well, here's a menu. it's nothin' to write home about, but still, pretty solidly good.
I
House Marinated Olives 3.50
Butternut Squash & Fuji Apple Soup topped with Pecan Dust and Sage Mascarpone 6.00
Hearts of Romaine tossed with Creamy Caesar dressing, Croutons and Parmesean Cheese 7.50
Fritto Misto: Aged Provolone, Anchovy Stuffed Olives and Calimari with Rosemary Aioli 9.00
Composed Salad of Mixed Baby...
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I
House Marinated Olives 3.50
Butternut Squash & Fuji Apple Soup topped with Pecan Dust and Sage Mascarpone 6.00
Hearts of Romaine tossed with Creamy Caesar dressing, Croutons and Parmesean Cheese 7.50
Fritto Misto: Aged Provolone, Anchovy Stuffed Olives and Calimari with Rosemary Aioli 9.00
Composed Salad of Mixed Baby...
Read More
i finally gots me a kitchen. we should be open by the end of september. lookin' good so far. maybe i'll come back here sometime and stick the opening menu up. remind me later.
brocklee:
DAMN I NEED A POtWASHER FOR MY RESTAURANT
5/9
a simple spring dinner
ramp an' potato soup,
midnight moon
gingered shrimp,
yellow corn, red peppers and white onions,
chopped spinach
lamb and beans,
white and green
rocket and lemon
strawberries and beaujolais
stilton
scotch
VIEW 3 of 3 COMMENTS
onionofyoureye:
well, this is a dinner that's all about the wine. that lamb would be boring as shit without the glass of beaujolais. i should have stuck in the other wine(s). we had a white bordeaux to start, chateau marjosse (my favorite picninc wine. it's light, crips and highly apatizing). then another white bordeaux, which was kinda too much. 'twas a nice wine, but too fruity and thick. it kinda made the beaujolais that followed seem week, except it was a nice wine. i should have stuck with a simple sauvignon blanc to start us off, or just my good friend marjosse. but, yeah, this was a dinner all about the beaujolais. hmm... come to think of it, mr. touton would have been nice. i don't think there's any of him left in the house though. too late anyway.
munke:
Hello hello fellow culinary pro member.
I actually stuck it out until this weekend, with the fat bastard... but you hit the nail on the head.
We're not supposed to be the ones running the fucking place.
And to make matters even more funny, the owner has ZERO clue about what happens in a restaurant... he's a "financial" owner who'se never stepped foot in the BOH before. Or the FOH for that matter, less he was a customer!
So like yeah... let them enjoy their fat bastard... hhehehe
I actually stuck it out until this weekend, with the fat bastard... but you hit the nail on the head.
We're not supposed to be the ones running the fucking place.
And to make matters even more funny, the owner has ZERO clue about what happens in a restaurant... he's a "financial" owner who'se never stepped foot in the BOH before. Or the FOH for that matter, less he was a customer!
So like yeah... let them enjoy their fat bastard... hhehehe
3/28
fried manchego
prosciutto
black grapes
chickory
milked and herbed soup
rusty nails
butter browned crab
apple crisp
sour figs
mache
seared lamb
gingered cider
glazed golden beets, shallots and pistaccios
french beans
sherry vinaigrette
baked bartletts
chopped chocolate pecans
whipped cream
fried manchego
prosciutto
black grapes
chickory
milked and herbed soup
rusty nails
butter browned crab
apple crisp
sour figs
mache
seared lamb
gingered cider
glazed golden beets, shallots and pistaccios
french beans
sherry vinaigrette
baked bartletts
chopped chocolate pecans
whipped cream
soma__:
hey just saw your profile and wanted to say hi. my fiance is working towards being a chef as well. he works at a place in north beach he loves. that menu looks delicious by the way,
starryeyed:
congrats on your rant in the lit club. 
i will now purchase foam fingers and start a fan club!
You said that which needed to be said!
i will now purchase foam fingers and start a fan club!
You said that which needed to be said!
3/7
dinner for dave and pheonix, with rob, rebecca and sulima, as well as a bit of jay
lime, mint and gin or tequila
hors d'oeurves
roasted eggplant, garlic and rosemary
the perfect melon
drunken goat
olives
crust
mr. touton
pastanecks with orange pepper and lambstounge
hen soup
black trumpets
snow peas
the violets
beef tartar, classical, with black radish
wild rocket
blackberries
pistaccios
point...
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dinner for dave and pheonix, with rob, rebecca and sulima, as well as a bit of jay
lime, mint and gin or tequila
hors d'oeurves
roasted eggplant, garlic and rosemary
the perfect melon
drunken goat
olives
crust
mr. touton
pastanecks with orange pepper and lambstounge
hen soup
black trumpets
snow peas
the violets
beef tartar, classical, with black radish
wild rocket
blackberries
pistaccios
point...
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jujubee:
Gee, I wonder if you are really a chef or not......
Welcome to the group.
Next time.... read the directions (ie: sending me a culinary related story)
Welcome to the group.
Next time.... read the directions (ie: sending me a culinary related story)
1/21 dinner for six (rob, jameel, adam, renu, and the girls)
strawberries and champagne
maryland white of undetermined grape, 2003
chicken soup
snap peas, black trumpets, and sweet spring onions
oregano
marlborough sauvignon blanc, 2003 (two bottles)
seared shad roe
balsamic glazed cipollini, anjou pear, and fresh goat cheese
toast
parsnip, granny smith (tolstoy), and strawberry salad
schwartz und weiss goat blue
mache
oregon pinot...
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strawberries and champagne
maryland white of undetermined grape, 2003
chicken soup
snap peas, black trumpets, and sweet spring onions
oregano
marlborough sauvignon blanc, 2003 (two bottles)
seared shad roe
balsamic glazed cipollini, anjou pear, and fresh goat cheese
toast
parsnip, granny smith (tolstoy), and strawberry salad
schwartz und weiss goat blue
mache
oregon pinot...
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amanda:
I'll finish with a scotch please 
a simple winter dinner
rocket
seared lamb, sliced and seasoned
pumpkin, dried figs, almonds and garlic in sweet butter
rabe
buttered large grained cous-cous
clementines
drinking chocolate
in honor of the flamboyantly gay southern catholics
Green Apple, Garlic and Dried Cranberry Salad
Brown Onion Tart
Roquefort
Shrimp in Light Broth
Shiitake Mushrooms
Fresh Egg Noodles
Rocket
Fresh Goat Cheese
Cherried Sherry Vinaigrette
Sherried Cherries
Toasted Almonds
Seared Duck Breast
Blood Orange Butter
Wild Thyme Roasted Potatoes
Collard Greens
Carmelized Poached Pear
Saffron Cream
Raspberries
Green Apple, Garlic and Dried Cranberry Salad
Brown Onion Tart
Roquefort
Shrimp in Light Broth
Shiitake Mushrooms
Fresh Egg Noodles
Rocket
Fresh Goat Cheese
Cherried Sherry Vinaigrette
Sherried Cherries
Toasted Almonds
Seared Duck Breast
Blood Orange Butter
Wild Thyme Roasted Potatoes
Collard Greens
Carmelized Poached Pear
Saffron Cream
Raspberries
Dinner to Slice Open a Thumb to
Chincotegues and Blue Points with Lime
Steamed Mussels
sauvignon blanc, garlic, thyme, butter
Watercress and Goat Cheese Salad
London Broil
Red Onions and Capers
Roasted Brussel Sprouts
Duck Fried Potatoes
Baked Bartletts and Blue
Chincotegues and Blue Points with Lime
Steamed Mussels
sauvignon blanc, garlic, thyme, butter
Watercress and Goat Cheese Salad
London Broil
Red Onions and Capers
Roasted Brussel Sprouts
Duck Fried Potatoes
Baked Bartletts and Blue
Dinner on the Evenin' of the Second
Lime Shrimp Curry
Black Rice
Watercress Salad
Roasted Leg 'O Lamb
Kumquat Compote
Roaring 40's Cornmeal (tazmanian polenta)
Collards and Shallots
Lime Tart(less)