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Please help to correct menu

post #1 of 11
Thread Starter 

Hi,I finished translating menu for the restaurant I work in.Could you check for the errors and tell me if it sounds good.

COLD STARTERS
1. Charcuterie board-
 different kinds 
 of ham and sausages served 
 with pickled vegetables.
 2. Cheese board - with honey and nuts. 
3. Traditional Polish 
 sirloin beef tartare. 
4. Deep- Sea herring served on dark
 bread, with cottage cheese olives 
 and green vegetables.
5. Carpaccio of roasted goose breast 
 on toast with blue cheese, 
 nuts and honey. 
SOUP
1. Tomato soup with white 
 Bordeaux , mozzarella 
 and a bit of cream.
2. Polish royal chicken soup 
 with handmade noodles.
3. Creamy forest mushroom soup 
 served with meatballs 
 and fresh parsley. 
 
HOT STARTERS
1. Bruschetta with tomatoes, 
 basil and Grana Padano cheese. 
2. Deer tenderloin served on marinated
 zucchini, obergine 
 and Fig Mostarda di Cremona.
3. Camembert coated with almond flakes
 served on a slice of pineapple, 
 sprinkled with cranberry sauce
 
MEAT MAIN COURSES
1. Chicken breast in rose pepper
 sauce served with light salad
 from the garden.
2. Marinated duck breast served 
 with sweet caramelise beetroots 
 and sawn raspberries sauce.
3. Loin of wild boar served 
 with chanterelle mushrooms 
 in a delicate sauce.
4. Grilled beef sirloin steak served 
 with sauce of your choice:
• Pepper 
• Mon Balzac - with wild mushrooms
• Beurre a l’ail - with garlic butter
 
 
All main courses are served with grilled 
vegetables or light salad and roasted 
potatoes with herbs. 
MAIN COURSES
WITH FISH 
 Everyday our head-chef buys 
 what fishermen catch, 
 chooses a healthy fish and he makes
 them with vegetables and potatoes 
 in a choice of three sauces :
 • butter and freshly chopped parsley
 • lobster 
 • green Pesto 
SEAFOOD
1. Whole royal shrimps with garlic
 butter and white Bordeaux .(10pcs)
2. Mule a la marinara stewed 
 in wine and butter sauce .(30 pcs)
Seafood is served with garlic bread.
FOR THE YOUNGEST
1. Nuggets - pieces of chicken breast
 with crispy potatoes,
 ketchup,
 and fresh vegetable.
For each course we offer 
grilled vegetables or light salad
and baked potatoes. 
 
SALADS
1. FRENCH 
 Composition of lettuce from the garden,
 fresh pear, grapes, rokpol cheese, 
 pumpkin and sunflower seeds.
2. MON BALZAC 
 Salade preferee de la Chef – 
 composition of lettuce from the garden,
 grilled chicken breast, 
 fresh grilled pineapple 
 with tomato and mozzarella. 
3. GOAT CHEESE
 Composition of lettuce from the garden 
 with goat cheese and fresh strawberries. 
 
4. ATLANTIC
 Composition of lettuce from the garden 
 with flambéed shrimps and clams, 
 citrus fruits and Greek feta cheese.
To this salad we offer you three kind
 of sauce to choose : 
raspberry with blackcurrant, 
Cointreau Orange or herbal honey . 
PASTA
1. Tagliatelle with Black Tiger shrimps,
 wild mushrooms, pepperoncino 
 and fresh parsley. 
2. Strozzapreti with salmon, 
 Newzeland Mussels, chanterelle 
 and onion in creamy sauce.
3. Strozzapreti with chicken, tomatoes,
 champignon, fresh rucola served 
 with truffle oil. 
4. Tagliatelle All `olio with garlic, 
 pine nuts, peperoncino 
 and fresh parsley 
 in aromatic Grana Padano cheese.
 
DESSERTS
1. New York cheesecake dripping
 with the sweetness of strawberry
 mousse and mint fragrant.
2. Brownie - chocolate cake served
 with warm raspberry sauce 
 and vanilla ice cream.
3. Apple tart sprinkled
 with raspberry mousse.
4. Dessert Italien - italian delicacy 
 with made of mascarpone cheese 
 with crunchy Cantuccini,
 dulce de leche 
 and succulent pomegranate.
 
Thanks for help
post #2 of 11
What is the primary language? Couple of things are a bit odd and if I know what the origional words are it may help. Im use to having several versions of a menu in my places.
post #3 of 11
I do,hope that the mule in the seafood selection is actually moule! biggrin.gif
post #4 of 11

 Hi there, am assuming you are in Eastern europe, or this is an eastern european place?

 Couple of critiques, if I may;

 The menu is a bit all over the place, moules should be that, not mule, and the word you want is mariniere, not marinara, which is an italian tomato sauce :)

 the salad dressings need some work.

 not too sure  about the clams feta and citrus dish

 peperoncino?

 the Camembert probably does not need both pineapple and  cranberry sauce

 tiger Prawns not shrimps

 if you do not like mushrooms  there is only one pasta choice

 Carpaccio is raw not roasted or otherwise cooked.

 

 

 etc etc. this menu needs a LOT of work.

post #5 of 11

Nice looking menu.  I could be happy even after many visits.  But we probably wouldn't visit more than once because of the meager children's menu.  My kids would be miserable - they are bored with kids menus that only offer chicken nuggets, cheese pizza, and buttered noodles.  I'm sure your nuggets will be very good, but many kids like both variety and slightly more "adult" offerings -- just smaller portions and a bit less "exotic".  I'm always on the prowl for something close to fine dining but still family friendly.

post #6 of 11

 

If you posted the menu in its original language, too (which I presume to be Polish), it might help.

post #7 of 11

Pepper'...

 

Interesting query, the first of this sort I've noticed on the site. You have hit a chord of sympathetic interest here, I think, judging by the responses so far. 

 

If you've hung around the site for any length of time you will have noticed that members of the community almost unanimously refuse to help students with their homework. Your request is quite different -  a pro asking for help and informed advice - and I bet you'll find a lot of interested assistance here.

 

You caught my interest because I spent a number of years writing technical reports - not about food - and editing those done by my staff.  So I'll keep an eye on this thread from that point of view, mostly.

 

First shot- in "Meat" number 2, I think you want want "caramelised" and I have no idea what a "sawn" raspberry is...

 

The "mule" problem has already been mentioned.

 

I do go along fully with Brian's comments about the kids' menu.

 

Mike

 

Gee, I wish your restaurant was near Chicago  ;) 


Edited by MikeLM - 4/19/14 at 10:21pm
travelling gourmand
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travelling gourmand
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post #8 of 11
Thread Starter 

Thank You all for the responses, I appreciate it very much.I corrected all the errors you mentioned.What an embarrassing mistake with the moules,I don't even want to think what would have happened if I put ,,mule" in the seafood section.Same with marinara sauce.Later i will show You a polish version of the menu. What I meant about ,,sawn raspberries'' were raspberries after process like this http://www.1finecookie.com/wp-content/uploads/2012/10/Push-raspberries-through-a-strainer-1024x682.jpg ,so if You could tell me how to name that.I know that I translated some of the things directly from polish and I'm sure that it sounds funny so any suggestions will help.I know also that we should give for the kids some choice and I'm fighting with my head chef about that constantly but he doesn't want to change that.What do You think about putting a sign under some of the dishes that would mean we can make them suitably smaller for a kid.And You are right about pastas,I didn't notice that before that almost every pasta has mushrooms in the recipe,we'll change that.

post #9 of 11
The origional polish would be great, i have a couple of polish co workers from poland, ill gave them llook at it.
post #10 of 11
Thread Starter 

Hi,this is polish version of the menu.It is not final,because following your advice we thinking about larger kids menu.

 

PRZYSTAWKI ZIMNE
1. Deska suchych i dojrzewających wędlin
 z marynowanymi warzywami.
 ( czas przygotowania ok. 20~40 min.)
2. Deska rozmaitych serów z różnych
 stron Europy, dekorowana
 owocami i krakersami.
 ( czas przygotowania ok. 20~40 min.)
3. Tradycyjny polski tatar
 z polędwicy wołowej.
4. Śledź dalekomorski na postumencie 
 z chleba razowego, twarożku 
 wiejskiego z oliwkami 
 i zielonymi warzywami. 
5. Carpaccio z podpiekanej piersi gęsiej
 na grzankach z serem pleśniowym,
 orzechami i miodem. 


PRZYSTAWKI CIEPŁE
1. Bruschetta z pomidorami 
 w aromacie bazylii 
 i Grana Padano.
2. Polędwica z jelenia 
 na marynowanych cukiniach 
 i bakłażanach oraz 
 na mostardzie z czarnych fig.
3. Camembert otulony płatkami
 migdałowymi na grillowanym ananasie
 dopełniony sosem żurawinowym

 

ZUPY 
1. Krem z pomidorów na białym 
 Bordeaux i mozzarelli muśnięty
 creme fraiche.
2. Polski rosół królewski 
 z ręcznie robionymi kluseczkami.
3. Barszcz z leśnymi grzybami serwowany 
 z mięsnymi pulpecikami aromatyzowany 
 świeżą natką pietruszki. 
 

DANIA GŁÓWNE MIĘSNE

1.Pierś z kurczaka w sosie z różowego
 pieprzu na lekkiej sałatce
 z ogrodu.
2. Marynowana pierś z kaczki 
 ociekająca słodyczą 
 caramėlisė buraczków
 i sosu z przetartych malin.
 3. Schab z dzika przy leśnych kurkach
 w delikatnym sosie. 
4. Duży stek z polędwicy wołowej 
 z grilla serwowany na trzy sposoby:
- Pepper steak
- A la Mon Balzac - z borowikami.
- Beurre a l’ail - z masłem czosnkowym.
 
DO KAŻDEGO DANIA PROPONUJEMY
ŚWIEŻE WARZYWA GRILLOWANE
LUB LEKKĄ SAŁATKĘ
I OPIEKANE ZIEMNIAKI.

 

DANIA GŁÓWNE RYBNE :
 Szef Kuchni codziennie kupuje
 to co złowią rybacy, 
 wybiera zdrowe ryby i sam 
 je sprawia z warzywami 
 i ziemniakami w trzech sosach
 do Państwa wyboru : 
 • z masła i świeżo siekaną pietruszką
 • homarowym 
 • zielone Pesto.
 
OWOCE MORZA :
 
1. Całe krewetki królewskie
 na czosnkowym maśle
 i białym Bordeaux.(10 szt.)
2. Mule a la marinera 
 duszone w winnym
 sosie maślanym. (30 szt.)
Owoce morza serwujemy
z pieczywem czosnkowym.
 
DLA NAJMŁODSZYCH
1. Nuggets czyli panierowane
 kawałki piersi drobiowej 
 chrupiącymi zimniakami,
 ketchupem i świeżymi warzywami.
DO KAŻDEGO DANIA PROPONUJEMY
ŚWIEŻE WARZYWA GRILLOWANE 
LUB LEKKĄ SAŁATKĘ
I OPIEKANE ZIEMNIAKI .

 

SAŁATKI
1. FRANCUSKA
 Kompozycja sałat z ogrodu,
 świeża gruszka, ser Rokpol, winogrona,
 pestki dyni i słonecznika. 
2. MON BALZAC
 Ulubiona sałatka Szefa - kompozycja
 sałat z ogrodu, pierś z kurczaka,
 świeży grilowany ananas, 
 pomidor, mozzarella.
3. KOZI SER
 Kompozycja sałat z ogrodu,
 z kozim serem
 i świeżymi truskawkami. 
 4. ATLANTYCKA
 Kompozycja sałat z ogrodu 
 w towarzystwie owoców cytrusowych 
 z flambirowanymi krewetkami i małżami,
 dopełniony greckim serem feta. 


Do sałatek proponujemy Państwu
 trzy sosy do wyboru :
 malinowo-porzeczkowy,
 pomarańczowy – Cointreau 
 lub miodowo-ziołowy.

 

PASTA MAKARONY
1. Tagliatelle z tygrysimi krewetkami,
 borowikiem, papryczką peperoncino 
 i świeżą natką pietruszki.
2. Strozzapreti w akompaniamencie łososia,
 małży Nowozelandzkich,
 kurek oraz cebuli 
 w sosie śmietanowym.
3. Strozzapreti z kurczakiem, pomidorami,
 pieczarkami, a wszystko dopełnione
 świeżą rucolą i oliwą truflową. 
4. Tagiatelle All `olio z czosnkiem, 
 orzeszkami pini, 
 papryczką peperoncino 
 i świeża natka pietruszki 
 w aromatycznym Grana Padano. 

 

DESERY
1. Sernik nowojorski ociekający 
 słodyczą truskawkowego musu 
 w aromacie świeżej mięty. 
2. Brownie, czyli iście czekoladowe 
 ciasto pod kołderką 
 z ciepłych malin
 i zazdrośnie zimnymi 
 lodami waniliowymi.
3. Tarta jabłkowa muśnięta
 musem malinowym.
4. Dessert Italien-włoski specjał
 z serka mascarpone dopełniony
 kruchymi Cantuccini, kajmakiem 
 oraz soczystym owocem granatu. 

post #11 of 11

Hoo boy-  that's Greek to me!  ;)

 

What you're talking about is seedless raspberry pulp; one of the pros here will probably know the proper term for this.

 

Wish I could come and try this menu!

 

Mike 

travelling gourmand
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travelling gourmand
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