9^53®® benefit ’The SBoo 33aIC Saturbay, October 30 £)u$t off pour maSquerabe costume. 9^53®® booing a gala party! ^oob, belly bancerS, mimes, Stoorb SmallotoerS, magicians, palm reaberS. Costume contest at mibnigbt Tull 53ar ^lace: "Union Station SDate: Saturbay, October 30 Time: 8-2 a.m. 9D?uSic: Carl Smith & the Natural CaS Co. from 9-1 Tickets in abvance: $6.50 for 9(93®© members by mail $8.50 for anyone in abvance from 9(33®© by mail $10.00 at the boor $25.00 incl. Supper anb Service 20 Southeast 8th Portland, OR 97214 503/231-8032 APPETIZERS FICTION, POETRY AND ILLUSTRATION OF THE PACIFIC NORTHWEST Salmon Mousse- a puree, of Nova Scotia smoked salmon, cream cheese, herbs and lemon juice served With french bread 2So Chicken Liver Pate- a smooth spread of sauteed chicken livers, onions and spices, served with french bread '■ "5 Pickled Herhnq^erring diets marinated in a whit*’wine, creme Trniche, djon sauce servedw ith -french bread i.75 House S alad* tossed greens, water chestnuts and red onions with a bleu cheese vinaigrette. i.Fo Crudites- cn'sp finger food served w ith a variety of dips z oo F r u it S alad- seasonal fruits in their own juices, garnished with mint J a / 7 < , . bow! 500 Side orBread-slices of-our version of a French baguette. .50 ENTREES New work from Chris Howell, Katherine Dunn, f Walt Curtis, Tom Smario and Christina Pacosz = Four issues for only $7.50 plus, with the coupon below, a free comic featuring Jim Blashfield, Dennis Cunningham, J. Ross, Dana Hoyle and Susan Gustavson. = = Name _____________________________________ Address ___________________________________ City_______________ State__________Zip 1 Mail this coupon, with your check, to Mississippi Mud, 3125 SE Van E Water Street, Portland, Or. 97222 20 Clinton St. Quarterly Honey (Hazed Chicken 'd chicken with a honey-apricot glaze served with french bread iCo Scallops Vijonnaise- fresh stallops -poached in white wine, with cream, garlic, parmesan cheese dijon mustard SSo Seafood Fettuccini• fresh seafood in a sauce of white wine, olive, oil v gar!io fso Poach FreshSaImon- with sauce du Jour. FFO Eggplant Lasa.qneeggplant layerFa with ncotfa, motzarefiabparmesan cheese MS Feta Salad•tossed greens vegetables and feta cheese driz- z/ed With a greet vinaigrette.. 3*5o Soup du Jour- soups changing with whina season.served w ith bread oup T5 bowl (50 Chili Rdlenos Pfe- green chiUes layered in rich egg and cheese custard, topped with salsa and sourcream 2^5 Beef Bourguignonne- beef, mushrooms, and onions stewed in a rich burgundy wine and beef broth topped with a pastry nd Southern Mexican Specialties Thursdays Brunch Saturday & Sunday 10:30-2:30
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