Suggestions on menus

New person here, quite alot of details to
choose from in joining a forum!
I am planning some upcoming events in late
April and looking for some new menu ideas.
I have a preset luncheon for 300 and considering
chilled pecan chicken breast on spring mix,
with raspberry sauce,with fresh raspberries for
garnish. On side, grilled pencil aspargus with
lemon zest.
A simple plate but feel I need a starch to complete it but maintain it's simplicity in
presentation and production, any suggestions?
Secondly, I'm looking at surf and turf
alternatives to baked stuffed shrimp with
beef tenderloin, don't feel shrimp holds
the needed temp for plate service of 600 for
an off premise event, any opinions or
suggestions here?
Thanks in advance for your thoughts. Melinda

reply to sender/M.leonard

Thank you for the quick reply, will take
your suggestion on using the culinary formats.
Great suggestions, thank you. I'm not familiar
with Minnasota rice cakes, is that a wild rice
pancake? I've used variations on wild rice salad
and agree, it pairs nicely with the pecan chicken
breast. I've used dried blueberries on a few
occassions, I like the concept but find their flavor does not come through very strongly in
hydration for salads or cooking and question if
it sounds better on the menu then on one's palate.
Color of plate was my thinking in going with
a raspberry sauce but a vinaigrette would work well. I like the use of fiddlehead ferns, it would offer more dimension to the plate in taste and presentation than a nest of mesclun.
Surf and turf: I like the use of puff pastry
with a seafood filling, a more elegant presentation and would carry temperature better
in plating than dealing with holding stuffed
shrimp. Considering 2 U-10's per plate with
a 3-4oz portions of sliced tenderloin.
I work for a fee account so raw costs are
passed on with no profit. I would put raw
costs of this plate at 15.00 including
salad,dessert and coffee. Labor and outside
expenditures will surely double it.
I like the use of veal but tenderloin seems
to be the client's favorite. You've got me thinking about the vol au vent, I think that
could work.
Many thanks for your time and input,much appreciated. Oh, curious about the Minnasota
cakes,so let me know about those when you have a moment.
Melinda

Many thanks on the rice cake recipes.
Looking for suggestions on a preset or
served appetizer for 500. I'm interested in
using seasonal fruit and cheese as the main
components and get away from greens for the
base. Maybe a combination of grilled
pear and plum with fresh melon and toasted
garlic crostini? Serve with a bleu cheese
vinaigrette.
On a different plane, This is me thinking out of the box for a preset salad.
Plate: 3 sliced portions of vegetarian
california sushi roll,top,base or use as a side side,sauteed haricot vert with oyster mushroom and water chestnuts. Garnish with a fried rice pasta.
Use a lemon grass and olive oil vinaigette at
to finish.
Again, this is off the top of my head, my
intent is to offer something unique, interesting
and that tastes good.
I have to wonder if the many chefs reading this
are raising their eyebrows or seeing the possibilities in my ideas, hope it is the latter.
Look forward to the feedback.
Melinda