Okay, guys. I am putting together a permanent menu for the cafe.

dawn_mo

dawn_mo

Well-known member
Obviously, it isn't complete, but I would like some feedback from you all. I will be serving breakfast and lunch, Wednesday thru Sunday. I am a novice at this and having trouble finding the right fit. I am getting overwhelmed. Any recipes, menu ideas or advice, would be greatly appreciated. Thank you!

BREAKFAST:

Coffee

Cinnamon Rolls

Scones

Apple Fritters

LUNCH:

-Soup of the Day-

Wednesday: Minestrone

Thursday: Wild Rice

Friday: Clam Chowder

Saturday: Tortilla

Sunday: Chef's Choice

-Mini Quiche of the Day-

Wednesday: Greek

Thursday: Ham and Cheese

Friday:Bacon and Cheese

Saturday: Western

Sunday: Chef's Choice

-Salad of the Day-

Wednesday:

Thursday:

Friday:

Saturday: Chinese Chicken Salad

Sunday: Chef's Choice

-Sandwich or Wrap of the Day-

Chicken Salad

Tuna Salad

Ham Salad

Deviled Roast Beef

Pulled Pork

Chicago-style Beef

-Pizza-

Cheese

Pepperoni

Deluxe

Special

 
I like your soups but they are all heavy for Summer. Maybe a cheese/veggie sandwich of some kind

Fruit Salad with poppy seed dressing and turkey or chicken. I'm still thinking...

 
It looks like there aren't any options for vegetarians. A salad, soup, and/or sandwich

without meat, chicken, etc. would be good, such as a pasta salad with beans, cheese, olives, etc. and a cheese/veggie sandwich that Melissa suggested...

 
more ideas

A black and blue salad
and for the hot days, a peach soup or a gazpacho or vichyssoise
a roasted vegetable sandwich
tomato soup and grilled cheese sandwich

 
How about no schedule?

I love the idea of creating offerings from available ingredients and whim. Where everyday is different and your clients frequent expecting, and finding, something wonderful! Colleen

 
Salad: strawberry spinach salad with poppy seed dressing, cabbage salad...

You know, the kind made with crushed up ramen noodles and almonds. Broccoli coleslaw (ditto on the ramen noodles, and shredded broccoli)

 
I think it is wonderful. One idea--something savory for breakfast, i.e. a ham and cheese

croissant (if you didn't have to make it from scratch) or a cheese and jalapeno muffin.

I think Cathy nailed the salads--Greek Salad and Caesar (with or without chicken?) Salad would be my suggestions too.

How about an egg salad sandwich, or roasted veggie--vegetarian options.

Or for summer, capressi--either a salad or a sandwich.

 
We use a WONDERFUL lemon-blueberry muffin recipe in our house. It's from...

...Bernard Clayton's big bread book.

When the muffins are still quite warm, the tops are dipped in melted sweet butter and then in sugar. It forms a wonderful topping for a sweet-tart muffin. And you can use frozen blue berries just as well as fresh, and there is no mixer involved. You just stir the batter until it comes together. Very tender and delicious!

Michael

 
Yes, it is just me. That is why I need to get really organized and

why a permanent menu will help me in the long run. Things that can be made ahead on my major prep day. It is overwhelming, but it is also what I have always wanted. I really want to make this work.

 
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