Where is that teacher used to eating -- chain restaurants of dubious quality?
If you have to tell a customer that a dish is tantalizing, it isn't.
The customer will see that A is on top of B; is that supposed to be an inducement? I thought that other than Gotham Bar and Grill and that book
Stacks, tall food went out about 10 years ago.
There is no such word as "gratineed;" there are gratiné, gratinée, and au gratin, and in English, gratinee.
Enrobed? did the dish just get out of the bathtub? And NESTLED? did it get out of the bath and right into bed?
Paired with -- well, that's all right if the next thing to follow is the wine that will be poured.
Balanced with -- as though most flavors are NOT balanced? Well, even though that's true, can you be sure that this particular dish really IS balanced???
Isaac, I hope you are taking this with the tongue-in-cheek humor I intend. In menus, as in all writing, the best advice is:
Omit needless words. And all of those phrases are needless, because they do not describe any positive attributes of the food. I'm afraid that the person asking you to put together a list like that can't have much confidence in the power of good food.
Now to finally answer your question: here are some menu phrases that I love to read:
- Prime Beef (fill in the cut)
- Roasted (fill in the vegetable)
- Grilled Whole (fill in the fish)
- (fill in the cooking method) Wild Mushrooms
- Salad of (fill in no more than three ingredients), (fill in no more than two) Vinaigrette
- Warm (fill in the flavor) Cake
- Housemade Ice Cream/Sorbet
:lips: :lips: :lips: :lips: :lips: Now THAT'S tantalizing.