Menu
 

Guys, I've found a job cheffing again. There is a joint not far from my house that closed down and has changed hands. It is opening back up as a breakfast/lunch bistro, and I am the chef. The people just love me too. It is pretty exciting, I just wish they paid a little more. They want 'upscale' and 'different'.

Anyways, I've got the menu put together, more or less all my ideas, save for a few, and all otherwise within their (the owners) guidelines, and within my meter of reasonablilty and ease of production.

I wanted to share, so here goes...

breakfast

Stuffed French Toast
butter pecan or cinnamon cream cheese filled

Quiche Panini*
lorraine, and du jours

Bonjour crudite
seasonal fruit, berries, flavored cream cheese, yogurt, & house granola


egg in italian toast with romano and marinated tomato coulis/relish


a hash of roast beef, onion, and potato, over grilled toast with fried egg & horseradish-chive sour cream (sour cream and egg won’t contrast)


white hominy grits with tomato and maitre' d butter
-add shrimp


chevre and cream grit cake and poached egg served with caramelized onion orange marmalade




small plates


Crab cakes
with sweet pepper vegetable slaw and creole mustard cream (cold)

Antipasto
olives, marinated mushrooms, roasted peppers and tomatoes,
provolone, ham/proscuitto,

Roasted Vegetables
Balsamic and garlic roasted vegetables served with boursin

Asiago Artichoke dip
creamy rich dip with artichokes, spinach and prosciutto, served with crostini

Cochon Napoleon
pork tenderloin and potato pancakes with rosemary brown sauce

Cheese puff twists
light cheddar pastry with caramelized onion dip



Perfect Deli sandwich
Choice of breads: country white, wheat, rye, fresh croissant, or tortilla wrap
Choice of: fresh tuna or chicken salad, ham, turkey, or roast beef

Muffuletta
Ham/Capicola, Mortadella, provolone, house made olive salad


Roast beef panini on sliced country round w/ house roasted peppers & fontina, au jus

Croque Monsieur
ham and swiss cheese with gruyere béchamel on sourdough


Marinated chicken breast, spinach, bacon, egg, tomato, red pepper aioli on ciabatta

Cochon de lait
Slow roasted, on house yeast roll with caramelized onion spread or apple bourbon bbq


Roasted vegetable and mushroom Panini with boursin or feta relish
eggplant, zucchini, bell pepper, (asparagus?), carrot, etc.

Sliders
hand patted baby burgers, plain or stilton stuffed, with lettuce, tomato, & pickle


Best Grilled Cheese
aged cheddar, fontina, and provolone, swiss



Sides for sandwiches

pasta salad
german potato salad with onions/bacon/vinegar&mayo
centrifuge potato chips (Cape Cod/Block & Barrel)
cup of soup
cheese pastry twists



Soups
Soup of the day (1-3)
Gumbo du jour
Baked Potato
Chicken and Acini di pepe



Salads

Caprese with balsamic reduction
-tomato basil fresh mozz, balsamic vinegar reduction
(we need salt & pepper mills available)

Lettuce wraps
marinated chicken breast with cashew red pepper and sesame chili sauce rolled in crisp bib lettuce leaves

Scratch made caesar
-romaine hearts and traditional dressing/accoutrements
-add chicken, shrimp

Chicken Cordon Bleu
-chicken breast, ham, cubed swiss, toppings and herbed buttermilk vinaigrette

remoulade
Lobster or shrimp with remoulade


Bib lettuce, walnut, fig, feta, & white balsamic ving. (with or w/o chicken)



It is a work in progress, don't mind my notes if there are any in it. Again, just felt like sharing. :D All of these items will be made in house, from deli meats to soups, all from scratch...no shortcuts or premade stuff.

Jake, congrats...here is my order

Cochon de lait
Slow roasted, on house yeast roll with caramelized onion spread or apple bourbon bbq

and Diet Coke.

Thanks.
Ric

Thanks Ric. :D

You'd love the sandwich, it will be made from boston butt that roasts at 225 for 6-8 hours, nice and slow. When they finish cooking, I can grab the bone with my tongs and just pull it out.

The place is a bakery and bistro. The owner is a graduate of pastry school at the culinary institute of america. He knows his stuff. Between him and me, we'll have this place FULL of awesome food, both sweets and savories. All fresh breads and pastries, cakes, ganache tartlets, croissants, scones, danish, etc etc etc...

They want eclectic and artistic food. They want fresh ingredients. I think I have them covered.

It is a little place, seats about 35 or so. All orders will be placed at the counter. It has a real intimate feeling to it, hand made cypress tables, exposed beams, etc.

Did I mention that it is also a gourmet coffee joint? We'll be roasting coffee, making espresso and all the cappucino stuff, smoothies, ice cream, etc.

The food I am "speccing out" completely matches the european bistro feel of the place.

I'm real happy you got that job! Good luck,my friend.Make the place go and then buy it in 5 years!

After reading thru the menu, I just got real hungry! Very impressive.....as a country boy, I'm not even sure what all some of those things are.

Gawd I love hominy grits .... yumm, reminds me I gotta go to Louisianna before too long! LOL

Great looking menu. Congrats on the new job Jake, I'm sure you'll do well.

Jake,
I'll be passing thru BR in about a month.
I'll need that resturant's address. ;) I'm hungry NOW!!!

Thanks, thanks. This was always my bag...cheffing, but being a parent made it hard to keep the hours. I left the food business for that exact reason. This place is only breakfast/lunch, and it is probably 10 miles from the house, as the crow flies.

The menu will likely change a few more times, but only get better. :D