BEST
LAMB CHOPS

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Simply Fresh. Simply Different. Simply Personal. Simply the Best.

DINNER SPECIALS

STARTING AT $

12.9 5

INCLUDES BREAD BASKET

AND SOUP

PARTY TRAYS AVAILABLE

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PRIVATE
DINING

FULL SERVICE

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10% Off I I 10 %Off

Total
Food Bill

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Dine-ln only.
Not valid with Spec ials.
Not valid with any other offers.
With coupon. Expires 05/30/11
Excludes Lamb Chops

CHILDRENS MENU

Total
Food Bill

II

I I

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FULL BAR

$ 4 . 9 5

Dine-in only.
Not valid with Specials.
Not valid with any other offers.
With coupon. Expires 05/30/11
Excludes Lamb Chops
I

4301 ORCHARD LAKE ROAD
WEST BLOOMFIELD
CROSSWINDS PLAZA

I

248-5 3 8-6000

Stelerts Deli at

Happy Mother's Day
BREAKFAST & 0 V I KIDS MEAL 99
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expires 5/22/11 I

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Fine Italian Dining in a
Casual Atmosphere

Sunday- ars ay

15%
OFFrt15%
OFF
TOTAL FOOD BILL

11

10% off on Fri and Sat

Not good with any other offer

I Good with coupon. Expires 5/3W11
— a —a.

TOTAL FOOD BILL

May 5

2011

OPEN 7 DAYS A WEEK!

off on Fri and Sat
11 10%
Not good with any other offer

(248) 538-8954

I I Good with coupon. Expires 5/30/11 I
di amarammustmramoll

Mon-Thais: 4pm-10pm • Fri: 11am-11pm
Sat 4pin-11pm • Sun: 4pin-9mo

54

potatoes, mixed spring greens
and a healthy portion of
broiled salmon. Nothing more
is needed but some crusty
rolls or breads or simple, but
show-stopping, popovers, fresh
from the oven.
End this repast with some-
thing nutty, creamy and fruity
— a nut-crusted berry flan
with a cream-cheese filling
and a crunchy, pecan crust is
perfect — rich, yet light and
bright, with still more lemon
(in the form of finely grated

ze st).
Nothing's too good for Mom!

A perfect spring salad to serve with
meats, fowl or fish — tart and so
fresh, you'll want to slap it.
Dressing:
1 /4 cup Dijon mustard
1 /2 cup fresh lemon juice
V2 cup balsamic vinegar
2 /3 cup extra-virgin olive oil
Potato Salad:
2 lbs. small red-skinned potatoes,
unpeeled and halved
1 cup minced red onion
1 1h cups (packed) chopped
parsley
Salt and fresh ground pepper to
taste
Greens:
12 oz. mixed baby greens
Salmon:
6 boneless and skinless salmon
portions, about 6 oz. each
kosher salt and pepper to taste
Combine dressing ingredients in
a medium bowl and whisk well. Set
aside.

Cook potatoes in large pot of salted
water over high heat until just tender
(do not overcook or the potatoes
will fall apart), about 15-20 minutes.
Drain well. Transfer to large bowl. Add
remaining potato salad ingredients
and half the dressing to the hot pota-
toes and toss gently to coat. Season to
taste with salt and pepper. Set aside.
Prepare salmon: Arrange the salm-
on portions on a baking sheet that's
been well sprayed with nonstick cook-
ing spray. Preheat oven to broil and
broil salmon (about 8 inches from the
element) for 8-10 minutes, until just
cooked through. Do not overcook.
Arrange the greens on a platter or
divide among individual dinner-sized
plates. Spoon the potato salad over the
center of the greens (do not cover all
the greens) or divide among the indi-
vidual plates. Arrange the salmon over
the greens, or arrange on the plates.
Drizzle the remaining dressing over the
salmon and greens. Makes 6 servings.

Popovers

RISTORANTE

Sunday-Thursday

unday is
Mother's Day. A
dazzling fresh
salad works for brunch,
lunch or dinner as the
perfect way to help cel-
ebrate Mom — and life
in general. The month of
May heralds an explo-
sion of flowers, so cut
some blooming branches
and display them dra-
matically in a tall vase.
Our menu includes an
impressive entree salad
that is an entire meal, with lemon and
Dijon mustard vinaigrette-bathed

Dijon And Lemon Potato Salad
With Mixed Greens And Salmon

3426 E. West aple Rd. at Haggerty Rd. (248) 9264555

SPECIAL v

Show Mom love with
a homemade meal.

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

These are puffy and crusty on the out-
side, hollow with a soft, chewy center
inside.
2 large eggs
1 cup flour
1 cup milk
1 /2 tsp. vanilla
1 /2 tsp. salt
Preheat oven to 450 degrees.
Place eggs in a medium bowl. Whisk
eggs until smooth. Whisk in flour, milk,

vanilla and salt until just smooth.
Place 6 popover tins (or custard
cups) in the oven for a few minutes.
Remove from oven and brush well with
melted butter. Fill the popover tins or
custard cups with the batter. Bake for
15 minutes. Lower oven temperature to
350 degrees and bake for 12-15 minutes
more, until the popovers are puffy and
dry. Immediately remove from cups
and serve hot. Makes 6 popovers.