anton community newspapers dining guide december 2012

WWW.CAFECONTINENTALMANHASSET.COM

AN ANTON COMMUNITY NEWSPAPERS SUPPLEMENT

FINE ITALIAN CUISINE

2 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers

OFFER EXPIRES: 12/12/12. MUST PRESENT COUPON.LIMIT ONE COUPON PER PURCHASE. CANNOT BE COMBINED. ANTON

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ANY $50 PURCHASE(EXCLUDES SALE ITEMS & CATERING)

Spend Less Time Cooking...

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For Starters, Choice of...Traditional Meat & Cheese Lasagna

Baked Stuffed Shells with tomato basil sauce

Choice of Green Salad...Arugula & Radicchio with goat cheese,

toasted almonds & sliced dried apricotsGorgonzola & Walnut Salad with dried cranberries

Fresh Garden Salad with balsamic vinaigrette

The Main Course...Half of a Honey-Glazed Spiral Ham

-and- Our Famous Boneless Stuffed Pork Loinwith a choice of parma prosciutto & provolone or apple & cornbread stuffing-or- Chicken Iavarone sliced chicken cutlet sautéed withpeppers, artichoke hearts, mushrooms and capers in a wine sauce

Choice of Side…Eggplant Parmigiano Spinach & Artichoke Casserole

Tender Green Beans “Almondine”Silver Dollar Mushrooms with roasted vegetable stuffing

Choice of Potato…Potatoes Rustica with onions, tomato & carrots

Creamy Garlic Mashed PotatoesAmaretto Glazed Sweet Potatoes

includes… One Quart of Demi GlazeFor Dessert, Choice of One of Our…Fresh Baked Pies, Cheesecake or PanettoneAdd a Holiday Antipasto Platter for $89Serves 15-20 People. Includes our most popular items

Fresh Roasted Pepper Salad, Marinated Artichoke Hearts,Assorted Imported Olives, Our Own Sweet Dry Sausage,

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Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 3

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CAFÉ RUSTICAEstablished 1993

(516) 829-6464(516) 829-6464200 Middle Neck Road | Great Neck, NY

RESERVATIONS SUGGESTED | www.caferusticarestaurant.com

Featuring Fine Nouvelle Italian Cuisine, Fresh Whole & Filet Fish

GLUTEN-FREE MENU SELECTION

Featuring Our Homemade Gluten-Free Thin CrustPizza Dough, Breadsticks,Bread Crumbs and Dessert

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FALL SUNSET MENUThree Course Prix Fixe Dinner

$27 95*$$Served 6:30 pm - 9:00 pmSunday to Thursday (Excludes Fridays & Sundays)*Sales tax, gratuity and beverages not included. No sharing or substitutions.

Not combinable with any other offers or coupons. Dine In Only.

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PRIX FIXEFour Course Dinner

Served 7 Nights from 4:30 pm - 6:00 pm

$1495 - $2295

(516) 829-6464(516) 829-6464|

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Private Parties from$3995

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541 Port Washington Blvd.Port Washington, New York 11050

Warm, Friendly Atmosphere For Your Holiday PartiesMake Your Holiday Reservations Today!

516-883-3122 • www.sullivansquay.com

THREE COURSE TUESDAYThree Course Meal $24

WINE DOWN WEDNESDAYSAll Wine On Our Wine ListWill Be Half Price

LOBSTER FEST FRIDAY11/4 lb Lobster $18

HAPPY HOURMonday - Friday3:00 - 7:00 PM$5 Food Special and Reduced Drinks

8888

5


Antonino’s Italian Restaurant .......... 21977 Northern Boulevard Manhasset, 11576(516) 627-0660 Italian

Attilio’s ........................................................... 3796 Mineola AvenueRoslyn Heights, 11576(516) 621-1400 Italian

Ben’s Deli ................................................. 22, 23140 Wheatley PlazaGreenvale, 11576(516) 621-3340 Kosher Deli & Caterer

Biscuits & Barbeque .............................. 40106 East 2nd StreetMineola, 11501(516) 493-9797 Traditional Cajun/Barbecue

Café Continental .......................... Cover, 121538 Northern BoulevardManhasset, 11030(516) 627-4269 Italian

Café Rustica ................................................... 4200 Middle Neck RoadGreat Neck, 11020(516) 829-6464 Gluten-Free Italian Restaurant

Cugini Pizzeria & Restaurant ........... 28432 Jericho Turnpike Mineola, 11501(516) 248-7770/(516) 248-7773 Italian

Davenport Press ....................................... 2070 Main Street Mineola, 11501(516) 248-8300 Traditional American

Game Master Grill ................................... 1578 Roslyn Road Mineola, 11501(516) 506-7446 Contemporary American

Garden City Pizza ......................................19670 Franklin Avenue Garden City, 11530(516) 294-2929 Italian Greek Corner ................................................16165 Voice RoadCarle Place, 11514(516) 280-2778

281 Franklin Avenue Franklin Square, 11010(516) 326-0300 Greek Hurricane Grill & Wings .................... 29(King Kullen Shopping Center)275 Jericho Turnpike Syosset, 11791 (516) 921-9464 Barbecue

Iavarone Bros. .......................... Inside Front 1538 Union Turnpike Lake Success, 11040(516) 488-5600 Gourmet Marketwww.ibfoods.com for our other locations

Inn at Great Neck ..................................... 10Giraffe Room30 Cutter Mill Road Great Neck, 11021(516) 773-2000 Continental

Inn at New Hyde Park .......................... 3214 Jericho TurnpikeNew Hyde Park, 11040(516) 354-7797 German/American

K. Pacho ......................................................171270 Union TurnpikeNew Hyde Park, 11040(516) 358-2222 Mexican Grille

PG. PG.

89288


Laverne of Great Neck ........................ 339 Cutter Mill RoadGreat Neck, 11021(516) 829-8200 Asian Fusion

Louie’s Manhasset Restaurant .... 35339 Plandome Road Manhasset, 11030(516) 627-0022 Diner/Caterer

Madison’s .................................................... 1138 Hillside AvenueWilliston Park, 11596(516) 877-2343 American

Marino’s on the Bay ............................... 39Brewer Capri Marino East45 Orchard Beach BoulevardPort Washington, 11050(516) 883-5600 Seafood/Italianwww.marinosonthebay.com

Milleridge Inn ............................................. 13585 North Broadway Jericho, 11753(516) 931-2201 Traditional American

Mitch & Toni’s ............................................. 41875 Willis AvenueAlbertson, 11507(516) 741-7940 Classic American Bistro Pirandello Ristorante ........................... 2736 Lincoln Avenue Roslyn Heights, 11577(516) 625-6688 Italian

Poultry Mart ................................................. 4233 Middle Neck Road Great Neck, 11020(516) 487-7150 Chicken, Asst. Salads, and More/Take Out

Stew Leonard’s Wines of Carle Place .. 9221 Glen Cove RoadCarle Place, 11514(516) 742-2588 Wine & Liquor

Stew Leonard’s Wines of Farmingdale 9210 Airport Plaza Boulevard Farmingdale, 11735(631) 249-3611 Wine & Liquor

Sullivan’s Quay ............................................. 5541 Port Washington Boulevard Port Washington, 11050(516) 883-3122 American/European Cuisine

Sushi Ya .......................................................... 36949 Franklin Avenue Garden City, 11530(516) 873-8818 Japanese

Swan Club .................................. Inside BackGlenwood Road & Scudders Lane Roslyn Harbor, 11576(516) 621-7600 Catering Establishment The Meat House .................. 25, Back Cover1085 Northern Boulevard Roslyn, 11576(516) 307-9880 Neighborhood Grocer & Butcher

Umberto’s ..................................................... 31737 West Jericho TurnpikeHuntington, 11743(631) 423-2999 Italian

Uncle Bacala’s ......................................... 26 2370 Jericho TurnpikeGarden City Park, 11530(516) 739-0505 Italian Vincent’s Clam Bar ................................. 32179 Old Country RoadCarle Place, 11514(516) 742-4577 Italian

PG. PG.

89287


Selecting AFine Wine ForA Fine Meal

Insights intochoosing wine wisely

By Ronald [email protected]

What’s a great meal without a fine wine? As theholidays approach, chefs who are working fever-ishly to make every aspect of their meal perfect

shouldn’t forget about selecting good wine to go with theirfare. Fortunately, selecting the right wine is not as hard assome believe.“It’s your wine, drink what you like,” said Joe Sheehy, a

wine specialist and educator with Stew Leonard’s Wines,who is also a grape grower and wine maker. “Handle yourwine the way you like it. The old rules don’t apply. If cus-tomers want to put ice in their wine, I’m not going to tell

them ‘no’”.However, for those who

are seeking advice on se-lecting a wine, Sheehy doessuggest considering whitewine with lighter foods andred wines for heavier fare.For fish, chicken salad andgrilled shrimp, he suggestsPinot Grigio, SauvignonBlanc, or a Riesling wine.He says that Riesling goesextremely well with holi-day meals in which turkeyis the main entrée. Forheavier meals such as ribeye or roast beef, he sug-gests a cabernet.“With turkey, you have

to think about what else is

on the table,” said Sheehy. “There are some other things go-ing on. A dry Riesling has so much flavor of the whitewines and it stands against creamy mashed potatoes, maca-roni and cheese and butternut squash. That’s my favoritewhite wine to go with holiday turkey dinners. Cabernetpairs well with roasts and big beefy dishes that have a nice,heavy sauce. It’s generally a big, full bodied, dry red wine.”For those who think that serving a fine wine will be costly,

both Sheehy and Stew Leonard Jr., president and CEO ofStew Leonard’s, say that’s not the case. According toLeonard, there are some wonderful wines in the $10-$15range which will make guests quite happy. Sheehy adds thatbecause of all the wine that is produced, it’s not difficult tofind a nice wine at a reasonable price. He says that customerswithout knowledge of wine can go to a Stew Leonard’s Winestore (there are locations in Farmingdale and Carle Place aswell as in Yonkers, New Jersey and Connecticut) and speakwith a wine specialist. Sheehy says these specialists tastehundreds of wines throughout the year and pick and choosethe wines that they believe are a great value.“It’s a lot harder than it seems,” Sheehy remarked.He adds that great value is coming from wines produced

in Oregon and California. While Oregon may not be readilyrecognized for its wine, this makes it a great value. Sheehysays that Oregon is receiving world recognition for thePinot Noir produced there. In addition, according to Shee-hy, for those seeking an imported wine, Chile and Argenti-na also offer great value. While other regions have receivedpositive press, which makes the wine produced in these re-gions more expensive, Chile and Argentina produce finewines that are reasonably priced.

“We refer to these as great value wines,” saysSheehy. “You can always find a really goodwine at a great price.”For those planning a holiday party, and are not

sure how much wine to purchase, Leonard advis-es having one bottle of wine for every two peo-ple at a party. While the choice of wine is up toeach individual and also should be influenced bywhat food is being served, Leonard suggests aratio of 60 percent red to 40 percent white. Thepresident and CEO of Stew Leonard’s also ad-vises customers to not be afraid of serving awine that comes in a screw top bottle. He advis-es that some great wines, which sell for morethan $100 per bottle, are now packaged in ascrew top bottle and that all of the wine fromNew Zealand is now sold in screw top bottles.Lastly, those who are not wine drinkers can

still enjoy other beverages. Leonard recom-mends microbrews, which he states are becom-ing very popular. He adds that there are somelocal breweries that have large followings.

A nice wine is the perfect complement to a holiday dinner.

Red wines go well with heavier dishes such as roast beef, filetmignon and rack of lamb.

White wine pairs well withchicken and fish.


Carle Place - 221 Glen Cove Road Carle Place, NY 11514 (516)742-2588- WE’RE ON GLEN COVE RD. JUST 1/2 MILE SOUTH OF THE NORTHERN STATE PARKWAY

AND ONE BLOCK NORTH OF OLD COUNTRY RD. 1/4 MILE NORTH OF THE ROOSEVELT FIELD MALL.

Farmingdale - 210 AIRPORT PLAZA - 631-249-3611 - LONG ISLAND EXPRESSWAY TAKE EXIT 49S 4 MILES SOUTH ON ROUTE 110. WE’RE IN THE AIRPORT PLAZA SHOPPING CENTER LEFT OF HOME DEPOT.

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STEW LEONARD’S WINES IS INDIVIDUALLY OWNED AND OPERATED. NOT A CHAIN AND IS NOT A COOPERATIVE BUYING GROUP. THEY ARE NOT PART OF THE STEW LEONARD’S GROCERY CHAIN.

StewsWines.com

of CARLE PLACE & FARMINGDALE

UNDER $15

Select from OVER 1,000 WINES

89166


H O T E L • C A T E R I N G • R E S T A U R A N T • L O U N G E

L O N G I S L A N D , N E W Y O R K

30 Cutter Mill Rd, Great Neck, NY 11021 • www.innatgreatneck.com

Saturday NightWine & Dine

Course One...Choice ofRoasted Portobello Mushroom • Prince Edward Island Mussels

Jumbo Shrimp Cocktail

Course Two...Choice ofClassic Caesar Salad • Warm Spinach Salad • Mixed Field Greens

Soup Du Jour or French Onion Soup

Course Three...Choice ofGrilled New York Sirloin Steak • Pan Roasted Sea Bass • Stuffed Chicken Breast

Surf & TurfSurf & Turf $10 Additional

Course Four...Choice ofBelgium Waffle with Vanilla Ice Cream

New York Cheese Cake • Chocolate CakePoached Pear with Port Reduction

$40.00 Per Person +Tax & Gratuity

For Reservations Please Call

516-773-2000

Four Course Price Fix Dinner Includes Unlimited House Wine by the Glass

ed

88727


TUESDAY THRU FRIDAYLUNCH - 11:30-3:30

TUESDAY THRU SATURDAYDINNER - 5 TO CLOSE

3-COURSESINCLUDING

2 GLASSES OFWINE

$49.9530% OFF certain wines bottles

SUNDAY DINNER - 4:00 TO CLOSE

Thursdays

“Girls NightOut”$39.95

3-COURSEALL INCLUSIVE

DINNER

$39.95Dinner Menu for the “Girls”

3 Course All Inclusive12 Varieties of WineBottles for $25/btl

WIND DOWNWEDNESDAYS

TantalizingTuesdays

38 Hillside Ave., Williston Park, NY 11596 / 516.877.2342

HAPPY HOURTUES. - FRI. 4-6PM • REVERSE HAPPY HOUR FRI. - SAT. 10-1PM

$4 DRAFTS$5 ENTRY LEVEL WINES • $6 SPECIALTY COCKTAILSTAPAS MENU AVAILABLE DURING ALL HAPPY HOURS

88113


80459


88848


The lyrics of a holiday song are,“There’s a special feeling noth-ing in the world can buy, when

they pass around the coffee and thepumpkin pie.” For a twist on this, acelebrity chef has shared a recipe.Paulette Goto is a distinguished pastrychef and cake designer and is currentlya judge on the Food Channel’s seriesSugar Dome, which airs Sundays at 8p.m., with repeat airings at other timesduring the week. Paulette, who hasworked in some of New York’s mostfamous restaurants and is a contributoron Cooking Channel’s Unique Sweets,is sharing a recipe for pumpkincheesecake.“When the leaves start changing

colors and the days and nights startgetting almost chilly, I love nothingmore than warming up with a pumpkincheesecake that has warm fragrantspices that awaken your taste buds,”says Goto. “To me, there’s nothingworse than a pumpkin cheesecake thatfalls flat with next to no spices—thehorror!”

Paulette Goto’s SpicedPumpkin Cheesecake WithPecan Gingersnap Crust,Topped With SaltedCaramel Sauce:

Pecan Gingersnap Crust:1 cup pecans2 tablespoons sugar10 gingersnap cookies (about 1 cup)1/3 cup melted unsalted butter

Spiced Pumpkin Cheesecake:Three 8-ounce packages cream

cheese, at room temperature1 1/4 cups sugarOne 15-ounce can pumpkin puree3 eggs1 teaspoon cinnamon1 teaspoon vanilla1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves

Caramel Sauce:Salt1 cup heavy cream2 cups sugar2 tablespoons cold unsalted butterSea salt, for sprinkling

For the pecan gingersnap crust:Preheat the oven to 350 degrees F.Wrap 3 layers of aluminum foilaround the outside of a 9-inch roundspringform pan. This will protect thecheesecake from any water seeping inwhen placed in the water bath.In a food processor, grind up the

pecans with the sugar until they arevery fine and transfer to a bowl. Grindup the gingersnap cookies until veryfine and add to the pecans. Add thebutter and mix well.Spread the mixture in the bottom of

the prepared springform pan. Bake for12 to 15 minutes. Let cool completely.For the spiced pumpkin cheesecake:In the bowl of a stand mixer, beat

the cream cheese until very creamy.Add the sugar and mix until incorpo-rated. Mix in the pumpkin puree. Addthe eggs and mix until well incorporat-ed. Scrape the bowl to make sure allthe ingredients are well mixed. Addthe cinnamon, vanilla,allspice, nutmeg andcloves and mix tocombine.Pour the cheesecake

mixture into the cooledcrust in the springformpan. Place the pan inan oven safe dish bigenough to hold it, andadd enough water tocome three-quarters ofthe way up the sides ofthe springform pan.Bake for 1 hour to-

tal, checking after 45minutes for cracking orbubbling. If the cake iscracked or bubbling,turn the oven down to300 degrees for the last

15 minutes. When done, the cakeshould wiggle like jello when shaken.Let cool, and then place in the

fridge to chill for 6 hours or overnight.For the caramel sauce: Add a pinch

of salt to the heavy cream and let thecream come to room temperature.Pour 1 cup water into a heavy

saucepan. Add the sugar to the middleof the pan, cover and bring to a boil.Uncover and boil over medium-highheat until a dark caramel color and juststarting to smoke, 12 to 15 minutes.Remove from the heat.Add a small portion of the heavy

cream to the melted sugar; the mix-ture will bubble. Let the bubbles calmdown before adding the rest of theheavy cream bit by bit. Once the bub-bles have calmed down, whisk in thebutter until smooth and creamy. Pourinto a glass bowl and set aside tocool.To serve: If the caramel is too thick

to pour, just reheat in the microwaveor a double boiler just until thecaramel softens up so you can pour it,being careful that the caramel isn’t hotor even warm.Remove the cheesecake from the

springform pan and place on a servingplate. Pour about half of the caramelover the cheesecake, starting in themiddle and going out in a spiral, let-ting the caramel drip down the sides.Sprinkle a small amount of sea salt allacross the top. Serve the rest on theside.Stand back and admire your master-

piece. Then grab a fork and a friend(and if you’re anything like me, a dietcoke) and indulge.

Yield: 10 to 12 servingsActive Time: 40 minutesTotal Time: 8 hours 40 minutes (in-

cludes cooling and chilling time)

Celebrity Chefs Share Recipes

Paulette Goto, a judge on The FoodChannel’s Sugar Dome.

Goto’s spiced pumpkin cheesecake.


Your Food Quest Begins Here!

89011


Buy a $50Gift Card

and automaticallyreceive $15 Bonus

Carle Place location only.

15% OFFAny Order of $60 or More!

With coupon only. Cannot be combined with any other offer.

Must mention coupon when placing order.

WE SERVE FRESH FISH DAILY!LUNCH SPECIALLUNCH SPECIAL

MONDAY - FRIDAY 11:00 - 3:00MONDAY - FRIDAY 11:00 - 3:00BUY 1 CHICKEN OR PORK

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165 Voice Road165 Voice RoadCarle Place, NYCarle Place, NY

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

516-280-2778 • FAX: 516-280-2779516-280-2778 • FAX: 516-280-2779

281 Franklin Avenue281 Franklin AvenueFranklin Square, NYFranklin Square, NY

(Between Mavis & STS Tire)

516-326-0300 • FAX: 516-326-2733516-326-0300 • FAX: 516-326-2733

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8805

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87898


By Ronald [email protected]

Back in the ’70s, someone could turn on a television setand choose between a limited number of broadcastchannels to view. Today, because of cable and satellite

television, viewers literally have hundreds of options to choosefrom. The same holds true for pizza. Years ago, pizza choiceswere limited to regular or Sicilian andtraditional toppings such as sausage,pepperoni, and extra cheese. However,just as changes have come to televi-sion, the options in pizza have expand-ed tremendously. Today, someonewho wants a slice of pizza for lunchliterally has dozens of options tochoose from. Today, someone can se-lect salad, taco, baked ziti, buffalochicken or many other specialty slices.“When I took over, 15 years ago,

we already had a good variety, butdemand has just become more andmore,” said Greg Bavaro, the ownerof Garden City Pizza. “People justwant different options whether it bea healthier alternative that’s notloaded up in cheese and has grilled chicken and vegetablesor just new, interesting things.”Additionally, in a society that is getting increasingly

more hectic, many customers seem to prefer the portabilityof a specialty slice. How else could people eat baked zitiwith their hands?“When someone comes in at lunch and needs something

quick, they can have a meal that’s quick and filling andcosts from $3 to $5 instead of $12 to $15,” says Bavaro.Listed below are some of the most popular specialty

slices at Garden City Pizza, according to Bavaro.1. Mesculine Green Salad – The slice is topped with can-

died walnuts, dried cranberries and Gorgonzola cheese.Bavaro said that this is one of his most popular selections,as are most of his salad slices.2. Shrimp Nova – This slice was named after a customer

who would frequently go to Garden City Pizza and requestit. It’s a thin crust pizza with grilled shrimp, sun-dried

tomatoes, red onions, fresh basil, and Gorgonzola cheese.3. Penne ala Vodka – This is simply penne pasta coated with

a pink, creamy sauce that is made with vodka. The dish is afairly common selection in Italian restaurants and is availableon pizza crust in many pizzerias, including Garden City Pizza.“We make it the same as if you had ordered it as an entrée, onlywe put it on a pizza crust,” said Bavaro about the specialty.

4. Eggplant Rollatini – This ismade with the same ingredients thatare in the dish – eggplant, ricottacheese, tomato sauce, and mozzarella.5. Buffalo Chicken – Buffalo wings

and pizza are two of the most populardishes served at parties. So why notcombine them? Chicken is coatedwith a “Buffalo” sauce, and put on apizza crust. And for those who are notaware, Buffalo wings get their namefrom the city of Buffalo, where resi-dents enjoyed them before and duringBills football games, not because thewings are actually made of buffalo.5. Grandma – This is becoming a

popular choice at many pizzerias. It’sa thin crust Sicilian pizza that is made

in a pan. It usually is made with marinara sauce and fresh basil.6. Caesar Salad – This is another salad pizza that Bavaro

says is one of his most popular. Garden City Pizza makes itplain and with grilled chicken or shrimp on top. Bavaro saysthat his restaurant makes its own homemade Caesar dressingand that many customers order it to be used as an appetizer.7. Plain Cheese – Although there are many channels to

choose from, the broadcast stations that were available inthe ’70s are still quite popular. The same is true of pizza. Atraditional plain slice or one with sausage or pepperoni isstill a very common selection among pizza eaters.8. Anything else – If you can’t find something you like

among the many choices you have, Bavaro says that if yourequest a specialty pie, his restaurant will make it for you.Among the unusual pizzas he has made is one for a cus-tomer from Iowa who requested Canadian bacon and sauer-kraut. Another customer brought in pear jam and an artisancheese. Talk about variety!

MammaMia That’s A Lot Of ChoicesPizza toppings are now traditional, unusual and everything in between

Frank Zuniga (l), pizza maker, with GregBavaro, owner of Garden City Pizza display-ing a Mesculine Green Salad pizza.

It’s a taco. It’s a pizza. Actually it’sboth. It’s a taco slice.

This Grandma pizza has marinarasauce and fresh basil.

Enjoy penne ala vodka without a knife orfork when having it on a pizza crust.

For pizza loverswho want to eat

more salad,here’s a Caesar

salad slice.

Garden City Pizzanamed theirShrimp Nova sliceafter a customerwho inspired it.


Garden City Pizza is a bustling eatery and catering service that serves some of the best pizza in town, as well as equally good Heroes, Paninis, Appetizers and Entrees. There’s bound to be items on this menu that will surprise you and jump to the top of your personal “best of” list.

Let’s take the Shrimp Nova Specialty pizza, for example. Piled high with delicious shrimp, tomatoes, red onions, Gorgonzola cheese and fresh basil, this packed-full-of-� avor slice, named after a longtime customer, is easily one of the best specialty slices I’ve had anywhere. Other pizzas sampled, like the Grandma, Caesar, Shrimp Caesar and Chicken Caesar were also top-notch. The Crispinis were fresh, and come in several toppings including bruschetta, roasted pepper, and homemade mozzarella. Everything here at Garden City Pizza is fresh, home-made, with nothing microwaved or out of a can. GCP’s signature salad, the Mesculine Greens topped with candied walnuts, crumbled Gorgonzola cheese, dried cranberries, and an insanely good thick, almost-Asian tasting homemade Balsamic that could easily be addictive was terri� c. This salad can also be ordered atop a pizza pie or slice. The garlic knots here are gigantic. The Stu� ed ‘Shrooms (they come stu� ed with either seafood or spinach), were tasty morsels, as were the Clams Oreganato, which were subtly spiced and heads above standard o� erings elsewhere. One of the best discoveries was the Bu� alo Bites, round breaded balls � lled with bu� alo chicken. Let me warn you—this is a unique item worth traveling miles for. The pasta was cooked to perfection, and I particularly liked the Marinara sauce, with its sweet nuances. The Penne ala Vodka was also sweet and spectacular. There’s almost

two dozen heroes and paninis to choose from and a substantial selection of pastas (at least two dozen) and entrees including chicken, veal and shrimp.

The Marinated Skirt steak was perfection. It was seasoned with ginger and teriyaki, and each piece was incredibly � avorful and tender. The Veal Marsala was in a rich, delicious, deep brown Marsala sauce, with mushrooms and onions, an ingredient you don’t often

�nd in this dish, but which added a distinctive sweet twist. As with all entrees, the portion was generous. The Eggplant Rollatini was superbly prepared, and another example of the talented kitchen at Garden City Pizza. From the “Guilt-free” menu, the Chicken and Pasta dish, with steamed broccoli over penne in a garlic broth, was plentiful and a terrific, healthy alternative to the richer, more heavy selections o� ered. Be prepared to have left-overs, perhaps for days! They also serve Gluten-free dishes.

You won’t � nd a more amiable host than owner Greg Bavaro, who has run this restaurant and catering service for an impressive 14 years. His catering business services from Manhattan to Montauk, which is a good indication of the quality of the food and the catering menu is expansive and impressive.

The atmosphere here couldn’t be more neighborhood friendly. The night I was there it was packed with fami-lies, couples, and high schoolers enjoying their summer. Bavaro knew and greeted just about everyone, and one big catering order that was going out was being picked up by an obviously very happy customer. Dependable, great food, friendly atmosphere, terrific host—what more could Garden City ask for?

Garden City Pizza and Catering

Location: 670 Franklin Avenue, Garden CityWebsite: www.gardencitypizza.com

Phone Number: 516-294-2929Price Range: $5 - $17.50

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

G a r d e n C i t y P i z z a a n d C a t e r i n g

By Rob Donovan

88025


Davenport PressDavenport PressRestaurantRestaurant

70 Main Street • Mineola70 Main Street • Mineola516.248.8300516.248.8300

www.davenportpress.comwww.davenportpress.com

lunch • dinner • private partieslunch • dinner • private parties

Prix Fixe MenuPrix Fixe Menu $$28289595

appetizersappetizersSoup Du Jour,Soup Du Jour, seasonally inspiredseasonally inspired

Crispy Calamari,Crispy Calamari, served with marinaraserved with marinara

Grilled Portobello Mushroom,Grilled Portobello Mushroom, Balsamic reductionBalsamic reduction

Caesar,Caesar, garlic croutons, Parmesan cheesegarlic croutons, Parmesan cheese

House Salad,House Salad, mixed greens, cucumber, tomato,mixed greens, cucumber, tomato,

onion, pepper, white Balsamic Vinaigretteonion, pepper, white Balsamic Vinaigrette

Fresh Mozzarella,Fresh Mozzarella, tomato, onion, fresh basiltomato, onion, fresh basil

EntréesEntréesPetit Sirloin SteakPetit Sirloin Steak

Pecan-crusted Chicken BreastPecan-crusted Chicken BreastRigatoni alla VodkaRigatoni alla Vodka

Chicken Bosciola,Chicken Bosciola, ham, shallots, Marsala, demi glacéham, shallots, Marsala, demi glacé

Davenport’s Own Loin of Pork,Davenport’s Own Loin of Pork, hot or sweet vinegar peppershot or sweet vinegar peppers

Pork Chop Milanese,Pork Chop Milanese, chopped saladchopped salad

Potato-crusted Tilapia,Potato-crusted Tilapia, Cabernet sauceCabernet sauce

Shrimp, Sunflower Parmesan Crust,Shrimp, Sunfl ower Parmesan Crust, dill saucedill sauce

Homemade Fishcakes,Homemade Fishcakes, white remouladewhite remoulade

Littleneck Clams and Liniguini FiniLittleneck Clams and Liniguini FiniSalmon, Horseradish Herb Crust,Salmon, Horseradish Herb Crust, Dijonnaise sauceDijonnaise sauce

Pesto Baked Grouper,Pesto Baked Grouper, fresh tomato, breadcrumbsfresh tomato, breadcrumbs

DessertsDessertsChocolate Mousse, Pecan Pie, Cheesecake, Tiramisou,Chocolate Mousse, Pecan Pie, Cheesecake, Tiramisou,

Haagen Daz Chocolate or Vanilla Ice CreamHaagen Daz Chocolate or Vanilla Ice Cream

NO SHARING or SUBSTITUTIONS.NO SHARING or SUBSTITUTIONS. NOT COMBINABLE WITH ANY OTHER OFFER. SATURDAYS BEFORE 5PM.NOT COMBINABLE WITH ANY OTHER OFFER. SATURDAYS BEFORE 5PM.

87399


CATERING FOR ALL OCCASIONSCatering can be tailored to events of any size or budget. We offer a wide variety of menus & planning

services to ensure that your event will be enjoyable. Our staff will deliver & set up your affair.

OPEN 7 DAYS • LUNCH & DINNER

8680

3

997 Northern Boulevard • Manhasset • NY 11030Tel: 516-627-0660 • Fax: 516-627-8459 • WWW.ANTONINOS.COM

It’s the perfect place to go for the perfect lunch or dinner.

Prix Fixe Dinner $2195 • Prix Fixe Lunch $1595

3 Courses

FREE DELIVERY • GIFT CARDS AVAILABLE • WE ACCEPT ALL MAJOR CREDIT CARDS

Text Antoninos to 90210 for Special Offers and Additional Coupons Prix Fixe Dinner & Lunch Menu Join us on

Take 10% OFFDining In Only

With this coupon. Not to be combined with any other offer.

Take $500 OFF$3500 or More


Take 10% OFFAny Purchase of $10000 or More



“Ben’s Is Hanukkah Headquarters!”MORE

HOLIDAYCATERING

IDEAS

Visitwww.bensdeli.net

for Details

PartyPlatter Plus

$14990 for 10

Deluxe HolidayS’more-gasbord$49980 for 20

BountifulHoliday Banquet$99960 for 40

Hanukkah Family Dinner for 62 qts. Chicken Noodle Soup

6 Matzo Balls1 qt. Side Salad (Choose 1)Cole Slaw • Health • Cucumber

1 lb. Rye BreadMain Dish (Choose 1)

3 Whole Chickens with Stuffing21⁄2 lbs. Brisket

2 dozen Mini Latkes with Applesauce(Your choice of flavors available

Dec. 7th-16th or by advance order)Spinach • Zucchini • Carrot

Traditional Potato

$9999for 6

QLI

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CateringHotline:

1-800-344-BENSWe DeliverAnywhere

Buy 3 Dozen Latkes, Get 1 Dozen FREE!!…and 25% OFF on each additional dozen, too!

Plain Potato • Carrot • Zucchini • SpinachMix and match flavors! Treat family and friends! Applesauce included!

Offer available Friday, December 7 - Sunday, December 16, 2012.

Lotsa Latkes… Lotsa Flavors… GET 1 DOZEN FREE!!

“Ben’s Is Hanukkah Headquarters!”MORE

HOLIDAYCATERING

IDEAS

89009


Send A Gift Card!

Roasted Turkey for 10 ....... $119.99

15 lbs. Carved TurkeyCHOICE OF 2 SIDE SALADS:

Sugar Free Israeli Salad Homemade Potato SaladFreshly Cut Cole Slaw Macaroni Salad

Pint of Cranberry-Pineapple Compote1 Dozen Assorted Rolls

Party Platter Plus for 10 .... $149.90

2 Dozen Mini Potato Knishes2 Dozen Mini Franks-In-Jackets

3.5 lbs. Assorted Prime Cold CutsCHOICE OF 2 SIDE SALADS:

Cucumber Salad Homemade Potato SaladFreshly Cut Cole Slaw Macaroni Salad

Rye Bread & Assorted Pickle TrayAdd $1 per person for sandwich platters.

Rotisserie Chicken for 10 ... $115.99

Raw Vegetable Platter with Dip4 Rotisserie Chickens (cut in eighths)

Warmed Pasta & SpinachAssorted Dinner Rolls

Kosher Luau .......... $299.99Serves 15 People

2 lbs. Hawaiian Chicken Salad MoldCHOICE OF 2 ENTRÉES:

Hawaiian Chicken Beef or Chicken BroccoliChicken, Beef or Vegetable Lo Mein

Polynesian Fruit Display2 lbs. Almond Cookies & 2 Boxes Fortune Cookies

Traditional ........... $229.99Serves 15 People

3 lbs. Warmed Brisket of Beef with Natural Gravy3 lbs. Warmed Breast of Turkey with Natural Gravy

Rice Pilaf with VegetablesVegetable Medley

Assorted Dinner RollsRye Bread

FOR HOMEOR OFFICE

Larger Parties and Customized OrdersCheerfully Accommodated. Servers Available.

Delivery Anywhere Gladly Arranged.

Get More Ideas At

www.bensdeli.netCatering Hotline

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Sending you lunch from

Ben’s with best wishes

for the Holidays. Enjoy!!Sending you lunch from

Ben’s with best wishes

for the Holidays. Enjoy!!

8915

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TravelChannel

Star’s TwistOn CoffeeCoffee magnate and adventurer Todd

Carmichael is the star of DangerousGrounds, which airs on The Travel Channel

at 9 p.m. on Tuesdays. In his show, Carmichaelhunts down rare strains of coffee in some of themost fascinating and unseen places in the world.In Dangerous Grounds, viewers learn that there’san amazing story behind their everyday cup ofcoffee.“Coffee plays such a significant role in our cul-

ture, both in the U.S. and abroad; however, fewknow precisely where their morning cup comesfrom and how it’s sourced,” said Andy Singer, gen-eral manager, Travel Channel. “‘DangerousGrounds’ takes viewers on an authentic, grippingjourney as expert Todd Carmichael – one of thisgeneration’s true explorers – scours through someof the most remote, and often dangerous locations,in order to find the ultimate bean for an exceptionalcup of coffee.”Carmichael has shared with the Anton Dining

Guide, his recipe for Coffee Dulche de Leche. a caf-feine-spiked twist on the classic caramelized creamyou will find in every coffee-growing country in Cen-tral and South America.

Todd Carmichael’s Coffee Dulce de LecheYield: Three 9-fluid ounce jars

IngredientsTwo 12-ounce cans condensed milk1 teaspoon fine ground coffee1Ž4 teaspoon vanilla extract

Method:Prepare three 9 fluid-ounce mason jars: cleaned,

dried and fitted with new gaskets.Place ingredients in appropriately sized saucepan

and bring to a simmer, all the while whisking themixture together. Pour evenly into jars.Place the jars (evenly spaced, with room in-between)

into a large stockpot on top of a folded kitchen towelor crumpled up aluminum foil, something that will pre-vent the jars from touching the bottom of the pan whilestill allowing a layer of temperature-regulating water toexist between the jar and the direct heat.Cover with water by at least an inch and slowly bring

to a gentle simmer. Continue to cook until desired coloris reached (look for a deep caramel), occasionally adding

more water to keep the jarssubmerged at all times.This will take anywherefrom 2 to 3 hours.Remove the jars from

the hot water with a can-ning jar lifter and placeon a countertop at roomtemperature to cool forseveral hours (at least 4)without disturbing.Carmichael likes to store

the jars in the refrigeratorso the Dulce is cool and re-ally thick when spoonedout to use. Because of thelong cooking time, the jarswill be really sealed, prac-tically child proof. Youmay need a small set ofpliers in the knife drawerto pull out the gasket whenopening a new jar.An image of Carmichael’s Coffee Dulce de Leche.

Todd Carmichael is the star of Dangerous Grounds,which airs on The Travel Channel.


Neighborhood Butcher & Grocer

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

CATERING. [email protected]. [email protected]

Plan Your Private Parties, Events and Catering With Us.

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

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

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, � ne 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

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$$550000 OFFOFFPurchase of $3000

$$10100000 OFFOFFPurchase of $5000

Expires December 29, 2012 Expires December 29, 2012

VisitTHE MEAT HOUSETHE MEAT HOUSE

YOUR ONE STOP SHOPFOR ALL YOUR CATERING NEEDS

THINKTHINK MEAT HOUSE.MEAT HOUSE.

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OPEN 7 DAYS A WEEK

10 AM - 7 PM

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

Meat us on Facebook www.Facebook.com/TheMeatHouseRoslyn


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Join Us For A Leisurely, Quick Lunchor a Relaxing Dinner... Come See Us!Check Out Our Spectacular Price-Fixed Menus!

MARKET LUNCHMENU!

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ppIncludes 3 Courses!

(Monday - Saturday)

WONDERFULWINTER DINNER!

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ppIncludes 3 Courses!

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We Specialize in Parties with On or Off Premises Catering Available...Just Give Us a Call!

NOW ACCEPTING EARLY HOLIDAY RESERVATIONS...

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UNCLE BACALA’S

Uncle Bacala’s Gift Cards Available!

2370 Jericho TurnpikeGarden City Park, NY 11040

P: (516) 739-0505 | F: (516) 739-1117

www.unclebacala.com | [email protected]

TEXTTEXT BACALABACALA TO 91944TO 91944FOR GREAT DEALS ON FOOD & DRINKS!

JOIN US ONLINE ON FACEBOOK & TWITTER


8928

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FREE LOCAL DELIVERY • VALET PARKING • OPEN 7 DAYS

DAILY TAKEOUTSPECIAL

BUY 1, GET 1 FREE

SPECIALIZING IN TRAYS TO GO!DELIVERED TO YOUR HOME.

MONDAYS AND THURSDAYS:Eggplant Parmigiana

TUESDAYS: LasagnaWEDNESDAYS:

Spaghetti and Meatballs7 DAYS A WEEK:

Chicken Parmigianaand Rigatoni a la Vodka

FALL/WINTER SPECIAL15% OFF

LUNCH OR DINNERWITH THIS AD. DINE-IN ONLY. NOT VALID ON DAILY TAKEOUT SPECIALS. NOT TO BE COMBINED WITH ANY OTHER OFFER.

EXCLUDES HOLIDAYS - CHRISTMAS EVE, NEW YEAR’S EVE AND NEW YEAR’S DAY. EXPIRES 1/30/13.

FULL BAR • PRIVATE PARTIESCATERING AVAILABLE FOR ALL OCCASIONS!

RESERVE NOW!

36 Lincoln Avenue, Roslyn Heights

516.625.6688

AcceptingReservationsfor HolidayParties

Not to be combined with any other offer. Takeout only.

L U N C H O R D I N N E R • D I N E - I N O R T A K E O U T

SPECIALIZING IN TRAYS TO GO!

LUNCH OR DINNERWITH THIS AD. DINE-IN ONLY. NOT VALID ON DAILY TAKEOUT SPECIALS. NOT TO BE COMBINED WITH ANY OTHER OFFER.

EXCLUDES HOLIDAYS - CHRISTMAS EVE, NEW YEAR’S EVE AND NEW YEAR’S DAY. EXPIRES 1/30/13.

Not to be combined with any other offer. Takeout only.

OpenChristmas EveNew Year’s EveandNew Year’s DayCatering Available

for All Occasions


432 Jericho Turnpike, Mineola432 Jericho Turnpike, MineolaTel. 516-248-7770 • 516-248-7773 • Fax. 516-248-7774Tel. 516-248-7770 • 516-248-7773 • Fax. 516-248-7774

www.cuginispizza.comwww.cuginispizza.com

Pizzeria & RestaurantPizzeria & Restaurant

“Where You Always“Where You Always Taste �e Quality”Taste � e Quality”

20% OFF20% OFFEntire CheckEntire Check

Dine-In OnlyDine-In OnlySunday - �ursdaySunday - � ursday

GRANDMA PIEGRANDMA PIE$$11119595 + TAX+ TAX

Sunday - �ursdaySunday - � ursday

REGULAR PIEREGULAR PIE$$999595 + TAX+ TAX

8878

5

Family Owned and OperatedFamily Owned and OperatedFor Over 20 YearsFor Over 20 Years

Expires 12-31-12Expires 12-31-12

Expires 12-31-12Expires 12-31-12 Expires 12-31-12Expires 12-31-12Sunday - �ursdaySunday - � ursday

20% OFF20% OFFCatering MenuCatering Menu

Orders OverOrders Over $$150150

Expires 12-31-12Expires 12-31-12

Max. DiscountMax. Discount $$7575Cash OnlyCash Only

Max. DiscountMax. Discount $$5050Cash OnlyCash Only

Not to be used on Price-Fixed MenuNot to be used on Price-Fixed Menu


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

Honey Pecan Chopped Chicken SaladMixed 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 SaladMixed greens topped with crumbled bleu cheese, diced tomatoes, dried cranberries, and honey roasted pecans, served with your choice of dressing. (200-490 Cal.) 4.99Small House or Caesar Salad (70-350 Cal.) 3.99

SaladsSalad DressingsNEW Low Calorie Oil VinaigretteNEW Low Fat Zinfandel VinaigretteRanch • Bleu Cheese • BalsamicVinaigrette • 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.) 8.99100% 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.) 9.99Southwestern 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.) 9.99BBQ 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.) 9.99California Veggie BurgerA 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

20% OFFMinimum Purchase of $25.00

Dine In OnlyNot to be combined with any other offer.

Expires 1/31/13

Purchase One Entrée & Get The Second at Half Price

Dine In Only Not to be combined with any other offer. Expires 1/31/13

Good only at the Syosset Location.

Purchase One Entrée & Purchase One Entrée & 1/2 OFF

We Accept All Major Credit CardsHours: Sun.-Wed. 11am-11pm • Thurs. until 12 Midnight • Fri. & Sat. Until 1am 87436

BIG SCREEN TVS

TO WATCH ALLTHE GAMES

35 DIFFERENT SAUCES TO CHOOSE FROM

HurricaneBurgers& Phillies

MONDAY NIGHT FOOTBALL SPECIALS

TUESDAYSWEDNESDAYS

THURSDAYSFRIDAYSSATURDAYS & SUNDAYS

MONDAY NIGHT FOOTBALL SPECIALS (During the Game)5 FREE Boneless Wings with Alcohol Purchase Beverage. Cannot be combined with other offers.

TUESDAYS Kids Under 12 Eat FREE with Purchase of each Adult Entrée.WEDNESDAYS 50¢ Boneless Bonanza All Day & Night! HAPPY HOUR STARTS AT NOON ‘TIL CLOSINGTHURSDAYS Ladies Night Football Specials - 1/2 Price on DrinksFRIDAYS LIVE ACOUSTIC MUSIC!SATURDAYS & SUNDAYS Football Specials!

BOOK HOLIDAYPARTIES NOW!BOOK HOLIDAYPARTIES NOW!

Packages Startingat $16 p.p.

NEWMENUITEMS

SYOSSETLocated at King Kullen Shopping Center

275 Jericho Tpke., Syosset, NY 11791516.921.9464 (wing)


Who doesn’t love a good sand-wich? It’s meat, cheese, top-pings, and condiments all

packed onto bread in a convenient tohandle package. But how much do youknow about sandwiches? Take the fol-lowing quiz, based on information fromSUBWAY Restaurants to find out.

1. What is the most popular footlongsandwich that SUBWAY sells?A) Tuna B) SUBWAY Club C) Italian

B.M.T D) Meatball Marinara

2) If making a sandwich, and you areselecting from three meats, four condi-ments, five cheeses and two breads, howmany combinations can be made assum-ing you select one from each category?A) 14 B) 120 C) 180 D) 360

3) Which of the following stateshas a city, village or town namedSandwich?A) Illinois B) Massachu-

setts C) New Hampshire D) Allof the above

4) If you placed all of thesandwiches served by SUBWAYin a year end to end, how manytimes would they wrap aroundthe earth?A) 1 B) 2 C) 3 D) 14

5) About how many sandwichesdoes SUBWAY restaurants serve persecond?A) 5,300 B) 7,200 C) 8,300 D) 9,100

6) If all the slices of cheese producedfor SUBWAY were placed end to end howfar would it stretch?A) 100 basketball courts B) 200 football fields

C) 600 hockey rinks D) 900 baseball diamonds

7) About how many sandwiches were sold atSUBWAY restaurants in 2011?

A) 10 million B) 100 million C) 1 billionD) 2.5 billion

8) About how many heads of lettucedoes the SUBWAY chain of restau-rants use per year?

A) 100 million B) 300 millionC) 500 million D) 800 million

9) Which actor onceworked as a sandwichartist for SUBWAY?A) Jason Biggs B)

Natalie Portman C) RayRomano D) Jessica Biel

10) Which is the mostpopular cookie sold at SUB-WAY restaurants?A) Chocolate Chip B) Oat-

meal Raisin C) White ChocolateMacadamia

1)With26percentofvotes,theItalianB.M.T.isSUB-WAY’smostpopularfootlongsandwich,accordingtothe2010FootlongNationAppreciationpoll,whichaskedfansacrossthecountrytovotefortheirfavoritefootlong.Thechain’sflagshipsandwichwasfirstintroducedin1975whenthebrandincorporatedatransportationthemeinitslogoanddécor.ThesandwichwasnamedfortheBrooklyn-ManhattanTransitsystem;later,inanadvertisingcam-paign,itwasreferredtoas“Biggest,Meatiest,Tastiest.”

2)120–Multiplythreebyfourbyfivebytwotogetthecorrectanswer.

3)ThereisatownorcitynamedSandwichinallofthesestates.

4)IfyouplaceallofthesandwichesmadebySUBWAYrestaurantsinayear,endtoend,theywouldwraparoundtheEarth14times.

5)SUBWAYrestaurantsservemorethan5,300sandwichesevery60secondsor320,000sandwichesanhour.

6)Thecheesewouldcovermorethan6,000officialsizehockeyrinkswhichishalfwaytothemoon.

7)Morethan2.5billionsandwichesweresoldatSUBWAYrestaurantsin2011.

8)Morethan300millionheadsoflettuceareusedbySUB-WAYperyear.TheSUBWAYchainusesapproximately16acresoflettuceaday.That’stheequivalenttomorethan35footballfieldsoflettuce.

9)JasonBiggswasonceaSUBWAYsandwichartist.

10ChocolateChipisthemostpopularcookieattherestaurants.

Answers:Test Your Knowledge Of Sandwiches


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

Appetizers • Soups • Salads • Heros Available PizzasNeapolitan 13.99Sicilian16 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 .50

Entrées(Served With Spaghetti or Penne in

Pomodoro Sauce or House Salad)

Sausage Parmigianawith 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 meatballsor Italian sausage 10.99Penne alla Vodka 10.99Rigatoni alla Siciliana 11.99Rigatoni Bolognese 11.99Penne with Sautéed 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 Marinaraor Fra Diavolo 18.99Penne with Sausage & Broccoli Rabe 14.99

$9.75 SICILIAN - MONDAYS ONLY

TUESDAY - THURSDAY

COUPON COUPON

18”Large Pie

SUNDAY

• 18” Large Pie• Baked Ziti Entrée• Dozen Garlic Knots• House Salad

$2499

Take Out Only. With Coupon Only. Not Combinable. No Photocopies. Expires 1/31/13.

No Substitutions. Take Out Only. With Coupon Only. Not Combinable. No Photocopies. Expires 1/31/13.

MONDAY NIGHT SPECIALSSICILIAN PIE

$995

$995

PASTA NIGHT

$1099Take Out

OnlyAfter 4 pm

Choice ofPasta, Salad, Garlic Knots,

Coffee & Zeppoli

8743

8


8805

4


8872

8

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

THE PERFECT HOLIDAY GIFT

NOW TAKING RESERVATIONS FOR CHRISTMAS EVE,NOW TAKING RESERVATIONS FOR CHRISTMAS EVE, CHRISTMAS DAY AND NEW YEAR’SCHRISTMAS DAY AND NEW YEAR’S

HOLIDAY SPECIAL

Purchase a $100 Gift Certi� cate and receive a FREE $20 Gift Certifi cate for yourself

Christmas/New Year’s EveDine with us and receive a FREE BOTTLE of WINE to go

Open Christmas Day at 5p.m. Closed New Year’s Day.

Let us Cater your Holiday Parties(Channukah, Christmas, New Year’s)

HAPPY HOLIDAYSHAPPY HOLIDAYSfromfrom

Japanese • French Fusion & Thai


A NiceDinnerServed

With A SideOf FaithTelecare ShowSpreads Faith

Through CookingBy Ronald Scaglia

[email protected]

Celebrity chef Lidia Bastianichplaced pasta into a rapidly boil-ing pot of water. This immedi-

ately caused an explosion, which tookout the lights and the electricity on theset of Real Food, a cooking show thatairs on Telecare (Cablevision Channel29, Verizon Fios Channel 296). Thehost of the show, Monsignor Jim Vlaunrecalls that story with a chuckle.“I had to realize that celebrities are

normal,” he says.Bastianich is one of many celebrities

who have appeared on the show withMsgr. Vlaun. Now in it’s sixth season,the show has also featured RosannaScotto, host of Fox 5’s Good Day NewYork, former Mets pitcher John Franco,Charles Wang and other local chefsrenowned for their cooking ability.“They’re spreading their faith

through their work,” says Msgr. Vlaun.Spreading his faith is what inspired

the monsignor to create the cookingshow. Telecare primarily airs faith-

based programming, but Msgr. Vlaun,who is the president and CEO of thestation, felt that by offering somethingdifferent, it might bring interest to otherTelecare shows. As he points out,sometimes the show airs during the latenight or early morning hours and offersa viable alternative to other program-ming at the time, such as infomercials.“Then they might stay for the mass

or the rosary,” he comments, whilealso adding that there is a natural con-nection between cooking and his faith.“The mass is centered around a meal.”Monsignor Vlaun’s interest in cook-

ing goes back to when he was growingup. His family would gather together onSundays. As the rest of the familywould spread out into other activities,he would sit with his grandmother asshe prepared the dinner. She would tellhim stories of living through the depres-sion or how his father proposed to hismother, and the future monsignor wouldbe fascinated. Preparing the family din-

ner soon became a fun experience, astrong connection to his grandmotherand an interest would be sparked.Just as sharing a meal together was

so important to Msgr. Vlaun’s family,he wants other families to share a sim-ilar experience, which was anotherreason for his creating the cookingshow. He commented that in today’sbusy society, with kids involved in somany activities such as sports, familiesare too busy to share a meal togetherand often communicate through tech-nology. It’s not that he is against tech-nology. It’s that he wants families toenjoy dinner together and have that re-warding experience of actually talkingto each other while everything else isput aside for an hour or so.“Technology is good too,” he com-

ments. “It keeps people connectedwho are far away.”So what is Msgr. Vlaun likely to be

cooking if he is preparing a dinner forhimself or a few of his friends and fami-ly? He says it would probably be some-thing simple such as chicken cooked inan oven with roasted potatoes. As forsome of his other favorite foods, hisfaith influences his culinary tastes.“I like beans and rice,” the monsi-

gnor remarked. “Simple things as Godgave them to us.”In keeping with that theme, he also

says that he much prefers fresh vegeta-bles to those that are flash frozen. Pas-ta is another one of his favorite dishes.The monsignor says that preparingpasta is simple and economical wayfor a chef to prepare something specialfor family members or honored guests.“You can buy a jar of sauce or, for

less money, you can make your ownsauce and give a little bit of yourself,”Msgr. Vlaun stated.Of course, when preparing the pas-

ta, be careful when placing it into a pitof boiling water.

Monsignor Vlaun on the set of his show with Rosanna Scotto, host of Fox 5’sGood Day New York, and Marion Scotto.

Lidia Bastianich cooks up some pasta with Monsignor Vlaun.


Louie’sLouie’sManhasset Restaurant

A Family Restaurant with a warm Friendly EnvironmentFresh homemade cooking like your Grandmother’s. We will make

anything you want on and off the menu, just ask.

Catering SpecialsWaitress Service Available

Appetizers

Fried CalamariSpanakopita Greek spinach and Feta PieTyropita Greek Cheese PieTomato/ Fresh Mozzarella and Roasted Red PepperCrab cakes

1/2 Tray $50

$55

$45

$45

Market Price

Full Tray$80$90

$80

$75

• Turkey or Roast Beef with bacon, lettuce, tomato, Swiss cheese• Classic wrap with sautéed mushrooms, onions and mozzarella

AND MUCH MORE

Assorted Wrapsand Sandwiches

*GreekCaesarVeggieBBQ

TunaChicken Salad

Crab Salad*Shrimp Salad

339 Plandome RoadManhasset, New York 11030 • Mon - Sat: 4am - 9pm | Sun: 5am - 3 pm

Phone: 516-627-0022 • fax 516-627-2713

BrunchBreakfast wraps Any type or an assortment

$7.00

Sit back, relax and allow us to do the cooking so you can enjoy family, friends and all the festivities of your special day.

All food is specially prepared for you to pick up, set up, warm up and serve with ease.

GREEK SPECIALTIESITALIAN SPECIALTIES

PASTA & SEAFOOD

8717

8


SUSHI YA SPECIAL ROLLSAndy Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Spicy tuna, asparagus & crunchy toppedwith avocado, eel & red caviar.Bob & Barbara Roll. . . . . . . . . . . . . . . . . . . . 12Tuna, squid & crunchy topped with avocado & 3 kinds of caviarTina Roll. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Kani, avocado, spicy tuna wrapped in cucumber, topped with soy sauceDJ Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Spicy yellowtail, crunchy topped with shrimp, avocado & 3 kinds of caviarRich & Robert Roll . . . . . . . . . . . . . . . . . . . . 12Lightly battered fried roll with white fish, kani, tuna, salmon, avocado & caviarSandy & Arthur Roll. . . . . . . . . . . . . . . . . . . 12Yellowtail, salmon, avocado & caviar topped with eel & pickled radishAlliana Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Spicy yellowtail, crunchy topped with crunchy tuna in Kelly’s special sauceOld Country Roll. . . . . . . . . . . . . . . . . . . . . . 12Spicy lobster, shrimp, cucumber, lettuce & caviarEast-West Roll . . . . . . . . . . . . . . . . . . . . . . . . 12Spicy white tuna, avocado topped with seared tuna, with fresh ginger sauceAnthony Roll . . . . . . . . . . . . . . . . . . . . . . . . . 12Spicy salmon, crunchy topped withseared white tuna, miso sauce & wasabi caviarUFO Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Shrimp tempura, cucumber toppedwith eel, avocado & red caviarSushi Ya Roll . . . . . . . . . . . . . . . . . . . . . . . . . 14Spicy salmon, crunchy topped with chopped yellowtail in garlic sauce & 3 kinds of caviarRed Head Roll . . . . . . . . . . . . . . . . . . . . . . . . 12Lobster tempura, avocado, lettuce, mayo & caviarMarie Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Eel, avocado topped with kani, mayo, caviar & crunchyEric-San Roll . . . . . . . . . . . . . . . . . . . . . . . . . . 12Spicy tuna with crunchy, cucumbertopped with tuna & black caviarMona Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Tuna, salmon, yellowtail, avocado & caviar wrapped in cucumber

HOUSE SPECIALSChef’s Salad . . . . . . . . . . . . . . . . . . . . . . . . . . 14Tuna & yellowtail on a bed of green salad drizzle with Eric’s special dressingMarty’s Unagi Wrap. . . . . . . . . . . . . . . . . . . 14Broiled eel, avocado wrap with rice paper with miso, plum & eel sauceGlenn’s Magic Bowl. . . . . . . . . . . . . . . . . . . 12Diced tuna, salmon & fluke withGlenn’s spicy crunchy sauce over sushi riceTomy Tropical Fried Rice. . . . . . . . . . . . . . 16Sauteed rice with diced chicken, shrimp& fresh pineapple topped with cashew nuts,served on a half pineappleKumamoto Oyster . . . . . . . . . . . . . . . . . . . . 151/2 dozen Japanese king oysters withchef’s special sauceBlu Fin Ootoro. . . . . . . . . . . . . . . . . . . . . . . . 28Fatty blue fin tuna delicately preparedto sure please your palateFoie Gras Yellowtail. . . . . . . . . . . . . . . . . . . 28Yellowtail topped with foie & spring mix& chef’s special sauceKobe Steak . . . . . . . . .(per ounce) 10Kobe steak with garlic lemon vinegar sauce(minimum 4oz. per order)

SUSHI ENTREESSERVED WITH SOUP OR SALAD

Combo Roll . . . . . . . . . . . . . . . . . . . . . . . . . . 12California, tuna & yellowtail roll.Sushi Regular. . . . . . . . . . . . . . . . . . . . . . . . . 188 pieces of sushi & 1 spicy tuna roll.Sushi Deluxe . . . . . . . . . . . . . . . . . . . . . . . . . 2210 pieces of sushi & 1 spicy yellowtail roll.Sashimi Deluxe . . . . . . . . . . . . . . . . . . . . . . . 2216 pieces of raw fish

(continued)

Sushi & Shashimi Combo . . . . . . . . . . . . . 2410 pieces of sashimi, 4 pieces of sushi, 1 tuna roll.Sushi & Sashimi (For Two) . . . . . . . . . . . . 4516 pieces of sashimi, 8 pieces of sushi, 1 spicy salmon roll & 1 dragon roll.Tri-Color Sushi. . . . . . . . . . . . . . . . . . . . . . . . 203 pieces of tuna, 3 pieces of salmon, 3 pieces of yellowtail & 1 spicy salmon roll.Tri-Color Sashimi . . . . . . . . . . . . . . . . . . . . . 224 pieces of salmon, 4 pieces of tuna & 4 pieces of yellowtail.Chirashi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Assorted raw fish over rice.Sushi Ya Love Boat . . . . . . . . . . . . . . . . . . . 55Assorted sushi & sashimi, 1 dragon roll, 1 spider roll & 1 California roll.

MAIN COURSESERVED WITH SOUP OR SALAD

Beef Teriyaki . . . . . . . . . . . . . . . . . . . . . . . . . 17Fillet Mignon Teriyaki. . . . . . . . . . . . . . . . . 23Chicken Teriyaki . . . . . . . . . . . . . . . . . . . . . . 15Salmon Teriyaki . . . . . . . . . . . . . . . . . . . . . . 16Shrimp Teriyaki. . . . . . . . . . . . . . . . . . . . . . . 18Vegetable Teriyaki. . . . . . . . . . . . . . . . . . . . 13Lobster Teriyaki . . . . . . . . . . . . . . . . . . . . . . 27Teriyaki Combo . . . . . . . . . . . . . . . . . . . . . . 20Choice of chicken & shrimp or beef & shrimpChicken & Beef Negamaki Combo. . . . . . . . . . . . 18Bento Regular . . . . . . . . . . . . . . . . . . . . . . . . 203 pieces of sushi, 1 California Roll, chicken teriyaki & shumaiBento Deluxe. . . . . . . . . . . . . . . . . . . . . . . . . 234 pieces of sashimi, beef teriyaki, shrimp tempura & shumai

TEMPURA & KATSUChicken & Vegetable Tempura . . . . . . . . 15Vegetable Tempura . . . . . . . . . . . . . . . . . . 12Shrimp & Vegetable Tempura. . . . . . . . . 17Chicken & Shrimp Tempura . . . . . . . . . . . 18Tonkatsu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Breaded pork cutletChicken Katsu . . . . . . . . . . . . . . . . . . . . . . . . 15Beef Katsu. . . . . . . . . . . . . . . . . . . . . . . . . . . . 17House Tempura . . . . . . . . . . . . . . . . . . . . . . 22Shrimp, crab, scallop, white fish & vegetable

ROLLS OR HAND ROLLSCucumber Roll . . . . . . . . . . . . . . . . . . . . . . . . 4Oshinko Roll. . . . . . . . . . . . . . . . . . . . . . . . . . . 4Marinated, pickled yellow radishShiitake Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Marinated Shiitake mushroomSalmon Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Tuna Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Negi Hamachi Roll . . . . . . . . . . . . . . . . . . . . . 5Yellowtail & ScallionCalifornia Roll . . . . . . . . . . . . . . . . . . . . . . . . . 5Crabmeat, cucumber & avocadoSpider Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Soft shell crab tempura, avocado, cucumber, lettuce, mayonnaise & tobikoEel Cucumber or Eel Avocado Roll . . . . . . . . . . . 6Alaskan Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Smoked salmon, cucumber & avocadoSalmon Skin Roll. . . . . . . . . . . . . . . . . . . . . . . 6Shrimp Tempura Roll . . . . . . . . . . . . . . . . . . 7Shrimp tempura, cucumber, lettuce & mayonnaiseChicken Tempura Roll . . . . . . . . . . . . . . . . . 6Chicken tempura, cucumber, lettuce & eel sauceRainbow Roll . . . . . . . . . . . . . . . . . . . . . . . . . 10California roll with tuna, salmon & yellowtailDragon Roll . . . . . . . . . . . . . . . . . . . . . . . . . . 10Eel, cucumber topped with avocadoSpicy Tuna Roll . . . . . . . . . . . . . . . . . . . . . . . . 6Spicy Tuna With CucumberSpicy Yellowtail Roll . . . . . . . . . . . . . . . . . . . 6Spicy yellowtail with scallionSpicy Salmon Roll . . . . . . . . . . . . . . . . . . . . . 6Spicy salmon with cucumberBoston Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Cooked shrimp with lettuce, cucumber & Japanese mayonaise

Add $1.00 for Flying Fish Roes.

8805

6

10% OFFWith Coupon

Cash Only

949 Franklin AvenueGarden City, NY 11530

Tel: 516-873-8818516-873-6168

Fax: 516-873-6738

Mon-Thurs:11:30am-3:00pm5:00pm-10:00pm

Friday:11:30am-3:00pm

5:00pm-11:00pmSaturday:

1:00pm-11:00pmSunday:

3:00pm- 10:00pmRecommended by Newsday

Zagat Rated

Order OnlineSushiYaGC.com


MENUSPECIALS

Served Dailytil 4 P.M.

We Specialize in Catering for All OccasionsWe Specialize in Catering for All Occasions

Ask for OurAsk for Our Catering MenuCatering Menu

• PIZZA • HEROS • PASTA • ENTREES• GOURMET PIZZA • INDIVIDUAL PIZZAS

96 Mineola Avenue, Roslyn Heights96 Mineola Avenue, Roslyn HeightsP 516-621-1400 F 516-621-1509P 516-621-1400 F 516-621-1509

www.Attiliospizza.comwww.Attiliospizza.com

$300 OFFNot to be combined with any other offers.

Expires 4/30/13.

ANY ORDEROF $30 OR MORE

$100 OFF $100 OFFNot to be combined with any other offers.

Expires 4/30/13.Not to be combined with any other offers.

Expires 4/30/13.

ANY ENTREE ANY LARGE PIE

PIZZA AND SO MUCH MORE...PIZZA AND SO MUCH MORE...

$300 OFFNot to be combined with any other offers.

Expires 4/30/13.

ANY ORDEROF $30 OR MORE

10% OFFNot to be combined with any other offers.

Expires 4/30/13.

ANY CATERING ORDEROF $100 OR MORE

10% OFFNot to be combined with any other offers.

Expires 4/30/13.

ANY CATERING ORDEROF $100 OR MORE

88803


Hot dogs and baseball, popcorn and movies, andcheeseburgers and French fries are examples ofitems that go well together. Another common pair-

ing is wine and cheese. However, to fully enjoy this combi-nation, it’s important to match up a wine with a cheese thatwell complements it. Below is a list of wine and cheesepairings, courtesy of Stew Leonard’s Wines. According toStew Leonard’s Wines, what grows together goes togetherand, as a general rule, creamy cheeses should be pairedwith tannic wines and saltier cheese with sweeter wines.Below is some wine and cheese pairings from StewLeonard’s Wines.

Cheese: MozzarellaCharacteristics: Fresh, creamy and mildSuggestedWines: Sangiovese, Prosecco, Chianti, Pinot Noir

Cheese: Goat Cheese/ChevreCharacteristics: Ranges from soft & creamy to dry and

semi-firmSuggestedWines: Sancerre, Chenin Blanc, Rose, Pinot Noir

Cheese: CheddarCharacteristics: Molded, pressed and agedSuggested Wines: Pinot Grigio, Sauvignon Blanc,

Shiraz, Port

Cheese: Parmesan ReggianoCharacteristics: Hard and granularSuggested Wines: Prosecco, Chianti, Bunello di Montal-

cino, Amarone

DDIINNIINNGG GGUUIIDDEE

Angela Susan Anton Publisher

Michael CastonguayPresident & COO

Frank A. VirgaExecutive Vice President

Sales & Operations

Lisa SchiavoneDirector of Production

Cary SeamanManaging Editor

Ron ScagliaSpecial Sections Editor

Iris PiconeClassified Manager

Lucia D’OnofrioPage Designer

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

Suggested Wine And Cheese Pairings


We Serve Sunday Brunch!10:30 am to 2:30 pm • $$19195050 per person

45 Orchard Beach Boulevard, Port Washington, NY 1105045 Orchard Beach Boulevard, Port Washington, NY 11050 Phone: 516.883.5600 • www.marinosonthebay.com

Closed Mon. & Tues. Until Feb 4th. Open Wed. - Sun. for Lunch & DinnerClosed Mon. & Tues. Until Feb 4th. Open Wed. - Sun. for Lunch & Dinner Private Party Rooms Available • Accessible by Water TaxiPrivate Party Rooms Available • Accessible by Water Taxi

“Happy Hour” on the Bay“Happy Hour” on the Bay Mon - Fri 4-7pm at the Bar • Great Drink Specials and Specially Priced Bar FoodMon - Fri 4-7pm at the Bar • Great Drink Specials and Specially Priced Bar Food Menu!Menu!

At the Brewer Capri MarinaAt the Brewer Capri Marina

Daily Fresh Fish Specials • In-house Baked Breads and DessertsDaily Fresh Fish Specials • In-house Baked Breads and Desserts

89044

15% OFF Dinner CheckWednesday - Thursday Expires 12/20/12 • Not combinable

Book Your Holiday Party Now!Book Your Holiday Party Now!

Italian & Seafood Restaurant

Our catering manager and chef will create an unforgettable special occasion for you and your guests, in one of our four party rooms, all with a water view.

LADIES NIGHTEVERY THURSDAY

6:00-9:00pmSpecial Menu & Drink Specials

STEAK & LOBSTER NIGHT(Prime & Angus Steak - 2lb. & 3lb. Lobster)

EVERY WEDNESDAY5:00-9:00pm

LIVE ENTERTAINMENTLIVE ENTERTAINMENT - - Featuring Guitarist Mark Stenga

NOW TAKING RESERVATIONS FOR HOLIDAY PARTIES!NOW TAKING RESERVATIONS FOR HOLIDAY PARTIES!

Starting at 9pm • Reservations RequiredEntertainment by DJ Excalibur • Special 5-Course Menu

Champagne throughout the Evening. $8 Cocktails/Wine

Ring In 2013 At Marino’s On The Bay $89

p.p.+Tax & Gratuity

PORT WASHINGTONPORT WASHINGTON


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 LOUISIANA COOKIN’ IN MINEOLA!COOKIN’ IN MINEOLA!

ALL RUBS &ALL RUBS &SAUCES SAUCES HOMEMADE!HOMEMADE!

EVERYTHING ISEVERYTHING IS SMOKEDSMOKED IN HOUSE!IN HOUSE!

FRESH BISCUITSFRESH BISCUITSBAKED DAILY!BAKED DAILY!

DELICIOUS HOUSEDELICIOUS HOUSE MADE 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)

516-493-9797516-493-979788436

CALL FOR DAILY SPECIALS! EAT IN/TAKE OUTCALL FOR DAILY SPECIALS! EAT IN/TAKE OUTHours:Hours: Mon. - Fri. 11am - 9pm • Sat. 9am - 9pmMon. - Fri. 11am - 9pm • Sat. 9am - 9pm


88545

RISESHINES U N D A Y

MERRYBRIGHT

LUNCH DINNERHOLIDAY PARTY CATERINGON OFF PREMISE

Call Us for Christmas Eve Reservations about our New Year’s Eve Party

Bring Mitch & Toni’s home for the holiday’s...

or meet at our place to celebrate


41049

“Every Kind Of The Very Best Chicken In The World...& So Much More!!!

GRILLED CHICKEN CUTLETS* • BBQ CHICKEN SPARE RIBS • HAWAIIAN CHICKEN • SANTA FE CHICKEN

SWEET BAKED • SOUTHERN FRIED CHICKEN CHICKEN POT PIE • NUGGETS AND FINGERS

HONEY MUSTARD CHICKEN HONEY SESAME TENDERLOINS

“HOT SPICY” BAKED CHICAGO WINGS SKINLESS S.F. CHICKEN • CHICKEN IN A POT

BONELESS AND SKINLESS S.F. CHICKEN CUTLETS SPICY BAKED FLOPPY CHICKEN FINGERS

GRILLED CHICKEN

ALL OF OUR FOOD IS PREPARED FRESH DAILYSalt Free BBQ’S to Order Skinless BBQ to Order

FRESH SALADSCHICKEN SALADHEALTH SALADPOTATO SALADSHRIMP SALADMACARONI SALADTUNA SALADVARIETY OF COLE SLAWSTHREE-BEAN SALADTOSSED SALAD (with or without chicken)EGGPLANT SALADPASTA SALADSBEET VINAIGRETTECRANBERRY COMPOTECUCUMBER SALADCARROT RAISIN SALADCOUNTRY COLE SLAW*GREEK SALAD

MEATSBAKED VIRGINIA HAM

MEAT LOAFOVEN ROASTED BRAZILIAN CHICKEN

TURKEY BREASTITALIAN MEATBALLS

DOMINICAN STYLE PORK CHOPSSPIT ROASTED CHICKEN

EST. 1950

APPETIZERS & SIDE DISHESCHOPPED CHICKEN LIVERSVEGETABLE KNISHESPOTATO KNISHESGEFILTE FISHKASHA KNISHESKASHA VARNISHKASCHICKEN SOUPEGG BARLEY & MUSHROOMSMATZOH BALLS

FRIED RICEMASHED POTATOESNOODLE PUDDING

VEGETABLE LASAGNAWILD RICE W/ RAISINS & ALMONDS

SWEET POTATO PIEBLACK BEAN SOUP WITH RICE

STEAMED BROCCOLI & GARLICGRILLED CORN ON A COB

POTATO KUGELBAKED APPLES

POTATO PANCAKESSTUFFED CABBAGE

MACARONI & CHEESEASSORTED VEGETABLES

ACORN SQUASH

WE MAKE SANDWICHES!!

CHALLAHSPLAIN & RAISIN

CORN BREAD

ASK ABOUT OUR DELICIOUS NEW ITEMS!

CHICKEN • DUCK • TURKEY • CORNISH HEN

The Best Kept Secret in Great NeckPoultry Mart’s Raw Poultry Department

Family Owned & Operated Since 1950

(516) 487-715033 MIDDLE NECK RD., GREAT NECK, NY 11021

We deliver to Great Neck, Port Washington, Roslyn, Manhasset, Little Neck, Douglaston and Bayside (Other Areas By Request)

MON. - THURS. 8:30am - 7:30pm • FRI. 8:00am - 7:30pm SAT. 8:00am - 6:00pm • SUN. 10am - 6:00pm

EMPLOYEES SCREENED AND BONDED FOR YOUR PROTECTION®

®

89019


Unlimited Liquor Throughout Evening Cocktail Hour Including: ~ Hot and Cold Buffet ~ Shrimp Cocktail ~ Whole Filet Mignon ~ Assorted Pastries with Chocolate Covered Strawberries and Coffee on Your Table~ Champagne Toast at Midnight~ Party Favors Galore!

8:30PM - 2:00AM

Only $125Per Person Including Tax

Glenwood Road & Scudders LaneRoslyn Harbor, New Yorkwww.swanclub.com

For Reservations Call:516.621.7600

TODAY

FEATURING THE BANDALIVE-N-KICKING

AND IN-THE-MIX DJ

87805

OPEN FOR LUNCH MONDAY-FRIDAY 12:00-3:00PM

BUFFET DINNER DJ PACKAGE

~ ~ ULTIMATE SOUNDS DJ~ Open Bar~ Buffet Dinner~ Champagne Toast~ Continental Breakfast

9:30PM - 2:30AM

Only $85Per Person Including Tax


Neighborhood Butcher & Grocer TheMeatHouseBlog.com 88558

A WEEK • 10 AM - 7 PMInformation about The Meat House, visit www.TheMeatHouse.com • On Facebook - www.Facebook.com/TheMeatHouseRoslyn

1085 Northern Blvd., Roslyn, New York 115761085 Northern Blvd., Roslyn, New York 11576 (516) 307-9880(516) 307-9880

THE MEAT HOUSE Welcomes

SL AVIN FINE FOODSSL AVIN FINE FOODS & FRESH SEAFOOD MARKET

THE GIFT OF

MEATIS THE PerfectPerfectTREAT

Your Neighborhood Butcher & Marketplace

THE MEAT HOUSE IS HERE!

COME SEE OUR NEWCOME SEE OUR NEW RESTAURANT STYLE MENURESTAURANT STYLE MENU

THE MEAT HOUSETHE MEAT HOUSE IS HERE!IS HERE!

DELIVERY • CALL AHEAD • PICK UP

anton community newspapers dining guide december 2012

Documents