Ifkr-r0r,

1 3/4

\ j eav

go*

Mark's way of thinking is such that
people are given what they want ...
.not just what he can prepare.
His 18-ounce porterhouse is proba-
bly the biggest seller ... and it is to his
credit ... and certainly says something
... that there are so many steak houses
in the area, but customers still come to
Crumpets for their choices.
The prime rib is considered among
the sector's best offerings ... and one of
Crumpets heavier request items.
Salmon is prepared several different
ways ... and the broiled whitefish is a
much-wanted favorite ... as is the
sauteed perch.
Mark is high on various types of veal
... like his Veal Marco Polo, with shrimp,
cream and buffalo monarella cheese.
Another favorite is not on the menu
... Mark's Cajun rib-eye steak with
Cajun spices rubbed in ... and the veal
sauteed with vegetables and a Cajun
sauce he makes.
All the meats at Crumpets are
aged on the premises ... which brings
out much tastiness and tenderness.
Burgers? Of course ... Ask to have
Mark make you one with bleu cheese
running through it ... or with wine.
Lunch at Crumpets, 11-2:30, has
brought many back for dinner ... The
specials on the menu usually sell out
... But if any are left, they can also be
gotten at dinner ... Features including
Monday, open-face prime rib ...
Tuesday, juicy barbecue ribs with
Crumpet's own sauce ... Wednesday,
lamb shank ... Thursday, roasted
turkey with all the trimmings ...
Friday, perCh and chips.
In high favor at lunch are the pasta
dishes that Mark makes ... and the
many salads ... Focaccia bread at lunch
is also made at Crumpets.
As a hotel, the Somerset Inn, owned .
by the Frankel family and operated by
Managing Partner Stan Frankel along
with Duane Swanson, general manager
... ranks among the finest in Michigan
... Its director of sales, very personable,
cordial, cooperative and helpful Pam
Holland, has been at the helm since _
1987 ... and takes much pride in the
banquet area that was renovated in
1998 into a 250-person, 7,200-square-
foot ballroom ...Its 3,000-square-foot
foyer for receptions is also a standout.
The West End, formerly the elegant
fine dining room at Somerset Inn,
with its wonderful atmosphere and
exotic looks, is in a class almost its
own ... Very few hotels can basically
offer such a fine and beautiful element
that is now strictly used for upscale
banquets of 40-70 persons.
Crumpets, with its charming, atmos-

For our Wonderful Patronage..
tw Appweciation,, are , o tng
thisgreat early Evening atoplete, Dinner' menu

1 5 - 4 f.
par'T'-NoN

..
411

(/

/

5:30 p.m Ma
3 p-mv.
aow uwpc

Throajk Fr

_

$11.95
7.95
7.95
7.95
7.95
7 95
8.95
11.95
13.95

so- \ • cludcest Stir-Fry

-•••••\
\I • Clucken. Filet
10-7
OK I> • cluckm meatballs
•Lamb & Ric&
90
:4;i0 L • spaghetti/ with/ meatballs
•Broiled white/ Fisk
• Filet A4ston.
• Poritriumse. sttak,.

14U Dinners. Inciudie.:

mplintentary Hot Coffee.
• Co
• Sala • Citoic& of ofte. Vegetable/
• Our fzuotous Ric& Pudding
No Coupots
Or Di4-cotott
• Sorry, No Substitutionz -
•Sorry, No Splitting

Offers- Accepta

•

• No Early Diniter Orders after 5:30 pm/.

Only

Our Beautiful Banquet Rooms
acc
ommodating up to 250
persons are available for
all occasions.
•Wading s
• Birthdays

•Showers-

ALTENBUR G & DEBBIE

G.

• Banquets-
•itarlitat Mitzvaiu
- • Theist& Pariiee
•Anita,ersaries
• Etaby NeufuS9s
•Reuniokr
• Corporate- Etfreorts-

0

11

TOM
NOW APPEARING THURSDAY,
EVENINGS

FRIDAY & SATURDAY'
DANCING

FOR DINING &

FROM 7 p.m•

Enjoy Michigan's Finest
LAMB CHOPS
0 11/4
=
and the Award-winning
TOMMY SALAD
so-

Open Seven Days
for Lunch and dinner

E pa)-M-NoN

46 6199 orchard Lake RA. North , ofmap&

vi i ttitt i tViAt tA ttAt

KING CRAB LEGS &
LOBSTER TAILS
SERVED DAILY

(248) 737-8600

2/22

2002

IlIF