Fishing for menu thoughts and suggestiongs

  • We are currently upgrading MFK. thanks! -neo
chefjamesscott said:
Man that is like pullin hen's teeth. They just give me this dumbfound look, then look up at the existing menu and say that looks good enough for me. That is the whole reason why I posted up this thread.
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Ah, that would pose a problem...

In that case, I'm a fan of seafood and since you have a ton of fishes at your restaurant I think that a seafood-based menu could work great. You could have shrimp and a couple kinds of fish plus have daily/weekly features such as crab, scallops, lobster, squid, and/or octopus. The lobster and crab could be a once a month/week thing that could draw in a bunch of people since people love both of those foods. You'd have to have some non-seafood items for the non-seafood eaters, but those could have a sea-related spin on them, too (sea-salt on fries, etc.). Basically I'm thinking fast food seafood with the taste and quality of sit-down seafood.

Do you have a specific number of items (appetizers, main courses, etc.) that you're looking to offer on the menu?
 
My roommate is a head cook at a very busy sports bar here. One of his best selling and my favorite sandwich is a half lb patty topped with 2 peices american or peperjack cheese loaded with jalapenos and queso sauce. Its the best burger in town!!!! Yummmmmm
 
pulled pork brbq southern eastern and northern style. Meaning viniger style, mustard style and sloppy brbq style
 
Ok so the student newspaper ran a big story on the change over of corporate food providers here in the which mention was made of them having the full change over done by end of sept. . So I decided to soft sell the menu change myself and wait till start of oct. , but run daily specials as future menu items.

I did decide that I would turn Friday into the fish/seafood special day.

Some new menu items will be a tuna/veggie wrap, hickory pepperpot beef wrap, tort pomodoro (red) & tort. herbed creme(white)

I also found out one thing that I thought was very cool. When I got the student paper and read the report on foodservice change, I went online to check and see if anyone had made any comments on the articles. I found this web page.

http://www.carillonregina.com/?p=4526

While I did not make the top 5, I did make mention in the quick five whoooooooooooooooooot.

Also a very interesting thing today. A reporter from CBC who is doing a piece on the foodservice here at the U of R came into my place today and asked me if I would do an on camera bit about my thoughts on the new corporate provider. I told him that wisdom dictates that I say nothing. Then he asked me if I would talk about what I am going to do.

Oh yeh I am all over that one. Free press about what I am going to do for a new menu here that will air on a province wide segment.
 
Been meaning to update this thread, just been busy with things. Thought I would drop a little update though.

I was approached today to be part of this event http://www.artgalleryofregina.ca/Events.html

Last year I was not able to make it into the prize category, yet, the year before I took best flavor.

I wanted to drop a buzz here to get some feed back on my propsed menu that I have planned.

The theme is New York, New York. First thing that came to mind was the movie, and the second that came to mind is how it is called The Big Apple. I have 1 day to submit a menu for them so here is what I have in mind.

1.The Big Apple- Mcintosh apples caramelized in maple syrup and appletons rum, served on a waldorf mini salad with a touch of brie.

2.New York Cheesecake- Florettes of cheesecake treated with a passion treatment on a shortbread square topped with a port cherry glaze.(since the movie is about passion)

3. Manhattan Clam Chowder-a nice italian themed soup.

4.???? this one I am having a block on, though I know that buffalo wings are a hot item there so your thoughts on a buffalo chicken as the meat to the meal.

The thought is to put the entire package on a plate so they have a mini meal.

Any thoughts from you guys on what would identify with new york are welcome.

edit :thought to add this blurb from the letter they emailed me

If convenient we would like to know in advance what food you are planning to serve. As we discussed,
we use this event as an opportunity to promote the "Art of Food" and the participating restaurants. We
will be discussing the Red Plate Awards in promotional interviews and will certainly be asked what is on
the menu. CJ Katz from Savour Life E-Magazine and David Ramsay, the restaurant reviewer from the
Leader Post, will be there that evening to discuss the entries and present awards for the best culinary
offerings.
 
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