Resturant Menu Feedback Needed

[BlackHawk]

This semester I have a class called resturant ops. Each week a different student creates a menu and runs the Crystal Room Restuarant like it is their own restuarant. I would like some feed back on my menu. Each entree comes with Soup, Salad, Bread, Entree, Vegetable, Starch (except pasta), and dessert. Here is mine -

Salad Course - Spinach Salad with Bacon

Soup - Spicy Tomato and Blue Cheese

Bread - Classic Dinner Rolls

Vegetable - Green Beans with Red Onions Sauteed in Olive Oil and Garlic

Starch - Rice Pilaf

Dessert - Strawberry Mousse in a edible chocolate cup garnished with a vanilla tuile cookie

Beef Entree - 8oz Tuscan Grilled Sirloin Steak topped with a fried egg and goat cheese - $16.95

Chicken Entree - 8oz Mushroom Stuffed Chicken Breast topped with a supreme sauce - $15.95

Seafood Entree - Grilled Shrimp Scampi with soy sauce, fresh ginger, and farlic - $16.59

Vegetarian Entree - Pesto Penne - Penne Pasta with a pesto sauce and crushed cherry tomatoes - $13.95

[MrBlah]

It is my personal opinion that your Salad, soup, and bread could use some improvement. More things in the salad, add cucumber and tomato? Dunno about the soup, so maybe it doesn't need improvement, and I like the small sliced loaf of bread idea better than dinner rolls. All the rest looks pretty good actually.

[BlackHawk]

the issue I run into is that I am limited to a total cost of $6.78 and max I can charge is $16.95

[BlackHawk]

I am also thinking about doing a classic wedge salad. Since I know how to carve vegetables I can really make it look good with little cost. I have dones the soup at work and it went over extremely well. As for the bread, if I have the extra money I would think about doing flavored butters. Three small rolls with three different butters

[loka]

cucumber salad for your salad. it's cheap and delicious.

[Checkm8]

This semester I have a class called resturant ops. Each week a different student creates a menu and runs the Crystal Room Restuarant like it is their own restuarant. I would like some feed back on my menu. Each entree comes with Soup, Salad, Bread, Entree, Vegetable, Starch (except pasta), and dessert. Here is mine -

Salad Course - Bacon

Soup - Spicy Tomato and Blue Cheese

Bread - Classic Dinner Rolls

Vegetable - Green Beans with Red Onions Sauteed in Olive Oil and Garlic

Starch - Rice Pilaf

Dessert - Strawberry Mousse in a edible chocolate cup garnished with a vanilla tuile cookie

Beef Entree - 8oz Tuscan Grilled Sirloin Steak topped with a fried egg and goat cheese - $16.95

enough for me.

[Jesus_Faction]

now im hungry

[One_Medic_Army]

I think the biggest thing is to know your audience, especially whoever is going to be grading this.
Personally I'll go for blue cheese/garlic on everything, but some people have more subtle tastes.

The main courses and soup look good, but the complexity there makes the bread, salad, and starch seem a little plain in comparison.

It all sounds good enough to make me hungry though, good luck

[The Spanish Inquisition]

This semester I have a class called resturant ops. Each week a different student creates a menu and runs the Crystal Room Restuarant like it is their own restuarant. I would like some feed back on my menu. Each entree comes with Soup, Salad, Bread, Entree, Vegetable, Starch (except pasta), and dessert. Here is mine -

Salad Course - Spinach Salad with Bacon

Soup - Spicy Tomato and Blue Cheese

Bread - Classic Dinner Rolls

Vegetable - Green Beans with Red Onions Sauteed in Olive Oil and Garlic

Starch - Rice Pilaf

Dessert - Strawberry Mousse in a edible chocolate cup garnished with a vanilla tuile cookie

Beef Entree - 8oz Tuscan Grilled Sirloin Steak topped with a fried egg and goat cheese - $16.95

Chicken Entree - 8oz Mushroom Stuffed Chicken Breast topped with a supreme sauce - $15.95

Seafood Entree - Grilled Shrimp Scampi with soy sauce, fresh ginger, and farlic - $16.59

Vegetarian Entree - Pesto Penne - Penne Pasta with a pesto sauce and crushed cherry tomatoes - $13.95

I had to do something similar when I was in cooking school. Basically we were running a real fine dining room for the rest of the college faculty and students(who could afford it.)

Salad: Spinach and bacon is boring. Add crushed pistachios and toss with a bacon-raspberry dressing (no seeds please.)

Bread: I've been baking my own bread for a long time now. One thing I do is buy a bouqet garni pack of poultry herbs and finely chop a little bit an then add that to my regular bread dough. The rest I use in a chicken dish usually. I'll make little dinner rolls or braid a loaf for pulling apart. brush with olive oil lightly before baking. Focaccia bread is also a good choice with spinach.

Soup: Spicy tomato and bleu cheese sounds good. Gorganzola is also good. Try experimenting with a dollop of sourcream and float a splash of good dry vermouth in the middle.

Vegies: Green beans and red onions are good but I've recently been turned on to 'red onion jam' which is basically just red onions carmelized in sugar. It's great on burgers and anywhere else you might put red onions.

Rice pilaf is hard to get right or more importantly keep right. Have your best rice pilaf guy making it. Sometimes chefs will leave the lid off and it gets a dryed out layer quickly. Even though they stir it up before dishing it, you can tell.

The menu wording could be flowered up a bit. Also, waiters must be told or shown or force fed exactly what you are serving. People will ask for substitutions or something stupid like instead of frying the egg, they want it scrambled. No. It comes as is described on the menu; "the Denny's restaurant is down the street you undeserving peasant."

[MrBlah]

People will ask for substitutions or something stupid like instead of frying the egg, they want it scrambled. No. It comes as is described on the menu; "the Denny's restaurant is down the street you undeserving peasant."

They will also want things omitted from the recipe because they might be allergic to them.

Salad - spinach leaves with cherry tomatoes, cucumber, and lemon vinaigrette dressing.

Customer: "I would like the salad without tomatoes please."
server: "Sorry I can't do that"
Customer: "Fine, won't get a salad on top of the rest of what I was going to get" (You just lost money, not only from a customer not ordering more, but also that you would have the advantage of a greater profit with no tomatoes) ... server also won't get a good tip for saying something like that.

[Clay Pigeon]

I like your menu. You appear to have a typo in your seafood entree's price.

[M's]

Sounds and good; another cost cutting measure you can do is to serve a 4 oz slice of beef. Which by the way is a serving size.

And I would have to agree that the salad seems plain in comparison.

[Clay Pigeon]

Are you using some sort of oil and vinegar mixture with the salad, or is it only bacon and spinach?

[Plinko]

Do you have to maintain one starch for everything? Rice pilaf looks like a good accompaniment for the chicken and beef, but not the seafood.

[Soup Nazi]

If going with a spinach salad, I find that taking a Mediterranean twist is a good accompaniment for seafood. 4 basic components: Spinach, crumbled feta, crasians (partially dried cranberries), and a light cranberry-based dressing. Done right, it tastes very good, but not overpowering.

As for soup.... don’t get me started XP