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December 16, 1994 - Image 91

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-12-16

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

Air& Tre Lune

"Kiss A Hot Tomato" Dec. 31st

"an elegant dining experience"

- Rousing Evening With Intimate Appeal-

OUR FIVE COURSE MENU INCLUDES:

MENU
Please make a selection of one from
each of the different courses

Antipasto Appetizer Platter
Autumn Leaves Salaci . with Pears, Michigan Dried Cherries,
Blue Cheese, and Raspberry Vinaigrette
Pasta with Duet of Sauces
Homemade canolli for Dessert

HORS D' OUVRES
Escargot — Large Burgundian Snails —
in homemade tortalini with a Pesto sauce
Salmon Carpaccio — Fresh Salmon with capers,
olive oil, cracked black pepper
Proscuitto — with Fresh Strawberries
and Chilled Shrimp

SELECT YOUR ENTREE

Prime Rib with Yorkshire Pudding
Stuffed Cornish Hen with Wild Mushroom Polenta
Sliced Beef Tenderloin with Bordolaise Sauce
Stuffed Filet of Sole with Lobster and Crab Meat
Broiled Norweagen Salmon over Sweet Peppers

Pizza at I :00 a.m.
Large Balton Drop
D.J. and Dancing
Champagne at Mid-Night
Dick Clark Telecast
Party Favours

Reservations start at 8:30
(confirmed by pre-pay only)
EARLY SEATING 5:00-7:30
RECEIVES 15%f% DISCOUNT

Saturday, December 31, 1994
Make plans now to ring in the New Year at Tre-Lune!
A sensational five course dinner will be served with a split of champagne at midnight.
Party favors and live entertainment.
Call now for reservations
Between 8:00 pm - 9:30 pm and stay through the New Year.

SOUP
Chilled Creme of Raspberry or Black Bean

$ 7500
per couple

Includes Tax
& Gratuity

FRIDAY & SATURDAY
INTIMATE DANCING BEGINNING AT 8:30
romantic Italian vocalist

SALAD
Boston Bib Lettuce with Hearts of
Palm and Pears with a warm
Proscuitto dressing

RESERVATIONS
(810) 220-3533

PINO MARELLI

7117 Fieldcrest, Green Oaks Twp.

ENTREE
Salmon and Lobster En Croute — Fresh Atlantic
Salmon and Tender Lobster wrapped in
phyllo dough
Filet Mignon —10 oz. Prime
Petite Filet and Shrimp — Broiled to your prefer-
ence with Jumbo Shrimp Guissepi
Stuffed Breast of Veal — stuffing of Chestnuts,
Mushrooms, Wild RiCe and Sun Dried Cranberries
Quail — Anjou Pears with a Pear Demi Glaze
Char Broiled Veal Chop — served
with a sauce of Sun Dried Cherries

DESSERT
Mini Strawberry Mousse Tart
Choc Meringue Café Terrine — Hazelnut and
Almond Meringue layers with Praline Almond
Chocolate Buttercreme layer
Walnut Rum Torte — Rum soaked Genolise layer
toasted Walnut, Rum Buttercreme
Frozen Raspberry Brandy Souffle

(W. 1-96 to S. US-23, 1st exit Lee, E. to Fieldcrest)

34555 West 12 Mile, Farmington Hills

$50.00 per person
does not include beverage, tax or gratuity

(Between Farmington & Drake in The Arboretum Office Center)

Reservations (810) 488-1100

CELEBRATE NEW YEAR'S EVE
AT THE AVENUE DINER

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New Year's Eve Dinner Menu 1994

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Reservations (810) 549-2000
4616 Woodward, Royal Oak

An early seating is from 4:30-6:30 p.m., and will be served from the Dinner
menu.
The Avenue Diner New Year's Eve Party begins at 8:30 p.m., and includes
this special menu, party favors, a midnight champagne toast, entertainment
and a deli buffet served at 1:30 a.m.





-

Your choice of one of the following appetizers;
• Tuna Carpaccio with crispy wontons, black sesame dressing,
oriental slaw and wasabi paint.
• Selection of fresh oysters with sweet pepper vinaigrette.
• Duck and foie gras stuffed Morels with port wine sauce.
• Winter vegetable and herb ravioli with smoky red and yellow
pepper coulis.
SOUP Lobster consume with Maine lobster, oriental mushrooms,
ginger, petite vegetables and coriander.
SALAD Melange of endive, radicchio, and bibb lettuce with black walnuts
and sundried berry vinaigrette.
Your choice of one of the following entrees:
• Hickory smoked Beef Tenderloin with horse radish -
chive mashed potatoes and a red wine jus.
• Bacon wrapped Breast and Confit Leg of Michigan Pheasant with
a chestnut potato pancake and maple, black pepper essence.
• Grilled Swordfish with polenta, and a roasted vegetable tamale.
Choice of one Dessert

The price is $65.00 per person and $125.00 per couple.

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