nrorrrermsH NEWS Friday, June 13, 1980 Amm---- 32 OUR FAMOUS BREAKFAST TUES.-SAT. 6 to 11 a.m. • • • • SUN. 6 to 10 a.m. $ I 45 FRESH ORANGE JUICE 2 EGGS (any style) ROLL OR BAGEL COFFEE OR TEA Danny Raskin's The Best of Everything THOSE 92 persons who attended the recent Golden Mushroom game dinner ex- traordinaire . . . closed to the public on a Sunday .. . will attest to a most in- teresting evening of wild game cuisine at its finest. The entire thing started out as a little matter last fall when Golden Mush- room owner Reid Ashton went hunting and his com- panions said, "Why don't we have a special game dinner at your place?" . . . The maximum mushroomed his second love . . . cooking, of course, is his first. Sous chef Paul Yousou- fian and saucier Keith SEE WHY WE ARE NO. 1 IN METROPOLITAN DETROIT! Matherly can also take a bow for their fine work. The meal started out with cold hols d'oeuvres . . . Decorated salmon stuffed THE SOMETHING DIFFEREN with crabmeat and mush- DELICATESSEN-RESTAURANT rooms, glazed and topped Open Tues.-Sun. 27167 GREENFIELD 559-1380 with shrimp . . . Wild Goose 6 a.m. 9:30 p.m. 1 BIk. N. of 11 Milo Ballotine with deer liver pate . . . and Elk Salami Horns, salami horns filled 24 HOURS 2L 4HOUA RS with deer liver pate. Hot horg-- 'etieuvres from 20 or 30 people to 100. It was given as a fund- were Emince of Beaver raiser for the Detroit Zoo .. . Grand Veneur (beaver FAMILY RESTAURANT through the Detroit Zoolog- sliced thin, sauteed and ical Society, whose conser- braised in Grand Veneur 25900 GREENFIELD AT 101/2 MILE, Oak Park 968- 1150 vation ideals are highly brown meat sauce with red currant jelly, port noted. After all the expenses wine and cream ... Deer of food and wine, $1,000 Boulettes with Pine Nuts, from 92 persons was Cantonese Vegetables raised for the Detroit Zoo. (deer meatballs in a BROILED FRESH WHITE FISH $4.45 Milos (Cihelka), execu- Chinese sauce of soy, LIVER & ONIONS $2.95 tive chef at the Golden sherry, stock and ginger SHISH KEBAB $4.45 Mushroom, who led his staff with stir-fried vegeta- of six cooks in the prepara- bles). BAR-B-Q RIBS $6.95 Then came dinner .. . tion of the wild game 1 /2 ORDER $3.95 dinner, is himself a most • Soup was Game Consom- adept hunter and fisherman me with Essence of Stone 10% SENIOR CITIZENS DISCOUNT 3 p.m. -to 10 p.m. S(Zie a l I) So much so that this is Mushrooms and Deer Liver Quenelles (the consomme was made from game bones and trimmings. Stone A COMPLETE mushrooms from Europe ALASKAN KING CRAB are cooked in it for flavor; DINNER deer liver, ground, mixed with crumbs, eggs and sea- soning is formed into balls and poached, then added.) Crayfish Souffle . . . Grapefruit Granite to cleanse the mouth (a grapefruit ice made from fresh grapefruit juice, honey, Cointreau, Kirsch and lemon juice. . . . Main entree was Medall- ions of Elk with morels and buttered fernsprouts .. . Roast course was Roast Wild Duck with Green Pep- percorns and Wild Rice Pilaf, served with green peppercorn sauce . . . then Wild Watercress and Dan- delion Salad with walnut oil Fresh crisp salad and lime juice vinaigrette . . . a selection of cheeses (Brie, Port du Salut, Bread and butter Roquefort). The dessert was Paris- Brest with Raspberries (cream-puff dough formed in rings, topped with sliced almonds, baked, filled with pastry cream, dusted with powdered sugar; the center Potato filled with fresh raspberries or rice . . . demitasse . . . Remy- Martin Cognac . . . and Chocolate Truffles. Hot Of course wines were drawn served throughout the eve- butter ning . . . During hors d'oeuvres, Ledoyen Blanc Then crack open Champagne and Chardon- itrAio 4 ‘. . 11 the crab legs and enjoy. nay . . . With the poisson (fish) was Chassagne Mon trachet . . . The main entree was accompanied by This is our regular Alaskan Chateau Palmer . . . And King Crab dinner--at a special and the Roti (roast course), STEAK savings price Sunday thru by P. de Marcilly . . . With SEAFOOD Fromage (cheese) was Thursday during our regular SPIRITS Vosne Romanee . . . and dinner hours. with dessert was Trocken- beerenhauslese . . Call today for reservations. The -Remy Martin Cog- 26855 Greenfield Road nac, V.S.O.P. that ended the Continental Restaurant Systems 1980 Southfield, 557-0570 dinner can also be classified (Continued on Page 33) IRVING'S - I OPEN OAK W ALL NEW MENU ANY DAY, ANY HOUR SPECIALS ■- **************** SPECIALS • DINNER MON.-SAT. 3 p.m. to 8 p.m. 95 Cup inociusdoin4 • ♦ • STUFFED PEPPER • STUFFED CABBAGE • STUFFED KISHKE • CORNED BEEF & EGGS • • SALAMI OR BALOGNA & EGGS 4 4 4. 4 4 4 4 ROAST CHICKEN Bread & Butter PICKLED TROUT /2 Springer With Stuffing $395 Original Esquire's Famous $Q95 %dr per person 1 per pers. Incl. Cup of Soup & Veg. 4 Incl. Cup of Soup, Bread & Butter CHICKEN LIVERS with Fried Onions Includes: Cup of Soup, Cooked Veg., Bread & Butter $ n 95 lir per pers. .4 4 HARRY WEISS' • ORIGINAL ESQUIRE ♦ RESTAURANT-DELICATESSEN 353-4999 I. 11 MILE AT LAHSER IN HARVARD ROW MALL ♦ •••••••••••••• ♦ Cbateaubria9d is i)ot a fipe wipe. It's an extraordinary entree served for two. A center cut of beef tenderloin amid a bouquetiere of vegetables, Sauce Bearnaise. Carved at your table. But like a vintage wine, Chateaubriand is at its best when shared. [ NORTHFIELD HILTON 5500 Crooks Rd. at 1-75 Troy, Michigan 48098 (313) 879 -2100 22740 WOODWARD of 9 Mile Ferndale • PARKING IN REAR • 544-7933 ONE OF MICHIGAN'S OLDEST RESTAURANTS "We Say Good Food And We Mean It!" OPEN 7 DAYS--BREAKFAST • LUNCH • DINNER OUR FAMOUS SPECIAL DINNERS BROILED FRESH WHITE FISH $ 3 .7 $3 25 7 5 BROILED FRESH LAKE TROUT 5 5 STUFFED FLOUNDER S$ 3 . .70 BROILED HALIBUT $3.50 BROILED PICKEREL $ 8 5 SEAFOOD PUTTER FRIED SCALLOPS $3.95 $4.95 JUMBO SHRIMPS FRESH FISH & CHIPS $2.85 . ROAST PRIME RIB OF BEEF $5.45 ROAST SIRLOIN OF BEEF BRAISED SHORT RIBS BAR-B-Q RIBS $5.45 BAR-B-0 CHICKEN 3.50 $4.50 $3.50 ALL ABOVE INCLUDE: SALAD, VEG., POT., GREEK BREAD & BUTTER RIALTO'S SPECIAL BREAKFAST SERVED AT ALL TIMES! • 2 EXTRA LARGE EGGS • 3 BREAKFAST MEATS • PINEAPPLE RING • HOME-MADE AMERICAN FRIES • TOAST 8 JELLY $2.85 • STEAKS • CHOPS o' GREEK DISHES • ITALIAN DISHES • CHILDREN'S MENU • HOME COOKING MON. THRU THURS. 10:30 a.m. to 10 p.m., FRI. & SAT. 10:30 a.m. to 11:30 p.m. SUN. 8 a.m. to 10 p.m. I •COCKTAILS BEER WINE.