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what do you include on a menu description?

post #1 of 5
Thread Starter 

We had a plate come back today.  The customer was upset that the sesame chicken salad had cilantro on it.  Is it just me, but to include every single item on a salad including dressing ingredients just seems silly.  I stand back and await the onslaught of ideas.


Edited by cedarsteve42 - 4/17/13 at 3:25pm
post #2 of 5

While I agree you dont need to list everything in a dish, if its something a decent sized chunk of the population detests you should probably list it to be safe.

 

Cilantro tastes like soap to 10-15% of the population according to most estimates.  Some people are just genetically predisposed to hate it (and I pity them).

post #3 of 5

honestly i prefer to highlight the main things and leave a lot open. im lucky enough at the moment that im able to do it on the excuse we are running local seasonal food.  so my menu might read lamb in variation, potatoes, carrots, lamb reduction sauce. 

very vague and simple its really what i prefer but i can understand people wanting to know s well. if something i refuse to eat showed up i would be unhappy as well. 

post #4 of 5
I'm kinda in the middle here. I would say for instance, rack of lamb with heirloom carrots and quinea with a balsamic lamb sauce. I'm not going to put that I cooked my carrots in butter and honey. And there's corrot and celery and shallots in my quinea. But I do expect the servers to know these kind of things. So if the costumer is wondering they can let them know.
post #5 of 5

Each of my menu items has a little story, i.e. what farm or lake it comes from and what the essential ingredients are. Sometimes I write something about the method of preparation, if it's important. All that in 2 or 3 sentences. Admittedly, I have the space, as I only serve 6 to 8 mains. I wouldn't mention things like garlic, but cilantro I probably would, knowing that quite a few people have a problem with it.
 

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