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Press Enterprise n Saturday, March 18, 2017
Take mom for treat on Mother’s Day Courtesy of Metro Creative Graphics
Mother’s Day is right around the corner, and this special holiday serves to honor all those women who devote so much time and effort to their families. While gifts and other trinkets are certainly part of the celebration, a vast majority of children opt to treat Mom to a night out on the town come Mother’s Day. Not only does this give mom a night off from cooking, but also it presents an opportunity to get dressed up and spend time together as a family. A vast number of families travel to their favorite restaurants for Mother’s Day meals. Mother’s Day is one of the busiest holidays of the year for restaurants. The National Retail Federation says 54.8 percent of Americans treat their mothers to a special meal out on Mother’s Day. Billions of dollars are generated by people eating out with their mothers. With large crowds to be expected, diners can follow a few tips when treating Mom to a meal. • Book early ... very early. To guarantee a reservation at any restaurant, namely your favorite restaurant, you will need to make a reservation well in advance of Mother’s Day. It’s never too early to put your name on the reservation list. Don’t forget,this year Mother’s Day is Sunday, May 14. • Expect to wait. Even with a reservation, you’re bound to spend some time
Metro Creative Graphics
Mother’s Day is one of the busiest holidays of the year for restaurants. waiting at the restaurant. Other families may be lingering at their tables, as no one wants to rush Mom out of the door. Plan accordingly for a potentially long wait time. This means having a snack before you leave. Don’t arrive famished, as no one wants the dining party to be hungry
and cranky, which is not a good way to celebrate Mom. Have plenty of snacks and drinks on hand for young children, as well as activities to keep them entertained. • Consider dining out a day before or after. Restaurants are generally packed on Mother’s Day, and as a result kitchen
and wait staffs might be overtaxed. What’s more, diners might be relegated to a special or abbreviated menu. If you want a more relaxed setting and the ability to order whatever you desire, it may be a better idea to celebrate Mother’s Day in advance. Then have Mom enjoy a relaxing day at home on her special day. • Take-out is an option. Families can treat Mom to a dinner out, without really having to go out. Many restaurants offer takeout service, so you will not be limited to pizza or Chinese. Even chain restaurants have curbside service, so if Mom is in the mood for a burger or something more elaborate, she’ll have that option. • Expect an included gratuity. Restaurants often include a gratuity in the bill when servicing larger parties, such as those that might be celebrating Mother’s Day. The standard gratuity rate is 18 percent, but you may want to go above and beyond if you feel the service is exemplary. • Hire a sitter for young kids. Although Mother’s Day is a chance for the entire family to spend time together, the main goal is to ensure Mom’s comfort and happiness. If very young children are in tow, she may not be able to relax and enjoy her meal. Infants will need to be fed, and toddlers may be easily distracted. Have a sitter watch little ones when adults are dining out, and then Mom can enjoy time with the kids when she returns home for more celebrating.
Dining out doesn’t have to break bank Courtesy of Metro Creative Graphics
Metro Creative Graphics
Take advantage of summer discounts when dining out this season.
The warm weather can be a boon to the restaurant business, or it can be a disadvantage depending on how restaurant owners approach the situation. Patrons dining out can make the most of summer dining by employing strategies to eat on the cheap every time. Although some restaurants have no problem keeping customers coming back for more, the sheer volume of restaurants in most cities and towns can make competition feisty throughout the year. However, during the summer, when many individuals spend their time at home, on vacation and on weekend getaways, restaurants may have to work even harder to attract business. As a result, diners can expect new specials and incentives to get them in the door. When selecting a restaurant, there are certain things that can help you cut some of the fat off the final bill. • Avoid the hot spots. Look for less trendy, though established, restaurants and neighborhoods to save money. At trendy establishments, you could find long wait times for tables and inflated prices to cover the cost of decor and specialty ingredients. With
a long waiting list wrapping outside of the door, chances are this restaurant is not going to cater to customers looking for a bargain. Cost-conscious diners should also avoid trendy neighborhoods. Many people find the lure is too powerful to ignore in warm weather. In turn, restaurants that overlook the water or are located along the beach may be more populated and pricey than others just a short distance away. There’s a good chance that if you do a little exploring you can find a comparable restaurant nearby that may offer a better deal. • Dine out during the week. Leave the end of the week and weekends for cooking meals at home. When you want to eat out, Monday, Tuesday and Wednesday may be the best days for finding a coupon or special discount deal. That’s because restaurants know patrons tend to dine out later in the week. To drum up business on slower days, restaurants may offer special menus or steep discounts. This is an advantage if the entire family is dining out. • Turn to chain restaurants in a pinch. Although there’s nothing quite like the unexpected flavors and variety that independent restaurants can offer, chain restaurants offer consisten-
cy, familiarity and often hard-to-beat deals. Many of the popular franchise restaurants offer kids’ meals starting at $4 and prix fixe meals where two adults can enjoy dishes for a total of $20. • Order appetizers only. The warmer weather tends to mute hunger pangs, and smaller portions can leave you feeling full. If you want to try a higher-priced restaurant, consider only ordering appetizers and salads, which will certainly cut down the cost of the bill. • Clip coupons. At-home coupon mailers and special dining-aroundtown supplements are often included in the newspaper or mailed directly to your home. Browse through and take advantage of the coupons within. Discounts might be as high as 30 percent off your bill. • Choose from BYOB restaurants. Many restaurants keep overhead costs down by choosing to make their establishments BYOB, or bring your own bottle. The meal may be slightly lower in price than other restaurants, and you will save money on the final tab by bringing your own wine or beverage. Dining out inexpensively is something anyone can do during the often competitive summer season.
Prices and menu items subject to change
Press Enterprise n Saturday, March 18, 2017
UNIDA PIZZA
Catering Available
Delivery | Carry Out | Order Online | Dine In 7 DAYS A WEEK • 10:30AM-MIDNIGHT
PIZZA
12” SUBS
Our Own Fresh Made Dough & Sauce Toppings: Pepperoni • Mushrooms • Sausage • Ham • Bacon • Canadian Bacon • Anchovies • Onions • Green Peppers • Roasted Peppers • Mild Banana Peppers • Hot Cherry Peppers • Jalapeno Peppers • Sweet Peppers • Black Olives • Green Olives • Garlic • Tomatoes • Pineapple • Ricotta Cheese • Spinach • Fried Onions
All our subs are made with our own fresh baked bread rolls. Our cold subs include lettuce, tomato, onion, seasonings, oil & red wine vinegar and provolone; or your choice of American or Swiss cheese or Mozzarella. Subs marked with an asterisk* are made with mayonnaise. Subs marked with ** are made with mayo and no onions.
Pers. .80 Sm. 1.20 Med. 1.60 Lg. 1.80
Premium Toppings: Chicken • Beef Steak • Broccoli • Ground Beef • Extra Mozzarella • Cheddar & Monterey Jack Cheese • Feta Cheese • Meatballs • Corned Beef • Sauerkraut • Bleu Cheese Crumbles • Hot Pepper Cheese Pers. 1.20 Sm. 1.60 Med. 2.00 Lg. 2.20
Ultra Premium Toppings: Shrimp - Pers. 3.00 Sm. 4.00 Med. 5.00 Lg. 6.00
Neopolitan (Thin Crust)
Party Pie (32 slices) 24.95 Additional Topping (ea.) 5.00 1/2 Pie Topping (ea.) 2.50 Sicilian (Thick Pizza) Addt’l Prem. Topping (ea.) 7.00 Small (12” 6 cut) 12.95 1/2 Pie Premium Large (16” 12 cut) 17.55 Topping (ea.) 3.50 Additional Topping (ea.) sm. 1.20 lg. 1.80 Premium Topping (ea.) sm. 1.60 lg. 2.20 Gluten Free Pizza (12’) 13.95 Pers. 8.25 Sm. 11.05 Med. 12.70 Lg. 14.60
HOT SUBS
BLT* 7.95 Buffalo Chicken* 8.65 Cheeseburger Sub* 8.15 Chicken In The Garden* 8.15 Chicken Parm 8.80 Eggplant Parm 8.25 Meatball 7.60 Meatball Parm 8.25 Pepperoni Melt 7.60 Sausage Hot or Mild Sausage Parm Hot or Mild Veal Parm
8.25 8.75 9.95
Cheese Steak Philly-Style Buffalo Chicken Buffalo Chicken Garden Garden Style* Pizza Cheese Steak
7.95 8.45 7.95 8.45 8.45 7.95
Canadian Bacon* Cheese - American and Provolone Ham* Ham & Turkey* Italian -Genoa Salami & Capicola Pepperoni Regular (American)
7.55 7.25 7.25 7.25 7.65 7.25
CHEESE STEAKS
COLD SUBS
Cooked Ham, Bologna, and Cooked Salami
Vegan Cheese Now Available!
7.25 7.65 7.65 7.25 7.65 7.95
Roast Beef** Genoa Salami Turkey Breast* Veggie - Also includes broccoli & black olives White Tuna Salad** CUSTOMIZE YOUR SUB Extra Cheese, Mushrooms, Black or Green Olives, Bacon, Grilled Mushrooms, Pepperoni, Extra Meat, Tomato, Extra Mayo NO CHARGE: Baked in Oven (cosmo), Toasted Roll, Hot Pepper Relish or Green Peppers
• SPECIALS •
353 W. Main St., Bloomsburg 605 Montour Blvd., Danville
MONDAY $2 OFF Any Large Pizza TUESDAY 2 Free Toppings (excluding shrimp) On Any Size Take & Bake Pizza WEDNESDAY $2 Off Any Small (12”) Nepolitan Pizza THURSDAY $3 OFF Any Large Stromboli FRIDAY 2 Large Cheese Pizzas with a 2 liter soda $27.45 SATURDAY 2 Free Toppings (excluding shrimp) On A Medium Cheese Pizza SUNDAY 1 Large Cheese Pizza and 6 Jumbo Wings $17.95
SPECIALTY PIZZA Pers.
Sm.
Med.
Lg.
Party Pie
10.25
12”- 6 cut
13.35
14”-6 cut
16.85
16”-8 cut
10.25
13.35
16.85
19.25
36.95
10.25
13.35
16.85
19.25
36.95
BLT Pizza
9.75
12.55
15.40
17.60
33.95
Buffalo Chicken Pizza
9.95
12.95
16.45
18.65
34.95
10.25
13.35
16.85
19.25
36.95
Burger & Fries Pizza
9.95
12.95
16.45
18.65
34.95
Chicken Bacon Ranch Pizza
9.95
12.95
16.45
18.65
34.95
11.85
14.75
17.45
19.70
37.95
9.85
13.45
15.90
18.20
34.95
Philly Cheesesteak Pizza
10.25
13.35
16.85
19.25
36.95
Pierogie Pizza
11.85
14.75
17.45
19.70
37.95
11.85
14.75
17.45
19.70
37.95
Stuffed Crust Pizza
10.25
13.35
16.85
19.25
N.A.
Taco Pizza
12.40
14.75
17.45
19.70
38.95
The Smitty Pizza
10.25
13.35
16.85
19.25
36.95
Unida Deluxe Pizza
10.25
13.35
16.85
19.25
36.95
Unida Luau Pizza
10.25
13.35
16.85
19.25
36.95
Unida Supreme Pizza
12.25
16.95
19.95
22.95
42.95
Veggie Pizza
10.25
13.35
16.85
19.25
36.95
White Pizza
9.15
12.25
14.35
16.45
29.95
Bacon Double Cheese Pizza
10”-4 cut
Bacon, Mozzarella, Cheddar Cheese, Ground Beef, Diced Onions, Lettuce and Tomato
Barbeque Chicken Pizza
BBQ Chicken, Cheddar-Jack, Mozzarella Cheeses and Pizza Sauce
Billy Bob Pizza
19.25
American Cheese, Provolone, Lettuce, Tomato, Mayo, Seasonings, Oil & Vinegar, choice of Regular Meats (Cooked Salami, Bologna, Cooked Ham), Roast Beef or Baked Ham Pizza Sauce, Mozzarella, Bacon, Lettuce, Tomato and Mayo
Pizza Sauce, Buffalo Chicken, Mozzarella and Cheddar-Jack Cheese
Buffalo Chicken Supreme Pizza
Ranch Dressing, Buffalo Chicken, Mozzarella, Cheddar-Jack Cheese and Blue Cheese Crumbles
32 cut
36.95
Special Sauce, American Cheese, Cheddar-Jack Cheese, Ground Beef, French Fries and Red Onion Hot Pepper Cheese, Cheddar-Jack Cheese, Chicken, Bacon and Ranch Dressing
Gyro Pizza
Gyro Meat, Cucumber Sauce, Mozzarella, Lettuce, Tomato, Onion
Hawaiian Pizza
This pizza is a sweet treat, made with Dole Pineapple Cubes, Tavern Ham, our Pizza Sauce and Mozzarella. Also great without sauce. Our Pizza Sauce, Mozzarella, American, Cheddar-Jack Cheese: Beef or Chicken Steak, Fried Onions and Roasted Green Peppers
Mashed Potatoes, Ham, Cheddar-Jack Cheese, Mozzarella and Onions (sautéed in butter)
Reuben Pizza
Corned Beef, Sauerkraut, Swiss Cheese, Thousand Island Dressing and Caraway Seeds Bacon, Ham, Pepperoni and Mozzarella with a Garlic Butter Glaze
Seasoned Ground Beef, Pizza Sauce, Fresh Salsa, Black Olives, Cheddar-Jack and Mozzarella, Tortilla Chips, Tomatoes and Lettuce
We start with our signature pizza sauce then top it with Mozzarella, Provolone, Cheddar-Jack Cheeses Create your own specialty pizza by choosing any three of our great toppings (excluding shrimp) BBQ Ranch Dressing, Mozzarella, Cheddar-Jack Cheese, Choice of Chicken or Ham, Pineapple and Red Onions
Create your own specialty pizza by choosing any six of our great toppings (excluding shrimp) Mushrooms, Onions, and Green Peppers or your choice of three veggies Garlic, Romano, Oregano, Ricotta and Mozzarella
order online at www.myunidapizza.com
570•317•2861 570•275•6466
SALADS
Salad Dressings: Ranch • French • Italian • Bleu Cheese • 1000 Island • Balsamic Vinaigrette • Lt. Raspberry Vinaigrette • Lt. Ranch • Caesar • Greek • Fat Free Italian • Honey Mustard • Oil & Vinegar Add To Any Salad: Bleu Cheese Crumbles • Grilled Chicken • Grilled Steak • Cheese Mozzarella Or Cheddar & Monterey Jack
House Side Salad Chef Salad Caesar Salad
6.25 4.45 7.25 5.95
White Tuna Salad Antipasto Greek Salad
BREADSTIX
Breadstix Cheese Breadstix Garlic Knots
Sm. 4.95 Sm. 6.15 4 for 3.95
8.65 9.40 7.60
Lg. 11.70 Lg. 13.60
Sauce On Side Is Included 1 Cup For Small & 3 Cups For Large
WINGS & FRIES
Jumbo Wings
(6 pcs)
6.25
(12 pcs)
11.25
(24 pcs)
20.95
(10 pcs)
6.95
(24 pcs)
12.95 7.90
(Mild, Hot or BBQ) Served with choice of bleu cheese or ranch dressing
Boneless Chicken Wings Buffalo Tails
5 chicken tenders dipped in our special new sweet and spicy buffalo sauce
Chicken Fingers
5 chicken tenders baked with choice of dipping sauce
French Fries Cheese Fries Choice of cheddar, mozzarella or provolone Pizza Fries Pizza sauce & mozzarella Bacon Cheddar Fries
DINNERS
7.90
2.75 4.00 4.50 6.00
All our dinners include a small house salad and fresh baked roll Ravioli (Beef or Cheese) 9.40 Lasagna 9.40 Baked Ziti 9.40 Spaghetti 7.60 with Meatballs 9.40 with Sausage 10.45 with Ground Beef 9.40 with Mushrooms 9.40 Manicotti 9.40 Stuffed Shells 9.40 Parmigiana dinners served with pasta Chicken Parmigiana 13.60 Eggplant Parmigiana 11.50 Veal Parmigiana 17.65
CALZONE
Sm. 8.15
3
Med. 10.45
Lg. 14.95
Calzones are made with Part-Skim Ricotta Cheese, Mozzarella and your choice of either Ham, Spinach, Broccoli, Pineapple or any of our topping choices (except Shrimp)
STROMBOLI
Sm. 8.15 Med. 10.45 Lg. 14.95 Pepperoni, sausage, mushrooms, green peppers, pizza sauce and mozzarella (substitutions permitted) Cheesesteak - steak (beef or chicken), Mozzarella & American Cheese Sm. 8.15 Med. 10.45 Lg. 14.95 Philly Cheesesteak -steak (beef or chicken), Mozzarella & American Cheese, fried onions and roasted green peppers Sm. 8.70 Med. 10.95 Lg. 15.55 Buffalo Chicken Cheesesteak chicken steak, buffalo sauce, mozzarella & american cheese Sm. 8.15 Med. 10.45 Lg. 14.95 Buffalo Chicken - Sm. 8.70 Med. 10.95 Lg. 15.55 diced chicken, mozzarella, cheddar-jack cheese, buffalo sauce Pizza Loaf - Sm. 8.15 Med. 10.45 Lg. 14.95 Pepperoni, Mushrooms, Sausage, Tomatoes & Mozzarella
Try our popular Lunch Buffet
7 Days A Week 11am-2pm
Only 9.45+tax
$
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Press Enterprise n Saturday, March 18, 2017
Choosing restaurant for dinner party Courtesy of Metro Creative Graphics
Getting together with family and friends for a good meal is a great opportunity to reconnect and share a few laughs. Though such gatherings have traditionally taken place at private homes, today’s busy adults are increasingly turning to restaurants to host their mini reunions. Restaurants don’t require hosts and guests to wash any dishes, and hosts won’t have to find time to clean their homes top to bottom like they would if they were to have a party at home. Such a reality makes a dinner party at a local restaurant a lot less stressful for the hosts. There are a number of things to emphasize when looking for the right restaurant to host the next dinner party.
Proximity Whether entertaining family and friends or a business dinner, the restaurant where you will be gathering should be easily accessible to all people who plan to attend. A centrally located restaurant that’s only a short drive for guests and hosts alike is ideal, as it cuts back on the time people will spend driving to and from the restaurant. Try to accommodate those guests who don’t drive by choosing a restaurant that’s accessible via public transportation.
ing a dinner party at a restaurant is that such gatherings tend to be more expensive than parties at private residences. Hosts should first determine who will be paying the bill. If everyone has agreed to pay their own portion of the bill, this gives you a little more flexibility when choosing a restaurant. If you, as the host, intend to pick up the tab for everyone, then you might want to find a nice restaurant with reasonably priced entrees. A five-star restaurant might break the bank, but you might be able to find a three- or fourstar restaurant that’s still elegant and more affordable. If each guest intends to pay for his or her own meal, discuss with guests how much they would like to spend before making a reservation. Once you have an idea of what everyone is willing to spend, you can start to narrow down your options.
Menu
The menu is an important thing for hosts to consider when choosing a restaurant for their next dinner party. Many men and women adhere to certain diets or lifestyles that restrict what they can and cannot eat, and you will want to find a restaurant that can cater to as many of your guests’ needs as possible. Discuss any dietary restrictions with your guests before Price you begin the process of finding a resPerhaps the only downside to host- taurant. If the responses are slow to
come in, you can still go ahead with your search, but look for restaurants that offer vegetarian and gluten-free fare. When examining the menu, take into consideration any offerings for kids if any guests are planning to bring their children along. Kids tend to prefer chicken fingers and fries over filet mignon and baked potatoes, so the restaurant should have some menu items for young children if kids will be joining in the festivities.
Accessibility When looking for a restaurant, try to find one that’s easily accessible for any older guests who might not get around as easily as they used to or any guests who might have a disability that requires handicap accessible seating and restrooms. Many restaurants can fill both of these needs, but it’s still up to hosts to ask in advance so all guests have a comfortable evening. The parking lot should not be too far away, but if it is, ask the restaurant manager if valet service is available for those guests who might prefer it. A dinner party at a restaurant with family, friends or even professional colleagues often makes for an enjoyable evening for guests and hosts alike. But hosts must consider several factors before ultimately choosing where they and their guests will dine.
Metro Creative Graphics
A dinner party at a restaurant with family, friends or even professional colleagues often makes for an enjoyable evening for guests and hosts alike.
How much is the right gratuity for tableside service when dining out? Courtesy of Metro Creative Graphics
Metro Creative Graphics
Diners routinely struggle when leaving a gratuity.
Tableside service is one of the benefits to dining out. Dining out can be a welcome change from preparing meals at home, and diners love that, once the meal is finished, someone else is there to clean everything up. Leaving gratuities for exemplary restaurant service may not be mandatory. However, in many areas of the world, proper dining etiquette suggests diners should tip their servers when paying for the meal. Many restaurant employees count on tips to supplement their salaries, and servers may even be paid below-average wages because tips are factored into their earnings. Diners routinely struggle when leaving a gratuity. Tipping, because of the money involved, also can cause heated debates. Various experts have weighed in to help customers determine the right way to proceed with tipping. This tipping guide helps clarify when and how to tip.
Etiquette experts at the Emily Post Institute concur that 15 to 20 percent is the standard rule of thumb when tipping at a sit-down dining establishment. If the restaurant is buffet-style, a 10 percent tip may be adequate. Many people leave a 20 percent tip when dining out. That has become the norm for good service. Poor service may not be worthy of such a substantial tip. When alcoholic beverages are part of the meal, some diners prefer to tip separately. That’s because restaurants may implement a heavy markup on wine or cocktail prices. Tipping based on the bill pre-tax can be expensive. The safe recommendation is 10 to 15 percent. Those who sit at the bar before retiring to a table should offer 15 to 20 percent of the tab to the bartender; or, $1 for beer or wine, $2 for mixed drinks. iTipping. com suggests paying your bar tab before leaving for your table. Although it can be tempting to refrain from tipping when service is
poor, this isn’t always the wisest idea. That’s because some restaurants employ a shift system in which all of given shift’s gratuities enter a pool and are divided by a point system. Otherwise, each individual server is responsible for tipping his or her support staff, which includes a busser, a runner, a back waiter, and/or a bartender. Rather than punish the whole lot, reduce the tip and then discuss your misgivings with the restaurant manager. Diners should know that gratuities are typically included in the bill for larger parties. Restaurants generally add an 18 percent gratuity to the bill. Restaurants put this in place to safeguard their staff. This gratuity should be mentioned on the bill or on the menu. If the service was excellent, diners may want to tip on top of the included gratuity. Diners who have gone over budget should not compensate by reducing the tip. Diners who cannot afford to tip should not dine out.
Press Enterprise n Saturday, March 18, 2017
Best wings in town! Try our delicious half pound chargrilled burgers. Offering a full bar with a variety of domestic, imported, craft and seasonal beers. Open daily for lunch and dinner. Family-friendly atmosphere with outdoor seating.
334 Walnut Street Danville, PA
570-275-1310 Open 7 days a week.
www.ltevansrestaurant.com
Playa Cancun
801 Cen tra lRo a d ,B lo o m sbu rg |5 70-380-1227 lunch - Dinner - dessert children’s Menus available
Authentic mexican restaurant Appetizers Q u eso Fu n d id o • Ja la pen o Po ppers • G u a ca m o le Dip Ch eese Dip • H o t S a lsa • To ssed S a la d • G u a ca m o le S a la d N a ch o s w ith ch eese,refried bea n s,beef o r ch icken • Q u esa d illa s Lunch Specials Specia l#1 O n e chile poblan o,on e beef taco,an d refried bean s Specia l#2 O n e beef burrito,M exican rice,an d refried bean s Specia l#3 O n e cheese en chilada,M exican rice,an d refried bean s Specia l#4 O n e chile poblan o,M exican rice,an d refried bean s Specia l#5 O n e beef burrito,on e beef taco,an d M exican rice Specia l#6 O n e chile poblan o,on e cheese en chilada, M exican rice,an d refried bean s Speed y G o n za les O n e crispy beef taco,on e cheese en chilada, an d choice of M exican rice,an d refried bean s H a lf En ch ila d a S u prem e O n e cheese en chilada an d on e chicken en chilada topped w ith lettuce,sour cream ,an d tom atoes served w ith M exican rice,or refried bean s Vegeta ria n Specia l O n e potato burrito,an d on e spin ach quesadilla served w ith a tossed salad
Dinner Menu S erved w ith ch ips a n d sa lsa Burritos M U CH O G RAN DE B U RRITO B U RRITO S M EX ICAN O EL B U RRO CH O CH O
B U RRITO S DELU X E B U RRITO S TEX AN O S
Quesadillas Q U ESADILLA RELLEN A FA JITA Q U ESADILLA
Chicken/Beef Dishes TACO SALAD FA JITAS TACO SALAD SO FT O R FRIED N ACH O SU PREM E CH IM ICH AN G AS N ACH O FA JITA ARRO Z CO N PO LLO O CARN E FLAU TAS Beef Dishes CARN E ASADA TACO S DE CARN E ASADA STEAK A LA RAN CH ERA
CH ILE CO LO RADO STEAK M EX ICAN O STEAK AM ERICAN O
Chicken Dishes PO LLO ASADO CH ICK EN SALAD SPECIAL M O LE RAN CH ERO
Dinner Specialties CARN ITAS CH ILE PO B LAN O S EN CH ILADA SU PREM E G RAN D SPECIAL CH O RI PO LLO TAM ALES Shrimp Dishes CAM ARO N ES AL M O JO DE A JO CAM ARO N ES A LA DIAB LA
Fajitas Choice of corn or flour tortillas.Sauteed w ith on ion s,bell peppers an d tom atoes,served w ith guacam ole,pico de gallo,lettuce,sour cream ,M exican rice,an d refried bean s. B EEF FA JITAS • CH ICK EN FA JITAS M IX ED FA JITAS (chicken an d beef) VEG ETARIAN FA JITAS (m ushroom s,spin ach,on ion s, tom atoes an d bellpeppers) SH RIM P FA JITAS TEX AS FA JITAS (chicken beef an d shrim p) H O U SE SPECIAL (ten der chun ks of pork,beef an d chicken ) CAN CU N SPECIAL (chorizo,shrim p,beef an d chicken ) Seafood SEAFO O D SALAD SH RIM P TACO SALAD FA JITA SH RIM P FA JITA Q U ESADILLA SH RIM P & FISH TACO S
B A JA SPECIAL M O JARA FRITA SEAFO O D FA JITA
Combinations S erved w ith M exica n rice a n d refried bea n s plu s a n y tw o o f th e fo llo w in g: EN CH ILADA • H ARD / SO FT TACO S • TO STADA CH ILE PO B LAN O • Q U ESADILLA • B U RRITO VEG ETARIAN CO M B IN ATIO N S erved w ith M exica n rice a n d refried bea n s plu s tw o o f th e fo llo w in g: En ch ila d a (cheese,potato or spin ach) B ea n To sta d a Ch ile Po bla n o (cheese) Q u esa d illa (cheese or spin ach) B u rrito (Potato or Bean ) Child’s plate O N E H ARD O R SO FT TACO ,M EX ICAN RICE AN D REFRIED B EAN S O N E EN CH ILADA,M EX ICAN RICE AN D REFRIED B EAN S Q U ESADILLA AN D M EX ICAN RICE H O T DO G AN D FRIES CH ICK EN N U G G ETS AN D FRIES CO RN DO G AN D FRIES CH EESEB U RG ER AN D FRIES
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Press Enterprise n Saturday, March 18, 2017
Farm-to-table businesses are booming Courtesy of Metro Creative Graphics
Consumers’ appetites for local foods are growing, and restaurants have taken notice. Today, many local businesses, including farms and restaurants, have mutually exclusive relationships that make it possible for local residents to enjoy nutritious, locally produced meals. According to the market research firm Packaged Facts, local foods generated $11.7 billion in sales in 2014 and will climb to $20.2 billion by 2019. Farm-to-table remains a growing trend that benefits farmers, restaurateurs and consumers. This is evidenced by the rising number of farmers markets cropping up in neighborhoods all across the country, as well as the niche offerings by regional food purveyors. The U.S. Department of Agriculture says that, in the last 20 years, the number of farmers markets has grown by more than 350 percent. Many consumers are now choosing “local” for dining at home and when dining out, and this is making a major impact on the nation’s food systems. Foodies as well as industry experts predict that the local foods movement is a permanent and mainstream trend. In 2014, the National Restaurant Association found the desire for local foods
Metro Creative Graphics
Local, sustainable foods are in demand, helping not only local restaurants and merchants, but also the small and medium farms that service these establishments. dominated its “Top Food Trends.” The most in-demands foods include locally sourced meats and seafood as well as locally sourced produce. Consumers also are in-
terested in farm/estate-branded foods. Some restaurants are even producing “hyper-local” food, or herbs and produce grown right on the property.
As the demand for local foods has evolved, so has the term “local foods.” “Local” can be a wideranging term that refers to foods produced in a particular town,
state or even region. The 2008 Farm Act defines a “locally or regionally produced agricultural food product” as one that is marketed less than 400 miles from its origin. However, a few states have established more stringent rules that indicate “local” constitutes food produced within the borders of a state or within a small perimeter of the state. The growing preference for locally produced foods is great news for the farmers and small food producers that have long fought for footing among the mega-importers. According to the trade publication Produce Business, even though “local” does not place limits on the size of the farm, the growing desire among consumers to go local is benefitting many small and mid-sized farms, as consumers are increasingly buying foods grown closer to where they live. In addition to meats, fruits and vegetables, consumers can find many locally made items that expand the potential for farmto-table. These include, but are not limited to, artisanal cheeses, wines, beer, baked goods, milk and other dairy, and honey. Local, sustainable foods are in demand, helping not only local restaurants and merchants, but also the small and medium farms that service these establishments.
Learn how to get the most out of al fresco dining at restaurants Courtesy of Metro Creative Graphics
When the weather permits, many people enjoy eating meals outside. Al fresco dining may be available at both high-end restaurants and more intimate cafes. Al fresco comes from the Italian term for “open air.” Restaurants have recognized the draw of outdoor seating, and many have expanded their offerings. While many people need nothing more than an outdoor table and some nice weather to enjoy eating outside, there are some ways to make al fresco dining experiences as pleasant as possible. • Do your research before visiting. Drive or walk by a restaurant before dining there yourself. Check out how outdoor diners are treated and if the service is as prompt as it is indoors. Pay attention to foot and vehicle
traffic near the tables to determine if the spot is conducive to eating. Too much noise or car exhaust can detract from the meal. • Look for covered tables. It’s one thing to sit outside and enjoy some cool breezes. It’s quite another to spend an hour or more directly under the blazing sun. Dine at an establishment that has a gazebo, portico, overhang, or individual patio umbrellas at each table. This way you can be comfortable and avoid sunburn. • Call ahead for seating. Because al fresco dining is so popular when the weather is warm, outdoor tables can fill up quickly. For those planning to sit outside, call the restaurant and reserve an outdoor spot. This way you will be guaranteed a table. • Dress appropriately for the weather. Plan ahead for al fresco dining by bringing some accessories along.
A light jacket or sweater can keep you warm if a breeze picks up, and sunglasses are recommended in sunny conditions. A hat worn indoors may be a social faux pas, but it is acceptable to wear one outside to block the sun. • Expand your dining options. Instead of traditional restaurants, try the offerings at food trucks, take-out places and other spots that serve food. Set up your meal at nearby picnic tables or another outdoor place and enjoy. • Bring a friend or relax by yourself. Eating outdoors is entertaining with a friend or alone. If you are dining with a group, take your time and linger in the fresh air, enjoying the conversation. If you are dining alone, you can still relax and take your time with the meal. One hidden benefit of al fresco dining is that it provides you the opportunity to relax and watch the world go by.
Metro Creative Graphics
Restaurants have recognized the draw of outdoor seating, and many have expanded their offerings.
Press Enterprise n Saturday, March 18, 2017
Tipping can be tricky overseas Courtesy of Metro Creative Graphics
Tipping men and women who work in the food service industry is commonplace in the United States and Canada, where citizens typically tip between 15 and 20 percent when dining out at restaurants. But American and Canadian travelers about to depart for overseas destinations may want to familiarize themselves with the practices regarding gratuities before their planes touch down.
Some countries automatically add gratuities onto customers’ bills. For example, the government in Dubai mandates that a 10 percent service charge be added to all hotel, restaurant and bar bills. This service charge is then divided by the staff at the establishment, making the charge the equivalent of a tip.
percent tip in that country is considered generous. Tips are included in the bill in Costa Rica, where travelers need not feel obligated to leave any additional gratuities. Service is often included in the bill within the United Kingdom as well, though travelers should inspect the bill before assuming gratuity was included. Sometimes 10 percent is good Visitors to Spain should not feel obliDiners in Morocco, where the gra- gated to leave a gratuity larger than 13 tuity is sometimes included in the bill, percent, and even a tip in the range of 7 might be surprised to learn that a 10 percent is considered acceptable.
D AILY BREAK FAS T LUN C H & D IN N ER S PEC IALS O p en M on d a y 7a m -2p m S u n .,Tu es.,W ed .,Thu rs. 7a m -8p m Frid a y & S a tu rd a y 7a m -9p m Brea kfa stserved d a ily u n til 2p m
7
O ld Fa shio n ed O l3d0BY ea r a tter So u rDo u gh BUC K W HEAT C AK ES ~ Served Yea rRo und ~
Celebrating over 30 years!
1119 Elk G rove Roa d ,Ben ton
5 70-925 -9987
The New!
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Travelers about to depart for overseas destinations may want to familiarize themselves with the practices regarding gratuities before arriving.
Kemler’s Restaurant
5861 Columbia Blvd. (Rt. 11), Bloomsburg
570-387-0785
Mon.-Fri. 5am-8pm; Sat. 7am-12pm; Sun. 8am-2pm
Proprietor: Keith Tunnessen
Breakfast Served ALL DAY! Daily Specials Homemade Soups Open at 11am Serving Lunch & Dinner Celebrating the start of our 3rd Year, FILET 18ʼs menu offers wraps and burgers to charcuterie boards and duck topia. Along with everything in-between... all in our unique casual atmosphere.
FARM MARKET • RESTAURANT • CATERING 1 Mile off Route 42 Numidia • (270 White Church Road) Hours: Thurs, Fri, Sat 10-7 Sun 8-7, Closed: Mon, Tues, Wed
Daily Buffet $8.50
www.Ponducefarms.com
Our full service REAR DECK has seating for over 50 guests.
Our covered FRONT PATIO is a great spot to enjoy the outdoors.
Friday Night SHRIMP & FISH BUFFET 4– 7pm $11.50
570-799-5888
Sunday 12 HOT ENTREÉ BREAKFAST BUFFET 8-12 $8.50 Sunday DINNER BUFFET 12-6pm $10.95
Our DINING ROOM can be arranged to accommodate get togethers up to 30 people.
Our BAR ROOM offers a wall of liquor and features craft cocktails and 100 drafts. Across from the Courthouse
Our REAR LOT is available to rent for any outdoor function.
18 W. Main St.,Bloomsburg
570.784.3818
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Press Enterprise n Saturday, March 18, 2017
The times they are a-changin’ at restaurants Courtesy of Metro Creative Graphics
Restaurants are thriving once again. Since 2014, restaurantgoers have renewed interest in socializing away from home and more money to spend, a stark turnaround from preceding years when diners were living on tighter budgets thanks to a recession that began in 2008. As crowds waiting in line for their favorite eateries begin to grow anew, restaurants have begun to implement new menus and dining styles in an attempt to attract a broader clientele. Many trends are catering to the younger, technology-driven customer. • Photo-ready foods: Diners are utilizing social media to share their menu choices with people all around the world. Scroll through anyone’s news feed and you’re likely to find photographs of last night’s entrée or an impressive dessert enjoyed during a night out with friends. Many restauranteurs understand that their latest culinary creation is likely to find its way onto social media, so a greater
Metro Creative Graphics
When dining out, expect to find more attractive plates, as restauranteurs understand diners like to photograph and share their meals through social media. emphasis is being placed on plating — or making foods look better when first presented to diners. • Digital kiosks: Desire an appetizer or want to reorder another
beverage? You may not have to flag down your server to do so. Several restaurants have implemented tablet-based service at their tables. In addition to playing games
or getting apprised on the latest specials, guests can order some menu items through table-mounted tablets. And if you’re in a rush for the check, swipe your credit card and pay the bill without waiting for your waiter to bring it over. • Healthier kids’ choices: For years the standard fare for kids has been burgers, fries and various recipes for mac-andcheese. But a survey of professional chefs sponsored by the National Restaurant Association revealed that many restaurants are now offering a greater variety of foods on kids’ menus. Soups, salads, leaner meats, and more vegetables are some of the items kids can choose from. • Increase in craft foods: Greater emphasis is being placed on creating meals that look and taste good and are produced in eco- and community-friendly ways. Craft foods are made in small batches from locally sourced ingredients, helping to create a symbiotic relationship between eateries, farmers, food manufacturers, and diners.
• Community tables: Make new friends while dining out by getting seated at community tables, which are no longer restricted to Japanese hibachi restaurants. These larger tables pair different diners together. • Neurogastronomy: Many restaurants are employing neurogastronomy, or the science of manipulating perception of how foods taste by external factors. Everything from the colors of dishes to the sounds of music being piped in can affect your perception of taste. • Prepaid reservations: Today you can purchase just about anything in advance, from movie tickets to vacations. Soon you may be able to prepay for restaurant meals as well. Arrive at your reserved time and enjoy your meal. This trend is beneficial to restaurants because they are guaranteed revenue even if patrons do not show up. Trends in dining out can make meal experiences more unique. Expect some new changes at your favorite restaurants.
Make better food choices when you are dining away from home Courtesy of Metro Creative Graphics
Dining out can make for an enjoyable evening or afternoon. Many people enjoy sampling different cuisines, and eating out removes the pressure and the work required when preparing meals at home. A 2013 poll from Rasmussen Reports found 58 percent of American adults say they dine out at least once a week, while 14 percent go out two or three times per week and 4 percent eat out more than three times per week. Dining out is also popular in Canada, where, according to Statistics Canada, restaurant sales per capita have increased steadily during the last 15 years. Across Canada, restaurants took in nearly $650 per person in 2012. As the number of people dining out continues to increase, many people find themselves looking for ways to stay focused on healthy eating when they are not the ones preparing their meals. The following are a handful of ways diners can stay healthy without giving up their love of dining out.
• Don’t arrive at the restaurant too hungry. Eat a small and filling snack before going to a restaurant. Eating a snack ahead of time will prevent you from overeating once your food arrives. An apple, protein bar or some crackers and cheese can take the edge off hunger and reduce the likelihood that you will overeat at the restaurant. • Fill up on water. When the server comes to take your drink order, ask for some water if it’s not already on the table. The symptoms of dehydration mimic those of hunger. Also, drinking water before and during your meal will help you to feel full and decrease the likelihood that you will overeat. • Engage in conversation. Bring someone with you to the restaurant so you can share some lively conversation. The more time you spend talking, the longer it will take to eat, giving your body time to digest and prevent overeating. • Choose the right foods. When perusing the menu, look for foods cooked a certain way. Broiled and grilled meats are healthier than fried foods, and steamed vegetables
contain plenty of vitamins and minerals your body needs to stay healthy. Avoid heavy cream sauces, lots of cheese and fatty meats. Ask if you can substitute fresh vegetables or brown rice for unhealthy sides or white rice. • Eat more seafood. Seafood is not only flavorful, but healthy as well. Eating certain fish gives your body the right types of fats to help the neurological system function properly and fuel your brain. • Avoid dining out as a reaction to stress. Don’t go out to a restaurant if you are feeling stressed or rushed, especially if you use food as a coping mechanism. You may end up rushing through your meal and eating more than you intended. • Divide your meal. Share a plate with others or ask for a togo container when your course is served. This allows you to set aside some leftovers before you start to eat, reducing the likelihood that you will overeat. Dining out is a favorite activity for many people, and diners can take several steps to make their dining experiences healthier.
Metro Creative Graphics
Dining out is a favorite activity for many people, and diners can take several steps to make their dining experiences healthier.
HOBOKEN SUB SHOP At the bridge • Benton, PA 570-925-2100 HOURS: Mon. -Fri. 6am-9pm; Sat., 6am-8pm; Sun., 7am-8pm
• Hot & Cold Subs • Pizza • Homemade Desserts • Homemade Soup • Salads • Sandwiches • Hershey’s Ice Cream • Homemade Daily & Nightly Specials • Pan Fried Haddock Platter Every Friday FULL BREAKFAST MENU
• Hamburgers • Cheeseburgers • Jumbo Dogs
Village Inn Restaurant
Intersection Rt. 54 & 254 Washingtonville • 570-437-9288 ~ OPEN 7 DAYS A WEEK ~ Hours Mon. - Fri. 6 am - 7 pm Sat. 6 am - 2 pm, Sun. 7 am - 2 pm
DAILY SPECIALS FRESH SOUP & SALAD BAR EVERY SUNDAY ~ Same Owner 53 Years ~
Press Enterprise n Saturday, March 18, 2017
May’s Family Restaurant 2295 W. Front St., Berwick
570-752-2700 STARTERS
MOZZARELLA STICKS .................................... 4.65 served with our traditional Italian sauce
CHICKEN WING DINGS.................................. 4.65 served mild or hot with blue cheese dressing
ONION RINGS .................................................. 3.65 a large plate of our golden fried rings
JALAPENO POPPERS ...................................... 4.65 deep fried with cheddar cheese and served with ranch dressing
CHICKEN STRIPS ............................................. 5.65 golden fried strips served with your choice of dipping sauce
SOUPS
CHILI VEGETABLE BEEF SOUP OF THE DAY
CUP 2.50 CUP 2.50 CUP 2.50
OPEN AT 6:30 AM
SANDWICHES
All sandwiches are served with choice of french fries or a cup of soup. Served on your choice of roll, sour dough, white, wheat, or rye bread
HAMBURGER..................................................... 5.95 5 oz fresh ground beef topped with lettuce and tomato. Add cheese for only .30¢
CLUB SANDWICH............................................. 7.10 ham and Swiss or turkey breast with bacon, lettuce, and tomato
GRILLED CHICKEN ......................................... 7.10 grilled chicken breast topped with lettuce and tomato
HOT ROAST BEEF SANDWICH .................... 6.85 our fork tender roast beef topped with our savory gravy
BOWL 3.75 BOWL 3.75 BOWL 3.75
SALADS
HOUSE SALAD................................................... 2.60 greens, tomatoes, red onions, and peppers
GRILLED CHICKEN SALAD ........................... 7.10 greens, tomatoes, egg, bacon, cucumber slices, sssssred onions, and grilled chicken
CHEF SALAD ..................................................... 7.10
CHEESE STEAK ................................................ 6.50 topped with grilled sweet peppers, onions, and our traditional Italian sauce
GRILLED MEATLOAF SANDWICH............... 5.50 GRILLED HAM AND CHEESE......................... 5.95 BREADED FISH ................................................. 6.75 freshly breaded haddock on a grilled roll
HOT DOG........................................................... 4.50 GRILLED CHEESE ............................................ 4.50 GRILLED HAM LOAF SANDWICH ............... 5.95 FRENCH DIP....................................................... 6.50 our delicious roast beef on a toasted roll, with aujus
greens, tomatoes, egg, cucumber slices, red onions, cheese, ham and turkey
GRILLED RUEBEN............................................. 6.50
fresh romaine lettuce, croutons, and grilled chicken, topped with Caesar dressing
PORKETTE.......................................................... 6.50
GRILLED CHICKEN CAESAR SALAD ......... 7.50
HOMESTYLE CHOICES
Here at May’s, all meals are served with fresh rolls and corn muffins, your choice of cup of soup or tossed salad and two sides. Additional side dish 1.35
BAKED MEATLOAF AND GRAVY................. 8.75 a thick cut of our special recipe meatloaf topped with our savory gravy
LIVER AND ONIONS ........................................ 8.10 grilled beef liver smothered with freshly grilled onions
HAM STEAK ....................................................... 8.95 our country portion cut ham steak grilled to your order
ROAST BEEF WITH FILLING.......................... 8.75 our fork tender roast beef served with our homemade filling and gravy
PORK CHOPS .................................................... 9.40 two center cut pork chops grilled to perfection
ROAST TURKEY WITH FILLING.......................... 8.75 oven roasted turkey breast served with our homemade filling and gravy and cranberry sauce
HAM LOAF.......................................................... 8.75 Our famous ham loaf served with raisin sauce
STEAK CHOICES
SIRLOIN STEAK............................................... 13.75 8 oz center cut sirloin steak cooked to your order
FRESH GROUND BEEF STEAK ..................... 9.60 8 oz of fresh ground beef grilled to your order
CHICKEN CHOICES
CHICKEN TENDERLOINS............................... 9.25
breaded and golden fried, served with dipping sauce
CHICKEN BREAST............................................ 9.25
grilled to perfection
HONEY DIPT CHICKEN................................... 9.95
four pieces of golden fried chicken
CHICKEN POLYNESIAN.................................. 9.25
chicken breast served in our sweet and sour sauce
SEAFOOD CHOICES
BREADED HADDOCK....................................... 9.75 freshly breaded and fried haddock filet served with our own tarter sauce
BREADED SHRIMP ......................................... 9.75 five large butterfly shrimp, golden fried
ASSORTED SEAFOOD PLATTER ............... 10.50 all your favorites from the sea on one plate (haddock, shrimp, scallops, crab cakes)
CRAB CAKES ........................................................... 10.50 two of our famous golden fried crab cakes, served with our own tarter sauce
ITALIAN CHOICES
SPAGHETTI AND MEATBALLS...................... 8.10 freshly cooked spaghetti smothered in our traditional Italian sauce and served with three meatballs
CHICKEN PARMIGIANA ................................ 8.75 boneless breast of chicken with mozzarella cheese and our traditional Italian sauce. Served with a side of spaghetti
VEAL PARMIGIANA ........................................ 8.75 breaded veal with mozzarella cheese and our traditional Italian sauce. Served with a side of spaghetti
corned beef, Swiss cheese, and sauerkraut on rye, served with thousand island dressing shredded pork with Italian seasonings
TUNA SALAD..................................................... 5.85 HAM SALAD....................................................... 5.85 CHICKEN SALAD.............................................. 5.85 BACON, LETTUCE, TOMATO........................ 5.85 HAM AND SWISS ON RYE.............................. 5.85
GOOD MORNING FROM MAY’S
#1 TWO EGGS ANY STYLE, TOAST AND JELLY, HOMEFRIES................................. 3.50 #2 TWO HOT CAKES, TWO EGGS, HAM, BACON OR SAUSAGE ................................... 4.90 #3 CHEESE OMELET TOAST & JELLY, HOMEFRIES....................................................... 5.25 #4 HOT CAKES WITH BUTTER & SYRUP BACON OR SAUSAGE .................................... 5.25 #5 EGG SANDWICH WITH HAM & CHEESE ON ENGLISH MUFFIN ................................... 2.75 #6 TWO EGGS, HAM, BACON, OR SAUSAGE, HOME FRIES, TOAST & JELLY ..................... 5.25 #7 BELGIAN WAFFLE AND BACON OR SAUSAGE............................................................ 5.90 #8 FRENCH TOAST WITH BUTTER & SYRUP BACON OR SAUSAGE..................................... 5.25 #9 CREAMED DRIED BEEF ON TOAST WITH HOME FRIES...................................................... 5.25 ONE EGG, ANY STYLE-TOAST & JELLY...... 1.85 TWO EGGS, ANY STYLE-TOAST & JELLY. . 2.40 GOLDEN BROWN HOT CAKES (3)................ 3.90 SHORTSTACK (2).............................................. 2.85 FRENCH TOAST WITH BUTTER.................... 3.90 SIDE ORDER OF HAM OR BACON............... 2.40 SAUSAGE OR SCRAPPLE............................... 2.40 BELGIAN WAFFLE............................................ 4.50 HASH BROWN OR HOME FRIES................... 1.85 OMELETTES WITH TOAST AND JELLY PLAIN................................................................... 3.50 HAM...................................................................... 4.90 CHEESE............................................................... 4.25 HAM & CHEESE................................................. 5.25 WESTERN............................................................ 5.80 COLD CEREAL (WITH MILK).......................... 1.95 HOT CEREAL (WITH MILK)............................. 1.95 TOAST AND JELLY............................................ 1.40 ENGLISH MUFFIN............................................. 1.40 BAGEL WITH BUTTER OR CREAM CHEESE........................................ 2.10
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Press Enterprise n Saturday, March 18, 2017
1006 Walnut Street, Berwick
B rea kfa st S erved D a ily U n til2 pm Lu n ch & D in n er S pecia ls a lso a va ila ble
14 0 M a in S treet,Ben ton ,PA 17814 |5 70-925 -6 5 5 6 Hou rs:M on d a y -Tu esd a y 8 a m -2 p m W ed n esd a y & Thu rsd a y 8 a m -8 p m Frid a y 8 a m to 9 p m ;S a tu rd a y 7 a m to 9 p m S u n d a y 7 a m to 2 p m
BreakfastM enu EGG COM BOS
O n e Eg g Y ou r W a y............................0.99 Tw o Eg g sY ou r W a y ..........................1.99 w ith toa sta n d p ota to .....................4 .99 w ith toa st,p ota to a n d m ea t...........6 .99 Toa st.................................................0.99 W hite,W hea t,Rye o rSo u rd o u gh C heese ..............................................0.99 Am erica n ,Sw iss,Feta ,Bleu Cheese, Ched d a r/Ja ck o rPro vo lo n e M ea t..................................................2.4 9 Sa u sa ge,Ba co n , Ha m o rScra pple
BREA KFA ST SIDES
En g lish M u ffin .................................1.5 9 O a tm ea l ............................................1.99 Hom e Fries.......................................1.99 Ha shb row n s.....................................1.99 Ba g el ................................................1.5 9 Ba g el w ith C rea m C heese ...............2.5 9 O n ion s& Pep p ers...........................0.5 0
FRENCH TOA ST & PA N CA KES
Thick sliceso fso u rd o u gh brea d d ipped in o u ro w n hea vy crea m ba tterw ith cin n a m o n & grilled to a go ld en bro w n . Fren ch Toa st2 Pieces......................4 .99 Fren ch Toa st3 Pieces......................5 .99 2 G old en Bu tterm ilk Pa n ca kes.......4 .25 3 G old en Bu tterm ilk Pa n ca kes.......5 .25 2 Blu eb erry Pa n ca kes .....................5 .99 2 C hocola te C hip Pa n ca kes ............5 .99 G rilled C in n a m on Brea d ................5 .99 2 pieceso fthick cin n a m o n sw irlbrea d , bu ttered a n d grilled perfectly w ith a sid e o fcin n a m o n gla ze.
STUFFED FRENCH TOA ST
Mozzarelluna Chicken Fingers Garlic Bread with cheese Add tomato/garlic dipping oil Gustare un po’ (Taste a little) 1 Mozzerlluna, 2 chicken fingers, and assorted fried vegetables
$6.00 $4.50 $3.00 $3.50 $ 1.50 $7.50
Starters
BYOB
Calamari Crab Stuffed Mushrooms French Fries Meatball and Sausage Parmesan Breaded Cauliflower Breaded Mushrooms
$7.25 $6.75 $2.50 $4.25 $4.25 $4.25
Soups & Salads
TH REE EGG OM ELETTES
O u ro m elet crea tio n sa re served w ith yo u r cho ice o fpo ta to a n d to a st. N o Pota toes& Toa stS u b tra ct................0.99 W ith you r choice ofC heese...................6 .4 9 Fried M u shroom s& C heese ..................6 .99 S liced Ha m & C heese .............................7.4 9 O FS S u p rem e Ha m ,M u shro o m s,O n io n s& Peppers w ith yo u rcho ice o fCheese .....................8.29 W estern Ha m ,M u shro o m s,O n io n s& Peppers To pped w ith Ched d a r/Ja ck Cheese & a sid e o fSa lsa .......................................8.29 Veg g ie Fresh M u shro o m s,O n io n s,Peppers, To m a to & yo u rcho ice o fCheese .............7.4 9 C heese S tea k Philly Cheese Stea k w ra pped u p in Eggs w ith Peppers,O n io n s& M u shro o m s........8.29 C hili & C heese A gen ero u spo rtio n o fo u rho m em a d e Chili,fillsthisO m elette & to pped w ith Ched d a r/Ja ck o verit a ll....................6 .99 G reek O m elette Gyro M ea t,Peppers,O n io n s, To m a to w ith Feta Cheese ........................8.29
TH E OFS SPECIA LTIES EG G S BEN EDIC T C H RIS S Y S TY LE
Served o n a Belgiu m W a ffle,to ppped 6 .99 La yerso fw hipped crea m cheese stu ffin g, w ith sliced Ha m ,Eggs,& a crea m y to pped w ith bla ck ra spberriesin a m elba Ho lla n d a ise,sprin k led lightly w ith fresh Sca llio n s& served w ith Po ta to es.............7.99 sa u ce o rsliced stra w berriesin sw eet C REAM ED C HIP BEEF stra w berry sa u ce. Co m bin a tio n o frich ho m e style Gra vy a n d a lea n Chipped Dried Beefserved C offee ...............................................1.75 o verTo a st w ith a sid e o fPo ta to ...............6 .99 S AUS AG E G RAVY & BIS C UITS Tea ....................................................1.75 Ju ice .....................S m .1.25 ........Lg .1.95 O u rgro u n d co u n try Sa u sa ge issm o thered in M ilk ...................................................1.75 a rich,ho m e style Gra vy & served o ver HotC hocola te ..................................1.75 o u rBu tterm ilk Biscu its & Po ta to es..........6 .99
BEVERA GES
570-520-4123
Soup of the day ~ Cup $2.95 or Bowl $3.95 Dressings- house made red wine vinegar, ranch, blue cheese or french Tossed Salad- lettuce and tomato sm. $2.00 Large $4.00 Amici Salad- lettuce, tomato, olives, choice of cheese (shredded mozz, aged provolone, mild provolone, fresh mozz) and artichoke hearts sm. $4.50 Large $7.00
Pastas
Choice of angel hair, spaghetti, rigatoni or homemade spaghetti, or homemade gnocchi Meatballs or Sausage-$8.00 Mushrooms-$8.00 *Homemade spaghetti, homemade gnocchi $1.00 extra Oil and Garlic-$7.00 Marinara-$7.00 Vodka Sauce- tomatoes, mushrooms, vodka in a heavy cream sauce-$8.25 Red or White Clam Sauce- tender chopped clams, sautéed in oil, garlic and white wine-$8.25 Pesto Cream Sauce- basil pesto sauce tossed with heavy cream and a blend of cheeses- $8.25 Add-Ons: Chicken or Shrimp- $2.75
Tavoli di amici (Table of Friends) Amici’s Family Style menu
DINNERS ARE SERVED FAMILY STYLE TO ENJOY WITH YOUR FAMILY AND FRIENDS. OUR FOOD IS MEANT TO BE ENJOYED WITH WARM CONVERSATION, LAUGHTER AND FAMILY. BEST WHEN ENJOYED WITH A BOTTLE OR BOTTLES OF YOUR FAVORITE VINO! SERVES UP TO 5 Pick a pasta- Choice of angel hair, spaghetti, rigatoni or homemade spaghetti, homemade cavatelli or homemade gnocchi *homemade pasta $5.00 extra Pick a sauce- Marinara or Oil and Garlic- $30.00 Pick a sauce- Meatballs or Sausage, Mushrooms, Vodka, Alfredo, Fra Diavolo, Red or White Clam or Pesto Cream- $32.00 Add Shrimp or Chicken- $10.00
Classic Dinners
*all dinners are served with a side of pasta ($.50 extra for homemade) or a starch and vegetable of the day Scampi- Chicken $10.50 or Shrimp $11.50 sautéed with garlic, white wine, lemon, butter and herbs Chicken Fingers- Breaded and Deep Fried- $7.75 Parmigiana- Chicken $10.25, Veal $12.00, Shrimp $11.50 or Eggplant $9.50- breaded and fried. Topped with sauce and cheese blend Veal Scallopini-tender veal, peppers and mushrooms, reduced in marsala wine sauce-$12.50 Breaded Shrimp-jumbo shrimp breaded and fried to perfection-$9.00 Shrimp Fra Diavolo-jumbo shrimp tossed with in a spicy marinara sauce- $11.50 Lobster Ravioli- Sweet Lobster filled Ravioli topped with shrimp and served with your choice of sage/butter sauce or vodka sauce- $13.00 Haddock- Baked in a lemon butter and white wine sauce or fried to perfection-$11.50
Homemade Italian Specialties
Cheese Ravioli- $7.25 Eggplant Rollatini-tender eggplant stuffed with ricotta and topped with a cheese blend- $9.25 Manicotti-homemade crepes, ricotta cheese and fresh herbs. Topped with cheese blend-$7.25 Add ons - Meatballs (2), Sausage or Mushrooms $1.75
Pizza
Desserts
Tiramisu Rice Pudding Cannoli (3 small)
6 Cut $6.25 or 12 cut $12.50- crispy pizza topped with a blend of cheese with or without onion Toppings: $1.00 for 6 cut or $2.00 for 12 Cut -pepperoni, sausage, mushrooms, hot peppers, sweet peppers, black or green olives Margherita Pizza-tomato sauce with fresh mozzarella, basil 6 cut- $7.00 12 cut- $14.00 White pizza- Garlic herb blend, topped with mozzarella cheese and fresh tomatoes 6 cut-$7.00 12 cut- $14.00
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Family night out can be enjoyable for all Courtesy of Metro Creative Graphics
Dining out is incredibly popular. According to the National Restaurant Association, restaurant industry sales in 2016 were expected to exceed $782 billion in the United States alone. But dining out is not exclusive to the United States. Restaurants Canada reports that the Canadian restaurant industry accounts for nearly 4 percent of the country’s economic activity while directly employing just under 7 percent of the country’s entire workforce. Dining out would seemingly appeal to diners from all walks of life, but parents of young children may find it difficult to enjoy dining out with tots in tow. The following tips can help parents of young children make the most of their nights out as a family. • Do your homework. Parents should take some time before choosing a restaurant to examine the menus and policies of any establishments they are considering. Many restaurants make their menus available online, so parents can compare menus of various establishments to determine which have the most kid-friendly fare. Some restaurants have children’s menus, while others do not. Examine menus ahead of time so you don’t arrive at the restaurant only to sit down and discover it does not have anything your children are likely
Metro Creative Graphics
Parents can calm their nerves about dining out with youngsters by employing a few strategies that can make family nights out on the town enjoyable for all involved. to eat. In addition, determine if restaurants have any specific rules regarding children. Some might not allow youngsters after a certain hour, while others might go above and beyond to accommodate families. • Dine during off-peak hours. Parents concerned about how their children will
Pairing wine with dessert Courtesy of Metro Creative Graphics
Many people are novices when it comes to choosing the right wine to pair with food, and the same can be said when wine carries over into the dessert hour. Dessert is an expansive term for many different culinary creations, so finding the right wine to go with your dessert is not always easy. Here are some suggestions, courtesy of The Nibble, a specialty food magazine. • Apple pie or tartlets: Anjou wines, like Bonnezeaux
• Cheesecake: Champagne or rick wines, like Sauternes • Chocolate: Late harvest Zinfandel or vintage port • Coconut custard pie: A Beerenauslese Riesling • Cookies: Whatever is the best you have on hand • Fresh fruit: Moscato D’Asti • Pudding or mousse: Fortified Muscats • Tiramisu: Sweet Malvasia or Champagne
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behave in a restaurant setting can get kids used to the dining out experience by dining during off-peak hours, such as late afternoon or very early in the evening. Restaurants are less crowded during these times, and that can lessen concerns parents might have about upsetting other customers.
• Bring something to keep kids occupied. Parents may want to bring something along to keep kids distracted in case the restaurant is busy or meals take longer to prepare than expected. While tablets with video games or movies might keep kids occupied on road trips, it’s best to avoid bringing something noisy into a restaurant setting. Coloring books, word search puzzles or traditional books won’t distract or upset fellow diners and can help keep kids occupied until dinner is served. • Ask to be seated at a kid-friendly table. When being seated, ask the hostess to seat your party in an area where kids won’t be distracted or grow antsy. A corner booth can make for a cozy family meal, and kids won’t be distracted by fellow diners or even other youngsters in the restaurant. • Explain restaurant etiquette to youngsters before going out. If the family dinner table at home is short on etiquette but long on fun, explain to youngsters that the same rule does not apply at the restaurant. Parents can explain that it’s still okay to have fun when dining out, but that the volume needs to be turned down and everyone must remain in their seats unless they need to use the restroom. Parents can calm their nerves about dining out with youngsters by employing a few strategies that can make family nights out on the town enjoyable for all involved.
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Press Enterprise n Saturday, March 18, 2017
Seidel’
S
Seidel’s Mardi Gras is a charming restaurant specializing in Cajun, Seafood Dishes and some of the best steaks in the area. We invite you to visit us for a wonderful experience of Taste and Environment!
Restaurant Hours
Mon.-Thurs Fri. Sat. Sun.
3pm-10pm 12pm-10pm 12pm-10pm 12pm-10pm
1416 Montour Blvd., Danville • 570-275-2215
Fresh Cut Steaks
House Specialties
Tenderloin New Orleans.............$26.99
Served with a house Salad and choice of accompaniment
Delmonico Prime Rib
Filet Mignon
Appetizers
Cajun Sampler...............................$7.99 Oysters Rockefeller (5)..............$8.99 Nacho’s New Orleans.....................$8.99 Steamed Crawfish ......................$8.99 Mardi Gras Skins.........................$6.99 Seafood Skins...............................$8.99 Steamed Clams (12)...................$7.99 Scallops in Bacon (6).................$8.99 Crab Stuffed Mushrooms.........$7.99 Crawfish Stuffed Mushrooms......$7.99 Crab and Spinach Dip.................$8.99 w/Garlic Bread Fried Calamari...............................$8.99 Mozzarella Sticks........................$6.50 Wings hot, mild, garlic, old bay...........$7.99 Hawg Wild Wings...........................$7.99
Soups and Salads
House Red Beans & Rice ........................Cup $3.50 Bowl $5.00 Soup Du Jour .......................................... .........................Cup $3.50 Bowl $5.00 House Salad..................................$4.50 Southwest Chicken Salad.........$9.99 Grilled or Blackened Chicken Salad................................$8.99 Grilled or Blackened Shrimp Salad................................$9.99 Garlic Pepper Prime Rib Salad. .$14.99
Kid’s Corner
Cheeseburger w/French Fries....$5.50 Chicken Fingers w/French Fries. . .$5.50 Breaded Shrimp w/French Fries...$5.99 Linguini w/marinara & mozzarella sticks. . .$5.99 Prime Rib w/French Fries............$9.99
prices & menu items subject to change
18-20 oz..................$22.99 Queen 18-20 oz.. . . .$22.99 King 24-28 oz........$26.99 Queen 8 oz............$22.99 King 12 oz...............$26.99
Enhancers- top any of our steaks with any of these great additions Blackened......................................$ 1.00 Bourbon St. Style.......................$ 3.00 Louisiana BARBQUE Style . . . . .$ 3.00 Jambalaya Sauce ......................$ 3.00 Creole Sauce.................................$ 3.00
Surf and Turf
Delmonico w/8oz. lobster tail. $37.99 Delmonico w/1 lb. of Crablegs. . .$32.99 Delmonico w/8 Shrimp..............$28.99 Queen Filet with 8 oz. Tail........$42.99 Queen Filet with Crabcake. . . . . . .$29.99
Seafood
Served with a house Salad and choice of accompaniment
Crab Stuffed Shrimp..................$19.99 Crab Stuffed Haddock...............$16.99 Crab Stuffed Flounder................$17.99 Tuna Steak (grilled or blackened)......$19.99 Salmon (grilled or blackened)...............$18.99 Seafood Alfredo...................................$18.99 From the Steamer Pot: Crab Leg Dinner ...........................$21.99 Steamed Combo .........................$22.99 Clambake.......................................$28.99 From the Broiler: Seafood Sampler.........................$19.99 Mardi Gras Sampler..................$29.99 Crab Cakes.....................................$18.99 Crawfish Cakes.............................$18.99 Broiled Sea Scallops...................$19.99 Broiled Haddock...........................$15.99 Broiled Flounder...........................$16.99 Cold Water Lobster Tail 8oz.. . .$29.99 16oz.. . .$42.99
(blackened filet stuffed with crab and topped with a spicy hollandaise sauce.)
Crawfish New Orleans................$26.99 Louisiana Surf and Turf............$42.99 (blackened 8 oz. filet topped with Hollandaise and an 8 oz. lobster tail topped with Creole.)
Cajun Catfish w/crawfish alfredo. .$19.99 Mardi-Gras Shrimp & Crawfish.....$19.99
Cajun Cuisine
Served over Rice or garlic linguini & includes house Salad
(Shrimp-Crawfish and Sausage sauteed in a spicy cream sauce.)
Cajun Honey Barbeque Sampler.....$19.99
(shrimp, scallops and chicken in a hot barbeque.)
Blackened Entrées
Barry’s Burrito............................$18.99
Blackened Cajun Chicken...........$15.99 Blackened Cajun Shrimp............$18.99 Blackened Cajun Catfish...........$17.99 Blackened Cajun Crab or Crawfish Cakes............................$18.99 Blackened Cajun Sampler..........$18.99 Creole Entrées
Non-Cajun Specialty
Rubbed in cajun seasonings & seared in a cast iron skillet
A spicy tomato based sauce with chunks of onions, celery & bell peppers.
Chicken Creole...............................$16.99 Shrimp Creole...............................$18.99 Scallops Creole.............................$19.99 Creole Sampler.............................$19.99
(The Legacy continues with Mr. Reichart’s Burrito! Blackened Prime Rib, Chicken, Shrimp & Rice rolled in two flour tortillas & topped with salsa, cheddar cheese, mozzarella, scallions & sour cream. Hot or mild)
Chesapeake Chicken...................$16.99
(sautéed chicken with onions & mushrooms in a white wine old bay sauce & finished with mozzarella cheese)
Chesapeake Chicken w/crab.....$19.99 Chicken Parmigiana w/pasta. . .$15.99 Shrimp Scampi............................$19.99 Shrimp Stir-fry over rice..........$18.99 (chicken, shrimp, scallops and clams) Land and Sea Creole Combo....$28.99 Chicken Stir-fry over rice.........$16.99 (blackened filet mignon & crab cake in creole sauce)
Traditional Cajun Favorites Served with a house Salad and choice of accompaniment
Jambalaya.....................................$18.99
(sausage, chicken and shrimp with onions, peppers and mushrooms in a spicy red sauce)
Louisiana BAR B Q......................$25.99 (blackened delmonico cooked with mushrooms, onions and peppers in a spicy barbeque sauce.)
Jambalaya Prime Rib .................$25.99
Specializing in Cajun Cuisine, Steaks, Seafood & More Also ask us about our Catering Services