Menu Proposal: Pillars Fine Dining - Assignment Example

Menu Proposal: Pillars Fine Dining Introduction The aim of this paper is to present a proposal for the menu to be selected for the purpose of fine dining event at the Pillars. There are a number of tables that present costing of the dishes selected for the two menus proposed below. Preparation Method In order to select the dishes, a thorough research of recipes was done from various cookery books from expert chefs. The fact to be noted here is that for preparing the outline of costing remains a very significant aspect when it comes to undertaking a menu change. Since the number of portions remains ten in number, costing plays a very important role for which special consideration was given to each and every ingredient. Ingredients that are seasonal are often sold on a higher rate. Therefore, selection of ingredients was a critical task during the preparation of the following. The two proposed menus include different rationales talking about the seasons as well as the particular stylistic demand of the fine dining customers of Pillars. The prices were especially compared in order to make sure that the cost of each dish is kept minimal. However, quality of ingredients were checked as per reviews of the buyers to make sure that the fine dining experience for the event in Pillars is not compromised. Menu 1 Rational This menu research has been conducted by giving consideration to the fine dining experience at the Pillars. The menu has been crafted on the basis of seasonal ingredients to provide customers with the ease and opportunity to taste flavors different from routine dishes. It is a three-course meal that includes a variety of ingredients available in the season of winter. The menu includes the following dishes to be served in three courses. ***Starter – Winter Garden [Sil10]*** Descriptor: A combination of radicchio, Ellijay apples, pecans, Gouda cheese and freshly made dressing made with spices and herbs. ***Main Course – Marinated Swordfish Islandish (Wright, 2003) *** Descriptor- Two pounds of swordfish steaks where the skin is removed and marinated in the healthy olive oil made citric with lemon juice and tomato wedges. Possible Allegeries Alternative: It is a fact that there can be a number of allergies associated with the consumption of fish. Therefore, in case there is a demand from the customer then the swordfish can also be replaced with ham of the same cost in terms of ounces replaced with swordfish. ***Sweet – Warm white chocolate on the raspberry bed [Rou93]*** Perfect combination of sugar and water immersed in white chocolate minced in whipping cream with colorful entourage of fresh raspberry syrup. Menu 2 Rational The second menu proposal has been well researched knowing the demand of the fine dining Pillars. The ingredients are not different from summer, but the taste becomes extremely tasteful because they ripened more in the process. The demand of the customers looking for fine dining experience such as the Pillars is extremely different for which the combination of ingredients needs to be done by keeping the taste minimal in terms of fusion of flavor. The menu includes the following dishes to be served in three different courses: ***Starter – Cocktail shrimps [Ste091]*** Descriptor: Shrimps with a cocktail of parsley, peppercorns, onion, carrots, celery, and thyme binded with salt and lemon juice. ***Main Course – Chicken Cardon Bleu [Agg13]*** Descriptor: Chicken broth marinated with garlic, lemon juice fried with breadcrumbs and presented with onions and parsley with finishing of mozzarella cheese. ***Sweet – Chocolate Truffles [Wil06]*** Descriptor: Chocolate and cocoa mixing up as truffles make up a night to delight. Flexibility and Product Suitability The products that have been selected for the two menus are well-suited knowing the targeted audience. The audience of the Pillars is supposed to be sophisticated and demanding in terms of non-conventional flavors of food. The products that will be used in the cooking would be fresh and cannot be kept as storage[Woo08]. It would allow the dining expenses to be stable because there would not be any wastage[Kri00]. Food costing has been done with effective measurement of product usage in ten different portions. These products can be used for the purpose of banqueting because it has proper portion, and the products can be bought on wholesale prices [Kri00]. Production Feasibility In the process of preparing the aforementioned dishes, it is expected that the cooking time will be lesser. It is because the marinating of the main courses will be done before the actual time of order. Thus, the number of movements for the dishes whether through the student delivery service would be possible with increased number. Also, talking about the service team, they will be able to take up orders along with adding more quality to the dishes to be served. The product suitability in terms of fine dining in Pillars remains very high because the dishes are extremely gourmet. The products used in the dishes remain exquisite because they are extremely less in the market during off seasons. The customers would find it more than an opportunity to experience such flavors out of routine dishes[Bar10]. The aforementioned two menus are well-researched and are focused towards seasonal ingredients. The fact to be noted here is that there are a number of ways in which the menus fulfill the demands of fine dining experience along with a cost that is suitable for the production[Mad961]. References List Sil10: , (Silverstein, 2010), Rou93: , (Rountree, 1993), Ste091: , (Stein, 2009), Agg13: , (Aggarwal, 2013), Wil06: , (Wilson, 2006), Woo08: , (Wood & Brotherton, 2008), Kri00: , (Krishnan et al., 2000), Kri00: , (Krishnan et al., 2000), Bar10: , (Baraban & Durocher, 2010), Mad961: , (Maddock & Fulton, 1996), Appendix ***Starter – Winter Garden [Sil10]*** Ingredients Units Unit Price Quantity Price/Quality Radicchio Each 2 5 10 Ellijay Apples Each 2 3 6 Pecans Pounds 1.5 2 3 Gouda cheese Gram 0.055 100 5.51 Spices Ounce 2.48 0.5 1.24 Herbs Ounce 2.28 0.5 1.14 Total $26.89 Cost/dish $0.1345 or $2.689 (gross) ***Main Course – Marinated Swordfish Islandish (Wright, 2003) *** Ingredients Units Unit Price Quantity Price/Quality Swordfish Pound 7.99 2 15.98 Lemon juice Ounce 1.98 0.5 0.99 tomatoes Each 1.76 10 17.6 Black pepper Ounce 2.51 0.5 1.25 salt Ounce 2.16 0.5 1.08 Total $36.9 Cost/dish $0.1845 or $3.69 (gross) ***Sweet – Warm white chocolate on the raspberry bed [Rou93]*** Ingredients Units Unit Price Quantity Price/Quality White chocolate Ounce 2.64 3 7.92 Raspberry syrup Ounce 19.50 0.5 9.75 Cream Ounce 3.49 3 0.65 Sugar Pound 4.98 2 0.99 Total $19.3 Cost/dish $0.096 or $1.93 (gross) ***Starter – Cocktail shrimps [Ste091]*** Ingredients Units Unit Price Quantity Price/Quality Shrimps Kg 18.08 60 27.12 Parsley Ounce 6.98 0.5 3.5 Celery Ounce 2.99 6 8.97 Onions Gram 1.76 10 17.6 Carrots Pound 15.99 5 7.99 thyme Ounce 3.8 0.5 2.71 Lemon juice Ounce 1.98 0.5 0.99 Total $68.88 Cost/dish $0.344 or 6.88 (gross) ***Main Course – Chicken Cardon Bleu [Agg13]*** Ingredients Units Unit Price Quantity Price/Quality Chicken Broth Each 16.66 10 13.88 Parsley Ounce 6.98 0.5 3.5 Garlic Ounce 3.98 0.5 1.99 Onions Gram 1.76 10 17.6 breadcrumbs Ounce 2.48 2 4.96 Mozzarella cheese Ounce 13.98 0.5 6.99 Lemon juice Ounce 1.98 0.5 0.99 Total $49.91 Cost/dish $0.25 or $4.99 (gross) ***Sweet – Chocolate Truffles [Wil06]*** Ingredients Units Unit Price Quantity Price/Quality Cocoa Each 2.98 10 13.88 Chocolate chips Ounce 11.28 1 11.28 Whipped Cream Ounce 6.98 0.5 3.5 Butter Pound 11.27 0.5 5.63 Total $34.9 Cost/dish $0.17 or $3.49 (gross) Read More