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WCU - Western Carolina University Publications

Western Carolinian Volume 43 Number 36

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Item 1 - Western Carolinian Volume 43 Number 36
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Western Carolinian Volume 43 Number 36

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Item 2 - Western Carolinian Volume 43 Number 36
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Western Carolinian Volume 43 Number 36

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Item 3 - Western Carolinian Volume 43 Number 36
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Western Carolinian Volume 43 Number 36

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Item 4 - Western Carolinian Volume 43 Number 36
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Western Carolinian Volume 43 Number 36

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Item 5 - Western Carolinian Volume 43 Number 36
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Western Carolinian Volume 43 Number 36

HL_WesternCarolinian_1978-07-13_Vol43_No36_05
wcu_publications-8531.jpg

Western Carolinian Volume 43 Number 36

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Item 7 - Western Carolinian Volume 43 Number 36
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Western Carolinian Volume 43 Number 36

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Item 8 - Western Carolinian Volume 43 Number 36
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Western Carolinian Volume 43 Number 36

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

  • PAGE 6/THE WESTERN CAROLINIAN/JULY 13, 1978 PRIMt RIB 6.95 TOP OF A thick succulent cut of Prime Rib of beef, served v< 'ill a large baked potato, vour choice of either Caesar 01 fresh garden salad and your own French loat raillery butler. All prepared to your specification issme an enjoyable evening at the Top of The Stairs. TOP OF THE STAIRS SPECIAL \l \V10RkSIRII> 5.50 STAIRS Entertainment By Robert Carter \ I.ill io ounce cm ot choice beef, aged to perfection, ired 10 suit your taste bv our chef and served » ilh vein choice ol fresh garden salad or Broccoli Mom. v. a •veil baked potato, and your own French loat and reamen huttei RIB I in STEAK 4.50 Vi v> miner Rib Eye Steak prepared just the way you »vnni it, and served with a garden salad with your ■ ol dressing, a largo oven baked potato, and your nv n I rencll loal. and creamery butter. Surely a meal to LARGE FANTAIL SHRIMP iM Wppcd in a baiter prepared « lib farm fresh eggs and butter, sprinkled lightly with our own special se.isir iiil'. and deep fried until golden brown. Served >\ ith your choice of steak-cut fries, or baked potato, and a fresh garden salad. SPRING CHICKEN 3.50 One-hall Spring chicken broiled to please your taste served with an oven baked potato or steak-cut fries and a garden salad with your choice of dressing. CHOPPED SIRLOIN 2.95 \ lull b-ounces of the finest chopped sirloin grilled jusl the way you like it. served with a large baked potato, crisp garden salad and vegetable of the day. Serving dinner from 5:00 p.m.-8:30 p.m. Friday & Saturday night through the summer «0<] Students,check these prices. Seafood Special every Fri. nite. \ i / „ OUIN TIJEATFE§ East Svlva Shopping Center QUIN I 7:00-9:15 QUIN II 7:00-9:00 Coming Soon 'jaws r 'Seniors9 The End9 'The Greek Tycoon9 BARBARA EDEN RONNY COX NANETTE FABRA^ LOUIS NYE SUSAN SWIFT PGiWBWTALGUlOAMCE SUGGESTS ■«& [iom aUTtHUU. MAV NOT K SUTTAIUI 'OP CMtLDBt* « PAT PAULSEN "Harper Valley PTA" SunQDv JEANNIEC. RILEY HELD OVER 1 i*»»»»»»»: ■.•.V.'^'/^v.v,»»x.»;.».. aWMfififi
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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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