Please help to correct menu

3
10
Joined Apr 19, 2014
Hi,I finished translating menu for the restaurant I work in.Could you check for the errors and tell me if it sounds good.

COLD STARTERS

1. Charcuterie board-

 different kinds 

 of ham and sausages served 

 with pickled vegetables.

 2. Cheese board - with honey and nuts. 

3. Traditional Polish 

 sirloin beef tartare. 

4. Deep- Sea herring served on dark

 bread, with cottage cheese olives 

 and green vegetables.

5. Carpaccio of roasted goose breast 

 on toast with blue cheese, 

 nuts and honey. 

SOUP

1. Tomato soup with white 

 Bordeaux , mozzarella 

 and a bit of cream.

2. Polish royal chicken soup 

 with handmade noodles.

3. Creamy forest mushroom soup 

 served with meatballs 

 and fresh parsley. 

HOT STARTERS

1. Bruschetta with tomatoes, 

 basil and Grana Padano cheese. 

2. Deer tenderloin served on marinated

 zucchini, obergine 

 and Fig Mostarda di Cremona.

3. Camembert coated with almond flakes

 served on a slice of pineapple, 

 sprinkled with cranberry sauce

MEAT MAIN COURSES

1. Chicken breast in rose pepper

 sauce served with light salad

 from the garden.

2. Marinated duck breast served 

 with sweet caramelise beetroots 

 and sawn raspberries sauce.

3. Loin of wild boar served 

 with chanterelle mushrooms 

 in a delicate sauce.

4. Grilled beef sirloin steak served 

 with sauce of your choice:

• Pepper 

• Mon Balzac - with wild mushrooms

• Beurre a l’ail - with garlic butter

All main courses are served with grilled 

vegetables or light salad and roasted 

potatoes with herbs. 

MAIN COURSES

WITH FISH 

 Everyday our head-chef buys 

 what fishermen catch, 

 chooses a healthy fish and he makes

 them with vegetables and potatoes 

 in a choice of three sauces :

 • butter and freshly chopped parsley

 • lobster 

 • green Pesto 

SEAFOOD

1. Whole royal shrimps with garlic

 butter and white Bordeaux .(10pcs)

2. Mule a la marinara stewed 

 in wine and butter sauce .(30 pcs)

Seafood is served with garlic bread.

FOR THE YOUNGEST

1. Nuggets - pieces of chicken breast

 with crispy potatoes,

 ketchup,

 and fresh vegetable.

For each course we offer 

grilled vegetables or light salad

and baked potatoes. 

SALADS

1. FRENCH 

 Composition of lettuce from the garden,

 fresh pear, grapes, rokpol cheese, 

 pumpkin and sunflower seeds.

2. MON BALZAC 

 Salade preferee de la Chef – 

 composition of lettuce from the garden,

 grilled chicken breast

 fresh grilled pineapple 

 with tomato and mozzarella. 

3. GOAT CHEESE

 Composition of lettuce from the garden 

 with goat cheese and fresh strawberries. 

4. ATLANTIC

 Composition of lettuce from the garden 

 with flambéed shrimps and clams, 

 citrus fruits and Greek feta cheese.

To this salad we offer you three kind

 of sauce to choose : 

raspberry with blackcurrant, 

Cointreau Orange or herbal honey . 

PASTA

1. Tagliatelle with Black Tiger shrimps,

 wild mushrooms, pepperoncino 

 and fresh parsley. 

2. Strozzapreti with salmon, 

 Newzeland Mussels, chanterelle 

 and onion in creamy sauce.

3. Strozzapreti with chicken, tomatoes,

 champignon, fresh rucola served 

 with truffle oil. 

4. Tagliatelle All `olio with garlic, 

 pine nuts, peperoncino 

 and fresh parsley 

 in aromatic Grana Padano cheese.

DESSERTS

1. New York cheesecake dripping

 with the sweetness of strawberry

 mousse and mint fragrant.

2. Brownie - chocolate cake served

 with warm raspberry sauce 

 and vanilla ice cream.

3. Apple tart sprinkled

 with raspberry mousse.

4. Dessert Italien - italian delicacy 

 with made of mascarpone cheese 

 with crunchy Cantuccini,

 dulce de leche 

 and succulent pomegranate.

Thanks for help
 
1,140
165
Joined Sep 5, 2012
What is the primary language? Couple of things are a bit odd and if I know what the origional words are it may help. Im use to having several versions of a menu in my places.
 
32
10
Joined Apr 6, 2014
 Hi there, am assuming you are in Eastern europe, or this is an eastern european place?

 Couple of critiques, if I may;

 The menu is a bit all over the place, moules should be that, not mule, and the word you want is mariniere, not marinara, which is an italian tomato sauce :)

 the salad dressings need some work.

 not too sure  about the clams feta and citrus dish

 peperoncino?

 the Camembert probably does not need both pineapple and  cranberry sauce

 tiger Prawns not shrimps

 if you do not like mushrooms  there is only one pasta choice

 Carpaccio is raw not roasted or otherwise cooked.

 etc etc. this menu needs a LOT of work.
 
4,209
1,094
Joined Dec 18, 2010
Nice looking menu.  I could be happy even after many visits.  But we probably wouldn't visit more than once because of the meager children's menu.  My kids would be miserable - they are bored with kids menus that only offer chicken nuggets, cheese pizza, and buttered noodles.  I'm sure your nuggets will be very good, but many kids like both variety and slightly more "adult" offerings -- just smaller portions and a bit less "exotic".  I'm always on the prowl for something close to fine dining but still family friendly.
 
1,691
40
Joined Dec 23, 2000
Pepper'...

Interesting query, the first of this sort I've noticed on the site. You have hit a chord of sympathetic interest here, I think, judging by the responses so far. 

If you've hung around the site for any length of time you will have noticed that members of the community almost unanimously refuse to help students with their homework. Your request is quite different -  a pro asking for help and informed advice - and I bet you'll find a lot of interested assistance here.

You caught my interest because I spent a number of years writing technical reports - not about food - and editing those done by my staff.  So I'll keep an eye on this thread from that point of view, mostly.

First shot- in "Meat" number 2, I think you want want "caramelised" and I have no idea what a "sawn" raspberry is...

The "mule" problem has already been mentioned.

I do go along fully with Brian's comments about the kids' menu.

Mike

Gee, I wish your restaurant was near Chicago   /img/vbsmilies/smilies/wink.gif  
 
Last edited:
3
10
Joined Apr 19, 2014
Thank You all for the responses, I appreciate it very much.I corrected all the errors you mentioned.What an embarrassing mistake with the moules,I don't even want to think what would have happened if I put ,,mule" in the seafood section.Same with marinara sauce.Later i will show You a polish version of the menu. What I meant about ,,sawn raspberries'' were raspberries after process like this http://www.1finecookie.com/wp-conte...h-raspberries-through-a-strainer-1024x682.jpg ,so if You could tell me how to name that.I know that I translated some of the things directly from polish and I'm sure that it sounds funny so any suggestions will help.I know also that we should give for the kids some choice and I'm fighting with my head chef about that constantly but he doesn't want to change that.What do You think about putting a sign under some of the dishes that would mean we can make them suitably smaller for a kid.And You are right about pastas,I didn't notice that before that almost every pasta has mushrooms in the recipe,we'll change that.
 
1,140
165
Joined Sep 5, 2012
The origional polish would be great, i have a couple of polish co workers from poland, ill gave them llook at it.
 
3
10
Joined Apr 19, 2014
Hi,this is polish version of the menu.It is not final,because following your advice we thinking about larger kids menu.

PRZYSTAWKI ZIMNE
1. Deska suchych i dojrzewających wędlin
 z marynowanymi warzywami.
 ( czas przygotowania ok. 20~40 min.)
2. Deska rozmaitych serów z różnych
 stron Europy, dekorowana
 owocami i krakersami.
 ( czas przygotowania ok. 20~40 min.)
3. Tradycyjny polski tatar
 z polędwicy wołowej.
4. Śledź dalekomorski na postumencie 
 z chleba razowego, twarożku 
 wiejskiego z oliwkami 
 i zielonymi warzywami. 
5. Carpaccio z podpiekanej piersi gęsiej
 na grzankach z serem pleśniowym,
 orzechami i miodem. 

PRZYSTAWKI CIEPŁE
1. Bruschetta z pomidorami 
 w aromacie bazylii 
 i Grana Padano.
2. Polędwica z jelenia 
 na marynowanych cukiniach 
 i bakłażanach oraz 
 na mostardzie z czarnych fig.
3. Camembert otulony płatkami
 migdałowymi na grillowanym ananasie
 dopełniony sosem żurawinowym

ZUPY 
1. Krem z pomidorów na białym 
 Bordeaux i mozzarelli muśnięty
 creme fraiche.
2. Polski rosół królewski 
 z ręcznie robionymi kluseczkami.
3. Barszcz z leśnymi grzybami serwowany 
 z mięsnymi pulpecikami aromatyzowany 
 świeżą natką pietruszki. 
 

DANIA GŁÓWNE MIĘSNE

1.Pierś z kurczaka w sosie z różowego
 pieprzu na lekkiej sałatce
 z ogrodu.
2. Marynowana pierś z kaczki 
 ociekająca słodyczą 
 caramėlisė buraczków
 i sosu z przetartych malin.
 3. Schab z dzika przy leśnych kurkach
 w delikatnym sosie. 
4. Duży stek z polędwicy wołowej 
 z grilla serwowany na trzy sposoby:
- Pepper steak
- A la Mon Balzac - z borowikami.
- Beurre a l’ail - z masłem czosnkowym.
 
DO KAŻDEGO DANIA PROPONUJEMY
ŚWIEŻE WARZYWA GRILLOWANE
LUB LEKKĄ SAŁATKĘ
I OPIEKANE ZIEMNIAKI.

DANIA GŁÓWNE RYBNE :
 Szef Kuchni codziennie kupuje
 to co złowią rybacy, 
 wybiera zdrowe ryby i sam 
 je sprawia z warzywami 
 i ziemniakami w trzech sosach
 do Państwa wyboru : 
 • z masła i świeżo siekaną pietruszką
 • homarowym 
 • zielone Pesto.
 
OWOCE MORZA :
 
1. Całe krewetki królewskie
 na czosnkowym maśle
 i białym Bordeaux.(10 szt.)
2. Mule a la marinera 
 duszone w winnym
 sosie maślanym. (30 szt.)
Owoce morza serwujemy
z pieczywem czosnkowym.
 
DLA NAJMŁODSZYCH
1. Nuggets czyli panierowane
 kawałki piersi drobiowej 
 chrupiącymi zimniakami,
 ketchupem i świeżymi warzywami.
DO KAŻDEGO DANIA PROPONUJEMY
ŚWIEŻE WARZYWA GRILLOWANE 
LUB LEKKĄ SAŁATKĘ
I OPIEKANE ZIEMNIAKI .

SAŁATKI
1. FRANCUSKA
 Kompozycja sałat z ogrodu,
 świeża gruszka, ser Rokpol, winogrona,
 pestki dyni i słonecznika. 
2. MON BALZAC
 Ulubiona sałatka Szefa - kompozycja
 sałat z ogrodu, pierś z kurczaka,
 świeży grilowany ananas, 
 pomidor, mozzarella.
3. KOZI SER
 Kompozycja sałat z ogrodu,
 z kozim serem
 i świeżymi truskawkami. 
 4. ATLANTYCKA
 Kompozycja sałat z ogrodu 
 w towarzystwie owoców cytrusowych 
 z flambirowanymi krewetkami i małżami,
 dopełniony greckim serem feta. 

Do sałatek proponujemy Państwu
 trzy sosy do wyboru :
 malinowo-porzeczkowy,
 pomarańczowy – Cointreau 
 lub miodowo-ziołowy.

PASTA MAKARONY
1. Tagliatelle z tygrysimi krewetkami,
 borowikiem, papryczką peperoncino 
 i świeżą natką pietruszki.
2. Strozzapreti w akompaniamencie łososia,
 małży Nowozelandzkich,
 kurek oraz cebuli 
 w sosie śmietanowym.
3. Strozzapreti z kurczakiem, pomidorami,
 pieczarkami, a wszystko dopełnione
 świeżą rucolą i oliwą truflową. 
4. Tagiatelle All `olio z czosnkiem, 
 orzeszkami pini, 
 papryczką peperoncino 
 i świeża natka pietruszki 
 w aromatycznym Grana Padano. 

DESERY
1. Sernik nowojorski ociekający 
 słodyczą truskawkowego musu 
 w aromacie świeżej mięty. 
2. Brownie, czyli iście czekoladowe 
 ciasto pod kołderką 
 z ciepłych malin
 i zazdrośnie zimnymi 
 lodami waniliowymi.
3. Tarta jabłkowa muśnięta
 musem malinowym.
4. Dessert Italien-włoski specjał
 z serka mascarpone dopełniony
 kruchymi Cantuccini, kajmakiem 
 oraz soczystym owocem granatu. 
 
1,691
40
Joined Dec 23, 2000
Hoo boy-  that's Greek to me!  /img/vbsmilies/smilies/wink.gif

What you're talking about is seedless raspberry pulp; one of the pros here will probably know the proper term for this.

Wish I could come and try this menu!

Mike 
 
Top Bottom