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PAGE 14, WEDNESDAY, JUNE 2, 1982, WHITBY FREE PRESS ~ YOUR DINING PLEASURE She, couldn't refuse Birch Place'offerings IT'S NEW, IT'S ORIGINAL 44 Slmcoe South OSHAWA- DINNER MENU Sour Du jou ......1.25 FEENCH ONJON SOUP . .1.95 GARLIC IEEMAD ..... . 95 ]pAII DE MAISON ..2.75 Made wlth Fresb Romaine and prepared ln our kitceai- SPINACU .................. 1.50 Spluacb. Mumbrooma, Beau Sprouta. Bacon and Egg NATURE'SOWN............ 1.25 Iceburg Lettuce, Tomate., Cucumbers, Celery and Red Onions wlth Vinaigrette Ail Entre., include Vegetable of the Day and cholce of Parisienne Pointe or mice Pilaf CREPE DANIELLE......... 4.95 Chunku ef ChIeken wlth Breccoil, ch..,. and Bechamel Sauce - CREPE LOUIS. ...... ...... 4.95 A cembination of Asparagus, Ham and Ch..,. tepp. wlth Bernalse Sauce - ~CREPE MICHELLE .......... 4.95 Crabmeat, Muabrooma and Bechamel Sauce TUNA QUICHE............. 4.95 QUICHE LORRAINE ........ 4.95 ro 3flTIIflQ lTIfNT PRICED BROILED FISH 0F THE DAY....... *DAILY VEAL HOLLANDAISE ................. 6.95 Veal Medalliona tepped wltb Crabmeat, Broccoli mnd amother.d wlth Holandaise Sauce CHICKEN VOL-AU-VENT .............. 5.95 A fresh bmked Puff Pa.try coered wlth a deliclous mixture of Chlcken, Grecn Pesa, Musbroomeanmd White Wl.. Sauce A Whole Banana wrapped ln a Crepe smothered wlth Chocolate Sauce and Hot Apples wlth Cinnamon, Brown Sugar and rich Ice Cream rolled lu a Crepe ...1.95 Strawberrles lu a Crepe, sprlnkled wlth Iclng Sugar and covered with Whlpped Cream..................... 1.95 Peaches wrapped ln a Crepe wlth Vanlia Ice Cream and sprinkled wlth Nuts ..........1................. 1.95 Sherbet...............................1.25 I'OKT?1~Io Am Umm'1 Crepe Chien-Chaud..................... 1.95 Our versien of Utce1Hot Dog. Beverage lucluded Peanut Butter and JeIIy Crepe............ 1.95 Beverage lnclud.d Coffee, Tea, Milk........................ 50 By ROXANNE REVELER Free Press Staff I saw an ad in last week's Free Press for a restaurant I had neyer heard of before. It was called "The Bircb Pla'ce" and the menu. printed In the paper looked terrifie. The prices looked even bet- ter. This was in '"offer I couldn't refuse", and I didn't. We arrive relatively early -5:3ô0p.m. - on a weekday and were quite surprised to see very few vac ant tables. The restaurant is not overly large. There are about 20 wooden pedestal tables of varied -seating capacity. surrounded by comfortable chairs. Lt would have been nice to have had a table cloth, or even a placemat on the table. Bare. tables Dining Guide THE GREAT WALL, 116 Dundas Street West, Whltby 668-7021. A, favourite eating spot for Chinese food loyers. A large selec- tion of Canadian dishes also served. Prices range fromn $2.70 and up for lunch, and $3.80 and up for dinner. open from il a.m. to 1 aj. weekdays, Friday and Saturday open tili 2:30 a.m. We are now fully licensed. remind me of my' kit- chen which I endeavour to get away fromn. The napkins were linen though, which was a nce touch. The atmosphere is light and alry with large windows, muted floral print walÏaper, lots of greenery, and potted birch trees. There is a floor to celling white stucco fireplace in the centre of the room Which the waitress assured me burns brightly on cooler days. We passed on the soup of the day, mninestrone, likewise the French onion soup. The escar- got at $325 were plump and juicy in a delicate butter sauce that thank heavens was not -over- powered by too much garlic. I chose the pate de maison. It was really different. Served in a custard cup, it was a generous por- tion for $2.75 that could amply serve two. It was too bad it was served with packaged melba toast and soda crackers. It deserved to be eaten with thinly sliced bread, preferably a dark brown or pumperniekie. The salads were a dia- appointment. Thé "dnatures own" salad at $1.25 was chock full of cucumbers, tomatoes, celery and onion as pro- mised, but the lettuce was flat and limp. Like- wise, my spinach salad at $1.50 held an abun- dance of fresh sliced raw mushrooms and cruxnbled bacon but the spinach was wllted. tal>trn strak bouge CHAR-B ROILED STEAKS, SEAFOOD & SPARE RIBS "*TUES.NIGHT $J() f95 Filet Mignon................I " WED. NIGHT $Sf995 New York 8 oz. Sirloin... " THURS. NIGHT Sj 95 Surf and Turf .................I14 "*SUNDAY NIGHT $ 89 Spareribs ................. Served With Above Meals: Salad. Potatoos (French or Baked), Hors d'Oeuvres Hot French or Garlic Bread 'Business Hours: Tues. to Thurs., 12 Noon - 10 p:m. Fni. & Sat. 12 Noon - il p.m., Sun. 4 p.m. - 9 p.m. CLOSED MON DAY LUNCHEON SPECIALS! Tues. f0 Fri. 12:00-3:00 p.m. ,Hwy. No. 2WIIITBY ,1 mile West of Brock St. For Reservations: 668-2751,ý Hopefully it is just that time of year. Fresh pro- duce Is difficult to corne by. Both salada had a nice vinaigrette dress- ing, but that hardly made up for the soggy main ingredient. They say the proof is in the pudding. Well I fe. it is in the main course. The biggest pro- blem.was deciding what to order. There are two quiches, three varia- tions of crepes, and three non-crepe dishes. Ail sounded great. After much deliberation we chose the Crepe Mich- elle at $4.95 and Veal Hollandaise at $6.95. Both proved to, be excel- lent choices. AUI entrees included vegetable and a choice of rice pilaf ýor Pari- sienne potato. Not being rice fanciers, we both opted for the Parisienne potato. The littie potato balla, no larger than a marble, were firm on the inside and browned to perfection on the out- side. The vegetable that day was cauliflower, cooked just past crisp- ness, and nicely turned out in a creamn sauce that hinted of lemon. The crepe was amply filed with fresh- crab- meat and mushrooms, covered with a bechamel sauce and sprinkled with fresh cheddar cheese. Only complaint bere, the sauce was , 0o good it didn't last long enough.. Veal Oscar, as pre- sented at Winston's in Toronto, has been my ail-time favourite dish. The Birch Place does a delightful variation on the same theme, replac- ing the lobster and white asparagus with crab meat and broccoli. The result- was dellcious : delicate juicy medal- lions of veal topped with- crab meat and tiny broccoli spears and doused with a light Holl- andaise sauce. Let the eater beware. Main dishes arrive at the table piping hot. We learned the hard way 80, watch that first bite. At this stage of the game I was sufficiently full. In deference to of- fering a full review I decided to sample a seleetion fromn the dessert 'crepe menu. There are four choices, ail priced at $1.95, plus sherbet at $1.25. I chose prlsed to note it was more extensive than the one from which we had juat ordered. It also in- cludes among other things a tourtiere at $3.25; three. variations of quiche.. Lorraine, salmon and spinach; five types of crepes.. chicken,- crab, ham, asparagus and cheese, beef and peppers, shrimp, peppers, onons and tomato, ail priced at $2.95. There is also a dieter's delight which Sincludes cottage cheese, fresh melon, hard boiled eggs, tomato and ham for $2,95. Their wine list also in- cludes some of the most exotie drinks I have ever witnessed. My memory fails to try and remember all ingre- dients but I recaîl one made from fresh straw- berries, and another that was concocted from ice cream and various liquors. Sounds in- teresting. There are two offer- ings for small children. The crepe chien-chaud, their version 0f the bot dog, and a peanut butter and jelly crepe which is self explanatory. Both are priced at $1.95. Our meal for the most part was excellent. Our waitress was quite friendly and obliging and the meal progress- ed at a good 'pace. 'Ac- cording to the amount 0f diners during the mid- week period I would definitely'suggest reser- vations on the weekend, especlly for parties of six or more. A word of caution on closing. Be careful in restaurants offering a la carte menus. Every- thing looks so good and reasonable it is easy to lose track of the cost un- til the bill is presented. Our cost for,* a pre- dinner drink, meal, half- litre of bouse wine, tax and tip was $43. We had not intended to spend, that much but it was wortb it. As mentioned pre- viously, more was eaten thani neeessary in order to give you an idea of alf offered categories. Two could dine more reason- ably. Bon apetit. The Birch Place is located. at 44 Simcoe Street South, at the cor- ner of Athol Street, Osbawa. The telephone number la 723-4M67. Report from- Q ueen'9 s Park By The Hon. George Ashe, MPP (PC - Durham West) Ontario Minister of Revenue Applications are now being accepted for a new $20 million Wintario Capital Grants Program. Under this program, funds are provided to assist community projeets across Ontario that involve renovating or building facilities for cultural and recreational use. These projects must be carried out by municipalities or non-profit organizetions. Applications for Wintario Capital Grants must be made by September 30, 1982 and both the Ministry of Citizenship and Culture and the Ministry of Tourism and Recreation expect to commence funding by April 1, 1983. Guidelines for this program will be much the same as last year. In northern and eastern Ontario, the ministries will pay up to hall the eligible costs of approved projeets and i the rest of the province, the govern- ment's share will be one-third., Costs eligible for government support will include 100 per cent of the value of donated labor and materials to recognize the outstanding work which is done by volunteers to provide recreational and cultural services in communities across Ontario. .This year, the maximum grant allocation -for a major project will be $500,000 to ensure that the greatest possible number of projects will receive support. Previous Wintario Capital Grants Programs have met with tremiendous success, and the government is expecting that this year will prove just as suc- cessful. Last year, the Town of Pickering received Win- tario Capital Grant funding in the amount of $3,937,133.33 to assist with two phae fte mli purpose Recreation Complex. If you have a capital project that you feel. is deserving of Wintario help, application can be made through the Peterborough community programs of- fice. The Wintario Capital Grants Program - another indication of my on-going concurrence that "Every- body'Wins Wîth Wintario."