Milwaukee Post
Issue link: https://www.ifoldsflip.com/i/814035
April 21, 2017 • Milwaukee County Post • 13 74th & Forest Home 414-321-4400 • meyersrestaurant.com Visit www.meyersrestaurant.com each day for the daily specials Like us on Facebook: Meyer's Restaurant & Bar Comfort Food at a Comfortable Price M Meyer's ® Restaurant and Bar 255271010 Meyer's Restaurant A south side gem for over 50 years. Tilapia Amandine Fresh tilapia filet almond crusted and pan fried, served with choice of potato and vegetable .................................................$9.99 Shrimp & Asparagus Pasta Sauteed gulf shrimp, asparagus, mushrooms, tomatoes and angel hair pasta tossed with roasted red pepper cream sauce, served with garlic toast ..................................$10.99 Fried or Baked Cod ...........................................................$10.99 White Roughy Rockafeller.................................................$9.99 Fried Perch or Blue Gills ..................................................$11.99 5oz Lobster Tail Dinner ....................................................$12.99 Stuffed Shrimp ...................................................................$10.99 Char Grilled Tilapia..............................................................$9.99 Stuffed Sole ...........................................................................$9.99 Plus much more! MEYER'S FISH FRY EXTRAVAGANZA FRIDAY'S FEATURED ENTREES Reservation only dinner includes: Join us for Mother's Day Family Style All-You-Can-Eat Dinner Seatings from 11:00-3:30 Meyer's ® Restaurant & Bar Fresh Garden Salad • Our Famous Broasted Chicken • Sliced Roast Beef Braised Pork Tips & Noodles • Green Beans • Homemade Mashed Potatoes and Gravy Homemade Dressing • Cranberry Sauce • Fresh Rolls and Butter • Special Dessert $15.95 for Adults • $8.95 Kids 4-10yrs • Kids under 3 Free 255271013 Daily Specials Senior Menu Available Breakfast • Lunch • Dinner Homemade Soups Free dessert with dinner! • Banquet Hall • Benny's Cafe 5354 S. 27th St. (414)431-0004 OPEN Daily 6am to 10pm Call For Our Banquet Buffet (Min. 25 People) Call Ahead for Drive-Thru Orders Friday Fish Fry Daily Specials Monday Chicken Cordon Bleu Tuesday Stuffed Pepper/Beef Stew Wednesday Beef Burgundy over noodles Thursday Chicken Chop Suey Plus more specials daily! New Breakfast Specials Smothered Burrito Caramel Apple Pancakes Corned Beef Hash Skillet Portabella Omelette Plus more specials daily Gift Cards Available 5476 South 13th Street (Southeast corner of Grange Ave.) In the Moose Lodge Hall Friday, April 28th 5pm-8pm Take a tour of the Lodge Fish Fry $9 Includes: Deep Fried Cod, Coleslaw, Parsley Potatoes, Rye Bread & Coffee or Tea. Children under 10-$5 255317006 Fundraiser for the Lodge Open to Public Bartlett Pear and Oat Crisp Servings: 4 Prep time: 10 minutes Cook time: 30 minutes 4 cups fresh pears, medium diced 4 tablespoons Nakano Seasoned Rice Vinegar — Mango 3/4 cup quick oats 2/3 cup brown sugar 1/2 cup, plus 2 teaspoons, all-purpose flour 1/2 teaspoon salt 1 teaspoon cinnamon 6 tablespoons butter, diced into 1/4- inch squares Heat oven to 375 degrees F. Toss pears in rice vinegar and set into lightly greased foil pouch. Combine remaining ingredients in bowl and use two forks to combine ingre- dients until mixture becomes crumbly. Pour mixture evenly over pears, seal pouch and bake 20 minutes. Open top of foil and bake another 10 minutes, or until crisp and golden. Chef's tips: For crispier crust, refrig- erate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream. Mediterranean Vegetables Servings: 4 Prep time: 10 minutes Cook time: 25 minutes 3 tablespoons Nakano Organic Rice Vinegar — Seasoned 1/4 cup olive oil 1 teaspoon salt, plus extra, to taste 1/2 teaspoon pepper, plus extra, to taste 1 tablespoon, plus 1 1/2 teaspoons, fresh parsley, chopped 1 1/2 teaspoons fresh garlic, minced 1 cup fresh zucchini, sliced into 1 3/4- inch long, 1/4-inch thick planks 1 cup fresh green pepper strips 1 cup fresh red pepper strips 8 fresh stalks asparagus, slicing off 1/4 inch from bottom of stalk 1 fresh portobello mushroom, sliced into 1/2-inch squares 1 cup fresh eggplant, diced into 1/2- inch squares Heat oven or grill to 375 degrees F. In large bowl, mix together rice vine- gar, olive oil, salt, pepper, parsley and garlic to create marinade. Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch. Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat. Chef's tip: Open pouch after 20 min- utes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes. Mediterranean Vegetables FOOD Foil-packet cooking continued from Page 12