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SIUSLAW NEWS ❚ WEDNESDAY, JANUARY 4, 2017
A tailor-made tart for brunch
A LL NEW DINNER SPECIAL!
2 Entrees FOR $20.00
Sunday - Thursday 4pm-6pm
AND Don’t forget our
2 FOR $16.00
Breakfast and Lunch Menus
Monday - Friday
Surfside Restaurant
Call: 541-997-8263
Mo’s
Mo’s
Hi, Welcome Restaurant
to
®
~ FEATURED LOW-CARB SELECTIONS ~
GRILLED
OR Poached,
BLACKENED
or Blackened
SALMON: Grilled,
CHICKEN BREAST:
Boneless,
Skinless Breast of Chicken
SHRIMP
SKEWERS
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
FOR
$12.95
All
of the ONLY
above are served
with
Green Beans or Mixed and
Steamed
Veggies and a Shrimp Dinner Salad
for dessert...
SNICKER OR PEANUT
BUTTER
PIE FOR
NEW
ITEMS
$5.95
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!
Brunch is a great way to enjoy a lazy weekend morning and
early aft ernoon. Unlike the hustle and bustle of weekdays,
weekend mornings can oft en be enjoyed at a more leisurely
pace.
Restaurants make substantial sums of money on weekend
brunch specials, but home cooks can make brunch in the
comforts of their own kitchens as well. Th is “Grape Tomato
and Blue Cheese Tart” from Betty Rosbottom and Susie
Cushner’s “Sunday Brunch” (Chronicle Books) makes the
perfect fl aky food to serve at brunch.
2
1
teaspoons olive oil
teaspoon balsamic vinegar
Kosher salt
11⁄2 tablespoons chopped fl at-leaf parsley
2 green onions, chopped to include 2 inches of the green
parts
1. Arrange a rack at a center position and preheat the oven to
375 F. Have ready a 9-inch tart pan with a removable bottom.
2. For the crust: Place the fl our, cream cheese, butter, salt, and
cayenne in a food processor; pulse until the mixture resembles
Wednesday dinner special:
coarse meal. Remove and knead the mixture into a smooth
Grape Tomato and Blue Cheese Tart
10 oz. Prime Rib and Salad,
mass and then press it with your fi ngers in an even layer into
Serves 6
with your choice of
the bottom (not up the sides) of the tart pan. Smooth the
Pasta or Potatoes!
dough with the back of a spoon. Freeze the tart shell for 15
Crust
minutes to fi rm, and then bake the crust until golden brown,
1 cup all-purpose fl our
4 ounces cream cheese, chilled and cut into 1⁄2-inch pieces 30 minutes. Remove the tart shell from the oven and cool for
8 tablespoons unsalted butter, chilled and cut into 1⁄2-inch about 5 minutes but retain oven temperature.
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
3. For the topping: Sprinkle the cheese evenly over the crust.
pieces
Arrange the tomatoes in a circular pattern and in a single
1⁄4
teaspoon
salt
1285 Bay Street in Old Town Florence • (541) 902-8338
layer over the cheese, cut-sides up. You may not need to use
1⁄8 teaspoon cayenne pepper
all of the tomatoes. Whisk together the olive oil and vinegar
and drizzle over the tomatoes, and then sprinkle with salt.
EVERY THURSDAY 5-8PM Topping
4 ounces creamy blue cheese, Place the tart on a baking sheet to catch any drippings and
return to the oven and bake until the cheese has melted and
fi nely crumbled
2 cups grape tomatoes, halved the tomatoes are hot, 10 to 12 minutes.
4. Cool the tart for 5 to 10 minutes and then remove the
length-wise (see note)
Enjoy all the hand-battered, golden fried cod you can eat!
sides of the tart pan. (Th e tart
Served with seasoned french fries, tangy coleslaw and delicious tartar sauce.
can be made 3 hours ahead.
Leave the tart cool at room
temperature and reheat in a
preheated 350 F oven until
warmed through, 8 to 10
minutes.)
created to
5. Mix together the parsley
and green onions, and
mouthwatering perfection!
sprinkle over the tart. Cut the
All of our fresh menu items are made
tart into 6 wedges and serve.
to order, so exactly what you want is
Note: Small grape tomatoes,
exactly what you get.
which have a sweet fl avor,
work better than larger
Open Daily for
Lunch menu offered from 11-6pm
cherry tomatoes in this recipe
Happy Hour menu daily from 3-6pm
and can be used year-round.
Beer, Wine, Cocktails
However, in the summer, feel
free to try the tart with one of
your favorite varieties. Sweet
ones that are on the small side
at Sandpines
work best.
Great Food
YOU
CAN
EAT
ll
A
COD FISH & CHIPS ONLY $12
Handcrafted
Sandwiches
Daily
Happy
Hour
3-6pm
The Grill & Lounge
1297 Bay Street Florence • 541-997-1133
www.bridgewaterfi shhouse.com
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623