Menu compilation
There are many hard and fast rules in the gastronomic laws must be observed if one is to obtain success, for a badly compiled menu will spoil the complete meal. In composing the menu, the aim should be to express as far as possible the spirit of the occasion for which it is intended. To be able to compose a luncheon or dinner menu is an art in itself, and the composing of an elaborate dinner menu needs great care in the selection of the various courses, so that each dish will harmonize with all of the others on the same menu.
Some of the rules for menu writing are set out below, and should be followed if all round success is to be obtained:
1. The requirements of the menu must depend on the occasion, the season, the number of people, the price being paid and the class of catering.
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2. Each dish should be different in composition and mode of cooking.
3. The harmonizing effect is obtained by so arranging the dishes that each one is distinct from the other, bearing no relation in appearance to the preceding or the following dishes.
4. No two similar vegetables garnished should ever be placed on the same menu, with the exception of mushrooms and truffles.
5. The various meats and other important ingredients forming one complete course must not be repeated again on the same menu from one course to another.
6. The various kinds of sauces and accompaniments employed must be entirely different in color, taste and appearance.
7. The menu must be compiled with a view to successful service in the restaurant. It is better to have fewer dishes or courses well cooked and correctly served than a pretentious, many coursed menu, which would put too much stress on the kitchen, its staff and equipment, and upon the service and the waiting staff.
8. A careful selection of raw materials, having regard to the time and season of the year, must be made in all cases.
9. Ensure the use of correct cookery terms and spelling – especially when using French. Avoid repeating, “A la” on a menu; this term means “in the style of” and in many cases can be omitted.
10. a. Name the article – Sole, beef, duckling.
b. Name the cut used – fillet, sirloin, wing.
c. Name the place of origin – Dover, Angus, Aylesbury.
d. Name the method of cooking – poached, roast, braised.
e. Name the garnish and/or sauce – Duglere, horseradish, A l’orange.
Examples: Poached Filet of Dover Sole Duglere.
Roast Rib of Angus Beef, Horseradish Sauce.
Braised Wing of Aylesbury Duck, Orange Sauce.
11. Never, write the word gravy on a menu.
12. Sauces and/or garnishes are written directly after the dish to which they belong. Add the vegetables after the main course and its sauce and/or garnish. Follow the vegetables with the potato dish.
13. Give a sufficient choice on the menu to satisfy the varying tastes and digestions of your clientele.
14. Bear in mind quality, quantity, and from a customer’s point of view, “value for money”.
15. Place on the menu dishes that at attractive and appetizing, and will combine together to form a well-balanced and pleasing meal.
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