New Year's Eve at work
#6
  Re: (...)
Of course a historic boutique hotel with a AAA 4-Diamond history is going to have a special menu to say good bye to the outgoing year and to ring in the new one and here is what my Chef and acting General Manager and I came up with...

An appetizer of a Seafood Cocktail, a "traditional" Oyster Stew along with a "Classic Spinach Salad" with a warm bacon vinaigrette. Our entree choices are going to be Mahi Mahi with Orange Buerre Blanc, my Pork Wellington, an 8 ounce Prime Rib with seared Sea Scallops or a 4 ounce Lobster Thermidor with a 4 ounce Filet Mignon. The dessert is going to be Tiramisu.

With the chaos of manager changes and all the ball was dropped so we are not having a band or anything in our ball room so we are looking at being a dinner and social stop before going on to other parties. The duet plates are always a challenge but a lot of fun to plate and make look sharp. It should be a blast. I doubt our "special" menu will sell much as the acting GM wants to keep the regular dinner menu available as well which I am afraid will limit our "special" menu sales...oh well, we'll see.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
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#7
  Re: New Year's Eve at work by firechef (Of course a historic...)
I can't imagine why he would want to keep the regular menu for the night. Nor could I imagine anyone not ordering something off the special menu. The down side for me would be trying to decide which one to pick! YUM!
Daphne
Keep your mind wide open.
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#8
  Re: Re: New Year's Eve at work by Gourmet_Mom (I can't imagine why ...)
The price on the special menu is $39.95 for all the courses whereas a big steak or other entree goes for twenty-something and includes a salad or soup. Throw in a dessert and you are STILL under the cost of the special menu. From a financial stand point I'd go off of our regular menu which is very good as well and provides more choices.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
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#9
  Re: Re: New Year's Eve at work by firechef (The price on the spe...)
Wow - it definitely would be hard to choose! Though I think I'd go with the lobster thermidor and filet.

It all sounds wonderful and hope all goes smoothly.
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#10
  Re: Re: New Year's Eve at work by Trixxee (Wow - it definitely ...)
Nice sound specials.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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