Newspaper Archive of
The Catalina Islander
Avalon, California
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March 12, 2004     The Catalina Islander
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March 12, 2004
 

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Friday, March 12, 2004 urney The CATALINA ISLANDER un ' an Page 7 ,?* Joan Tihonen, center with hand raised, bowling on the Catalina Island Museum team, is more than a little excited with her score in this round. Photo by Dar Brown Mike Alegria, in forefront, on the Avalon Fire Department's team, shows real skill when bowling for top points and being careful not to spill his beer, Photo by Dar Brown All Da It was all fun and frolic last * Island Museum 2,960, Juan Monday night during the annum R amirez of the Catalina Cab Co. ;Skceball TournameOt, Avalon 2,840, John Mackie with the Rotary's yearly event With ten Avalon Lions Club 2,840, David teams and 40 players ru]atlng to hit Preciado of Reid's Ringers 2,830, skeeball paydirt, the competition Mike Alegria of the Avalon Fire was tough but when the last ball Department 2,830, Carlos had been tossed and according to the statistics issued by the Avalon Rodriguez with the Catalina Cab Co. 2,790 and Steve Hoefs of the Avalon Fire Department 2,760. In addition to the tournament winners, 22 bowlers in open bowling competition also took home prizes. Joan Tihonen with Catalina payoff in PTA fundraiser i The A~alon School PTA is geared up for its annual "cookie dough" fundraiser but this year, in addition to the dough, is offer- ing pizza, pretzels, cinnamon buns, cakes and brownies. Stu- dents in grades Kindergarten through 8 are now taking orders through March 19 and are ready to help you satisfy your sweet tooth. Sales benefit the chil- dren's classes. Place your order now with one of the students or PTA mem- bers. Pick up date and location will he announced at a later date. bread $7.95 Corn $7.95 with c ce of side Fish & Chips Lunch $7.95 Dinner Specials Corn Beef, Cabbage $11.95 & Boiled Potatoes Fish & Chips Dinner $11.95 Dining 11 a.m. - 9p.m. Dally 411 Crescent Ave. on Middle Beach 510-1188 Open 7 Days and 7 Nights a Week! Reservations highly recommended (310) 510-0333 417 Crescent Avenue (across from the Green Pier) What's Cooking at Ristorante Villa Portofino? Chef Greg's Specialties! 5 p.m. to 6 p.m. Informato di Spaghetti $13.95 Baked spaghetti with Italian sausage Pasta di Frumento $13.95 Organic whole wheat pasta with snow peas and sundried tomatoes Polio al Cacciatore $14.95 Chicken cacciatore Ravioli Zucca $15,95 Pumpkin ravioli with a sage cream sauce Pizza Margherita with Bisque di Ganberi $15.95 Individual.sized, freshly baked pizza w/light tomato sauce, garlic, basil and mozzarella cheese. Served with a bowl of Shrimp Bisque Vitello alia Parmigiana Veal Parmesan - Breaded veal with marinara sauce and cheese Bistecca di Sirloin Eight-ounce sirloin steak with Italian herbed marsala sauce topped with haystack onions Salmone al Pomodoro e Basilico Grilled salmon served in a tomato basil cream sauce All dinners served with choice of $16.9.5 $16.95 $16.95 soup or salad, vegetables and pasta. Full Bar - Fine Wines - Cappuccino i i i I 101 Crescent Avenue Reservations 510-2009 Closed Tuesday & Wednesday i I I