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WCU - Western Carolina University Publications

Western Carolinian Volume 43 Number 35

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Item 1 - Western Carolinian Volume 43 Number 35
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Western Carolinian Volume 43 Number 35

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Item 2 - Western Carolinian Volume 43 Number 35
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Western Carolinian Volume 43 Number 35

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Item 3 - Western Carolinian Volume 43 Number 35
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Western Carolinian Volume 43 Number 35

HL_WesternCarolinian_1978-07-06_Vol43_No35_03
wcu_publications-8466.jpg

Western Carolinian Volume 43 Number 35

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Item 5 - Western Carolinian Volume 43 Number 35
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Western Carolinian Volume 43 Number 35

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Item 6 - Western Carolinian Volume 43 Number 35
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Western Carolinian Volume 43 Number 35

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Item 7 - Western Carolinian Volume 43 Number 35
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Western Carolinian Volume 43 Number 35

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Item 8 - Western Carolinian Volume 43 Number 35
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Western Carolinian Volume 43 Number 35

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Item’s are ‘child’ level descriptions to ‘parent’ objects, (e.g. one page of a whole book).

  • PAGE 4/THE WESTERN CAROLINIAN/JULY6, 1978 — PRI\JK RIB 6.95 TOP OF A thick succulent cut of Prime Rib of beef, served with a hug) baked potato, your choice of either Caesar Salad or fresh garden salad and your own French loaf and creamery butter. All prepared to your specification lo assure an enjoyable evening at the Top of The Stairs. M.W YORK STRIP 5.50 STAIRS For a Night Out in Cullowhee. THE TOP OF THE STAIRS Restaurant has the right atmosphere for your dining enjoyment. A full 10-ounce cut of choice beef, aged to perfection, prepared to suit your taste by our chef and served with your choice ol fresh garden salad or Broccoli Morney, a large oven baked potato, and your own French loaf and creamery butter. RIB EYE STEAK 4.50 An 8-ounce Rib Eye Steak prepared just the way you want it. and served with a garden salad with your choice of dressing, a large oven baked potato, and your own French loaf, and creamery butter. Surely a meal to remember. LARGE FANTAIL SHRIMP 3.95 Dipped in a bailer prepared vt ith farm fresh eggs and imery butter, sprinkled lightly with our own special seasoning, and deep fried until golden brown. Served with your choice of steak-cut fries, or baked potato, and ,i fresh garden salad. SPRING CHICKEN 3.50 One-half spring chicken broiled to please your taste served with an oven baked potato or steak-cut fries and 1 garden salad with your choice of dressing. CHOPPED SIRLOIN 2.95 A full 6-ounces of the finest chopped sirloin grilled just the way you like il. served with a large baked potato, crisp garden salad and vegetable of the day. TOP OF THE STAIRS SPECIAL /j/]/| Students,check these prices. Seafood Special every Fri. nite. H Serving dinner from 5:00 p.m.-8:30 p.m. | Friday & Saturday night VISA* through the summer ^ ""» -VmSlTfSHOP ****** **<*>** ftEfrfi/te>/es'2)R£55 yftivrs-SLSZofp MS 5HlrrrS%j Off • S|S SHIRT5 £S~50% Off K'Hr ftU- IE RNS & rwy 3TEms/s-*5g • lakes' Tors - 2Q% of *< C uLLOtoEeD sh ms*-2^ h ■i f /L t\ UG-LY SKIRTS -JJ PRICE co l.oreS-t^sh'i *n3^%_^g3fl£i wm?4Is -/ \ Ti-to us ft Mbj- oF rre/05 Hof listed u /' v; A *>' <**. w\
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Object’s are ‘parent’ level descriptions to ‘children’ items, (e.g. a book with pages).

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Western Carolina University Publications

The Western Carolinian is Western Carolina University’s student-run newspaper. The paper was published as the Cullowhee Yodel from 1924 to 1931 before changing its name to The Western Carolin...

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