PAGE 14, WEDNESDAY, MAY 26, 1982, WHITBY FREE PRESS YOUR.DINING PLEASURE This is*a good esaurant to explr IT'S NEW, IT'S ORIGINAL 44 Simcoe South OSHAWA Sour Du joug .....5 FRENCEOION SOUP ..1.95 ESCARGOT ............= PAUE DE MAISN.... 275 Made wtb Fresh Romaine ai prepared la our kitchen SPINACH............. 1.50' Splnach. Mmbrooma. BeanSrt. Bacon and Egg NATURE'SOWN........... .. 1.25 Iceburg Lettuce, Tomatoca. Cucumbers, Ceiery and lRed Onions with Vinaigrette Ail Entrees include Vegetable efthlie Day and choice of Parisienne Potato or Rice Pilaf CREPE DANIELLE......... 4.95 Chunka Mf Chicken with Broccoil, Cheese and Bechamel Sauce CREPE LOUIS.............. 4.95 A combinatlon of Asparagus, Ham and Cheese topped with Bernalse Sauce S CREPE MICHELLE......... 4.95 Crabmeat, NMuaroomeaund Bechamel Sauce TUNA QUICHE.............. 4.95' QUICHE LORRAINE ......... 4.95 PRICED BROILED FISH 0F THE DAY.......... DAILY VEAL HOLLANDAISE ................. 6.95 Veai Miedaflions topped with Crabmeat, Broccoil and umothered with Holandaise Saute CHICKEN VOL-AU-VENT............... 5.95 A fruit baked Puff Pustry çovered with a deliclous mixture of Chichen, Green Peau, Musroonis and White Wine Sauce b 1 laKTcKfrr..S# A Whole Banana wrapped ln a Crepe smothered with Chocolate Sauce and topped with Whipped Cream ........... 1.95 Hot Appies with Cinnamon, Brown Sugar and rich Ice Cream rolled ln a Crepe ... 1.95 Strawberries ln a Crepe, sprinkled with Icing Sugar and covered with Whipped Creami...................... 1.95 Peaches wrapped ln a Crepe with Vanilla Ice Cream and sprinkled with Nuts ........................... 1.95 Sherbet...............................2 ~KT"É*-O10 MDI UMM Crepe Chien-Chaud..................... 1.95 Our versimof the Hot Dog. Beverage inciuded Peanut Butter and JelIy Crepe ........... 1.95 Beverage inciuded Coffee, Tea, MIIk ........................ 50 By ROXkANNE REVELER Free Preas Staff Last ,Tbursday, I found myself in the in- dustrial area of Hopkins Street at the dinner hour. My friend and I agreed to pop into The Explorer, a restaurant wbich we had bath ne- glected for some time. I don't know why. The decor is just plain comfortable. Red clotbed tables surround- ed by captain chairs, warm carpeting, beamed .ceiling, wrought iron light f ix- tures, and prints of Vik- ing and Spanish explor- ers on the walls help you ta relax. Unlike many restau- rants, the tables are well spaced to ailow for conversation without everyone else hearing. There is a separate area wbicb bhouses an exten- sive "bar" section. The table setting is not the fanciest, relying on paper napkins and place mats, and stain- less steel cutlery. You have ta economize somewbere and l'in pleased it is in this respect rather than in the quality of tbe food. The Explorer is a family oriented restau- rant offering a full line of steaks including a gigantic 16 ounce _T. bone. Seafood ranges from simple fisb and chips, through trout and scallops, to lobster tails, the most expensive tbing on the menu at $16.95. There is alsa the usual surf and turf, wbicb I often feel sbould be classified as Canada's national disb CHAR-BROULED STEAKS, SEAFOOD .& SPARE RIBS e TUES. NIGHT $1()f95 Filet Mignon ................I e WED. NIGHT $sfl95 New York 8 oz.,Siriin ... e THURS. NIGHT $1 495 *SUN DAYNIGHT Spareribs ................ 8$ Served With Above Meals: Suisd, Pottoes (French or Baked), Hors d'Oeuvres Hot French or Oaric Bread Business Hours: Tues. ta Thurs., 12 Noon - 10 p.m. Fri. & Sat. 12 Noan -il1 p.m., Sun. 4 p.m. -9 p.m. CLOSED MON DAY LUNCHEON SPECUALSU Tues. to Fni. 12:00-3:00 p.m. Hwy. No. 2WiTBY ~.IMle West af Brook St. For Reservaiflons: 668*2751ý according ta its popular- ity. There are also other dishes, such- as spagh- etti, bot sandwiches, and assorted cold sand- -wiches and ligbter items for a luncheon or light dinner. One great boon to families is tbe child- ren's special menu; food the little ones enjoy at a price 'you can af- ford. This evening we, were particularly lucky. They bave "Special Nigbts" Monday througb Thurs- day. Every eveming you may choose fram five items. B.B.Q.- ribs or roast prime nib 0f beef at $895 includes salad, garlic bread or rolîs, your choice of potato (baked, masbed or fies) and vegetable. Breaded park cutlets with mushroam sauce, Cardon Bleu with B.B.Q. sauce, or filet of sole dinners include soup or juice, roils, potato and vegetable and are priced at $6.95 each. They have a fair selection of appetizers including Greek salad, .French 'onian soup, celery hearts and olives, and the inevitable shrimp cocktail. My companian and 1 chose to split an order of marinated pickled ber- ring and sour cream, priced atý $350. It's a good job we did as the serving consisted of two large fillets on a bed 0f lettuce with Spanish onion rings as an ac- companiment. More than enough for the two of us. My friend raved about the pork cutlet, I sam- pled a touch and found it cooked to perfection. The batter was thin and crisp - not at all greasy ' and was smotbered in a sauce cbock fuil of button mushrooms with just a bint of tomato. Tbe portion was buge, covering a good balf of the plate. THe mashed potatoes tasted real, not powdered. I opted for the spare- ribs. Tbey were 50 ten- der tbey nearly melted- in your mouth. Grate- fully, they were not sauced to death. The flavar was a mixture of 41 MLIR PARK. FISH & CHIPS Blair Park Plaza, Lupin Dr. Our Specialty English Style Fish & Chips EVERY WEDNESDAY Buy I order fish & chips (cod) getI FRE E We f ry halibut, cod, haddock, sihrimp and scallops. Eat in or take out. BREAKFAST SPE CIAL 3 eggs, bacon, homef ries, toast and coffee. SI1.85 668-8672 Mon. - Sat. 9 a.m. - 7 P.m. Alil Baba Presents STEAK CRAB Sirloin Steak Crab Meat Potato, Vegetabie and a trip ta our saiad bar. Sundays Why wait for a special occasion to visit us? At these prices you can afford ta sat oten et the Ail Baba Steak House. STEAK HOUSEI I 918 Brook St. NorthI WhltbyI Reservations 668-9369 8B9 tomato and honey and, was deliciaus. The side bowl of B.B.Q. sauce was t.angy, but a littie too tomatoey for, my personal taste. It was nice it was a side dish to be used. at will and flot poured over the top as in many restaurants. My only complaint would be there were too many ribs, two large racks. I was pleasantly surpris- ed, however, to have them handed to me, wrapped, as I left. My salad was fresh and crisp, and the baked potato ligbt and fluffy. It didn't taste'as -if it had been sitting around al day, only to be reheated. Neither of us cared for the vegetable that day, which happened ta be corn. Obviously, it Was straigbt from the ean, but then it is difficuit to get fresh corn at this time of the year, and I happen ta dislike ean- ned vegetables of any Too full for dessert myseif, I, did sample a spoonful af my friend's rice pudding. It was the best I have had in a long time. I later learned the rice pudding, along with their pies, soupe and sauces are ail home- made by the chef. The taste backed this up. Although the restau- rant was fairly crowded for a lovely warm Thursday evening, the service was attentive. We mentioned we were in no hurry and our meal was paced accord- ingly. We noted other tables with children who requested prompt ser- vice received it. We were greeted on the way in, and bade goodnight by proprietor Andy Minos. He knew many of the customers by their first names and was quite cordial. 1 Two could dine here during the week for less than $25, including a ful course meal, dessert and wine. You could, of course, do it much cheaper, but it would be a sin. I vowed it wouldn't be so long be- tween visits ta The Ex- plorer from now on. Bon apetit. Dm ing Guide THE GREAT WALL, 116 Dundas Street West, Whitby 668-7021. A favourite eating spot for Chinese foad lavers. A large seîec- tion of Canadian dishes also served. Prices range fram $2.70 and up for luinch, and $3.80 and up for dinner. open from il a.m. ta 1 a.m. weekdays, Friday and Saturday apen tili 2:30 a.m. We are naw fully licensed. THE PRINCE RESTAURANT 1009 Dundas St. East 66-2811 Whitby PrceSeil GREEK DISHES MOUSAKA Oven Baked: Layera of Potato Sices, Eggplant Sluces, and Ground Meat, topped with a deiightf ul Cream sauce PASTITSIO Baked: Macaroni and Ground Meat topped wlth creamy sauce fiavoured with Sharp Cheese CABBAGE ROLLS served wth Greek Potatoos MEZEDAKIA (Greek Tid-Bit> Pan Fried: Beef Siroin, Cubes Mushrooms, Green Pappers and Oniona, served with Greek Potatoes or Rice BEEFTEKI MARINATO (Ground Basf Sirloin Steak> Served with Marinade Sauce and Greek Potatoos or Rice SYNAGRIDA FOU RNOU (Oven Baked Snapper) A First Ouality Fish Filiet) baked a La Greek laies, served with a tasty sauce and Greek Potatoes or Rice BRITZOLA (Park TenderloifflIiet) servsd with Greek Potatoas We aiso have Luncheon Specials and MON DAY to THURSDAY SPECIALS tram 4 to 10 NEW YORK STEAK & RIBS.............. 8.95 CHICKEN & RIBS...................... 8.35 Ali speciais Includle Soup or Saiad Bar, Roll and Butter or Gariice Bread. Tea or Coffes. Breakfast uvaiiabie Suturday à Sunday f rom8&W0- 11:30 &.m. - À f p rmm E "