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Salads

with chicken, garden
vegetables, blue cheese & vinaigrette

Ray Lalli Salad

Soups

Small 5.95 Large 10.95
Boston Seafood Salad lobster, shrimp,

crab & scallops wilemon vinaigrette

18.95

Crispy Chicken Oriental

sesame dressing

with sweet

Small 6.95 Large 12.95
Caesar Salad
Small 5.95 Large 9.95
Beefsteak Tomatoes with Vidalia

Soup du Jour

3.95

French Onion Soup
"Gratinee"

5.95

Lobster Bisque
--1

5.95

excati6ur

onions, mozzarella & roasted peppers

9.95

Fruit Platter

with cottage cheese or sorbet

9.95

Appetizers

Bracha Lavee: "Touch of Torah."

Herman (microcaligraphy), Luba Bar
Menachem (papercuts) and David
Shamay (glass jewelry). The Studio in
Old Jaffa will offer work of various
artists they represent.
Jodi Sugar, a Chicago artist who will
showcase photographs of Israel, is
among 14 Americans from across the
country bringing a variety of media to
the exhibit and sale.
"Seventy-five percent of the artists
have never exhibited in this area
before," says Natalie Lipnik, who is
coordinating the art fair. "We are espe-

cially glad that we can give Diaspora
Jews an opportunity to support artists
coping with the current conflict in
Israel." ❑

The third annual Judaic Art &
Jewelry Fair runs 10:30 a.m.-7
p.m. Sunday, April 28, at Bais
Chabad Torah Center of West
Bloomfield, 5595 W. Maple Road.
All the artists will be present at
the show. Tickets, at $5, include
refreshments. (248) 932-3311.

ilea.07.4W.

Everett Finn accompany Pearlman's
work in the April exhibit.
"My work is primitive and organic,
and I like to use brown, tan and gray
tones," says Pearlman, 75, who always
had an interest in art and took his first
class 30 years ago at the Jewish
Community Center.
Although he couldn't explore much
artistry while he was in business,
Pearlman has tried to make up for lost
time over the past 12 years. He enjoys
raku techniques, which require consid-
erable handling as sculptors move
from raw clay to finished pieces.
Raku, which has a short firing
period, allows for smoldering time
to bring more luster, crackles and
cracks to the surface. The outer
breaks are considered to add linear
elements to the total composition
while making pieces decorative
rather than functional.
Pearlman's sculptural works also
have been shown at the Janice

Hors D'Oeuvres Platter with ribs, shrimp, steak bits & Italian Sausage per person
Calamari lightly breaded with tomato, scallions and capers
Maryland Crab Cakes (2)
Gulf Shrimp Cocktail.,
Sauteed Shrimp Scampi Maison
Escargot garlic butter & port wine in pewter pot, under crust
Roasted Hot Banana Peppers and Italian Sausage
Baked Brie with a five nut crust and pepper coulis

d tizrzeiL erdzeed gackek &plc e o/C.6p a*b

❑

The art of Benjie Pearlman is
shown at the Lawrence St.
Gallery, 6 N. Saginaw, in
Pontiac. After a large exhibit
closes April 27, a smaller sam-
pling of his work will be on dis-
play. Gallery hours are noon-5
p.m. Wednesdays-Saturdays.
(248) 334-6716.

,ex/..‘remszai,o

90. 1GL OZ CS) Cdadel2C/0101.507,90k1/0

Fish 8 Seafood

Lake Superior Whitefish in five nut crust with buerre blanc
Sauteed Lake Perch also available Oriental Style
Jumbo Golf Shrimp Poncho fried or grilled
Jumbo Alaskan King Crab Legs (1 pound)
Twin South African Lobster Tails
South African Lobster Tail & Filet
Per Pound
Live Main Lobster 2, 4, or 7 pound steamed or broiled

17.95

. 19.95

19.95
24.50
26.50
26.50
19.00

Steaks & Chops

0F/0"..0...te.o. f.AWAY/110: 4,:eig«,:4=1,AVeMd

Charach Epstein Gallery in West
Bloomfield and the Detroit Artists
Market. Although he briefly tried
painting, he has not shown his two-
dimensional projects.
"I've been exhibiting my work at the
Lawrence St. Gallery for two years and
began after a friend suggested I look
into the gallery," Pearlman says. "My
wife, Lois, is an avid gardener, and she
confiscates a number of my bowls and
pots for our yard before I have a
chance to show them."

10.95
9.95
9.95
9.95
7.95
7.95
6.95
7.95

Prime New York Sirloin 14 oz. Strip
"The Buster" 24 oz marinated New York Strip with Brown Buster Sauce
24 oz Beef Porterhouse "jus lee"
Filet Mignon with Bearnaise
Poncho Chopped Sirloin with Poncho Sauce
Grecian Style Lamb Chops (4)
Veal Porterhouse 14 oz au jus
Veal Oscar king crab, asparagus and bearnaise sauce
Veal Picante light lemon butter with artichoke hearts
Chicken Breast "Champignon" wild mushrooms, brandy and demi glace
Chicken Breast ala Greque with peppers, tomato, onion and feta cheese
Sinatra's Baby Back Ribs "Excalibur"

21.00
23.50
24.50
23.50
14.50
20.50
24.50
23.00
22.00
17.95
17.95
18.95

Pasta & Side Dishes

Pasta Vegetable Marinara tomato and basil over angel hair
Seafood Alfredo lobster, shrimp and scallops over fettuccine
Blackened Chicken Pasta Aglio tomato and scallions over angel hair

gide ..azi4c21 cue

Special Baked Potato

Broccoli or Asparagus

16.95
19.95
18.95

&4 .2.00 WiatC20yraday Othe gigkato

3.95 Onion Rings
3.95 Mushroom Saute

3.95 Lyonnaise Potato
3.95 Creamed Spinach .

3.95
3.95

www.theexcalibercorn

28875 Franklin Rd. at Northwestern Et 12 Mile
Southfield, MI

(248) 358-3355

Subject to change without notice

4/26
2002

79