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JANUARY 11TH THROUGH FEBRUARY 19TH

Sweet Lorraine's has always been big
on salads ... with more than ever being
added and devoured ... Three of them,
ordered as delicious entrees, are still
there ... the Caesar salad with crispy
clams and no use of eggs; Monte Carlo
salad of grilled chicken breast, organic
greens, grapes, spiced walnuts, tomato
and onion; and Mediterranean pasta
salad with steamed chilled shrimp, feta
cheese, lemon vinaigrette ... or served as
a veggie salad without the shrimp.
With all Lorraine's fancy prepara-
tions, simple things like her chicken pot
pie with mushroom sauce, and vegetari-
an pot pies, go over big ... Also, about
eight years ago, Lorraine wanted to do
barbecued ribs ... "They'll never sell,"
said Gary ... The number of barbecued
ribs sold there today is unbelievably
high.
There was no children's menu when
Sweet Lorraine's opened its doors over
15 years ago ... The upswing in family
dining took hold here five years ago ...
when their kids menu was added with
five items.
- Saturday and Sunday brunch, 11 to
4 now, are a la carte sit-down specials in
addition to choices from the regular
menu ... Sweet Lorraine's customers
wish there were more days in the week
for them to enjoy Lorraine's cooking ...
It is open seven days a week ...
Monday-Thursday, 11 to 10; Friday
and Saturday, 11 to midnight; Sunday,
11 to 9:30.
Homemade desserts have always
been a big thing at Sweet Lorraine's ...
Her wonderful muffins, carrot cake,
glazed chocolate cake, etc. are heavy
favorites ... Lorraine's first dessert,
Russian cheesecake, is still a much-
asked-for biggie ... Items like warm
apple brown Betty with cinnamon ice
cream, toasted walnuts and caramel
glaze ... and her yummy bread pudding
... head the list of over 3/4 million
pieces of homemade pastries sold.
When Sweet Lorraine's opened, it
had no appetizers ... This, too, has
changed ... with 10 beginnings that
include roasted red bell pepper-garlic
hummus, vegetarian San Antonio bean
pate, spicy Sierra Madre pizza, delicious
quesadilla, etc.
Still there from the beginning are
Cindy Jakubiszen, who started as a
waitress and is now its bar manager ...
and Mark McNeil, a waiter 15 years
ago and today the office manager ...
Keith Vertz, executive chef for 11 years,
makes all the noted soups from
Lorraine's recipes.
There's other sandwiches, too,
as well as the vegetarian burger ...
seven more including a popular Brie

Join us for a South Seas adventure in dining
and enjoy a variety of island favorites including...

Bahamian Coconut Fried Shrimp, Martinique Guava Barbequed Dolphin Fish,
Jamaican Jerk Tuna, St. Barts Citrus Rum Glazed Mahi Mahi, Brazilian Swordfish and
Isla Mujeres Whole Swimming Snapper with chili pepper sauce to name but a few.

FOOD SO GOOD YOU'LL THINK YOU'RE IN PARADISE!

Items listed above may not be available everyday

CHUCK MUER'S

SEAFOOD

CHUCK MUER'S

Bin PM

700 Town Center
Dearborn

313.336.6350

1111
Cia non•IIIII

A CHUCK MUER RESTAURANT

1111 W. 14 Mile Rd.
Madison Heights

248•585•9533

4011.a 4

1■ 0000•11ft

TAV

N

5656 West Maple
West Bloomfield

248.851.2251

2/11
2000

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