Assignemnt: Balanced Menus
Scenario
The following is a lunch menu from a seafood restaurant. Use the menu to answer the question related to creating a balanced menu.
Lunch Menu*
Appetizers
Fresh Onion Soup with Brioche Crouton & Aged Swiss
Crab Bisque & Crab Fritter
Hearty Minestrone Soup
Chef's Selection of East & West Coast Oysters
Colossal Shrimp Cocktail
Crispy Fried Crab Cake, Yellow Corn Cream
Aged Wisconsin Cheddar Fondue
Alaskan Red King Crab Legs, served with horseradish cocktail sauce
Salads
Crisp Wedge of Iceberg, Red Onion, Smoked Bacon, Grape Tomatoes, Bleu Cheese,
Cabernet Buttermilk Dressing
Hearts of Romaine, Parmesan Garlic Dressing & Sourdough Crostini
House Salad: Romaine, Spinach, Granny Smith Apples, Goat Cheese, Walnuts,
Sherry Mustard Vinaigrette
Chop Chop Salad, Hard Cooked Egg, Salami, Fresh Mozzarella, Smoked Bacon, Club
Dressing
Beefsteak Tomato Salad, Arugula, Shaved Onion, Crumbed Bleu Cheese Buttermilk
Dressing
Sandwiches and Entrée Salads
All sandwiches served with choice of fries, soup, or house salad.
Chicken Club with Toasted Brioche, Swiss Cheese, Smoked Bacon
Steak Burger with Maytag Blue Cheese, Caramelized Bacon
Maryland Crab Melt with Tillamook Cheddar Cheese, Jalapeno Corn Relish
Soy Glazed Tuna Sandwich with Pickled Cucumber, Wasabi Mayonnaise
Chicken Chopped Salad with Roasted Chicken, Asparagus, Goat Cheese, Dates, Corn,
Sherry Vinaigrette
Blackened Salmon Salad with Strawberry, Cantaloupe, Walnuts, Poppy Seed Dressing
Black & Bleu Caesar with Flat Iron Steak, Bleu Cheese Dressing
Prime Entrées
Pecan Crusted Mountain Trout with Skillet Beans, Potato Puree, Brown Butter
Shrimp Sautee with Angel Hair Pasta, Tabasco Cream Sauce
Ginger Salmon with Snap Peas, Sticky Rice, Soy Butter Sauce
Glazed Chilean Sea Bass with Baby Carrots, Mashed Potato
Roasted Chicken with Asparagus, Truffle Macaroni & Cheese, Lemon Pan Jus
Flat Iron Steak & Fries with Forest Mushroom Bordelaise
New York Strip with Asparagus, Twice Baked Potatoes, Cabernet Jus
Desserts
Blueberry Lemon Cheesecake with Graham Cracker Crust and Blueberry Syrup
Ten Layer Carrot Cake
Chocolate Peanut Butter Pie
Sorbet with Almond Cookie
Baked Alaska - Pound Cake with Ice Cream, Toasted Meringue and Fresh Raspberries
*Adapted from Ocean Prime. Courtesy: Cameron Mitchell Restaurants
Questions:
1) Which items are balanced so you could leave them on the menu as is? List at least one item in each category.
2) Which menu items could you modify to get a balanced item? List at least two items in each category.
3) Suggest a new balanced menu item (with ingredients) for any menu category which needs more balance.
Format your assignment according to the following formatting requirements:
1. The answer should be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides.
2. The response also includes a cover page containing the title of the assignment, the student's name, the course title, and the date. The cover page is not included in the required page length.
3. Also include a reference page. The Citations and references should follow APA format. The reference page is not included in the required page length.