Menu development

Are we supposed to use ALL those ingredients for one dinner/banquet menu or choose what we want to use and leave the rest?
Or is the challenge to design a restaurant/catering menu from which a customer can choose?

I'm working on it, though I realize now what I was saying before is that being so far out of the kitchen my creative juices don't flow like they used to. I'm not surrounded by new products and ideas so it's hard to be as creative as I used to be. I rely on old standbys that I try and tweak. It's still good and not over creative but not as inspired in many cases as I'd like. Still.......I'm good!:chef: :bounce: :D :cool: :rolleyes:

:blush: It's coming, as soon as I finish my :beer: :crazy:

Well CC was nice enough to give me his restaurant for a week while he took a vacation. He left me an interesting larder. While not wanting to alienate his clientle (he is a little more eclectic than me) but wanting to keep within his general framework I put together a menu for while he's gone. He was nice enough to give me the food to work with so I tried not to waste anything and use everything if I could so here's what I came up with. If he ever gives me another week I'll revamp the menu with or without the same larder.

Salad
Composed salad of grilled vegetables and herbs w/ grilled Treviso Raddichio, Sherry and grain mustard vinaigrette
Garnished with Lightly grilled Butter Apricot slices.

Appetizers
Fresh shucked Blue Point Oysters on the half swimming in Muscadet, Arugula jelly Served on ice with mini shots of Aquavit

Cape Cod Sea Scallops quick fried in rendered Fois Gras butter served in Phyllo cups with Leek Confit. Fried Leek frizzle garnish.

Cold Green Asparagus soup garnished w/ Maytag Bleu and hot fried Artichoke chips

Roasted medallions of Pancetta wrapped Maine Lobster tails stuffed with Apple Wood-cold smoked, rendered Fois Gras. Served on crispy Puff pastry rings garnished with Leek oil


Entrees
Tian of grilled Sole on Roasted Eggplant mousse topped with Finnish Potato Rosti and Sage. Garnished with assorted grilled vegetables.

Cold Entrée Salad of grilled Colorado Lamb marinated in Sherry Vinegar and Dijon served on a composed salad of Frisee and “Middle Eastern” style Cous Cous with Pistachios, currents and toasted Cumin

Whole Roasted Spring Chicken with Balsamic roasted Spanish Onions. Served on a bed of Lentils infused with fresh grilled Orange zeste and fresh cracked Black Pepper

Classic Veal Shanks Milanese nothing fancy good as ever, Served with a side of Toasted Orzo

Maine Lobster claw, and North Carolina Shrimp Risotto with fresh Parmesan and Thyme. Garnished with Parmesan Tuiles

Pork Shoulder hot Smoked and slow roasted overnight. Served on Home-style Cajun Red Rice and Black Beans served with Burmese Salad (Pickled Serrano peppers and fresh diced Spanish onions)

Latin Skirt Steaks marinated in a Tomatillo/ Bell Pepper and fresh Orange Salsa. Served on a Bed of Frisee, freshly made tortillas and Finnish Potato Homefries

German style Wienerschnitzel served with Goat Cheese Spaetzle and braised Vidala Onion, White Asparagus Fricasee. Lemon Wedge garnish

Desserts
Fresh Pear and Morbier Feuillatine with “Muscat Grape Soup” reduction

Cold Basmati Rice and Cardamom Pudding. Garnished with White Peach slices and Mission Fig quarters. Scented with Fresh Vanilla bean

Nectarine and Marscapone Mousse Timbale served in a goblet on a bed of Mixed Apple Brunoise and “Cider’ soup

Nougatine Glace with home made candied Michigan Cherries and Lemon/Lime Zeste Served on a fresh Butter Apricot puree and a side of Warm mini Palmiers

Ok here we go -

First Course

Matambre - Rolled marinated skirt steak stuffed w/ onions, carrots and hard boiled eggs. Served chilled and sliced

Lobster Nepoleon - Lobster pieces and diced nectarines w/ a light citrus aioli between 2 slices of puff pastry

Second Course

Seared Sea Scallops - Served w/ a orange buerre blanc

Thimbles of sole mousse - Flavored lightly w/ perniod and garnished w/ grilled NC shrimp

Third Course

Herb and garlic crusted lamb rack - Served a a bed of minted cranberry beans w/ leek and onion braised(yes Braised) Potatoes

Goat Cheese and herb stuffed Chicken Breasts w a chicken glace de viande - Served w/ oak roasted roma tomatoes and vadella onions and a medley of sauted squash

Fourth Course

Salad of mixed Greens w/ oak grilled asparagus spears and sherry vinegrette w red and yellow teardrop tomatoes and a chiffinade of red and yellow bells

Fifth Course

Pear and cherry strudel - Diced Forella pears & Michigan cherries Siagon cinnamon and Marscapone cheese wrapped in phyllo. Served w Cream Anglaise.

Fruit and Cheese - slices of White peaches, Butter apricots, nectarines, apples and mission figs. Served w/ shaved Parmesian, Maytag Bleu and Moblar cheeses



Wines

First - Cambria Chardonnay or Cypress Merlot (J Lohr secondary label) alot of fruit not too heavy

Second - Silverado Sauvignon blanc or Meridian Chardonnay

Third - Peachy Canyon Zinfandel, Justin Cabernet or Jan Kris Gamay

Fourth Windmere voingere

fifth - Gallo of Sonoma Family Reserve dry creek valley cabernet sauvignon port( very nice stuff)


Next time I think I'll print out the ingredients list so I don't have to keep going back and forth. LOL:rolleyes:

Re: EXCELLEMNT, EXCELLENT, EXCELLENT!!!!

I had to run to the store after I realized the menus were printed and I put that stuff on. (The Muscadet I brought myself. Can't have Blue Points and no Muscadet, I always say....hey hey hey:rolleyes:

CC -- how come no olives - your blowing my lamb dish...
Monkey

Thanks for the olives- mine are oil cured

Alrighty...


STARTERS

Grilled shrimp with 'tapenade rosso' - sun dried tomatoes, basil, garlic
orange zest

Fried artichokes 'Roman style' with a marjoram/lemon aioli , fried parsley

Skillet roasted scallops with charred Vidalia onions, cilantro, lime butter

Grilled black mission figs with Maytag bleu, drizzled with balsamic syrup

Blue point oysters on the 1/2 shell with sherry mignonette and shallots

Grilled veggie Napolean - eggplant, sweet peppers, leeks, zucchini, layered between crispy phyllo and goat cheese, served with charred tomato- cumin confit

Orange, roasted red pepper and spinach salad, sherry vinegar

Pears, parmesan, basil and mint, with mixed bitter greens, red wine vinegar

ENTREES

Risotto of green asparagus, morels, frizzled leeks

Sage crusted veal shank, roasted with pancetta and bay leaves, with wilted frisee

Tellicherry peppercorn marinated skirt steak, seared, topped with Trevisio raddichio, lemon and extra virgin olive oil

Country style meat loaf with wild mushroom ragout, roasted Finnish potatoes

Sauteed Petromale sole with mustard butter, white asparagus, a touch of Pernod and chive blossoms

Rack of lamb crusted with black olive tapenade, served with warm salad of lentils, roasted peppers, parsley (and maybe just a little feta;) )

Slow roasted chicken, served with heirloom tomato salad taboulleh style-
toasted Israeli cous cous, parsley, mint and preserved lemon

Grilled Maine lobster with a garlic and basil gremolata.
served with sauteed patty pan squash in a red pepper cream sauce topped with golden pea shoots

DESSERTS

Roasted nectarines in red wine, on a pizette of puff pastry, with a dollop of mascarpone

Crispy phyllo crepes with sauteed apples in caramel

Zagbaglione with white peaches, cherries and cinnamon

Crostata with muscat grape jam


Hope you like it

Monkey:)

edited for spelling

opps!

My spelling sucks.

It should read:

'Roasted nectarines in red wine, on a PIZZETTE of puff pastry'...
and
'ZABGLIONE with white peaches'...

I'm sure there might be a few others that I missed..

Nice menu monkeymay. Did you use everything? It sure seems like it. Good job

Thanks

Thanks, fodigger, I was trying to achieve an overall menu. A lot of this is what I will be using for my restaurant if the *@#*%# place ever opens!!!
(are you listening kitchen gods?) This is good practice - thanks Cape Chef!

Monkey:)

I notice that you are in LA monkeymay, where is your restaurant going to be?

Hollywood Blvd., near Vine Street. We are now looking at an early Sept. opening... (I hope!!! This time off is killin' me...:D )

Ha Ha - sooner than the REAL cafe will probably....:D

hmmmmm
How about this salad course:

Lavender Opal Spinach and Frisee salad, with Pancetta lardoons, Maytag blue cheese, and sweet braised mission fig and michagan
cherries, with Sherry/Balsalmic Dijion Mustard Vinagrette.


Sound good?:lips:

I'll throw my hat in the ring

Here's my try.

First Course

Shitake Soufflés – Mushroom cap filled with a Leek Soufflé. Served with a Vidalia-Sherry reduction/puree.
Foie Gras Mousse served on Apple-Cous Cous cake, topped with a Curried Egg Plant Caviar
Sole Roulade – Stuffed with Goat’s Cheese, Lime Zest and chives. Served with Red Pepper Butter
Oyster Stuffed Mission Figs with an Orange Bur Blanc

Second Course

Black Bean/Shrimp Bisque topped with Cilantro Cream
Chilled Seafood Salad – Lobster claws, sea scallops, shrimp seviche, served over Lavender Opal Spinach and Forella Pears tossed in a Three Tomato Salsa
Pan Fried Salad – Julianne Carrots, Zucchini and yellow Squash, with pea shoots, served in a parmesan crisp bowl with a Spanish Onion-Grain Mustard Vinaigrette
Maytag Blue Cheese Soup with Garlic Crisps

Third Course

Vanilla Brined Veal Shanks – Braised in Vanilla-Champagne Vinegar. Served over Green Asparagus with“Burnt White Peach” Oil.
Surf-n-Turf – Lobster medallions wrapped in beef, served with a Cherry-Marsala reduction
“Shepard’s Pie” – Puff pastry filled with Lamb, Spuds, Carrots, Leeks and Bell Peppers, in a White Wine Lamb Gravy
Balsamic-Tomato Braised Chicken, cut into slices and quickly finished in a pan fry of flour, salt, black pepper, tarragon. Severed over flash fried Frisse, Tomotilla and Patty Pans (all sliced into strips)

Dessert

Red Wine Poached Mascarpone stuffed Nectires. Severed with red wine reduction.
Muscat Grape and Red Rice cake served with a Ginger-Cinnamon infused soft meringue.
Apricot-Goat’s Cheese Dumplings served with Balsamic reduction
Sage-Mint Two Rice pudding with caramelized orange topping

Nice Topic

I couldn’t find a way to use everything, and I was a little tired by the time I got to dessert. I’d love feedback, and I’m glad this forum got brought up again. Nice question Cape Chef, and an interesting challenge. I noted I didn’t have sugar, was that on purpose? If so I apologize, I cheated.


Selecting one of the two menus that correspond to the numbers.

Intermezzo was going to be both 1&2 Nectarine and Peach sorbets, but I couldn't figure out where to place it.

First Courses

1. Grilled Asparagus, Frisee, and Radicchio - Artichoke bottoms stuffed with Pancetta wrapped Sea Scallops, served with Champagne vinaigrette, garnished with Lavender Opal. Served warm

2. Chilled apple Mulligatawny - with Muscat sorbet. Served cold.

Second Courses

1. Brined, roasted Chicken.Gallantine stuffed with Vidalia-Fois Gras mousse and Maytag Blue White Asparagus gratinee. Garnished with oven dried Grape Tomato halves. Served Hot.

2. Shrimp and Lobster with lime Tomatillo salsa – Orange and Triple Sec marinated with grilled patty pan squash, skewered, then seared, drizzled with balsamic reduction, garnished with pea shoots. Served warm

Third Course

1. Blue Point Oysters with xeres mignonette and lemon gastrique. Served chilled.

2. Dover Sole - Eggplant and Goat Cheese stuffed with Tarragon Marsala Maiike mushrooms. Served chilled.

Fifth Course

1. Veal -Cherry - Serrano Braised Shank and grilled steak with Spanish onion puree, Sherry carrot batons and leek Basmati.

2. Grilled Lamb Chops - with Fig and Eggplant caviar, Parmesean Potatoes, and roasted red pepper tart.

Sixth Course

1. Cous cous Crème Caramel

2. Red rice pudding with fig compote and vanilla - sherry poached pear.

Got a little too excited. Give me a bit here and see what I can do to tone it down and make it flow smooth, instead of being a food mish-mash.

Take two...

Okay, this is what I came up with after CC suggestion. I haven't had the oppertunity to do this much and am looking for all the feed back and comments I can get.

First Course

1. Foie Gras Mousse served on Apple-Cous Cous cake, topped with a Curried Egg Plant Caviar
2. Oyster Stuffed Mission Figs with an Orange Bur Blanc

Second Course

1. Black Bean/Shrimp Bisque topped with Cilantro Cream
2. Chilled Seafood Salad – Lobster claws, sea scallops, shrimp seviche, served over Lavender Opal Spinach and Forella Pears tossed in a Three Tomato Salsa


Third Course

1. Vanilla Brined Veal Shanks – Braised in Vanilla-Champagne Vinegar. Served over Green Asparagus with“Burnt White Peach” Oil.
2. Surf-n-Turf – Lobster medallions wrapped in beef, served with a Cherry-Marsala reduction


Dessert

1. Apricot-Goat’s Cheese Dumplings served with Balsamic reduction
2. Muscat Grape and Red Rice cake served with a Ginger-Cinnamon infused soft meringue.

I think this flows alot better. The only thing is I want the bisque to be a little bit light, not too heavy or rich. Thank you for the comment and for the comments to come.

Im not sure exactly how I missed out on this thread the first time around!!! Im glad you brought it up again CC. Here's the menu I created:

APP
Vol-au-Vent filled with Oysters lightly poached in a Pernod Cream, with Crispy Panchetta
or
Pan Seared Foie Gras with a Muscat Syrup and Caramelzied Gala Apples

Soup
Creamy Vidalia Onion with Maytag Blue Cheese and Forella Pears

Salad
Grilled Asparagus with Roasted Garlic Vinaigrette (with Sherry Vinegar) and Garnished with a Tomato-Olive Relish

Entrees
Crispy Herb Roasted Chicken with Ratatouille, Couscous with Preserved Lemon and a Sherry Jus
Or
Butter Poached Lobster on a Seafood Herb Risotto (Scallops & Shrimp, parsley & chervil) with Sauce Americaine
Or
Rack of Colorado Lamb with an Artichoke Finnish Potato & Leek Hash, Buttered Patty Pan Squash, Minted Tomato Chutney and a Red Wine Lamb Jus

Cheese
Vermont Goat Cheese served with Black Pepper Crackers and a Basil-Serrano Jelly

Dessert
Marsala Poached Fruits (Fig, cherries, nectarines) over Triple Vanilla Ice Cream, in a Cinnamon Phyllo Cup