Hello everybody..I need to put together a 3 course meal, which I will be serving 40-50 guests, for one of my classes. I am trying to relay a sense of "the beginning of spring" for the theme of my menu, as my project is not scheduled until the 1st week of April. I also need to do all of this under $3.50 per serving. I was thinking $2 for the entree, .75 for the salad and .60 for dessert and .7 for a bread of some sort.
I don't think this is a "heavy" menu, as I would like to have it a little lighter to further the sense of spring.This is what I have so far:
Wilted frisee salad with crispy pancetta
Frisse, olive oil, shallots, chives, vinegars, pancetta, S&P
Broiled/grilled/maybe poached Salmon served over veggie couscous, topped with basil oil, green beans, and yellow cherry tomatoes. (havent come up with a short title for this one yet!)
Salmon 4-5oz with S&P only( I dont want to take away anything from the salmon's flavor at all). couscous with diced carrots, scallions, red pepper, parsley and garlic. sauteed beans and tomatos, all plated and then drizzled with basil oil
so here are my questions
1 do the 2 courses compliment each other?
2 Is this short menu too early for spring?
3 Is it "heavy?"
4 what kind of dessert would go with it? I was thinking a dab of sweetened mascarpone with some bluberries?
5 possible bread or cracker solution?
I am pricing out menus now for 3 items, I cant wait to do a full menu of them!!!!
I don't think this is a "heavy" menu, as I would like to have it a little lighter to further the sense of spring.This is what I have so far:
Wilted frisee salad with crispy pancetta
Frisse, olive oil, shallots, chives, vinegars, pancetta, S&P
Broiled/grilled/maybe poached Salmon served over veggie couscous, topped with basil oil, green beans, and yellow cherry tomatoes. (havent come up with a short title for this one yet!)
Salmon 4-5oz with S&P only( I dont want to take away anything from the salmon's flavor at all). couscous with diced carrots, scallions, red pepper, parsley and garlic. sauteed beans and tomatos, all plated and then drizzled with basil oil
so here are my questions
1 do the 2 courses compliment each other?
2 Is this short menu too early for spring?
3 Is it "heavy?"
4 what kind of dessert would go with it? I was thinking a dab of sweetened mascarpone with some bluberries?
5 possible bread or cracker solution?
I am pricing out menus now for 3 items, I cant wait to do a full menu of them!!!!