100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

November 04, 1988 - Image 73

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-11-04

Disclaimer: Computer generated plain text may have errors. Read more about this.

Antipasto e Altri Cosi

Prosciutto with Melon
Mushrooms, hot or cold
Fettucini Alfredo
Linguini, Clam Sauce
Spaghetti, Aglio Olio
Spaghetti, Meat Sauce

6.25
2.75
4.50
5.25
4.25
4.75

Broiled Chicken Breast
Le Francais, served w/avacado,
Gruyere cheese & fresh tomato
6.50

Chicken or Tuna Salad
on Croissant
5.95

7,95
7.95
9.95
5.50
4.95

Shrimp Cocktail
Scampi Style
5.95 full tray
Escargots 1/2 tray
Baked Brie, Fruit Garni
Sauteed Italian Cheese

Sandwiches

4.25 Gus' Burger w/Swiss Cheese & Bacon 4.95
5.95
4.50 Chicken Salad
5.95
4.50 Tuna Salad
5.95
5.95 Ham Sandwich
Cheese .25 extra on sandwiches

Hamburger
Cheeseburger
Bacon, Lettuce & Tomato
Triple Decker Club

1.75
1.75
2.50
1.95
1.50
2.50
1.95

Cup 1.50 Bowl
Minestrone
Soup of the Day Cup 1.50 Bowl
Bread and Butter
Plate of Salad
Cottage Cheese
Cottage Cheese w/fruit
Gus' Potatoes

Breast of Chicken Sandwich
Italian style, sauteed in garlic
and olive oil
6.50

Special Steak Sandwich
w/Chips or Gus Potatoes
8.95

Salads

Cobb Salad, an assortment of chopped egg, bacon, cheddar cheese, green onions, avocado, tomato & lettuce ... 6.95
Julienne Salad, ham, turkey and cheese on a bed of lettuce ... 6.95
Antipasto Salad, sliced cheeses and assorted Italian cold cuts with garnish served on a bed of lettuce ... 7.95
Fresh Fruit Plate, fresh fruits, cottage cheese and Italian ices ... 6.95
Chicken or Tuna Salad, served stuffed in melon or on a bed of lettuce ... 6.95
Pasta Salad, mixed with fresh vegetables and vinegarette dressing: all vegetarian ... 5.25
Dressings ... The original Gus' dressing, creamy bleu cheese, cracked mustard dressing or Italian dressing.



P asta served with salad, bread & butter

Fettucini Alfredo
Linguini, with red or white clam sauce
Spaghetti, Meat Sauce
Spaghetti Vannelli Baked in casserole with cheese
Fettucini ala Carbonara
Baked Lasagne Vannelli
Italian Sausage or Meatballs withpaghetti
Spaghetti, Tomato Sauce
Fettucini al Pesto
Ravioli with Meat Fillings
Gnocchi ala Panna
or with Meat Sauce



All pasta made in house

7.50
8.95
7.50
7.95
7.95
7.95
8.25
6.50
6.95
8.25
6.95
6.95

0

Skillett Pizza

Make it Your Way!
2 Sizes
4.25 Small
7.95 Large

Entrees

BEEF
Broiled Delmonico Steak, Gus' potatoes and salad (11b. of raw meat cooked to your taste)
Chopped Steak, broiled and served with sauteed onions, Gus' potatoes and salad
Filet Sicialiano, served with spaghetti and salad
VEAL

Tosca • Picante (Hot) • Marsala • Parmesan • salad and spaghetti included

14.25
8.95
12.95

12.95

CHICKEN
Chicken Rosemary • Breast of Chicken ala Tosca • Chicken Scaloppini • Chicken Breast ala Cacciatore
9.95
salad and potato included

All fish presented is fresh every day!
Please ask your server.

Sea Scallops sauteed in wine sauce, or panfried in butter
Shrimp steamed, broiled or scampi style

Red Wings
Home Games
Buffet
and
Shuttle

12.95
14.95

Desserts



Cheesecake
Cheesecake w/strawberries
Frozen Double Chocolate Mousse

LIVE OPERA
- EVERY
MONDAY
7:00 to 10:30 pm

2.95 Ice Cream
3.25 Fresh Strawberry Sundae
3.25 Italian Ice, Lemon or Raspberry
Fresh Baked Desserts Every Day

We Cater
Everywhere!
Complimentary Valet Parking

1.95
2.75
1.95

LIVE DIXIELAND
JAZZ EVERY
WEDNESDAY
8:00 to 11:00 pm

630 Woodward Avenue • 961-2444

THE DETROIT JEWISH NEWS

73

Back to Top

© 2025 Regents of the University of Michigan