[ChefTorrie]

I just thought it would be interesting if you guys can post your Kitchens best entree's, appetizers, desserts, etc. They can be a house specialty, or maybe just a few of your favorite items on the menu!

Post away!

[ChefTorrie]

WOW, guess I suck at starting threads!

[RAS1187]

Smoked gouda quesadillas with montreal seasoned chicken, artichoke hearts, and bacon. Served with a caramalized leek sour cream

Smoked salmon, caper, caperberry, red onion, chive, and extra-virgin olive oil "bruchetta". Served on crostini.

NY Strip dusted in powdered porcini mushrooms, served with a warm arugula, spinach, vidalia onion, and bleu cheese salad.


Of course we have things like burgers, wings, and other typical "diner & pub" food on the menu, but I wanna list some of the more stand-out items.

[ChefTorrie]

Originally Posted by RAS1187

Smoked gouda quesadillas with montreal seasoned chicken, artichoke hearts, and bacon. Served with a caramalized leek sour cream

Smoked salmon, caper, caperberry, red onion, chive, and extra-virgin olive oil "bruchetta". Served on crostini.

NY Strip dusted in powdered porcini mushrooms, served with a warm arugula, spinach, vidalia onion, and bleu cheese salad.


Of course we have things like burgers, wings, and other typical "diner & pub" food on the menu, but I wanna list some of the more stand-out items.

Sounds awesome, especially the smoked salmon.

Since I started the thread, I will tell you some of my kitchens specialties...

Chicken Oscar - with fresh crab meat, asparagus, and fresh Hollandaise, served over red skinned mashed and veg of the day.

Cranberry Crusted Chicken- over red skinned mash or pistachio rice pilaf, veg of the day, with a lemon caper sauce.

Sesame Salmon - With vegetable couscous and a wasabi-soy drizzle.

Southern Special - 3 Meat Meatloaf, Veal, Lamb, and Beef. In a wild mushroom sauce with red skinned mash.

Esgargot and Wild Mushrooms in a brandy cream sauce.

We also have a wood fired grill that cooks up, 7 oz mignon, 10 oz mignon, 10 and 14 oz ny strips, ribeyes, tuna, shrimp, swordfish, scallops, mahi mahi, and an ever changing fish of the day.

What you guys think. This is not the entire menu, just our most popular.

[Salliem]

I work for a sports bar/restaurant, our "signature" dish is a crunchy grouper sandwich~ grouper is coated with crushed corn flakes, almonds = our best seller.

A lump crab sandwich with remoulade sauce


All the typical fare that you find in such a place, but everything is made fresh daily including our hamburger rolls, soups, etc.

[kuan]

In my working days my best sellers were

Smoked salmon and goat cheese quesadilla

Scallops with orange butter and shallot jam

Lamb "ribeye" in various forms

Lobster wontons w/ nage

Carpetbagger steak (Imagine that)

Giant fried pork chop with creamy hamhock gravy (pounded out twice as big as your plate)

Lump crab and avocado salad

[kuan]

Originally Posted by ChefTorrie

Esgargot and Wild Mushrooms in a brandy cream sauce.

That makes my mouth water

[Psycho Chef]

Our most popular item is undoubtedly duck l'orange, followed by Dover sole meuniere, colorado rack of lamb with dijon breadcrumb crust and sea scallops with lobster veloute. Dessert favorite is floating islands. We sell about 60/40 our menu items/specials because we do a lot of daily's. Here's Saturdays specials:

Amuse: Brandade d'morue puff pastry, tomato coulis
Soups: Gazpacho, Roasted pepper and crab bisque
Kummamoto Oysters
Tuna tartare with green apples and corn relish
Frisee and Lardons with poached egg and black truffle viniagrette
Grilled lamb chop with fresh papardelle, roasted yellow tomato and green olive sauce.
Lobster L'Americanne
Whole roasted bronzino with sauce l'estragon
Butterflied rainbow trout with champagne grapes and champagne sauce
Bone in escalope of veal, roasted pepper, shallots, white wine and shaved reggiano
Hudson Valley Poussin, rustic egg stuffing and foie gras nage

That's actually not that bad. On the weekends I try to keep it simple. During the week our kitchen is like a science lab sometimes...Most of our competition is high end northern Italian so you may notice we lean that way sometimes. I managed a pic of the Tuna tartare, Lobster L'Americanne and Frisee salad but other than that I was slammed. There is an older pic of the trout which I have been running all summer(It's a food cost dream at $28). Most of you know how much that piece of trout cost me....(insert maniacal laughter here)

Keep those fires burnin
Chef Brian

[Salliem]

The cranberry crusted chicken sounds wonderful.

[ChefTorrie]

Originally Posted by Salliem

The cranberry crusted chicken sounds wonderful.

It is awesome, I love it myself, AND it is the biggest seller on our menu besides steaks...

[ChefTorrie]

Originally Posted by kuan

That makes my mouth water

Yes, and its my own brandy cream sauce, and the escargot is FRESH.

It is actually listed as an appetizer on our menu, but if the customer wants, we will up the portion, (and price) and serve for dinner.

[thetincook]

Wow, fresh escargot! I am impressed. Maybe I can get you to start a thread about the snails...

My favorite dish was this composed beet salad at an old job.

Mache
Fresh chirve.
1/2 slices of roasted yellow beet
Braised baby beets (red, gold, and candy striped)

This was placed on a little bed of a red beet puree (roasted red beets pureed while still warm with brown butter and some balsalmic vinegar. It was so fricking good!)

The plate was finished off with a drizzle of beet gastrique (reduced red beet juice. You need to simmer slowly and skim the foam or it gets bitter)

We used square frosted glass plates, it looked drop dead gorgeous.

[ChefTorrie]

Sounds awesome tincook, the colors of all of the beets on the plate must be amazing!

[thetincook]

That they were. I was hoping for more the candystripes but they always seemed muted in comparison.

The same chef had this baby vegetables in escebeche salad that was served on a bed of cauliflower puree. The pickled veg was tossed with some shaved carrots in a vinegrette made with reduced sherry. We garnished with fired parsley leaves (What a PITA. Each individual leaf had to be flat)

[cape chef]

Originally Posted by ChefTorrie

, and the escargot is FRESH.

Where are you from? I remember retrieving fresh snails of the mustard tops in Burgundy.