sample dream restaurant menu

One of my recent homework assignments for my class on menu planning involved putting together a sample menu for an upscale restaurant concept based in RI. I envisioned my restaurant being modeled on this beautiful place in Portland, ME, centered around an exposed kitchen and wood-fired brick oven. Here is the menu I developed:

Sample Winter Menu Listings

Appetizer Wood-Fired Flatbread with Barbeque Pulled Goat, Beltane Farm Chevre, Caramelized Onions, and Baby Arugula
Appetizer Fluke Tartare with Shaved Lemongrass, Mint and Basil Salad, and Curry Oil
Appetizer Trio of Cooks Valley Farm Parsnips: Gratineed, Chipped, and Pureed
Appetizer Pan-Fried Oxtail Momos with Pickled Daikon and Soy-Yuzu Sauce
Entrée Red Wine-Braised Beef Shortribs with Cheddar and Chive Polenta, Roasted Foraged Mushrooms in Demiglace
Entrée Seared Scallops with Sweet Potato Pancakes, Wilted Kale, Cauliflower Crema
Entrée Monkfish Medallions with Cornbread Stuffing, Butternut Squash, Marinated Roasted Leeks, Vanilla Beurre Blanc
Entrée Wishing Stone Farm Kabocha Squash Gnocchi, Grilled Japanese Eggplant, Poached Egg, Thai Basil Pistou
Entrée Roasted Baffoni Farm Chicken Quarter with Ancient Grains Risotto, Cardamom-Scented Carrots, Espresso Chicken Jus
Entrée Pork Two Ways: Schnitzel with Beer-Braised Red Cabbage and House Sausage with Roasted Fennel and Apricot Coulis
Entrée Crispy Hudson Valley Duck Confit with Celeriac Mash, Onion-Membrillo Jam, Chickpea Fritters
Entrée House Chorizo and Gigante Bean Stew with Purple Peruvian Potatoes, Swiss Chard, Saffron Oil

While it’s obviously a work in progress, I definitely indulged in the opportunity to dream, and I’m happy with what I ended up with for now. I think one of the pluses of being in school is having the space to romanticize a bit. It’s easy to get carried away when you’re not working 16-hr shifts six days a week, and I believe the hours of daydreaming will come in handy someday, when you get a chance to make your dreams a reality.

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