Menu

After the wedding celebration was over the menu was displayed for dinner.

The server handed us the menu.

We selected duck pâté and chicken goujons from the menu.

They took the chicken sandwich off their menu.

We've added a few new dishes to our menu.

What's on the menu for today's meeting?

He created this prize-winning dish last December, to serve at a catered dinner that honored benefactors of Nashua Memorial Hospital. At that elaborate holiday repast, Quimby menued the seafood dish as a first course. However, he noted, his dish is substantial enough to serve as a satisfying entree.

[…] held their own, then that child nutrition program would consider menuing the product in the future. Kater knew he was in trouble when he saw what he was up against that day: pizza and chicken nuggets, two of the most popular school lunches served in today’s schools.

“Menuing a bisque allows you to charge another dollar or two for the soup. Instead of $8, I can charge $11,” says Beacon’s chef and an owner, Waldy Malouf.

He first menued the chop two years ago, expecting a short run, but has seen surprising customer loyalty: “If I took it off the menu, there would be an uprising.”

[…] scale chef who couldn’t resist menuing the classic. But unlike Regis, Gardner’s take has a few unexpected extras.

Depending upon your customer base, you may want to menu options that are gluten-free (G-F), vegan, macrobiotic, organic or even create a healthful kids’ menu. In fact, none of these categories are mutually exclusive, so you might consider menuing a dessert like Brownies with Cashew Cream, a popular item fitting all those categories, served at the Cal Dining-sponsored “Raw Food Chef Night” at the University of California, Berkeley ([…]).

Along with the meats, local Gnocchi, Borgotaro malfatti, made from ricotta, herbs, and spinach were menued. The mixture contained eggs and breadcrumbs to bind the ingredients, the chef optioning grated cheese. White truffles, Borgotaro mushrooms and stuffed tortellini bordered the fresh fish catch of the day. The bishop explained, “You’ll find our tastings vary significantly from the cuisine served at your restaurants in New York City– where the Neapolitan and Sicilian sauces are prevalent.[…]”