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ou won’t want to ”slip” up and miss one of the most ap-“pealing” restaurants in the area. So load up the “bunch” and “split” for


Monkey Island and Anna’s Bananas Bistro, located at the Island Center, right next to the Monkey Island Airport along Highway 125. You can stop in for breakfast on weekends and lunch any time of the day.


Anna’s Bananas Restaurant on Monkey Island


Owners Anne and Harrell Pickens are dedicated to exceeding your expectations. Everything is prepared fresh—never


out of a box. Chef Harrell is a veteran of epicurean talents. He was the executive chef at Remington Park and prepared many a


gourmet meal for fans in the private suites at the penthouse level. He also catered special events for the park, serving as many as 1,500 patrons. He continues his catering skills with business lunches, luaus, and even ice sculptures. Some of his specialties are flaming desserts such as cherries jubilee, baked Alaska, or bananas Foster. Anna’s Bananas can cater anything from barbeque ribs to chateaubriand.


Anna’s menu specializes in innovative dishes such as coconut shrimp with a horseradish/orange marmalade sauce,


as well as standards like thick burgers and fries. Other entrees include Anna’s Steak, a hand beaten and breaded strip sirloin, pan fried and served with pan gravy; Frenchie’s Chicken, a breast sautéed with fresh mushrooms, green onion, artichoke heart, Bristol cream, sherry, and cream; and baked halibut with Anna’s signature lemon caper cream.


For lunch you can choose a fresh spinach or Cobb salad; a thick, half-pound burger; homemade soup; a deli sandwich;


or a wrap (a flour tortilla bursting with cheese, veggies and deli meats). Tere are many more menu items available from which to choose so stop in and check out Anna’s daily lunch specials. You’ll be glad you did.


Don’t forget about Anna’s delicious weekend breakfast buffet. Enjoy this all-you-can-eat buffet from 9 a.m. until 1 p.m.


on Saturday and Sunday. Also available for your entertainment are a pool table, Wii games and two large-screen televisions. Remember to check


out Anna’s full service bar and enjoy an evening of dancing, singing and having fun with your friends. Watch for live entertainment at the bistro coming this summer.


Anna’s Bananas is open 11 a.m. until 10 p.m. on Monday and Tursday, 11 a.m. to 11 p.m. on Friday, and 9 a.m. to 11


p.m. Saturday and Sunday. Te restaurant is closed Tuesday and Wednesday. Te bar closes when the party is over or at 2 a.m., whichever comes first.


For reservations or more information, phone 918-257-4633. Grilled Brie with Mushroom Tapenade


1-4 ounces Brie cheese ¼ cup chopped onion 3 large mushrooms, sliced ¼ cup melted butter for sautéing 4 ounces red wine


Butter for toasting 5 slices sourdough bread Apple slices and parsley for garnish


Place toast on plate and top with apple slice and sprig of parsley. Place mushroom tapenade in middle of plate, top with grilled Brie and serve.


Chef Harrell Oysters Kelly Oysters Kelly


½ large onion, chopped 4 ounces bacon, chopped 1 pound chopped frozen spinach ¼ cup flour ½ cup heavy cream


Mushroom Tapenade Grilled Brie with


½ tablespoon black pepper 1 red bell pepper, chopped Kosher salt Oysters, cleaned and cracked


Sauté bacon until half done. Add onion and cook until clear. Add spinach and flour and mix well. Add red pepper, black pepper and cream. Allow to simmer. Place several cracked oysters on baking pan lined with kosher salt. Cover oysters with bacon/vegetable Florentine and top with Swiss cheese. Bake at 425 until golden brown.


Grill Brie until soſt. Trim crust from bread. Butter and toast bread on grill or sauté in pan. Sauté onion in melted butter until clear. Add mushrooms. Cover with wine and reduce until dry.


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