I have rarely seen poached items on menus, and I was wondering if any chefs are doing poached items on their menus? From time to time I have seen a poached fish dish, but it is rare to see a poached filet of tenderloin or poached chicken dish on a menu. In the one Chicago restaurant I worked in we did a poached beef tenderloin that was just excellent. The real trick was to make sure you poaching liquid was seasoned well. Anyone running poached items on thier menus this fall?