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what would you like to order

  • Jerk Island Ribeye

    Votes: 12 32.4%

  • Grilled Lobster with Corn Succotash

    Votes: 2 5.4%

  • Coconut Shrimp Tacos with Red Cabbage Chipotle Coleslaw

    Votes: 3 8.1%

  • Pork Tenderloin Curry Stew with Basmanti Rice

    Votes: 1 2.7%

  • Parmesan and Pistachio Crusted Halibut

    Votes: 4 10.8%

  • Roasted Prime Rib Roast

    Votes: 8 21.6%

  • Cornish Game Hen with Roasted Root Vegetables

    Votes: 3 8.1%

  • Orange Glazed Baby Back Ribs

    Votes: 4 10.8%
  • Total voters
    37
ocnbrze

ocnbrze

DON'T PANIC!!!!!!!!!
VIP Member
hey guys,
i'm curently going to culinary school and i have a project that i need to do and i was wondering if my AF family here can help. i need you guys to take a look at my menu and see what looks good to you and then place an order in my poll above.

here is the menu:
smenu.jpg


also if you guys can give me feed back as far as the what is on the menu and how the pricing is? what would you like to see on the menu? or any other critique would be greatly appreciated.

thanx guys.


edit:Price is not an object here. just make sure that what you order, you think you will be getting a fair value for it.
 
Wow!

Ok, my head is spinning, I'll have to come back to respond appropriately, but for now, number 1 just sounds toooooo good - and there are tough choices.

I would suggest the usual smaller cut alternative on that steak. I pay for flavor and when I was younger, I'd be able to down one of those no problem - but as it is, I'd be worried about wasting food, dragging home leftovers. Speaking only for me, less is more.

I had a pecan encrusted piece of salmon last year - still can't get over it.
 
My favorite steak is rib eye, bone in. (hey no jokes here)

BUT I do not enjoy a lot of sauce or spice on it, just good old bbq smoke, regular old salt and black pepper. Nothing more.

Edit to add, where can you get a 20oz rib eye for $28.99??? Not where I live, unless you're getting it at the Safeway and you're going to cook it yourself...
 
EarlyMon said:
Wow!

Ok, my head is spinning, I'll have to come back to respond appropriately, but for now, number 1 just sounds toooooo good - and there are tough choices.

I would suggest the usual smaller cut alternative on that steak. I pay for flavor and when I was younger, I'd be able to down one of those no problem - but as it is, I'd be worried about wasting food, dragging home leftovers. Speaking only for me, less is more.

I had a pecan encrusted piece of salmon last year - still can't get over it.
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that is a good point it will bring the cost down some as well. but i like a thick juicy steaks myself though. i get disappointed when i see such small cuts sometimes.
 
ocnbrze said:
that is a good point it will bring the cost down some as well. but i like a thick juicy steaks myself though. i get disappointed when i see such small cuts sometimes.
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Yep - so, is an alternative ok, as is often done for prime rib? Main as you offered, then say 14 oz or less at a _small_ discount, maybe 25.99?

Although - wondering what to do with the various cut-offs leaves me thinking of this -

Or a 10 oz alternative, same price (28.99), but toss in 2.5 oz of that halibut for your surf & turf? I think the jerk and pistachio crust would complement well. (Garnish with 3 wedges of tangerine to cleanse palette of the parmesan before returning to other course.)

Plus, those are couple's prices, and no romantic date is usually complete without a sharing a bite or two, so that gives a safe date option for the guy (without resorting to the heavier surf&turfs that not all prefer), and a tasty meal in its own right if it doesn't go that way. (And provides my logic for 3 wedges of tangerine.)
 
Went with the prime rib only because I thought it a better value than the ribeye. BTW, what is stick rice (orange ribs)? Sticky rice? Not a side I would expect with ribs.
 
Sharondippity said:
My favorite steak is rib eye, bone in. (hey no jokes here)

BUT I do not enjoy a lot of sauce or spice on it, just good old bbq smoke, regular old salt and black pepper. Nothing more.

Edit to add, where can you get a 20oz rib eye for $28.99??? Not where I live, unless you're getting it at the Safeway and you're going to cook it yourself...
Click to expand...

Yep, there's jerk and then there's jerk. A light Jamaican jerk, as a black pepper substitute, has be done lightly with rib eye. I think a thicker New York could handle a bit more of it, but that's just a personal preference.

Maybe the non-jerk traditional rib eye would be better served with a different side, so it's not a subtraction to lose the rub, just a different approach. To prevent overworking the prep for the variation, maybe the asparagus, and garnish with a few red and green pepper slices, very thin, lightly seared?
 
pastafarian said:
Went with the prime rib only because I thought it a better value than the ribeye. BTW, what is stick rice (orange ribs)? Sticky rice? Not a side I would expect with ribs.
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oops i meant sticky rice. it is an asian style glaze so i thought of going with sticky rice maybe with some toasted sesame seeds on top as garnish. the green beans are also of asian influence as well.
 
EarlyMon said:
Yep, there's jerk and then there's jerk. A light Jamaican jerk, as a black pepper substitute, has be done lightly with rib eye. I think a thicker New York could handle a bit more of it, but that's just a personal preference.

Maybe the non-jerk traditional rib eye would be better served with a different side, so it's not a subtraction to lose the rub, just a different approach. To prevent overworking the prep for the variation, maybe the asparagus, and garnish with a few red and green pepper slices, very thin, lightly seared?
Click to expand...


Will you marry me?
 
As a Culinary Arts graduate myself, I had to go with the Coconut Shrimp Tacos with Red Cabbage Chipotle Coleslaw. It just sounds too interesting and delicious to pass up. Overall the menu looks fantastic, and the prices are pretty spot on.
 
pastafarian said:
Went with the prime rib only because I thought it a better value than the ribeye. BTW, what is stick rice (orange ribs)? Sticky rice? Not a side I would expect with ribs.
Click to expand...

Agreed, I was going to ask that same thing. Glazes make you thirsty, rice expands in the tummy especially as fluids are added, so that one is for the adventurous. I think you'd be fighting yourself for referrals on that dish.

Maybe if you made that a rack of unglazed lamb ribs instead of baby backs, that would be iconoclastic and you could stay with the rice.

And for the game hen, maybe jasmine-lemon for that rice pilaf and raise the price to 18.99 for the trouble.

And what's the decor? If family or quasi-casual, I don't know if prices ending in .99 or .95 is better, maybe .95, but if swanky, round up to nearest dollar to keep the menu looking cleaner. The daters that don't count pennies won't care, and the daters that do might prefer the easier math. In such a case, 28.99 doesn't look like a tricky 29, and 29 doesn't look like 30.

And some of my ideas get loopy (ok, more than some) so probably best to hear an opinion from someone more down to earth than me before considering that pricing thing too much.

330D said:
Will you marry me?
Click to expand...

Guess who likes to cook? :D
 
Of all the choices, I am going with the pork tenderloin curry. Prime Rib was a runner up but you lost me with the corn.

I think it would be even better with sweet potatoes and a little goat cheese, but then I have been craving unusual flavor combinations lately. I hope I'm not pregnant. ;)

As far as pricing goes, it all looks right in line with the menu.
 
EarlyMon said:
Agreed, I was going to ask that same thing. Glazes make you thirsty, rice expands in the tummy especially as fluids are added, so that one is for the adventurous. I think you'd be fighting yourself for referrals on that dish.

Maybe if you made that a rack of unglazed lamb ribs instead of baby backs, that would be iconoclastic and you could stay with the rice.

And for the game hen, maybe jasmine-lemon for that rice pilaf and raise the price to 18.99 for the trouble.

And what's the decor? If family or quasi-casual, I don't know if prices ending in .99 or .95 is better, maybe .95, but if swanky, round up to nearest dollar to keep the menu looking cleaner. The daters that don't count pennies won't care, and the daters that do might prefer the easier math. In such a case, 28.99 doesn't look like a tricky 29, and 29 doesn't look like 30.

And some of my ideas get loopy (ok, more than some) so probably best to hear an opinion from someone more down to earth than me before considering that pricing thing too much.
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i might change the ribs. i was trying to go for an upscale version of the korean style bbq beef ribs. but instead of beef, i was going to do it with baby back ribs.

i like your idea of jasmine and lemon rice instead of pilaf. i will have to look into that one. and i like your idea of keeping the .99 cents off of course i will round up to the nearest dollar;)

this will kind of be an upscale type restaurant that is not too crazy in menu pricing. i envision it kind of like a Roy's restaurant if you have ever been there. and it is almost similar as far as the type of food being offered.
 
lunatic59 said:
Of all the choices, I am going with the pork tenderloin curry. Prime Rib was a runner up but you lost me with the corn.

I think it would be even better with sweet potatoes and a little goat cheese, but then I have been craving unusual flavor combinations lately. I hope I'm not pregnant. ;)

As far as pricing goes, it all looks right in line with the menu.
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yeah i might need to change that and add a starch to the plate. what do you think about roasted rosemary red potatoes with a sprinkle of goat cheese? sounds good and should pair well with the prime rib and broccoli rabe.
 
the coconut shrimp tacos look good to me.

question: is it strictly a shredded coconut you use?

i like to make my crust with a sweet rice flour(mochiko) and shredded coconut, then fry them in bacon fat. or wrap the shrimp in procuitto then "bread" them in coconut/mochiko and fry them. i believe either would be wonderful in that dish(depending on the dressing for the coleslaw, of course). to add, mangos and bacon are a match delivered from God himself.

i agree with Early, you should add a lamb dish. ever smoke a rack of lamb? needs a sublime rub(i usually go garlic/rosemary/pinch of paprika and cumin), but ohhhhh man. or be a little adventurous and do VENISON(a very affordable protein that would keep the dish's price reasonable)! :)

i just recently attended a wild game/scotch pairing dinner. 12 courses! and the buffalo that was served was AWESOME. i think more chefs/cooks should go with less traditional proteins.
 
batgeek said:
the coconut shrimp tacos look good to me.

question: is it strictly a shredded coconut you use?

i like to make my crust with a sweet rice flour(mochiko) and shredded coconut, then fry them in bacon fat. or wrap the shrimp in procuitto then "bread" them in coconut/mochiko and fry them. i believe either would be wonderful in that dish(depending on the dressing for the coleslaw, of course). to add, mangos and bacon are a match delivered from God himself.

i agree with Early, you should add a lamb dish. ever smoke a rack of lamb? needs a sublime rub(i usually go garlic/rosemary/pinch of paprika and cumin), but ohhhhh man. or be a little adventurous and do VENISON(a very affordable protein that would keep the dish's price reasonable)! :)

i just recently attended a wild game/scotch pairing dinner. 12 courses! and the buffalo that was served was AWESOME. i think more chefs/cooks should go with less traditional proteins.
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yep shredded coconut and with rice flour as well. procuitto is a nice touch. and anything with bacon is always good.

i will have to look into a lamb dish and maybe the venison (i like that idea)

looks like there is no love for the lobster dish or the ribs. might need to change them some to make them more appealing.
 
ocnbrze said:
yeah i might need to change that and add a starch to the plate. what do you think about roasted rosemary red potatoes with a sprinkle of goat cheese? sounds good and should pair well with the prime rib and broccoli rabe.
Click to expand...

Yes, as long as you don't overdo the rosemary. Served with a Sangiovese and I'm there.
 
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