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input on adding a few menu items

post #1 of 13
Thread Starter 
You guys always seem to give me great input so here it is. I try to keep my menu as seasonal and fresh as possible for the most part. So I'm taking a few things off and adding a few more next week. Let me know what you guys think of a couple of the items im adding ;


A chilled minted pea soup with curried asparagus, coconut cream.

Seared medallion of Hudson Valley foie gras, hazelnut butter, strawberry and dragonfruit compote.

Yellowfin tuna tatare, tobiko, fried wonton chip.

Pan glazed n. Stonington scallops,
Sun chokes, ginger sweet pea puree, apricot gastrique.

Gnocchi, with a cofit capon of capon, broccoli, heirloom tomato, Walnut pesto.

Pan roasted breast of duck, pistachio, spring green onion barley risotto, linguine of asparagus, orange Au jus.

Mushroom encrusted filet of beef, caramelized spring onions, braised king trumpet mushrooms, Sun choke pomme puree, pomegranate glaze.

Point Judith fried calamari, citrus and jalapeño aioli.

Stone fruit salad, stone fruit, goat cheese, lemon chive infused oil, sunflower seeds, tender baby greens, aged balsamic.

Thanks Ahead for the input guys and Girls.
post #2 of 13

Sounds awesome. Can I put in my order now. Do you take debit cards?

 

My only questions would be the sun chokes and pomegranate, can you get ones with good flavor at this time of year because I usually think of them as more fall and or winter season, but I am also in California so not really familiar with New York seasons.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 13
Thread Starter 
Thanks for the kind words cheflayne. Your right both are kind of out of season for around here. I can still get phenomenal product however, and even tho the poms aren't in grow season I feel that they give a great "spring\summery" fruity flavor people enjoy. Maybe I'll try to substitute the Sun chokes for a different product. Thanks again for the input.
post #4 of 13

I know what you mean about pomegranate. I love them. How about kohlrabi in place of the sun chokes? The barley risotto sounds great with out a doubt, especially with the other ingredients, but just to throw another idea out there for the future, a freekeh risotto would be great as well.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 13
Thread Starter 
That sounds like a great idea cheflayne! I'll have to try it out and maybe run it for a special with a different protein at some point. Thanks a bunch again
post #6 of 13
Where I am at, East Coast of Canada, its it prime sunchoke season.
post #7 of 13
Thread Starter 
Yeah, I've been getting some absolutely righteous fresh product lately. Where abouts I'm Canada are you al?
post #8 of 13
Halifax, Nova Scotia
post #9 of 13
I having trouble getting my mouth to blend the mint pea, curried sparis and coconut but id love to try it. The menu sounds great as long as the compote isnt too sweet. Id like to place my order for an order of the gnocci as well as the calamari for a starter. smile.gif
post #10 of 13
Thread Starter 
Quote:
Originally Posted by AllanMcPherson View Post

Halifax, Nova Scotia

Oh okay so your wayy far east. My family is in Fort Kent, Maine. Stones throw from Edmundston and St john
post #11 of 13
Thread Starter 
Quote:
Originally Posted by Lagom View Post

I having trouble getting my mouth to blend the mint pea, curried sparis and coconut but id love to try it. The menu sounds great as long as the compote isnt too sweet. Id like to place my order for an order of the gnocci as well as the calamari for a starter. smile.gif

I promise you that combo is like an unexpected party in your mouth. And no the compote has a touch of sweetness but isn't overbearing at all. I wish I could ship this stuff out to you guys to be the guinea pigs. There's only so much describing it on a forum could do lol
post #12 of 13
Everything sounds amazing!!!! The only things I wasn't sure about -and I'm super naive btw- was the double mushroom on the steak, and the lack of starch on the foie. Mushroom crust sounds ridiculous awesome but the trumpet team-up might be redundant/ overpowering? And I love doing foie with fruit confits but I feel like every time I push a foie without grain/starch I get a bunch of bread requests. Could be a good place for the freekah... Really this menu sounds freakin amazing and I might be chiming in out of my element.
post #13 of 13
Quote:
Originally Posted by Chef Torrie View Post

Oh okay so your wayy far east. My family is in Fort Kent, Maine. Stones throw from Edmundston and St john

Yeah, much further and I am in the ocean! I haven't been to to Maine in years, but I always loved it.

You are in NY, right? Do you know (of) Dan Burns? We grew up less than a block from each other...must have had some whacky block parties back in the day!
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