Saturday Night Wheeze from Topeka, Kansas • 11

7 7 lienveniclo a WELCOME TO Si rlamboan Tfc Pri3c of Spain Paella a la Valenciana Dish of chicken, ham, sausage, seafood, und lice with a delicate saffron flavor. Served with criollo bread und salad. $7.95 Zarzuela De Mariscos One of the most magnificent fish dishes in the worIJ. A mixture of delicious seatood simmered in superb wine sauce. Served with hite rice, ciiollo bread and salad.

$7.95 El Flamboyan is one of the most picturesque trees Hispanic-America. This unique tree with its beautiful, fragile, tiny red flowers similariz.es the uniqueness and delicacy of the type of food we serve. The uniqueness of Hispanic Cuisine is due to the several cultures, some of which are no longer in existence, that throughout the centuries have contributed strongly to its development. The Phoenicians, who together with Etruscans and Greeks navigated in the 8th and 9th centuries B.C. to the Iberian Peninsula, planted olive trees and vineyards.

In 133 B.C., the conquering Romans introduced garlic and the use of olive oilThe Moors, who dominated Spain for over seven centuries, brought with them, from other parts of the world, saffron and rice. Later on, with the discovery of America, the Hispanic Cuisine received from native Indians ingredients that further influenced its character potatoes, tomatoes, vanilla and pimientos. Thus, this combination of cultures and of ages has brought forth a cuisine which cannot be found elsewhere, -and which we hope you enjoy. Have a pleasant time and a good appetite. Samone: I3ebi3as MLATS AND AMS Jamon Avinado.

3.95 Cured ham cooked in red wine, cloves and olher spices. Served with beans, white rice and pineapple ring. Pernil Asado 4.25 fresh ham marinated in vinegar, salt, pepper, jgudic and other spices. Served with beans, white rice and tostones. Bistec Encebollado 4.25 Thin slices of steak, marinated in vinegar, salt, pepper, garlic, and other spices, sauteed with onions.

Served with beans, white rice and tostones. CarneMechada 4.95 Eye of round stuffed with ham, bacon, olives, upers, onions, garlic and other spices, cooked in tomato sauce. Served with beans und white rice. All served with criollo bread and salad. i SspecialiHacbs 3el lamboan SPECIALTIES Of EL FLAMBOY AN Fricassees Fricassee is poultry or meat cooked in a special sauce with capers, olives, ar.d other ingredients.

Served with white rice, criollo bread and salad. i Fricassee De Polio, Chicken 3.95 Fricassee De Pavo, Turkey 3.95 Fricassee De Pato, Duck 4.95 Fricassee De Conejo, Rabbit 7 4.95 Cabrito en Fricassee, Kid (when available) 5.95 Arroces Guisados Ajtoz Guisado or yellow rice is rice cooked in tomato sauce with onions, green peppers, olives, capers, ingredients, and a poultry, fish, or meat. Served with green beans, criollo bread and salad. Arrox Guisado con Salchicha 2.95 Yellow rice with Vienna sausage Arroa Guisado con Polio $2.95 Yellow rice with chicken Arroz Guisado con Camaronas 2.95 Yellow rice with shrimp BEVERAOES Our Menu Is Available For Carry Out Service. Phone: 296-9936 Specialty of the house.

Served in demitasse, with orange peel and whipped cream. Highly recommended for after meals. Sop Glperittoos APPETIZERS Pastelillos (Thneperscningl 1.50 Meat Stuffed Pastries. Tostones (Six pr serving) 1.50 Fried Plantains a banana type vegetable-sliced, smashed and seasoned. Entremeses Variados 1.50 Assorted Appetizers hors oeuvres) as SOUPS Caldo Gallego 1.50 Famous Galician Soup from northern part of Spain.

Featuring a hearty combination of beet, ham, sausage, beans, chicken, potatoes, and other ingredients simmered for hours. GazpacKo Andaluz 1.50 The clas-ical Spanish salad soup, served cold or hot, con.isting of juices from tomatoes, peppers, onion, garlic and other ingredients. Served with fresh vegetable garnish. Potage de Frijoles 1.50 Flasorful Spanish bean stew containing ham, vegetables, spices and condiments simmered together. (Jnfipasto Sspanol SPANISH ANTIPASTO A unique combination of lettuce, tomatoes, onions, given pepper, cheese, seafood, and other ingredients, topped with olive oil and vinegar S2.00 RetauAant Houu Noon: Nonday through SatuAday lUAm to 2: Pm Evening: Tuesday through SatuAday 6: pm to 10: Pm Sunday 12: Noon to 8: Pm 724 JACKSON TOPEKA, KANSAS an Closed monday evening, but available paAtie Ak ioA detail.