8 A
SIUSLAW NEWS ❚ WEDNESDAY, DECEMBER 7, 2016
Want
W
ant to Give
ve the PERFECT
PERF
Gift?
Gif
f t?
Sur
u r
ur
Host a delicious holiday brunch
nge
n
ng
g e
ge
Gift Cards are Here!
FREE $10 Gift Card
With the p
purchase
o $100 in gift cards
of
Call TODAY!
541-997-8263
Offer expires 12/21/16
w
ww
www.Driftwoodshores.com
w.Driftw
w o
oo
o
odshore
r e s.
re
s com
Where good friends &
great food come together!
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338
Handcrafted
Sandwiches
created to
mouthwatering perfection!
All of our fresh menu items are made
to order, so exactly what you want is
exactly what you get.
Open Daily for
Lunch menu offered from 11-6pm
Happy Hour menu daily from 3-6pm
Beer, Wine, Cocktails
Daily
Happy
Hour
3-6pm
The Grill & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Many people host friends and family during the holiday
season. Holiday dinners may garner the bulk of hosts’
attention, but overnight guests need to eat breakfast and
lunch as well. Brunch can save hosts some work and
give families a great opportunity to break bread without
some of the formalities that may accompany holiday
dinners. Th is holiday season, consider serving this ideal
brunch recipe for “Farfalle with Crabmeat, Asparagus,
Scrambled Eggs, Garlic, and Herbs” from Norman
Kolpas’ “Buongiorno! Breakfast and Brunch, Italian
Style” (Contemporary Books).
trimmed and sliced diagonally, 1⁄4-inch thick
10
extra-large eggs
4
tablespoons unsalted butter
1
garlic clove, minced
1⁄4
cup freshly grated Parmesan cheese, plus more
for serving
2
tablespoons heavy cream
1⁄2
pound cooked lump crabmeat, picked over to
remove any bits of shell or cartilage
1⁄4
cup fi nely chopped fresh chives
2
tablespoons fi nely chopped fresh Italian parsley
Freshly ground black pepper
Farfalle with Crabmeat, Asparagus, Scrambled Eggs,
Garlic, and Herbs
Makes 4 to 6 servings
1
1⁄2
pound farfalle
pound asparagus,
YOU
CAN
EAT
ll
A
EVERY THURSDAY 5-8PM
Enjoy all the hand-battered, golden fried cod you can eat!
Served with seasoned french fries, tangy coleslaw and delicious tartar sauce.
COD FISH & CHIPS ONLY $12
Bring a large pot of water to a boil. Add the farfalle
and cook until al dente, following the manufacturer’s
suggested cooking time. About 2 minutes before the
pasta is done, add the asparagus.
Meanwhile, in a mixing
bowl, beat the eggs with a
®
fork or whisk until slightly
frothy. Set aside.
When the pasta and
~ FEATURED LOW-CARB SELECTIONS ~
GRILLED
OR Poached,
BLACKENED
asparagus are done, drain
SALMON: Grilled,
or Blackened
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
and set aside. Immediately
FISH
TACOS
$12.95
SHRIMP
SKEWERS:
2 Grilled Shrimp
Skewers
melt the butter in a large
All of the above are served with
skillet over medium heat.
and for Veggies
dessert...
Green Beans or Mixed Steamed
and a Shrimp Dinner Salad
Add the garlic and sauté
SNICKER OR PEANUT BUTTER PIE FOR $5.95
NEW ITEMS
until fragrant, about 1
Every Month Mo's has brought in special "Motivation for Kids"
Baby
Back
Pork
Ribs
with
the
BBQ
PORK
RIBS:
tables which raise money for local charities that are devoted to
minute. Add the pasta and
helping the wellbeing
of local
children.
month
James
Gang
BBQ This Sauce
Siuslaw STEAM Camp is the local charity being honored.
asparagus and toss briefl y
BLACKENED SALMON CEASAR SALAD
Mo’s Old Town, Florence • Daily 11 am - 8 pm
to coat them with the
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
butter mixture. Pour in the
Serving Bowls of comfort for Over 50 Years • 541-997-2185
eggs, add 1⁄4 cup Parmesan
and the cream, and stir and
toss the mixture until the
www.bayviewfl orence.com
eggs just have begun to
85625 Hwy 101
form moist curds, about 2
@ Best Western Pier Point Inn
minutes. Add the crabmeat,
541. 590.3000 • 7 Days - 4-9.
chives and parsley and
continue cooking and
tossing until the eggs have
formed more solid curds
that cling to the farfalle, 1
to 2 minutes more.
Serve immediately, passing
Local, fresh and savory dining with a view.
freshly grated Parmesan
Introducing
and black pepper for guests
PRIME RIB SATURDAY
to add to taste.
Hi, Welcome Restaurant
to Mo’s
®
1297 Bay Street Florence • 541-997-1133
www.bridgewaterfi shhouse.com
Local Dining
Slow Roasted/Hand Carved
