tsi88kid
Senior Cook
hey everyone, I haven't been on here for a long time and I''m hoping to get back into it. But I have started working at a new restaurant called Eastern Standard and I have been learning a lot. Here is a sample menu that I wrote for a project in school which I think is a million times better then the last menu I posted on here. I actually looked at the last menu I posted on here and I was really embarrassed haha.
Appetizers
Seared Foie Gras with grand manier french toast
and maderia reduction - 15
Baked Polenta cakes , bolognese, white truffle oil - 10
Soup De Jour – 8
Crispy Duck Confit with frisse salad, candied walnuts,
sour cherries and champagne vinaigrette – 13
Entree
Pan roasted Bell and Evans Chicken breast with smoked carrot
gnocchi, lardons, sauted sweet breads and Chicken demi – 22
“Chateaubriand” au poivre with chicory, apple hash,
and peppered brandy sauce – 60
Sauted Dover Sole with Pumpkin risotto and sherry buerre blanc – 38
Grilled Niman Ranch Pork tenderloin with Yukon Potato
and parsnip gratin, quince , Sauce Robert - 28
Desserts
Trio of crème brulee, chocolate, espresso, vanilla – 10
Black Forest Gateua with crème fraiche and cherries - 12
Pear Gallette with butter pecan ice cream and
brandied crème anglaise – 12
Banana walnut terrine with praline chips and rum caramel - 10
Appetizers
Seared Foie Gras with grand manier french toast
and maderia reduction - 15
Baked Polenta cakes , bolognese, white truffle oil - 10
Soup De Jour – 8
Crispy Duck Confit with frisse salad, candied walnuts,
sour cherries and champagne vinaigrette – 13
Entree
Pan roasted Bell and Evans Chicken breast with smoked carrot
gnocchi, lardons, sauted sweet breads and Chicken demi – 22
“Chateaubriand” au poivre with chicory, apple hash,
and peppered brandy sauce – 60
Sauted Dover Sole with Pumpkin risotto and sherry buerre blanc – 38
Grilled Niman Ranch Pork tenderloin with Yukon Potato
and parsnip gratin, quince , Sauce Robert - 28
Desserts
Trio of crème brulee, chocolate, espresso, vanilla – 10
Black Forest Gateua with crème fraiche and cherries - 12
Pear Gallette with butter pecan ice cream and
brandied crème anglaise – 12
Banana walnut terrine with praline chips and rum caramel - 10