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Volume 12,
Number 20
07
March 2006 |
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Le Piment
Rouge Restaurant Menu |
March 7-8
CHINESE MENU
Shrimp & Crab Canapés
&
Ham and Vegetable Soup
&
Crab Balls
Crab, egg, mushrooms and vegetables with Chinese sauce
&
Tofu with Apricot
Chinese bean curd with syrup and fruit
March 9-10
MENU
Smoked Trout
or
Potage Cultivateur
A traditional French style farmer's soup
*****
Colbert Sole
A traditional way of serving sole accompanied by Beurre Maitre d'Hôtel
or
Roast Leg of Lamb
Boned leg of lamb served with a traditional herb dressing
******
Fruit Bavarian Cream
or
Apple Pie
Call ext. 5002 / 5004
for reservations.
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Bilkent News Welcomes Feedback From Readers.
This newsletter will print letters received from readers.
Please submit your letters to bilnews@bilkent.edu.tr
or to the Communications Unit, Engineering Building, room EG-23, ext. 1487.
The Editorial Board will review the letters and print according to available space.
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