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The restaurant's distinctive menu
leans toward dishes using wild game ...
"Milos and I both love to hunt and
fish," says Reid. "Venison is on the
menu all the time. He loved preparing
it then -- and I still love serving it."
Golden Mushroom's culinary team
also creates dishes using emu and
ostrich raised on farms in Texas, as
well as wild boar and antelope ... Sur-
prisingly, many of the most distinctive
dishes are easy to prepare, such as the
fresh fruit flan that Milos created ...
"It's actually quite easy to make. It is a
hazelnut crust and a layer of sweet
cream pastry topped with fresh fruit,
and bound with a little natural
gelatin," explains Reid.

Twenty-five years
of excellent food.

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But the signature item has always
been mushrooms ... According to
Daren, Golden Mushroom goes
through 300 pounds of wild mush-
rooms a week ... On an annual basis,
that equates to almost 15,600 pounds,
or eight tons, a year from wholesalers
in Washington and Oregon ... Cooks
clean and slice the mushrooms, then
saute them in butter ... The result can
be frozen and served year-round ...
Daren's kitchen staff may add a little
cognac and cream to create a garnish
for meat, or serve morels as part of the
$11 wild mushroom appetizer that is
among the most popular dishes on the
menu.
Golden Mushroom's fine personnel
are headed by very personable, charm-
ing and most efficient Kevin Frantz,
who ranks as one of the better evening
managers in this region.
The recent 25th anniversary dinner
by Golden Mushroom showed off the
renovations to a striking touch that
now gleams with elegance.
This, coupled with the highly-
acclaimed culinary talents of Executive
Chef Daren Moore and his fine staff,
were showpieces of magnificence in
the display of an expertly selected and
prepared menu.
About 170 people were highly
impressed.
Time has been good to Reid Ash-
ton ... (or is it because he and his wife,
Lynn, are so much in love) ... and his
Golden Mushroom ... They look bet-
ter today than ever before.
DISH OF THE WEEK ... Those
barbecued Provimi veal ribs now being

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Enjoy Ourylward-WinningTommy Salad .
Michigan's Finest Lamb Chops .
And Other Favorite Greek Specialties
That Are So Widely Accktimect

Tommy Peristeris and Rick Rogow Invite You
To Join Us For Lunch or Dinner 7 Days A Week

Nos v Appearinglhursday and Friday Evenings

RESERVATIONS NOW ACCEPTED FOR A

GALA NEW YEAR'S EVE

(10 PERSONS OR MORE)

Complete Carry-Out Service Available
Banquet Room For All Occasions ... 220 People

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6199 ORCHARD LAKE RD., NORTH OF MAPLE
WEST BLOOMFIELD

p 248-737-8600