The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

NYIIIT3Y R i1~l~RSS.W l)NSI) .J ANLIARY 21,. 11)81, PACGE11 Whitby Free Press YOU R DINING PLEASURE with Barry Murka r.... Fillig Station best iiiDurham Region We have had the pleasure of dining at some very fine restaurants in Durham Region over the past few months, but eating at The Filting Station, 948 Sinicoe St. North, in Oshawa last week, was one of the most enjoyable evenings we have had in a long time. Owned and operated by Sven and Judy Larson, a very Young couple to be in charge of such an operation, (ages 23 and 20 respec- tively), The Filling Station is bright, warm, the food ex- cellent, and at very reasonable prices. Sven and Judy had been doing consultation work in the food industry and landed in Oshawa more by accident than design. They learned that the present establish- ment was up for sale and decided to start out on their own. Sven recatîs how they got the name for the restaurant; and with a wry smile, told us that he and a business friend were on a trip in the southern United States, when one day at lunch time, feeling hungry, they kept an eye open for an eating spot. They came on what tooked like an otd gas station, which it was at one time; now tran- sformed into a restaurant. In talking, to the management, they learned that the restaurant had been a gas station that at one time had been robbed by the in- famous Bonnie and Clyde. The name The Fitling Station stuck with Sven, s0 when he and his wife Judy decided to open their dining lounge, they chôse that name. One has to admit that it is different. Once seated, the first thing to catch the diner's eye, is the very unique menu. t is large in size with legibte type. The cover was designed by Silvja Reinhotd, a former student at Durham College. The name The Filting Station is done in a large bold script, and the illustration depicts a young woman in a broad brimmed hat sitting beside an otd fashioned gasoline pump. The watts in the dining rooms are warm and bright, and you have the pleasure of reatty seeing what you are eating. The heading at the top of the menu is catled Starters, which includes items like Deep Fried Zucchini, Potato Skins deep fried and crispy and loaded with cheddar cheese and crumpled bacon, Baby Shrimps, Salads, or Soups. They have a special tist 'For Our Friends Under 12,' which covers the hot dog, burger and chicken dishes. For the main course 1 had the New York Strip, which came char-broiled to perfec- tion, with rough cut fries, satad and cole staw. Joy had duck a l'orange which is slowty cooked in Grand Marnier and served with av very special sauce. This too, rSTEAK I4OUSE 918 BROCK ST. N., WHITBY Every Sunday - 2:30 'tiI 10 and Every Monday - noon 'tiI il p.m. NEW YORK STEAK lncluding Baked Potato and Ali's Super Sa lad Bar 16095 Durhamn's Biggest and Best "Sunday Brunch' 11:00-2:30 p.m. Including roast beef, B.B.Q. ribs, bacon, sausage, many more Over 70 Items $5095 FULLY LICENSED 668-9369 àIr A . MAJOR CRE DIT CAR OS includes thi-e salad, chips and cote slaw. Both plates were a delight to eat. The food was very well prepared, in fact so well done, we asked Sven to extend our com- pliments to the chef. At most restaurnats you visit today, you are of fered a choice of going to a salad bar. At The Filting Station, you get a'salad with you meal and have the choice of making a trip to the dessert bar. Here, you get a large dish of ice cream, then you go to town, pouring on your own syrups, nuts, whipped cream or whatever happens to please you. It was the fir- st time in my tife I ever made my own sundae, and it was a rea), treat if I do say so myseif. Sven and Judy enjoy a very nice clientele. Through carefut buying of meats and produce, they have been able to keep prices within a very reasonabte range. Would you believe that our two dinners actually came to under $20? If you want wine or other drinks from the bar, of course, this is extra. We feel that The Filling Station will do very wetl, and that they witt enjoy a lot of referral business from very satisfied dîners. 121 GREEN ST.WHIT Y,ONT LICEINSED BY LLBO Ta Celebrate Our New Menu Manday ta Friday, 5 P.M. to 1 A.M. with the chaice ai Any Meal COMPLIMENTS of ANTONY'S we are including tram aur A PPETIZER MENU (Expires Feb. 27th, 1981) Vour Choice 0f A,, Soup, Escargot, Shrimp Cocktail, Qysters Rockefeller, Crab Cocktail. Marinated Herring, Mussels Mariniere or House Salad Antan y's L'Homard Newburg lobster shelled. served with newburg sauce L'Homnard Thermidor lobster shelled, served wth thermdor sauce Coquille au Feu scallops wrapoed in bacon, baked and served wif h hollandaise sauce La Sole Poche au Crabe poached sole stutfed with crabf opped wl h newburg sauce Alaska King Crabe marnafed in fine whifte wine. sauteed in garlic butter La Sole Douvres (Meuniere ou Almandine) dover sole sauteed in buffer. or wîf h crushed almonds Fruits de Mer Varies (for two) seatood platler of lobsfer fait, kng crab, mussefs and shnimps Assiette du Pêcheur tîshermans plate of oysler rockefeller, king crab, scaltops and Shrîmps Ecrevisses Cardinal shrimps sauf eed in buffer and shallol s lamed witth brandy and with lobster sauce Leturbot Poché~ Hollandaise poached turbot, hollandaise sauce La Créepe de Frulte de Mer seatood crêpe Boeuf au Crabe b>eef f enderloin ips, accompanied wfh crab legs. served wftth drawn butter Presents, 13.95 13.95 10.50 10.50 13.95 13.95 32.50 14.95 10.50 10.50 9.50 12-95 Ail dinners served w*9h pot atoes, nce and fresh vegetables. For Reservations cal! 668-1 121 ANew Menu Le Chàteaubriand (for two) prime tenderloîn ot beef surrounded with a bouquetiere of vegetables and polatoes served with bearnaise sauce Surf and Turf filet mignon grlled f0 your faste accompanied wth a lobster tail or kng crab Selle D'agneau rack of lamb sereed wifh minI sauce Boeuf a la Diane medallions ot beet fenderloîn sauteed in butter wîth shallots. chîves. cream, flambeed wîlh cognac Le filet mignon Grille beet tenderfoîn served wth savoury mushrooms Junior Le Steak au Poivre new york steak covered wifh freSh green peppercorns and a touch of brandy L'entrecote Grille (maître d'Hôtel butter> sirloîn steak broiled 10 your faste Poitrine de Volaille au Marsala boneless breast of chîcken in a marsala and mushroom sauce Escalope de Veau Antony scallops 01 tender veal sauteed wl h ontons and mushrooms in lemon wine sauce Escalope de Veau Parmigiana veai schnitzels broiled with cheese and served wîlth meat sauce Veau au Crabe vealt sfuted wuth crab and served! with Suprerre sauce Water served upon request. orTsOu 686-1338 I = FRIDAYS&SATURDAYS-LIVE ENTERTAINME NT Viofilt &Accrdli~s ernadayour dinner .1 the tabla 32-50 18-95 14.95 13.95 13-95 10.50 13.95 12.95 Junior 10.50 9.50 10.50 10.50 10. 50 'dwoý