or Connect
New Posts  All Forums:Forum Nav:

CitizenJB

post #1 of 3
Thread Starter 

Hi all,

I had intent of entering retail wine business 5 years ago and now have pretty much a full blown restaurant operation.  Went from wine and bourbon tastings to wine and bourbon bar and now wine and bourbon bar serving food.  Despite deep appreciation for excellent food, tried to avoid entering restaurant business (as a server 25 years ago in French Quarter) had some idea of the demands.  Anyway, here I am, just built a walk-in and have a nice clientele of supportive customers that keep us going.  Kitchen is small and odd--2 rooms..one with a 3- induction burner sauté line, deli fridge,  small convection and 3 compartment sink; other with a Rosella convection oven, meat slicer and 1 induction burner, steam table...Grill is outside and no fryer or flat top.  restaurant seats 50 with plans to keep it small.  That's about all.   Looking forward to enjoying the forum! please not job posting for executive chef and line cook :)citizenJB

post #2 of 3

Welcome CitizenJB glad you joined us. Your kitchen sounds interesting and I would love to see your menu do you mind posting it?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 3
Thread Starter 

It's Derby Week....that means mornay sauce for hot browns, mint and chocolate chips...

Starters:

 

Bone Marrow- (2 each) roasted beef shank bones, watercress salad, olive oil & toast $12 (or 1 for $7)

 

“Hot Brown” Crostini- roast turkey, tomato, pancetta, aged Gouda Mornay sauce and parsley  $10

 

Beans & Greens Soup-parmesan prosciutto broth, cannellini beans & spinach $7

 

Small mixed green salad- buttermilk dressing, tomato & croutons $5

 

Burrata on Crostini-pistachios, cured lemons, and parsley on toast $10

 

 

Cheese & Meat Boards

Build Your Own

Cheese Boards:

with 1/2/3 cheeses-$9/$14/$18

Cow’s Milk : -Irish-Style Cheddar 

 - Georgia Gouda , Triple Crème Brie

Goat’s Milk -Laura Chenel Chevre

 Sheep’s Milk-Toma Piedmontese

Charcuterie Boards:

With 1 or 2 meats $9/$14

  Finocchiona (fennel-infused salame)

  Proscuitto di Parma

Entrees:

 

Hot Italian Sausage & pepper Panini-chopped sausage, roasted peppers, caramelized onions, mozzarella, parmesan & house made Giardiniera- served with salad  $14

 

Seared Steak- tomato butter, charred scallions- boiled fingerling potatoes with mint & oregano  $18

 

Bacon Burger- ground Angus beef mixed with ground bacon- mozzarella, spicy aioli, charred tomato & arugula  $14

 

West African Chicken Skewers- (4 each)- marinated with Peanuts & spices-served on a salad of mixed lettuces, avocado, sliced radish, cilantro & shaved fresh ginger lemon dressing & chopped peanuts $15

 

Fettuccini with Shrimp- scallions, spinach & mascarpone cheese $18

 

Desserts:

Buttermilk Panna Cotta- fruit soup & fresh berries $8

 

“Derby Pie” (kind of)- chocolate mouse, pecan cookie crumble, fresh mint & whiskey whip cream  $8

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions