Commercial Cookery Menu Ideas

Running head: COMMERCIAL COOKERY
COMMERCIAL COOKERY
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Name of the University:
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1COMMERCIAL COOKERY
Menu 1: A la carte Menu
The following menu enlists the dishes specific to an a la carte menu which is
characterized by customers ordering and paying for every individual dish. As observed below,
namely a continental cuisine has been referred to selecting the dishes.
Entrees Crab Cakes, Scotch Eggs, Grilled Oysters with
Fennel Butter
Soups Summer Pea Soup with Turmeric Scallops,
Chicken Corn Soup, Pumpkin Soup
Main Courses Roasted Salmon and Artichokes, Chorizo
risotto, Beef Stroganoff
Desserts Cherry Chocolate Mousse, Sweet Strawberry
Sandwich Sponge, Plum Sorbet
Vegetarian entrée and main course Squash and Goat’s Cheese Bruschetta,
Vegetable lasagna
1. Standard Recipe Cards: See Word Document titled ‘Standard Recipe Cards’
2. Yield Tests: See Excel Sheet titled ‘Yield Tests’
3. Dishes that feature best in terms of profitability: Cherry Chocolate Mousse
4. Feedback received: The customers expressed overall satisfaction regarding the menu
5. Improvements for Future:
6. Improvements:

2COMMERCIAL COOKERY
Menu 2 (Buffet Dinner Menu for a Wedding)
For the following buffet menu, which is characterized by customers paying a fixed price
for a limited choice of food items arranged over a set menu – a wedding theme has been selected.
For this particular theme, a catered style of buffet menu has been selected where the concerned
food preparation establishment will provide their catering services to the large group of
customers, especially for special events like meetings, parties and weddings. Since the chosen
event, that is a wedding will include a large group of people, approximately 30 to 50 individuals,
a catered buffet style menu would be the ideal service. Along with the usual group of food items,
a live salad counter will be available with the selected choices and dressings as outlined below.
As evident, a primarily Continental style coupled with elements of multi-cuisine dishes have
been incorporated to cater to a variety of individual tastes and palates.
Salads Pickled Cucumber and Carrot Ribbon Salad,
Broccoli and Chickpea Salad, Roasted chicken
and Lettuce Salad
Appetizers Devilled Eggs, Grilled Watermelon and Feta
Kebabs, Cheese and Spinach Stuffed
Mushrooms, Ham and Cheese Canapés
Soups Cream of Tomato Soup, Noodle and Egg drop
soup, Lemon and coriander crouton soup,
Summer potato and leek soup
Main Courses Roasted Ham Steak in plum and orange sauce,
Grilled Garlic and Lemon Chicken and
Vegetables, Sweet potato burrito bowls, Basil
and Tomato Baked Fish
Entrees Grilled Barbeque Pork Chops, Chicken
Fettuccine Alfredo, Korean Beef rice bowl,
Candied baby carrots with herbed rice
Desserts Crème brulee, Chocolate coated fruits,
Raspberry and white chocolate blondies,
Strawberry and pomegranate salsa.