New Posts  All Forums:Forum Nav:

Whats your winter/spring menu?

post #1 of 3
12/19/06 at 10:58pm
Thread Starter 
I'd like to hear what you guys are putting on your new menus. I'm getting rid of the seabass and thats where it begins. Good luck to you all.
Reply
post #2 of 3
12/21/06 at 7:40pm
Well we are adding a baked zitit with coriander anise braised pork shoulder in a marsala tomato cream sauce parmesan crust and arugala pesto, forrest mushroom and short rib risotto, chipotle honey glazed porkchops stuffed with jalepno cornbread with chorizo and roasted green chiles, roasted 1/2 free range chicken with charred redskins potatoes and steamed veggies as well as some others on the core menu like the crispy cumin-cilantro shrimp eggrolls with spicy mango dipping sauce and green curry remoulade
Reply
post #3 of 3
12/21/06 at 9:15pm
Adding traditional dishes.

Tuesday:
1st dish: Codito in chipotle sauce
2nd dish: Fajitas of beef, chicken and peppers in tamarind sauce
Dessert: Rice with milk

Wednesday:
1st dish: Primavera spaguetti
2nd dish: Tabasqueño chicken with rice
Dessert: Capitorada
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum