Wednesday, April'S, 1998

A Paid Advertisement

There’s a lot of ‘new’ happening at

| Newport Restaurant
The newestto be offered in the line

of casual fine dining is Newport

- Restaurant-By-The-Sea, ideally lo-

cated in the heart. of the Port Sidney ;

Marina.

When Trish Andrews moved ete |

from Calgary, she decided the area

needed an upbeat, quality restaurant’

that wouid please the palate of locals
and tourists alike at affordable prices.

_. With. that.in mind, she is now the
proud: owner. of a restaurant that

_ boasts new decor, a new menu, new
staff, a new front-end: manager -——

April Cotton - _ = and. new chef Curtis S
~ for the light eaters, there’s a full-range .
_of appetizers, from fresh mussels or
~ calamari: to- nachos, ‘prawns, and
staff of more than 30 employees: wel- 4

Wrobel.

‘views ‘of the ocean, and Trish and her

-¢ come. you into the warm nviting

ah len i

eS

The: restaurant offers spectacular

‘Either. way, you'll be treated to at-

tentive and caring service with staff
_fembers who are fun and informa-

tive, yet professional. —
The restaurant offers a unique din-
ing experience with an ambiance that

“compliments the sea-side location
and an- innovative menu featuring -

West Coast cuisine that is quickly

_ gaining favor aroundthe world.
Chef Wrobel has launched an oui-
standing’ menu suited for many ~

tastes, liberally laced with seafood,

= yet offering a variety of sure-to-please
pastas, stir-irys, soups and sand-
--wiches.

To begin your: dining experience, or

chicken fingers.

For those iookding for something a.
’ bit: more filling, choose from the

PENINSULA News REVIEW 22

| : - a ip a ‘atantasy é come e tue for ch ocolate ;
“After 5 ‘pan peruse ‘the inner . lovers any chunks of white ano dark
1, where you willfind ee

Dupe b bar: orfroma neice of soup. :

bili Whats

es

ith a delicate seafood cream sauce.

ee a ordeal lr i kn dnt A LA a rt nnn