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SAMPLE RESTAURANT MENUS FROM CHEF GEORGE

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This is a menu I created for the restaurant in a resort in British Columbia.

DINNER MENU

Salads:

House Salad – curly endive, Belgian endive, radicchio, green leaf lettuce, iceberg lettuce and grated carrot, tossed with balsamic vinaigrette.
Classic Caesar – romaine hearts, herb croutons, bacon bits, Parmesan cheese and our tangy dressing.
Chicken Salad “Fitness” – our gourmet lettuce mix, grilled chicken breast, sliced peaches, sesame seeds and sweet sesame-ginger dressing.

Soups:

Cream of Mushroom; Pasta Fagioli; Soup of the Day

Appetizers:


Escargot in Mushroom Cups with garlic butter sauce, topped with melted provolone cheese. (Add $2 for shrimp-filled mushroom cups instead of escargot).
Antipasto Platter for 2 – thinly sliced prosciutto, calamata olives, provolone cheese, marinated artichoke, roasted red peppers and mozzarella cheese.
Scampi Provencal – 4 tiger shrimp, sautéed with diced peppers and tomatoes in fresh herb & white wine cream sauce.
Baked Asparagus Spears – with fresh herbs and butter, sprinkled with a combination of sharp cheeses.

Entrees:

Baked Salmon Fillet – 6 oz. salmon fillet, oven baked in blush sauce with fresh thyme and tarragon.
Chicken Calvados – a plump, boneless, skinless chicken breast sautéed with Calvados brandy, dried cranberries and sliced local apples.
Char Grilled NY Steak – 8 oz. strip loin steak, grilled the way you like it and served with Gorgonzola sauce or portabella and port wine demi-glace.
Prosciutto-Wrapped Pork Loin brushed with olive oil and sea salt and roasted, served with green peppercorn-cream sauce.
Eggplant Parmesan – Eggplant breaded in seasoned Italian breadcrumbs, pan-fried and baked with tangy tomato sauce and Provolone cheese on top.

Pasta:

Penne Florentine – sliced San Danielle prosciutto, mushrooms and spinach, tossed in a delicate Parmesan-cream sauce.
Spaghetti Gamberollo – grilled tiger shrimp and chicken breast strips in a spicy tomato sauce. (Ask your server if you would like it non spicy)
Penne al Salmone Afumicato – penne with smoked salmon in vodka-blush sauce.
Gnocchi Montanesca – sautéed mushrooms, roasted red peppers, sweet peas and fresh basil in blush sauce.

Risotto:

Mare e Monte – tiger shrimp, mushrooms, sweet peas, Parmesan cheese and fine Italian Arborio rice.
Risotto Pollo e Asparagi – asparagus, diced chicken breast and sun-dried tomato.

Burgers:

Swiss Burger – Gourmet beef patty, fire grilled and topped with Swiss cheese, mushrooms, dill pickle, lettuce, tomato and mayo.
Veggie Burger – Grilled vegetable patty, topped with aged cheddar, lettuce, tomato and roasted red pepper mayo.

LUNCH MENU

Prosciutto and Provolone with lettuce, tomato and roasted red pepper mayo in a crusty Italian bun.
Cajun Chicken Breast Sandwich in a bun with lettuce, tomato, marinated red onion and Honey-Dijon sauce. (Also, available with grilled chicken breast instead of Cajun).
Veggie Burger – Grilled vegetable patty, topped with aged cheddar, lettuce, tomato and roasted red pepper mayo.

Aussie Burger

Tomato & Avocado

Smoked Salmon Club

Chicken Salad “Fitness” – our gourmet lettuce mix, grilled chicken breast, sliced peaches, sesame seeds and sweet sesame-ginger dressing.

Mains:

Grilled 5 oz. Salmon Fillet

Chicken Quesadilla

Char Grilled 6 oz. Steak Sandwich served on a bun and topped with portabella demi-glace.
Spaghetti Pesto Primavera – extra virgin olive oil, seasonal vegetables, basil pesto sauce and a hint of garlic.

More Menus:

My Tapas Restaurant Menu | Weekly Features Menu | Party Food

Below is a sample restaurant menu that I have created and designed just for pleasure. It has a strong emphasis on the seafood - especially in the appetizer section - because I like seafood.

Appetizers:
Scampi Provencale.
Pernot Flavored Escargot
- with garlic butter, fresh parsley and asiago cheese.
Crespelle - Italian crepes, filled with parmesan - cream sauce and gourmet mushrooms.
Fritto Misto di Mare - lightly battered, deep-fried seafood medley served with red pepper mayo.
Steamed Langoustine with zucchini cake and five bean salsa.
Smoked Salmon Rolls with alfalfa sprouts and creme fraiche.
Mussels Marinara - olive oil, garlic, white wine and tomato sauce.
Grilled Portabello Mushroom on a bed of arugula, with balsamic vinaigrette, pear slices and goat cheese.
Pesto-Seared Scallops with a fried quail egg and wilted spinach on a horseback.
Poached Trout Fillet on a bed of julienne vegetables, served with scalloped honeydew.
Vol-au-vent aux saumon fumee - puff pastry filled with smoked salmon, sweet peas and cream sauce. Available as a main course on a bed of green tagliatelle Aglio Olio.

Salads:
Caprese, Caesar, House or Watermelon and Spring greens with goat cheese.

Soups: Cream of Sweet Corn and Cilantro or Tuscan Bean Soup.

Entrees:
Salmon and Swordfish combination in Lemon-Dill Sauce.
Rack of Lamb Encrusted in Goat Cheese, Crushed Almonds and Fresh Herbs.
Grilled 12 oz. Steak
with Port Wine Sauce and Fresh Herbs.
Chicken Calvados with Glazed Apples, served with Wasabi-Mashed Potatoes and steamed vegetables.
Beef Tenderloin in Gorgonzola sauce.
Honey and Ginger Glazed Salmon Fillet on a bed of butternut squash risotto, wilted spinach and broccoli.
Paella Valenciana - Saffron risotto with a combination of chicken, seafood and chorizo.
Veal Scaloppine Marsala with glazed shallots and raisins.
Roast Duck Breast with quince sauce, caramelized plantain and baby vegetables.
Prosciutto-Wrapped Jumbo Shrimp on a bed of mushroom risotto.
Roast Pork Loin with truffle sauce, served with summer squash and baby red skin potato.

Pasta:
Gnocchi Montanesca.
Penne Toscana.
Spaghetti Frutti di Mare - seafood spaghetti.
Penne in Vodka-Blush Sauce with diced salmon, garnished with salmon roe.
Ravioli Genovese.

Desserts:
Creme Brulee flavored with star anise.
Chocolate Mousse.
Tiramisu.
French Crepes
filled with ice-cream and glazed with warm Espresso-Grand Marnier glaze.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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