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Menu
Guys, I've found a job cheffing again. There is a joint not far from my house that closed down and has changed hands. It is opening back up as a breakfast/lunch bistro, and I am the chef. The people just love me too. It is pretty exciting, I just wish they paid a little more. They want 'upscale' and 'different'.
Anyways, I've got the menu put together, more or less all my ideas, save for a few, and all otherwise within their (the owners) guidelines, and within my meter of reasonablilty and ease of production. I wanted to share, so here goes... Last edited by Highway Star; 09-27-2010 at 05:50 PM. |
#2
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breakfast
Stuffed French Toast butter pecan or cinnamon cream cheese filled Quiche Panini* lorraine, and du jours Bonjour crudite seasonal fruit, berries, flavored cream cheese, yogurt, & house granola egg in italian toast with romano and marinated tomato coulis/relish a hash of roast beef, onion, and potato, over grilled toast with fried egg & horseradish-chive sour cream (sour cream and egg won’t contrast) white hominy grits with tomato and maitre' d butter -add shrimp chevre and cream grit cake and poached egg served with caramelized onion orange marmalade small plates Crab cakes with sweet pepper vegetable slaw and creole mustard cream (cold) Antipasto olives, marinated mushrooms, roasted peppers and tomatoes, provolone, ham/proscuitto, Roasted Vegetables Balsamic and garlic roasted vegetables served with boursin Asiago Artichoke dip creamy rich dip with artichokes, spinach and prosciutto, served with crostini Cochon Napoleon pork tenderloin and potato pancakes with rosemary brown sauce Cheese puff twists light cheddar pastry with caramelized onion dip Perfect Deli sandwich Choice of breads: country white, wheat, rye, fresh croissant, or tortilla wrap Choice of: fresh tuna or chicken salad, ham, turkey, or roast beef Muffuletta Ham/Capicola, Mortadella, provolone, house made olive salad Roast beef panini on sliced country round w/ house roasted peppers & fontina, au jus Croque Monsieur ham and swiss cheese with gruyere béchamel on sourdough Marinated chicken breast, spinach, bacon, egg, tomato, red pepper aioli on ciabatta Cochon de lait Slow roasted, on house yeast roll with caramelized onion spread or apple bourbon bbq Roasted vegetable and mushroom Panini with boursin or feta relish eggplant, zucchini, bell pepper, (asparagus?), carrot, etc. Sliders hand patted baby burgers, plain or stilton stuffed, with lettuce, tomato, & pickle Best Grilled Cheese aged cheddar, fontina, and provolone, swiss Sides for sandwiches pasta salad german potato salad with onions/bacon/vinegar&mayo centrifuge potato chips (Cape Cod/Block & Barrel) cup of soup cheese pastry twists Soups Soup of the day (1-3) Gumbo du jour Baked Potato Chicken and Acini di pepe Salads Caprese with balsamic reduction -tomato basil fresh mozz, balsamic vinegar reduction (we need salt & pepper mills available) Lettuce wraps marinated chicken breast with cashew red pepper and sesame chili sauce rolled in crisp bib lettuce leaves Scratch made caesar -romaine hearts and traditional dressing/accoutrements -add chicken, shrimp Chicken Cordon Bleu -chicken breast, ham, cubed swiss, toppings and herbed buttermilk vinaigrette remoulade Lobster or shrimp with remoulade Bib lettuce, walnut, fig, feta, & white balsamic ving. (with or w/o chicken) It is a work in progress, don't mind my notes if there are any in it. Again, just felt like sharing. All of these items will be made in house, from deli meats to soups, all from scratch...no shortcuts or premade stuff. Last edited by Highway Star; 09-27-2010 at 05:55 PM. |
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Jake, congrats...here is my order
Cochon de lait Slow roasted, on house yeast roll with caramelized onion spread or apple bourbon bbq and Diet Coke. Thanks. Ric
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Ric Beckman 1969 Chevelle SS396 1972 Camaro SS350 |
#4
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Thanks Ric.
You'd love the sandwich, it will be made from boston butt that roasts at 225 for 6-8 hours, nice and slow. When they finish cooking, I can grab the bone with my tongs and just pull it out. The place is a bakery and bistro. The owner is a graduate of pastry school at the culinary institute of america. He knows his stuff. Between him and me, we'll have this place FULL of awesome food, both sweets and savories. All fresh breads and pastries, cakes, ganache tartlets, croissants, scones, danish, etc etc etc... They want eclectic and artistic food. They want fresh ingredients. I think I have them covered. It is a little place, seats about 35 or so. All orders will be placed at the counter. It has a real intimate feeling to it, hand made cypress tables, exposed beams, etc. Did I mention that it is also a gourmet coffee joint? We'll be roasting coffee, making espresso and all the cappucino stuff, smoothies, ice cream, etc. The food I am "speccing out" completely matches the european bistro feel of the place. Last edited by Highway Star; 09-27-2010 at 12:42 PM. |
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I'm real happy you got that job! Good luck,my friend.Make the place go and then buy it in 5 years!
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After reading thru the menu, I just got real hungry! Very impressive.....as a country boy, I'm not even sure what all some of those things are.
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Chris 69 4-Door Malibu |
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Gawd I love hominy grits .... yumm, reminds me I gotta go to Louisianna before too long! LOL
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#8
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Great looking menu. Congrats on the new job Jake, I'm sure you'll do well.
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#9
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Jake,
I'll be passing thru BR in about a month. I'll need that resturant's address. I'm hungry NOW!!!
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2017 Camaro RS -217 cu in 365 HP w/8 speed auto 1967 Camaro SS -5.3L LS w/4L60E & 4.11 12 bolt 2019 Cadillac XT5 3.6L V6 w/310 HP & 8 speed AWD |
#10
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Thanks, thanks. This was always my bag...cheffing, but being a parent made it hard to keep the hours. I left the food business for that exact reason. This place is only breakfast/lunch, and it is probably 10 miles from the house, as the crow flies.
The menu will likely change a few more times, but only get better. |
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