And 5pm

And Get A Small French Fries

or Side SaladFREE!

Get A FREEPotato Twist

With A Purchase of $5.95 or More!

FREE DELIVERY!FREE DELIVERY!FREE DELIVERY!

Catering Available!Catering Available!

2144 Jericho Turnpike Garden City Park, NY 11040

2144 Jericho Turnpike Garden City Park, NY 11040Tel: 516-673-4545Fax: 516-673-4546Tel: 516-673-4545Fax: 516-673-4546

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84319

Off er Expires 9/30/12 Off er Expires 9/30/12

Off er Expires 9/30/12Off er Expires 9/30/12



With the summer upon us, manyfolks will take advantage of thewarmer temperatures and hold

their activities in the great outdoors.Hosting an event outside offers opportu-nities that are not available when con-fined inside such as wide-open spaces,extra room for activities, and the chanceto enjoy nature. In addition, there’s noneed to vacuum, scrub floors, dust and doall of the laborious cleaning chores toprepare a home for a party.

If having a picnic, party, or other eventoutside in the sunshine, there are a few de-tails that party planners must attend to in or-der to make the event a smashing success.The first of these is picking the right day.

“First of all, give most regard to thedate and the rain date,” says MichaelPica, one of the owners of Garden Gourmet Delicatessen inGarden City, the home of NY Picnics. “Prepare for that.”

Pica advises to have a rain date selected. If the first plannedday gets washed away, the event can still be held.

After choosing the date, hosts have to determine whatequipment will be needed. Party hosts should prepare forseating arrangements andobtaining all of the neededequipment including tentsand enough tables. For thosewho may be overwhelmed byall of these details, services likeNY Picnics are available to han-dle that.

Pica says that using his servicecan also help party hosts to remem-ber some of the smaller details thatare sometimes ignored such as bever-ages. Additionally, he recommendsthat party throwers consider howmuch work they can handle, includ-ing the cleanup afterwards, to deter-mine if they will need a wait staffand how large that staff should be.

Another important consideration for outdoor planners iswhat food will be served. Traditional fare for a summer out-door event includes hot dogs, hamburgers, chicken, coldsalads, and corn-on-the-cob, all of which are included in

Garden Gourmet’s All-American Barbecue package, aswell as other traditional picnic favorites.

“[It’s] definitely one of our most popular packages,” saysPica about it.

Pica believes that the All-American package is popularbecause the food is so typical of a summer picnic, and alsobecause it is a more affordable package than some of the

other options. However, Pica says thatother packages such as the clambakeand the Hawaiian luau are also popu-lar. He says these two packages gainin popularity toward the latter part ofthe summer.

Garden Gourmet Caterers clam-bake package include lobster, mus-sels or steamers, and clam chow-der. For those who aren’t crazyabout seafood, the package alsoincludes hot dogs, burgers,chicken, salad, corn-on-the-coband watermelon.

Most Long Islanderswould prefer to be trans-ported to Hawaii during

January and February as opposed to July and August. How-ever, it’s hard to give a backyard the feeling of Hawaiiwhen temperatures are hovering around freezing. For thosewho want to take a trip to the 50th state, without paying forairfare, a summer luau is a nice alternative.

Typical fare at a luau would be Hawaiian chicken, whichis made with cherries and pineapples, coconut shrimp, pep-per steak, and primavera rice, all of which is part of GardenGourmet’s Hawaiian luau package. Also included is apineapple display. To further add to the effect, guests canwear Hawaiian shirts and leis and tropical themed decora-tions can be displayed.

Whether having an affair catered or handling everything bythemselves, party hosts should make sure that all the detailsare taken care of ahead of time. Pica advises party throwers toask their caterers, or answer themselves, questions aboutstaffing, equipment, food and the best time to hold all of theactivities.

“Try to cover all your bases,” advises Pica. “Ask as manyquestions as possible of whomever is catering the event.Figure all of these things out so the day of the event, every-thing goes nice and smooth and there’s no problems.”

Summer Parties In The Sun

SUMMER DINING GUIDE

Angela Susan Anton Publisher

William M. Delventhal, Jr.General Manager

Cary SeamanManaging Editor

Ron ScagliaSpecial Sections Editor

Frank A. VirgaDirector of Sales & Marketing

Lisa SchiavoneProduction Manager

Iris PiconeClassified Manager

Lucia D’OnofrioPage Designer

Published by Anton Community Newspapers132 E. Second St., Mineola, NY 11501 - 516-747-8282 www.antonnews.com

According to Michael Pica, one of the owners of

Garden Gourmet Delicatessen inGarden City, the home of NY

Picnics, hamburgers, hot dogs,and barbecued chicken are themost popular food choices for

outdoor parties.

Chicken and cold salads are popular choices for outdoor parties and picnics.


IT’S B-B-Q SEASON!Sit and Relax...Let Us Do The Work!

Home ofNY PICNICS

From Montauk to Manhattan

ALLAMERICAN BARBEQUE Menu Includes:

Delicious BBQ ChickenHebrew National Franks

1/4 lb. All-Beef HamburgersTri-Color Pasta Salad

Fresh Corn-on-the-Cob Sliced Watermelon • Potato Salad

Creamy Cole Slaw • Boston Baked Beans • Macaroni Salad • Rolls & Buns

Menu Also Includes: Sliced Lettuce, Tomatoes, Onions & Cheese. Plus Ketchup, Mustard,

BBQ Sauce, Relish, Pickles & Sauerkraut

75-99 Guests $18.95 p.p.100-150 Guests $16.95 p.p.151-250 Guests $15.95 p.p.

Over 250 Guests $13.95 p.p.

FAMOUS MINI BBQ

Menu Includes: Hebrew National Franks • 1/4 lb.

All-Beef Hamburgers • Chips • Tossed Salad • Rolls & Buns • Lemonade & Iced Tea

Menu Also Includes: Sliced Lettuce, Tomatoes, Onions &

Cheese. Plus Ketchup, Mustard, BBQ Sauce, Relish, Pickles & Sauerkraut

$10.95 p.p.(Minimum 100 Guests)

Package IncludesAll Heavy-Duty Paper Goods,

BBQ Equipment & Full Staffi ng

TEXMEX BARBEQUEMenu Includes:

Bar-B-Q Spare RibsSavory Southwestern Chicken

Mesquite Grilled • 1/4 lb. All-Beef Burgers • Monterey Jack 1/4 lb.

Cheeseburgers • Hebrew National Franks & Chili Dogs

Menu Also Includes: Chuckwagon Corn Medley

Cowboy Baked BeansSanta Fe Potato Wedges

Creamy Cole SlawRanch Garden SaladSliced Watermelon

75-99 Guests $21.95 p.p.100-199 Guests $20.95 p.p.200-299 Guests $19.95 p.p.


LONG ISLAND CLAMBAKEMenu Includes:

1 1/4 lb. Whole Steamed LobstersClams on the Half Shell

Mussels or SteamersChoice of Manhattan or New England

Clam ChowderMenu Also Includes:

Delicious BBQ Chicken

Creamy Cole SlawHebrew National Franks

Seasoned Grilled Vegetables100% All-Beef 1/4 lb. Burgers

Tossed Garden GreensBaked Potato

Sliced WatermelonFresh Corn-on-the-Cob

$43.95 p.p.(Minimum 50 Guests)

Package IncludesAll Condiments

& Dressings

839 STEWART AVENUE, GARDEN CITYCall For a FREE Brochure 516-357-0000

Visit us at: www.nypicnics.com

CORPORATE OUTINGMenu Includes:

Marinated Sliced Steak• Savory BBQ Chicken or Italian Marinated

Chicken Breast • Grilled Italian Sausage with French Rolls • 100%

All-Beef 1/4 lb. Hamburgers Hebrew National Franks

Plus your Choice of Any 5 of the following: Fresh Corn-on-the-Cob, Italian-style Potato Salad, Primavera

Pasta Salad, Boston Baked Beans, Red Bliss Potato Salad, Bean Salad, Creamy Cole Slaw, Health Salad, Tossed Garden

Salad with Assorted Dressings

75-99 Guests $24.95 p.p.

100-199 Guests $22.95 p.p.

200-299 Guests $21.95 p.p.


Menu Also Includes: Rolls & Buns, Sliced Watermelon, Sliced Lettuce, Tomatoes, Onions & Cheese, Plus Ketchup, Mustard, BBQ Sauce, Relish, Pickles & Sauerkraut

CATERING SPECIALISTS FROM 50 TO 5,000 BACKYARD BBQS & CORPORATE PICNICS$50 OFF

Any BBQ Package$20 OFF Any Catering

of $200 or MoreComplimentary Pulled Pork Sandwiches with

any BBQ Package

Buy 1 Chopped Saladand Get 1 FREE

Not to be combined with any other offers.




8434

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Unlimited Food Served for 2 Hours (Perfect for Schools, Corporate Meetings , Inventory Days and so much more)

ALL PACKAGES INCLUDE: Unlimited Food Served for 4 hours. All Heavy-duty Paper Goods, BBQ Equipment & Full Staffi ng. * Beverage pkg. available $4.50 p.p.


8428

0


Brewer Capri Marina West86 Orchard Beach Boulevard

Port Washington

516-883-8330

www.butlersflat.com

8411

7


DININGAustin, Texas’ loss, is certainly Mineola’s gain. After

closing his three-decade-old mainstay, Katz’s Deli, in Austin, the colorful New York restaurateur Marc Katz, has now become part of a brand new gourmet-bar-food-with-a-twist eatery, Shaker’s, on Mineola Boulevard. With Deanna Nauer and Kashmir Arnold, and Chef Phil Salerno, formerly of The Boathouse in Central Park, Katz has helped create the kind of fun joint with delicious “big food” you’d see featured on the Food Network’s Diners Drive-Ins and Dives. The food here will wow you.

A 26-foot bar, comfortable lounge area, and a two-level space for dining that’s all wood and mirrors dominate the multi-level eatery. The smart move on the owners’ part is that they keep the menu small—although fi lled with a wide variety of amazing goodies. Every aspect of this operation succeeds: the ambiance, the staff and most importantly, the fi rst-rate food, which is as fresh and well prepared as it comes. They serve artisan breads, as well as having their meat supplied by Andy’s New Hyde Park Butcher, ground daily and butchered on the premises. You can taste the diff erence in every bite. The Colossal Cheeseburger, for example, is absolutely so delicious that you won’t even think of putting any ketchup or other condiment on it.

They don’t skimp on anything here. The portions are generously large, and from soup to steak, there’s a master’s touch that’s evident. Let’s start with the soups. The Three Onion Soup, with its melted Swiss and Provolone, is sweet and subtle, nothing like the too-salty disasters you fi nd elsewhere. The Boston Clam Chowder, complete with perfectly seasoned potato cubes and Little Neck Clams in the shell, is a standout with its rich

creamy broth and big chunks of clam. The appetizers are all insanely good. The Mammoth Wings are some of the best I’ve had anywhere: huge, and a lesson in how to crisp up your chicken perfectly. Juicy and fl avorful, they come with a side of out-of-this-world, homemade

blue cheese dressing. The Fried Pickles were lightly breaded and fried to perfection. A unique treat for us Yankees. The Frito Pie is the scene-stealer here; it arrives in a Frito bag with a bottle of Miller and fried jalape-ños. The “pie” is fi lled with Frito corn chips topped with chunky beef chili, melted cheese, diced onions and sour cream. It’s not only a brilliant concept, it was fi lled with superb Southwestern flavors. Even the Tater Tots

are superior. And it gets even better. The Entrees rock. The aforementioned 10 oz. so-fresh Cheeseburger was dripping with melted cheese and its natural, succulent juices. Order it with the house Steak Bacon, a true treat, and no doubt the best bacon you’ve eaten. It will change your life. The Ruben is fantastic (what would you expect from the former owner of a popular deli named Katz’s?). The Filet Mignon Steak with its Portobello mushroom and horseradish dressing was a supreme success—so deliciously juicy and just bursting with fl avor. If I had to pick a favorite out of all A+-dishes, this might be it.

With ‘60s rock in the background, and its Austin-feel, Shakers is bound to be and should be the go-to stop, not only for locals, but also for those from miles around. Be aware, that whether it’s for Happy Hour, lunch, dinner or a night relaxing at the bar or lounge (surrounded by a bunch of large screen TVs), this will easily become your new hangout. Shakers is a real winner.

By Rob Donovan

Shakers

Y O U R T A B L E I S W A I T I N G

S h a k e r s

267 Mineola Boulevard, Mineola516-294-0441 • www.shakersny.com

84086

OUT & ABOUTOUT & ABOUT


267 Mineola Blvd • Mineola, NY 11501 • (516) 294-0441(Located on Mineola Blvd. at Jericho Tpke. - Free Parking in Bank of America Parking Lot after 5pm)

80715

New Cigar Backyard •New Cigar Backyard • “Best” Burgers on L.I.“Best” Burgers on L.I.

JOIN US AT SHAKERS!JOIN US AT SHAKERS!Friday & Saturday NightsFriday & Saturday Nights

GREAT BANDSGREAT BANDSMonday NightsMonday Nights

1 LB. WINGS & 1 PITCHER1 LB. WINGS & 1 PITCHEROF DOMESTIC BEEROF DOMESTIC BEER $$1212Wednesday NightsWednesday Nights

WAYBACK WEDNESDAYSWAYBACK WEDNESDAYSWe Pick the Year and Give You Drink SpecialsWe Pick the Year and Give You Drink Specials

& Food Based on What was Happening& Food Based on What was Happening that Year and the Prices of that Year.that Year and the Prices of that Year.

OPEN EVERY DAY NOON TO 4AMOPEN EVERY DAY NOON TO 4AM

FREE DELIVERY EVERY DAY NOON TO 9PMFREE DELIVERY EVERY DAY NOON TO 9PM

HAPPY HOUR EVERY DAY 3PM TO 7PMHAPPY HOUR EVERY DAY 3PM TO 7PM

Visit Our Website: www.shakersny.com

Like Us on Facebook.com/shakersny

CHECK OUT OUR CHECK-IN DEALS AND ONLINE COUPONS ON:

FOURSQUARE • YELP • FACEBOOK84087

Try Our SuperTry Our Super Cheesy BurgerCheesy Burger


Are you looking to impress your guests at a summerparty? Then try these recipes from Emeril Lagasseand watch his show, Emeril’s Table, which airs

weekdays at noon on Hallmark Channel.

Roasted Red Pepper Hummus With Homemade Pita Chips

Recipe courtesy Emeril Lagasse, adapted from Emeril20-40-60, Harper Studio Publisher, copyright Martha Stew-art Living Omnimedia, Inc., all rights reserved

Two (15-ounce) cans chickpeas, drained¾ cup (about 6 ounces) jarred roasted red peppers,

drained and coarsely chopped3 large cloves garlic1 ½ teaspoons salt, plus more to taste½ teaspoon crushed red pepper½ cup tahini½ cup water4 to 6 tablespoons freshly squeezed lemon juice, plus

more for drizzling4 to 6 tablespoons olive oil, plus more for drizzling1/8 teaspoon cayenne pepper

1/8 teaspoon ground cumin1 teaspoon chopped fresh parsley¼ teaspoon sweet paprikaHomemade Pita Chips, for serving (recipe follows)

Place the chickpeas and chopped roasted red pepper inthe bowl of a food processor. On a cutting board, mash thegarlic cloves with 1/4 teaspoon of the salt to a smooth pastewith the side of a knife. Add this to the processor alongwith the crushed red pepper, tahini, water, 4 tablespoons ofthe lemon juice, and 4 tablespoons of the olive oil. Processuntil smooth, stopping to scrape down the sides as needed.Taste and adjust the seasoning by adding salt, additionallemon juice and olive oil, if necessary, to taste. Transfer toa wide shallow bowl for serving.

Drizzle the hummus with the remaining olive oil andsprinkle with the parsley and paprika, to garnish. Servewith pita chips.

Yield: 3 cups

Pita Chips1/2 cup extra-virgin olive oil1 tablespoon minced garlic1 teaspoon Emeril’s Original Essence, or other Creole

seasoning4 pita breads, each split in 1/2

• Preheat the oven to 300° F.• Combine the olive oil, garlic, and Essence in a small

bowl and whisk to mix. Brush the mixture evenly over therough (inside portion) of each pita bread half. Stack the pitabread pieces and cut into quarters or eighths, as desired.Arrange the pita pieces evenly on a baking sheet and bakeuntil golden brown and crispy, about 20 minutes. Removefrom the oven and let cool before serving.

Yield: 32 to 64 chips, depending on how large you cutthe pieces

Emeril’s Dip For Summer Entertaining

Emeril Lagasse’s dip recipe is sure to please your diningguests this summer.

Photo courtesy: Martha Stewart Living Omnimedia

Roasted red pepper hummus and homemade pita chips,made using Emeril Lagasse’s recipe, is sure to be a hitat a summer gathering. Photo credit: Anders Krusberg/Martha Stewart Living Omnimedia


84102

OPEN FOR LUNCH & DINNER 7 DAYS A WEEKServing a mix of modern American cuisine with global influences.

“La Motta’s…it’s as seaside as they come…with its open-air decks, umbrellas, shipsLa Motta’s…it’s as seaside as they come…with its open-air decks, umbrellas, ships

wheel and lanterns, and spiffy servers in nautical uniforms…serving generouswheel and lanterns, and spiffy servers in nautical uniforms…serving generous

portions of dishes created with high quality ingredients.”portions of dishes created with high quality ingredients.” — New York Times

SUMMER IS HERE!

Happy Hour Monday – Friday12 noon – 7pm

Great Food and Drink Specials

Sundays at 3pmSteel Drums

&Coladas

Friday Night Live Band

& Buckets of Beer

7pm


Portuguese Wood-Char Barbeque

“Eat In or Take Out”

144 Jericho Turnpike Mineola, New York 11501

(516) 739-3856 • Fax (516) 739-1741www.churrasqueira.com

ChurrasqueiraBairrada Rodizio

Restaurant

83864


84120


Do you love pasta? If so,take this quiz and find outif your knowledge of pas-

ta is molto bene.

1. Which pasta shape gets itsname from the phrase “littletongues”?

A) CappellettiB) FarfalleC) Linguine

2. What country is the leadingproducer of pasta?

A) BrazilB) ItalyC) Russia

3. Which of the following pastais shaped like a straw, but is hol-low in the center?

A) BucatiniB) CampanelleC) Rotini

4. Where was the first industrialpasta factory in America built?

A) BostonB) BrooklynC) Little Italy

5) What famous Americanis credited with bringing thefirst “macaroni” machine toAmerica?A) John AdamsB) Benjamin FranklinC) Thomas Jefferson

6) Which pasta shape comes fromthe Italian word from “Quills?”

A) ManicottiB) PenneC) Rotini

7) Which of the following comesclosest to the amount of pasta con-sumed by Americans annually?

A) 6 billion poundsB) 7 billion poundsC) 8 billion pounds

8) Which of the followingshapes of pasta gets its name fromthe Italian word for butterfly?

A) CapelliniB) FarfelleC) Fusilli

9) True or False? In a survey,most people replied that theywould give up pasta before givingup chocolate.

10) What does the term “aldente” literally mean?

A) To the toothB) FirmC) Crisp

11) Which shape of pasta trans-lates into the phrase “little worms?”

A) CapelliniB) OrzoC) Vermicelli

12) True or False. On average, anAmerican will consume more pastaannually than someone in Italy.

13) True or False? The UnitedStates is the largest pasta-consum-ing nation in the world.

14) Which of the followingshapes of pasta take its name fromthe Italian words for “Littlewheels?”

A) RotelleB) RotiniC) Tortellini

15) Which of the followingshapes is a thin pasta that gets itsname from the Italian words forfine hairs?

A) AnelliB) CapelliniC) Reginette

Summer Dining Guide Pasta QuizAnswers:

1) C –Linguine is flat pasta that translates into “lit-tle tongues” in Italian. The National Pasta Associationadvises that linguine complements a variety of sauces,and is a good choice for salads and stir-fry dishes.

2) B - According to the International Pasta Organi-zation, Italy manufactures the most pasta, followed bythe U.S. and then Brazil.

3) A –Bucatini is a thick pasta that is hollow in thecenter. Its name is derived from the Italian word buco,which means hole. The National Pasta Associationrecommends bucatini as a good choice for manysauces, and also recommends baking it in casseroles,stir-frying in dishes, and combining it with differentlean proteins and sauces, for a change of pace.

4) B – According to the National Pasta Associa-tion, the first industrial pasta factory in the UnitedStates was built in Brooklyn in 1845. The spaghettistands were spread on the roof to dry in the sun-shine.

5) C – According to the National Pasta Associa-tion, Thomas Jefferson brought the machine to theUnited States in 1789 when returning from his role asambassador to France.

6) B – These shapes get their name because theyare shaped like a fountain pen.

7) A -According to the National Pasta Asso-ciation, Americans consume 6 billion poundsof pasta annually.

8) B - Farfelle, also known as bow-ties, get theirname from the Italian word for butterfly. Theseshapes are often used in soups and salads, and theirthick texture makes them perfect with most sauces.

9) False.In the survey, conducted by the NationalPasta Association, 59 percent of Americans aged 18-54 replied that they would give up chocolate beforegiving up spaghetti, elbows, or fusili.

10) A -Pasta cooked al denteshould be firm butnot hard. It should be resistant “to the tooth,” andtherefore require chewing.

11) C -Vermicelli, which translates into “littleworms,” is a thinner shape of pasta than spaghetti.

12) False.Although pasta is quite common inAmerica, according to the National Pasta Association,the average American consumes about 20 pounds ofpasta annually while the average person in Italy eatsabout 51 pounds of pasta per year.

13) True. Americans account for about 24 percentof the global consumption of pasta.

14) A -Rotelle are shaped like wheels with spokes,hence the name.

15) B -Capellini translates into “thin hair.” It is avery thin and popular variety of pasta.

Do you know what pasta gets in name from awriting utensil? If so, then you should be able

to answer question 6.


Celebrating 34 YearsCelebrating 34 Years“Where we are proud of our age”

Yogi BerraYogi Berra once said about his favorite restaurant, “No one“No one goes there anymore because they are too crowded.”goes there anymore because they are too crowded.” Although we are often crowded, he would have found room, especially

since the addition of our newly-built Italian courtyard-style room.

Est. 1978

Available for Private Parties • Fenced-in Parking Lot Next Door

706 Port Washington Blvd., Port Washington, NY 11050

OPEN 7 DAYSOPEN 7 DAYS Lunch, Dinner and Takeout

Visit our Website for All Our Menus:www.dimaggios.net • 516.944.6363www.dimaggios.net • 516.944.6363

New Smithtown Location1012 W. Jericho Turnpike, Smithtown, NY 11787

631-543-6000631-543-6000 8439

1

Enclosed Courtyard-Style Dining RoomEnclosed Courtyard-Style Dining Room


8386

3

Enjoy Lunch or DinnerEnjoy Lunch or Dinner in ourin our

Private Outdoor CourtyardPrivate Outdoor Courtyard

9 Cutter Mill Road • Great Neck Call 516-829-8200 for Reservations

View Our Complete Menu at www.laverneofgreatneck.com

OPEN 7 DAYS • FREE DELIVERY • GLUTEN FREE

SUSHI SPECIAL(Monday - Thursday)(Monday - Thursday)

$1 Sushi and Sashimi$4 Rolls

$50000

OFFAny Purchase of $30 or More

Not valid with Prix Fixe Menu, Sushi night special or other off ers.

Cash only. Not combinable. Expires 8/31/12.

Japanese • French Fusion & Thai

Cash only.


737 West Jericho Turnpike • Huntington 631.423.2999

CATERING AVAILABLE• Anniversaries • Business Meetings • Birthday Parties • Graduations

Holiday Parties • Sales Meetings • Special Events • Bridal and Baby Showers

PizzasNeapolitan 13.99Sicilian 16 x 16 - 12 slices 15.99Brick OvenRound 18 inch 8-slices 15.99GrandmaSquare 16 x 16 inch 12-slices 16.99Cheese Calzone 6.59with toppings 7.59Chicken Roll 6.79Sausage Roll 6.79with side of sauce extra .50

Entrées(Served With Spaghetti or Penne

in Pomodoro Sauce or House Salad)Sausage Parmigiana with Peppers & Onions 12.99Eggplant Parmigiana 13.99Chicken Parmigiana 14.99Chicken Francese 14.99Chicken Sorrentino 14.99Chicken Marsala 14.99Veal Parmigiana 17.99Veal Marsala 17.99Shrimp Scampi 18.99Shrimp Parmigiana 18.99Shrimp Francese 19.99Lobster Ravioli 18.99Frutti di Mare 23.99

Pasta SpecialsSpaghetti Pomodoro 7.99with homemade meatballs or Italian sausage 10.99Penne alla Vodka 10.99Rigatoni alla Siciliana 11.99Rigatoni Bolognese 11.99Penne with Sauteed Broccoli & Spinach 11.99Tortelloni Alfredo 11.99Penne alla Umberto 11.99Tagliatelle 13.99Gemelli Pesto Romano 13.99Penne Con Pollo Pomodoro 13.99Penne with Grilled Chicken 13.99Linguine alle Vongole 14.99Gemelli with Chicken & Broccoli Rabe 13.99Rigatoni alla Umberto 13.99Linguine & Shrimp Marinara or Fra Diavolo 18.99Penne with Sausage & Broccoli Rabe 14.99

Summer SpecialsGrilled Salmon - Lightly SeasonedServed over a mesclun salad (Light Balsamic vinaigrette) drizzled with a reduced Balsamic Vinegar Sauce 17.99

Chicken SanfredoBreaded chicken pan-fried topped with diced tomatoes and fresh mozzarella with olive oil, onions and fresh basil. 16.99

16 oz. Stuffed Pork ChopWith sautéed spinach, mozzarella, breaded and pan-fried, fi nished in a Madeira demi-glazed sauce - served with broccoli 17.99

All entrées come with your choice of pasta or salad and homemade ricotta cheesecake.

Appetizers • Soups • Salads • Heros Available

$9.75 SICILIAN - MONDAYS ONLY

Early Bird SpecialsTues. - Sunday

20% OFF20% OFFSelected Menu

Monday NitePASTA NITE

$$10109999

SINCE 1958

8403

3


- APPETIZERS -- APPETIZERS -Roast L.I. Duck Spring Roll - served with corn salsa & orange ginger dip 9.95

Spinach & Artichoke Dip ................................................................... 11.95 - baked with three cheeses & served with homemade tortilla chips Seared Ginger Teriyaki Tuna with fi eld greens, aioli & soy dip .............. 13.95

Chopped Baked Clams (4) .................................................................. 9.95

Clams Casino (6) .................................................................................. 10.95 - baked cherrystone clams topped with diced onions, peppers, garlic & bacon

Crispy Tempura Fried Maryland Crabcake ............................. 9.95 - served with citrus soy, wasabi aioli & corn salsa

Steamers (seasonal) - served with drawn butter & lemon ................................13.95

Oysters Rockefellar (4) .....................................................................11.95 - baked with spinach, shallots, pernod & mixed cheeses

Baked Tuscan Shrimp Scampi .....................................................11.95 - served over toasted garlic croustads with chopped tomatoes & topped with parmesan cheese

Fried Calamari (6) ................................................................................10.95 - tender & lightly dusted served with marinara & saffron aioli

Buffalo Chicken Wings - served with crudite & bleu cheese dressing

Small.................................5.95 Large .........................10.95

Popcorn Shrimp - cajun style with tartar sauce .........................................10.95

Fried Clam Strips - served with traditional accompaniments ......................... 9.95

Fried Oysters - fresh Bluepoint fl ash fried with seasonal fl our .........................10.95

- SALADS -- SALADS -House Salad............................................................. Small ......4.95 Large ...... 8.95 mixed greens, red onions, diced carrots, cherry tomatoes & cucumbers

Fishery Wedge .......................................................................................................... 8.95- crisp iceberg quarter with bacon bits, red onion, grape tomatoes & roasted beets

served with a homemade roquefort dressing

Chopped Gourmet Salad.......................................Small .......7.95 Large .... 14.95 romaine lettuce, fresh mozzarella, raisins, walnuts, roasted red peppers & red onions tossed with balsamic vinaigrette

Classic Caesar Salad served with garlic crustades... Small ......4.95 Large ........ 8.95

Seared Ginger Teriyaki Tuna Salad .............................................................. 16.95- shredded greens & cabbage with carrots, red onions, grape tomatoes

and crispy Asian noodles tossed in a sesame garlic dressing

Chilled Seafood Cobb Salad .............................................................................. 18.95- steamed jumbo shrimp, sea scallops, Maryland crabmeat, avocado,

hard-boiled egg, red onion, cherry tomatoes & mild cheddar cheese

Choice of Dressing: Balsamic Vinaigrette, Bleu Cheese, Thousand Island,Creamy Garlic, Honey Mustard, Caesars and Oil & Vinegar

Top Your Salads with Any of the Following:

Grilled Salmon..........................6.95 Crab Cake...................................6.95

Grilled Tuna...............................7.95 Grilled Chicken.......................3.95

Sliced Skirt Steak....................6.95 Grilled Shrimp.........................6.95

Shrimp Salad..............................6.95 Grilled Scallops.......................7.95

- PASTAS -- PASTAS -Rigatoni ala Vodka -traditional style with parmesan cheese.................................. 15.95

Linguini with Clam Sauce ................................................................................ 18.95- red or white, tossed with fresh garlic & parsley topped with steamed Littlenecks

Seafood Fra Diavolo ............................................................................................ 22.95- jumbo shrimp, sea scallops, Littleneck clams & calamari

tossed in a light spicy marinara over linguini

Crab & Basil Ravioli ............................................................................................ 20.95 - with jumbo shrimp & zucchini fritti served in a sherry lobster cream sauce

18% Gratuities Included For Parties of 8 or More

Monday Thru WednesdayMonday Thru Wednesday Kids Eat Free (off the kid’s menu with the purchase of two adult entrées)Girls Night Out WednesdayGirls Night Out Wednesday Wednesdays starting at 7pm at the indoor & outdoor bar

Happy HourHappy Hour Monday-Friday 3:30 til 6:30pm - 1/2 Price Appetizers & $2.00 off all drinks.Best Lobster Roll On LIBest Lobster Roll On LI

1 Main Street, East Rockaway, NY 11518Tel: 516-256-7117 • Fax: 516-256-7558 • www.thefi shery1.com

LEARN MORE ABOUT THESE SPECIALS & PROMOS BY FRIENDING THE FISHERY GRILL ON FACEBOOK

84333

DINNER MENUDINNER MENU

THE FISHERYTHE FISHERY

10% OFFEntire Check

Mon.-Thurs. - Min. $30 Order

15% OFFEntire Check

Mon.-Thurs. - Cash Only - Min. $30 OrderOne coupon per check. Dine-in tables only. Excludes holidays. Not valid with any other offers. With coupon. Expires 8/30/12.

OYSTER BAR • CHOWDER HOUSEOYSTER BAR • CHOWDER HOUSEOUTSIDE DECK • LIVE MUSIC • WATERFRONT RESTAURANTOUTSIDE DECK • LIVE MUSIC • WATERFRONT RESTAURANT

FISHERYFISHERYTHETHE

OPEN YEAR ROUND

7 DAYS A WEEK


THE FISHERYTHE FISHERY

- RAW BAR -- RAW BAR - Littleneck Clams ........................1/2 Dozen 7.95 Dozen 14.95 Cherrystone Clams ....................1/2 Dozen 7.95 Dozen 14.95 Bluepoint Oysters ......................1/2 Dozen 10.95 Dozen 19.95 Shrimp Cocktail ......................................................................................10.95 Chilled Platter for One (1).......22.95 Chilled Platter for Two (2)....39.95

- ENTREES -- ENTREES -

All Entrées served with Choice of Two (2) Sides Grilled, Roasted or Cajun Fried

Salmon ......................................19.95 Jumbo Shrimp .................................19.95 Tuna ..........................................22.95 Clam Strips .....................................18.95 Swordfi sh ..................................23.95 Sea Scallops ....................................22.95 Tilapia .......................................19.95 Oysters ............................................19.95 Flounder ...................................19.95 Flounder .........................................19.95 Catfi sh .......................................18.95 Tilapia .............................................19.95 Jumbo Shrimp ...........................19.95 Fried Combination ..........................22.95 Rainbow Trout ...........................19.95 Shrimp, Sea Scallops, Sea Scallops ..............................22.95 Flounder & Crabcake.............24.95 Broiled Combination ..................23.95

Baked Clams, Shrimp, Sea Scallops, Flounder

- SPECIALTIES -- SPECIALTIES -Walnut Crusted Baked Atlantic Salmon - served with an amaretto buerre blanc. 21.95

Old Fashioned Fish & Chips....................................................................................... 18.95 - batter-dipped cod fi llets served with malt vinegar, tartar sauce, cole slaw & french fries

Seafood Pot Pie................................................................................................................. 23.95 - jumbo shrimp, scallops, mussels & lobster baked in a creamy seafood au gratinParmesan & Herb Crusted Tilapia - served with a light citrus scampi sauce............ 20.95

Baked Stuffed Shrimp - crabmeat stuffi ng, served with a scampi sauce......................... 22.95

Seared Ginger Teriyaki Tuna served sliced with wasabi aioli & soy dip..................... 23.95

Crispy Tempura Fried Maryland Crabcakes...................................................... 20.95 - served with citrus soy, wasabi aioli & corn salsa

Mediterranean Rainbow Trout................................................................................. 21.95 - butterfl ied & pan-roasted with roma tomatoes, capers, fresh basil, garlic & extra virgin olive oil

Stuffed Flounder baked with crabmeat stuffi ng ................................................................ 21.95

Surf & Turf- 1 lb. Maine lobster pared with our garlic peppercorn crusted 16 oz. ribeye steak .......... 41.95

Land & Sea- broiled 8 oz. lobster tail paired with our 8 oz. skirt steak ..................................... 41.95

Captain’s Platter- broiled 8 oz. lobster tail, shrimp, scallops & baked clam ............... 41.95

- LOBSTERS -- LOBSTERS -1 Pound..........................................................................................................................“Market”

Twin 1 Pound.............................................................................................................“Market”

1-1/2 Pound .................................................................................................................“Market”

2 Pound..........................................................................................................................“Market”

Broiled 8 oz. Lobster Tail......................................................................................“Market”

Twin Broiled 8 oz. Lobster Tails.......................................................................“Market”

Served steamed, broiled or stuffed ~ add 4.50 per lobster for crabmeat stuffi ng

- LAND LOVERS -- LAND LOVERS -Roast Long Island Duck La ’Orange................................................................ 24.95 - served crispy with a Grand Marnier orange butter sauce

14 oz. Marinated Skirt Steak served with crispy fried onions................................. 23.95

Inside Out Chicken Cordon Bleu ...................................................................18.95 pan-fried breaded cutlet topped with prosciutto, swiss & fontina cheese, served with Madeira sauce

Garlic & Peppercorn Crusted 16 oz. Ribeye Steak..................................... 24.95

Slow Roasted Pork Osso Buco .......................................................................21.95 - served over sautéed portabello mushrooms with marsala wine sauce


Planning A Party?Planning A Party?Let Pirandello’s Cater Your AffairLet Pirandello’s Cater Your Affair

APPETIZERS AND SALADS

Meatballs .........................................$45 .......................$90Fried Calamari with Spicy Sauce ...... 40 ......................... 75Fried Zucchini with Marinara Sauce.......................................................... 30 ......................... 55Baked Clams Oreganata .............. 35 ......................... 65Clams Possillipo ............................. 40 ........................ 85Mussels Marinara .......................... 35 ......................... 70Stuffed Eggplant ........................... 40 ........................ 75Stuffed Mushrooms ....................... 40 ........................ 75Grilled Portobello Mushrooms ..... 40 ........................ 75Shrimp Cocktail ............................P.A. ................... P.A.Seafood Salad ................................ 75 ...................... 130Cold Antipasto .............................. 50 ...................... 100Mixed Green Salad ....................... 25 ........................ 35Caesar Salad .................................. 25 ........................ 35 Caesar Salad with Chicken ........... 50 ........................ 90Caesar Salad with Shrimp ........... 75 ....................... 130Tricolor Salad ................................. 30 ......................... 55Tomato and Onion Salad ............. 40 ........................ 70Bruchetta ....................................... 40 ........................ 80

PASTARigatoni ala Vodka ....................... 40 ......................... 75Baked Ziti ....................................... 50 ......................... 80Baked Ziti with Eggplant.............. 55 ......................... 95Baked Ziti with Meatballs and Sausage ......................................................... 60 ....................... 105Rigatoni Bolognese ....................... 50 ........................ 90Penne with Chicken and Broccoli.......................................................... 60 ....................... 100Ravioli ............................................. 50 ...................... 100Stuffed Shells ................................. 55 ....................... 100Manicotti ......................................... 50 ....................... 100Lasagna (meat) ............................... 60 ...................... 100Vegetable Lasagna ........................ 60 ...................... 100Fettuccine Primavera .................... 50 ........................ 90Linguine with Shrimp Marinara .. 80 ...................... 130Linguine Seafood Marinara ......... 80 ....................... 140Mezza Rigatoni Sicilani ................. 55 ....................... 100Penne, Broccoli Rabe, Garlic and Oil .......................................................... 50 ......................... 95Eggplant Parmigiana .................... 55 ....................... 100

ENTRÉESChicken Parmigiana ..................... 60 ....................... 100Chicken Marsala ........................... 60 ....................... 110Chicken Portobello ....................... 60 ....................... 110Chicken Francese .......................... 55 ....................... 100Chicken Picata .............................. 55 ...................... 100Chicken Pizziola ............................ 55 ....................... 110Chicken Cacciatore (with bone) .... 55 ....................... 110Chicken Scarpariello (with bone) . 55 ...................... 110

Chicken Siciliana (with bone) ....... 55 ....................... 110Chicken Rollatini ........................... 55 ...................... 110Chicken Caprese ........................... 55 ...................... 110Veal Parmigiana ............................ 75 ...................... 135Veal Sorrentino .............................. 75 ...................... 135Veal Portobello .............................. 85 ...................... 135Veal Marsala .................................. 80 ...................... 135Veal Francese ................................. 75 ....................... 130Veal and Peppers ........................... 65 ....................... 110Sausage and Peppers .................... 55 ...................... 110Shrimp: Parmigiana, Scampi, Oreganata.........................................................P.A. .................. P.A.Salmon Filet ..................................P.A. .................. P.A.

Entrées will be prepared to your specifi cations. It is our pleasure to satisfy any special requests.

Other fresh fi sh available upon request.

PIZZASicilian Pie ............................................................. 15.00Cheese Pie .............................................................. 12.75Extra Cheese .......................................................... 15.25Sausage .................................................................. 15.25Meatball ................................................................. 15.25Pepperoni ................................................................ 15.25Onion ...................................................................... 15.25Mushroom .............................................................. 15.25Anchovies ............................................................... 16.75Peppers .................................................................... 15.25Garlic ...................................................................... 15.25Black Olive ............................................................. 15.25Broccoli .................................................................. 16.25Spinach .................................................................. 15.25White (Ricotta ad Mozzarella) ............................ 18.00Pirandello Special ................................................. 24.00

GOURMET PIZZABarbeque Chicken Pizza ..................................... 22.00Buffalo Chicken Pizza .......................................... 22.00Baked Ziti Pizza ..................................................... 19.95Penne ala Vodka .................................................... 19.95Chicken Ceasar Salad Pizza ................................ 22.00Vegetable with Cheese .......................................... 19.95Chicken and Tomato (no cheese) ........................ 22.00Grandma Pizza Marinara ..................................... 15.00Grandma Pizza with Cheese ................................ 15.00Pirandello Marinara Sauce (pint) .......................... 3.50Other gourmet toppings available. Extra toppings: $2.50; Half

Pie $1.25; 12” Pizza Available.

516.625.668836 LINCOLN AVENUE, ROSLYN HEIGHTS, NY 11577

Half Tray (8-10) Full Tray (20-25)

8404

1

WE ALSO OFFER CALZONES,ROLLS & PANINI

DELIVERY AVAILABLE FOR ALL OF YOUR SPECIAL OCCASIONS.


8409

6


84098

Authentic Italian Menu.Authentic Italian Menu.Reasonable Prices.Reasonable Prices.

Very, Very Delicious!Very, Very Delicious!

Free Local Delivery • Valet Parking • Full Bar • Open 7 DaysFree Local Delivery • Valet Parking • Full Bar • Open 7 Days

Private Parties • Serving Lunch & Dinner Daily • Take-out AvailablePrivate Parties • Serving Lunch & Dinner Daily • Take-out Available

36 Lincoln Avenue, Roslyn Heights36 Lincoln Avenue, Roslyn Heights

516-625-6688516-625-6688

Take-out SpecialTake-out SpecialBUY ONE... BUY ONE...

GET ONE FREE!GET ONE FREE!Monday: Eggplant Parmigiana with SpaghettiMonday: Eggplant Parmigiana with Spaghetti

Tuesday: Meat LasagnaTuesday: Meat Lasagna

Wednesday: Spaghetti & MeatballsWednesday: Spaghetti & Meatballs

Thusday: Eggplant Parmigiana with SpaghettiThusday: Eggplant Parmigiana with Spaghetti

EVERYDAY! BUY ONE GET ONE FREEEVERYDAY! BUY ONE GET ONE FREEChicken Parmigiana with Ziti & Penne a la Vodka

PLUS TAX - TAKE-OUT ONLYPLUS TAX - TAKE-OUT ONLYAny changes or substitutions will be changed accordingly.

We feature a complete selection of fi ne quality We feature a complete selection of fi ne quality veal, chicken, beef, fresh seafood,veal, chicken, beef, fresh seafood,

pasta and pizza dishes!pasta and pizza dishes!

WE OFFER CUSTOMWE OFFER CUSTOMCATERING FOR ALLCATERING FOR ALLOF YOUR OCCASIONS!

OF YOUR OCCASIONS!... Ask About Catering Specials... Ask About Catering Specials

~ COUPON ~~ COUPON ~

SUMMER SPECIALSUMMER SPECIALTAKE TAKE

15% OFF15% OFFLunch or DinnerLunch or Dinner

With this ad. Dine-in only. Not valid on Daily Take-out Specials.

Not to be combined with any other offer.Excludes Holidays.

Expires 9/30/12.

Documents

Anton Community Newspapers Dining Guide Summer 2012