[Naataanii]

wondering if anyone here is in the Restaurant biz like myself. have some menu idea's and concepts that I would like to rake across the coals with anybody interested, just to get a feel for the "mass" perception. As I am in the process of purchasing a large property.

Thanks,

BTW 10% discount to ALL "RU Kind Patrons!

Spencer

[willmusic]

Been a chef myself for over 10 years. Went into it thinkin' I was gonna be a lifer as my father and grandfather were. However, my family and life goals have shifted a bit since becoming a dad and now I'm back in school, finishing my degree, and embarking on a completely different career path. Still love food tho and the experience is something that'll never be taken away. Nuff about me tho. Let's hear em! I still love writing menus!!

[Naataanii]

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Breakfast Menu
Includes Fresh Fruit and Grilled Homemade Berry Muffin
Homemade Granola with Fresh Fruit and Yogurt
Two Eggs any Style
Eggs en Crute with Asparagus and Forrest Mushrooms, Scrambled Eggs topped with Sautéed Asparagus and Seasonal Mushrooms in a Puff Pastry Shell

Omelet with Herbs and choice of Gruyere or Cheddar Cheese

Rolled Norwegian Crepe with Scrambled Eggs, Smoked Salmon
Topped with Roasted Red Pepper Crème Fraiche
Bistro “N” Benedict
Grilled Muffin topped with Two Eggs, Crispy Bacon, and Zesty Hollandaise
Roasted Pepper, Caramelized Onion and Goat Cheese Frittata
Toasted Bagel with Smoked Salmon and Cream Cheese, Capers and Red Onion
Ham Cheese Croissant
Grilled Black Forest Ham layered with Gruyere and Cheddar Cheese
Sides:
Apple Wood Smoked Bacon (3)
Pan Roasted Duck Sausage (2)
Green Chili & Cheddar Potatoes

Eating Raw or undercooked fish, shellfish, eggs or meat increases the risk of forborne illness.

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Lunch Menu
SALADS

Pear-Arugula Salad with Roquefort Cheese Toasted Walnuts and Herb Vinaigrette
7.95

Baby Spinach with Toasted Almonds, Roasted Peppers and warm Goat Cheese Toasts with Balsamic Vinaigrette
7.95

Classic Caesar with Hearts of Romaine, Shaved Parmesan, and Garlic Croutons
6.75
Add Chicken 3.25
SOUPS
Tomato Basil Bisque
3.25

French Onion
4.00

SOUP AND SALAD

Soup Du Jour with a choice of House Salad or Caesar
6.95
With Chèvre Chaud or Pear Arugula
8.50

SANDWICHES
All Sandwiches served with choice of Maple Slaw, Fruit or Bistro Fries
Turkey Club Panini
Smoked turkey, Baby Swiss Cheese, Bacon, Tomato, Avocado, & Mixed Greens on Fresh Artisan baked Ciabatta

Portobello Mushroom
Marinated & Oven Roasted with Roasted Peppers, Spinach, and Goat Cheese on French Roll

House Brined Free Range Chicken
Oven Roasted Chicken Breast on Toasted Foccacia with Fresh Mozzarella and Basil Pesto
Caprese Bistro
Fresh Mozzarella, Roma Tomatoes, Basil, Balsamic & Olive Oil on a Freshly-Baked Baguette.
Roast Beef Bistro
Roast beef, Blue cheese, Horseradish Sauce, & Arugula on a Freshly-Baked Baguette.

Entrees
Mussels with Saffron and Fennel
Half pound of Mussels sautéed in a broth of Garlic, White Wine, Saffron and Shaved Fennel, nestled in Angel Hair Pasta

Coq au Vin
Boneless, Skinless Chicken Braised in Red Wine, Tomatoes, Fresh Herbs and Chicken Stock served atop Fresh Parsnip Puree

Cassoulet Bleu
Casserole of Pasta, Prosciutto Lardon’s, Blue Cheese and Herb Crust

Salmon Provencal
Pan Seared Salmon Filet topped with Fresh Tomato Concasse, Garlic, Herbs Laced with a hint of Lemon Zest and Aged Balsamic. Accompanied by Braised Arugula & Chive Mashed Potato

Steak au Poivre with Cognac Sauce
Pan Roasted Flat Iron Steak topped with a Creamy Peppercorn & Cognac Sauce served with Roasted New Potatoes and Haricot Vert



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Dinner Menu
SALADS

Pear-Arugula Salad with Roquefort Cheese Toasted Walnuts and Herb Vinaigrette
7.95

Baby Spinach with Toasted Almonds, Roasted Peppers and warm Goat Cheese Toasts with Balsamic Vinaigrette
7.95

Classic Caesar with Hearts of Romaine, Shaved Parmesan, and Garlic Croutons
6.75
Add Chicken 3.25
SOUPS
Tomato Basil Bisque 3.25 French Onion 4.00

Appetizers

Mussels with Saffron and Fennel
Half pound of Mussels sautéed in a broth of Garlic, White Wine, Saffron and Shaved Fennel
Roasted Vegetable Crepe
Pan Roasted Medley of Eggplant, Zucchini, Onion, Mushrooms, Fennel and Carrots topped with a Warm
Tomato-Fried Caper Concasse
Crab en Crute
Dungeness Crab sautéed with Sweet Corn, Shallots nestled in a Puff Pastry Shell

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Entrees

Coq au Vin
Boneless, Skinless Chicken Braised in Red Wine, Tomatoes, Fresh Herbs and Chicken Stock served atop Fresh Parsnip Puree

Cassoulet Bleu
Casserole of Pasta, Prosciutto Lardon’s, Blue Cheese and Herb Crust


Salmon Provencal
Pan Seared Salmon Filet topped with Fresh Tomato Concasse, Garlic, Herbs Laced with a hint of Lemon Zest and Aged Balsamic. Accompanied by Braised Arugula & Chive Mashed Potato


Steak au Poivre with Cognac Sauce
Pan Roasted Flat Iron Steak topped with a Creamy Peppercorn & Cognac Sauce served with Roasted New Potatoes and Haricot Vert


Beef Bourguignon
Braised Beef Short Ribs and Root Vegetables with Red Wine Jus and Fresh Pasta


Porc Roti Au Gnocchi Parisian
Oven Roasted Pork Tenderloin with Ricotta Parmesan Gnocchi and Baby Spinach tossed with Sundried Tomato Rosemary Butter

[Naataanii]

The format maybe a bit messed up but I hope the idea gets across.


" I love the Grateful Dead, as much as I love to improvise with food!"

[hotasaPistol]

What's Cooking Brother,

I am in my 41st year in the kitchen.......started when I was 15....love to talk food and music...tried to get out once for 6 months in real estate and hated it worse than anything...I have strong traditional French cuisine/ old school hardcore background and cook up some crazy shit

I'm doing "life without parole"

Check out my place @ orangeblossomjunction.com

George

[willmusic]

The mention of mussels has me thinkin' of talking to our purveyor in the morning! It doesn't help I'm starvin' at the moment LOL! Good stuff, man. I was trained in French, but over the last 4 years or so have gone back to my Chinese roots (my father and grandparents were schooled Chinese chefs). I'm in the fortunate position now of being involved in a fusion place where I get to work with the flavors and techniques I was formally schooled in along w/ those that I grew up with. I'm also working on compiling my grandparent's recipes for a book, a sort of sentimental but technically thorough book of traditional southern Chinese cuisine. How many other food industry heads are on here I wonder?

[erock]

I am the head of IT for a regional restaurant group . some of the best restaurants in town actually. so if anyone needs help with their POS systems, or technology of PCI requirements (Pain in the A$$) I can help ya out.

My wife also works for the county's ag extension, and focuses on local/organic foods. She is the first the in the extension system in the area to actually focus in on non conventional systems and is kicking some major butt on it.

[tcsned]

Very cool! My wife has been in the food biz forever and runs a very, very large place now. I just filmed a "cooking show" for her the other day - they made boeuf bourguignon, potato and leek soup, and a chocolate souffle mmmmmmm

Where's you place at? We'll come visit if we're in the area. Good Luck!!!

[Naataanii]

Well it's actually going to be two ententes, one side of this 3200 sq. ft place will be an Bakery/Coffee House and the other end will be about a 50 seat Bistro with another 40 seats out side on the patio which has a garden setting some French bistro type music/WI-fi and available outlets for laptop plug-ins. we are located in the mountains of Arizona in Pinetop/Lakeside. the deal isn't set just yet, my business partner is flying out from Chicago later this month and I need to sell him on the idea that the location is perfect the school systems are great and just an overall good place to raise your kids! the place needs to be gutted which is fine that way I can have the layout just the way I like and after 25 years in the business I can actually create things that are mine and mine alone, with out all the corporate bureaucracy !

[willmusic]

Sounds awesome! Really hope this happens for you. And I'm gonna go there for sure. Keep us posted!

[NashvilleMike]

19 years from dishwasher to chef to F&B director
10 years selling food for #2
I left 10 months ago and I have never been happier.