8 A
SIUSLAW NEWS ❚ WEDNESDAY, DECEMBER 28, 2016
Host a delicious holiday brunch
A HAPPY NEW YEAR
STARTS AT
S urfside Restaurant
Chef New Year’s Eve Specials
Earth & Sea, Whiskey Glazed Spareribs,
Or Bruschetta Chicken w/all your favorite sides
E njoy COMPLIMENTARY Champagne Toast!
$35.00/ pp
CALL 541--997--8263
For Reservations
Regular Dinner Menu available
Open at 7 a.m. for Breakfast
88416 1 ST Ave. Florence
Mo’s
Hi, Welcome Restaurant
to
®
~ FEATURED LOW-CARB SELECTIONS ~
GRILLED
OR Poached,
BLACKENED
SALMON: Grilled,
or Blackened
FISH
TACOS
$12.95
SHRIMP
SKEWERS:
2 Grilled Shrimp
Skewers
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
All of the above are served with
and for Veggies
dessert...
Green Beans or Mixed Steamed
and a Shrimp Dinner Salad
SNICKER OR PEANUT BUTTER PIE FOR $5.95
NEW ITEMS
Every Month Mo's has brought in special "Motivation for Kids"
BBQ PORK RIBS: Baby Back Pork Ribs with
tables which raise money for local charities that are devoted to
helping the wellbeing
of local
children.
month
James
Gang
BBQ This Sauce
Siuslaw STEAM Camp is the local charity being honored.
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
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
Celebrate New
Year’s Eve Here
Now accepting reservations
New Year’s Eve Special
Beef Oskar
Beef tenderloins topped with pulled Dungeness
crab. Drizzled with creamy Béarnaise sauce and
ngerling potatoes, cherry tomatoes
and asparagus.
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).
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
Bring a large pot of water to a boil. Add the farfalle
Farfalle with Crabmeat, Asparagus, Scrambled Eggs, and cook until al dente, following the manufacturer’s
suggested cooking time. About 2 minutes before the
Garlic, and Herbs
pasta is done, add the asparagus.
Makes 4 to 6 servings
Meanwhile, in a mixing bowl, beat the eggs with a fork or
whisk until slightly frothy. Set aside.
1
pound farfalle
1⁄2
pound asparagus, When the pasta and asparagus are done, drain and set
trimmed
and
sliced aside. Immediately melt the butter in a large skillet over
medium heat. Add the garlic and sauté until fragrant,
diagonally, 1⁄4-inch thick
about 1 minute. Add the pasta and asparagus and toss
10
extra-large eggs
briefl y to coat them with
the butter mixture. Pour
in the eggs, add 1⁄4 cup
Parmesan and the cream,
and stir and toss the
mixture until the eggs just
have begun to form moist
created to
curds, about 2 minutes.
mouthwatering perfection!
Add the crabmeat, chives
All of our fresh menu items are made
and parsley and continue
to order, so exactly what you want is
cooking and tossing until
exactly what you get.
the eggs have formed more
Open Daily for
solid curds that cling to
Lunch menu offered from 11-6pm
the farfalle, 1 to 2 minutes
Happy Hour menu daily from 3-6pm
Beer, Wine, Cocktails
more.
Serve immediately, passing
freshly grated Parmesan
and black pepper for guests
at Sandpines
to add to taste.
Handcrafted
Sandwiches
Daily
Happy
Hour
3-6pm
The Grill & Lounge
1297 Bay Street FlorFODFt
shhouse.com
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
