I collect menus. Whenever I go out to eat, I ask for a copy of the menu to take with me. Some restaurants give a sheet of paper, others give the menu in its full form, backing and all. While there are many different styles and presentations, all these menus become special keepsakes. There is something really inspiring about a well-written menu. It tells a story. I have written previously about the inspiration and sparks of thought I get from reading other people’s menus, and as I sit here early Christmas morning, I am reflecting on the many menus we have assembled and the many more other chefs, culinary enthusiasts, and families assemble for guests on a daily basis. An important aspect of a menu is that, for me, it is an incredible memory of meals and everything that went into putting them together. I remember successes, failures, and the variety of thoughts which originated from a certain point in time, marked by the menu. What I am getting at is if you have the opportunity to write a menu, do it. Take the time to choose the words, organize your thoughts, and let the ingredients shine. Once the menu is written, use it as a guideline for your meal and more importantly, a scratchpad for the dishes you are serving. Fine-tune your meal, print out a nice copy so guests can remember the good and the bad, and tuck away the working menu for a day when ideas just do not seem to flow. On such a day, you will be able to open the folder of memories. Take the time and become engrossed in the stains and smudges, notes and ideas that at the time, you were too busy to execute. It is amazing what a weathered menu contains. Here is our giant lobster menu presented in several courses.
Lobster in Four Preparations
1. Broiled Lobster Body
– tequila, butter, sea salt
2. Lobster Knuckles
– toasted sesame, soy sauce, melted onions
3. Sautéed Lobster Claws
– harissa-anchovy oil, artichoke and clam gratin, meyer lemon dressing
4. Roasted Lobster Tail
– braised watercress, jalapeno slices, toasted curry leaf vinaigrette
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