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flour with fresh tomatoes, yellow,
green and red peppers, au jus and
sherry wine.
With each passing year, Excalibur
becomes bigger and bigger on fresh
fish ... with popular broiled white fish,
salmon, scrod, etc ... Everything fresh
... nothing frozen.
Its excellent fresh Dover sole is fillet-
ed and placed into a light bread-
crumb mixture and baked to a nutty
brown.
The "Ex's" famed barbecued ribs
have a bone-dry rub of paprika, garlic
and kosher salt rubbed into the meat
... with baking removing the skin ...
and the ribs put into a broiler for a
succulent consistency ... The BBQ
•
sauce, which Excalibur prepares, is
placed on the side when the ribs are
brought to the table.
To honor the 24th anniversary of
Excalibur, Marty and Karen have
taken a rollback route.
During February, the same menu
items and prices from 1978 will be
featured at dinner ... Mondays,
Tuesdays and Wednesday, 4 p.m. to 10
p.m. ... with all entrees including soup
du jour or salad.
Dinners like ... filet with Bearnaise
sauce, $14.95; Miami Ember ribs, slab
$10.95, regular order $9.95; New
York strip steak, $15.95; lamb chops,
$13.50; boneless chicken breast,
$10.95; half Dover sole, $13.50;
jumbo fried shrimp, 512.95; frog legs,
$11.95; pickerel, $11.95; king crab
legs, $14.50; veal Excalibur, $14.50;
veal saute, $14.50 ... and more 1978
favorites.
The cuisine will be prepared by
Vince Bulone, certified master chef,
who has been at Excalibur 20 years ...
and David Berry, day chef de cuisine,
who came to the "Ex" 23 years ago,
just after Marty.
Janice Cahill has been expertly wait-
ing on tables 15 years ... and Marty's
brother-in-law, Victor Dazbaz, has
been his general manager 17 years.
One of the waiters, George Seile,
brings an added touch of the former
great London Chop House to
Excalibur ... He numbers 44 years
between the LCH and Excalibur,
where he came in 1991, when the
nationally-known London Chop
House closed its doors.
Marty and Karen's son, 24-year-old
Marry, and their Excalibur were born
the same year, 1978 ... As time passed,
young Marty was in the restaurant
kitchen making salads, washing dishes,
etc ... Now, after graduating Michigan
State University in hotel and restau-
rant management, he is night manager

For your Wonderfa Patron a4".
Dv Appreciation', we are offering
this great Earl Evening compizte, Dinner Menu,

3 pi. HI/ to 5:367x.w. mo

Through/ Fr

•3 Laotb Chops.
•Chidcest Stir-Fly
• Chicken/ Filet
•Chicken. meatballs

$11.95
7.95
7.95
7.95
7.95
7.95
8.95
11.95
13.95

•Lamb & Ric&

•S fret& wit& Meatballs
•Broiled White. Fisk.
•Filet- Mito frt.
•Portr-ritouse. Steak,

4.6

Alt Disuters

•Salta • Choice of oft& Vegetable, • cootpliateittary Hot co
•Our faswuc
No COUNKS
P

Or Diiscou,gt-
Offars Accepta

•Sorry, No Spliaing

•Sorry, No Substitutions

•Dige,--in, Offiv

•No Early Dinner Orders after 5:30 p-mv.

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mg:mMgdmagta.

Our Beautiful Banquet Rooms
acco
mmodating up to 250
persons are available for
all occasions.

•Weddaris-

•Showers

DEBE3IE G.

ilranaluets
•
Bar/Bat Mitzvaks • Thew& Parties
•Anniversaries
• Baby Atoustings-
•
its
• Corporate, FrreKts

4 11,

TOM ALTENBURG &
APPEARING THURSDAY,
EVENINGS "7,-, „. -- . r ; / /f )
NOW
of _
SATURDAY
FRIDAY &
DANCING
DINING &
. _
FOR
.- x,e .
FROIVI 7 p.m.
':11'

COMPLETE
CARRY-OUT SERVICE

'-‘

ROL

Enjoy Michigan's Finest
LAMB CHOPS
and the Award-winning
TOMMY SALAD

Sl"A\

•Birthdays

P- -- 1
111
At i

X5—

SHIVA DINNERS

Open Seven Days
for Lunch and dinner

KING CRAB LEGS &
LOBSTER TAILS
SERVED DAILY

p a PT e N 0 N
6199 Orchard Lake. L. North. of Map/4 (248) 737-8600 to

VittriAMMAAP00400040400

1/25
2002

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