Reference no: EM132288875

Balanced Menus

Scenario

The following is a lunch menu from a seafood restaurant. Use the menu to answer the question related to creating a balanced menu.

Lunch Menu*

Appetizers

Fresh Onion Soup with Brioche Crouton & Aged Swiss

Crab Bisque & Crab Fritter

Hearty Minestrone Soup

Chef's Selection of East & West Coast Oysters

Colossal Shrimp Cocktail

Crispy Fried Crab Cake, Yellow Corn Cream

Aged Wisconsin Cheddar Fondue

Alaskan Red King Crab Legs, served with horseradish cocktail sauce

Salads

Crisp Wedge of Iceberg, Red Onion, Smoked Bacon, Grape Tomatoes, Bleu Cheese,

Cabernet Buttermilk Dressing

Hearts of Romaine, Parmesan Garlic Dressing & Sourdough Crostini

House Salad: Romaine, Spinach, Granny Smith Apples, Goat Cheese, Walnuts,

Sherry Mustard Vinaigrette

Chop Chop Salad, Hard Cooked Egg, Salami, Fresh Mozzarella, Smoked Bacon, Club

Dressing

Beefsteak Tomato Salad, Arugula, Shaved Onion, Crumbed Bleu Cheese Buttermilk

Dressing

Sandwiches and Entrée Salads

All sandwiches served with choice of fries, soup, or house salad.

Chicken Club with Toasted Brioche, Swiss Cheese, Smoked Bacon

Steak Burger with Maytag Blue Cheese, Caramelized Bacon

Maryland Crab Melt with Tillamook Cheddar Cheese, Jalapeno Corn Relish

Soy Glazed Tuna Sandwich with Pickled Cucumber, Wasabi Mayonnaise

Chicken Chopped Salad with Roasted Chicken, Asparagus, Goat Cheese, Dates, Corn,

Sherry Vinaigrette

Blackened Salmon Salad with Strawberry, Cantaloupe, Walnuts, Poppy Seed Dressing

Black & Bleu Caesar with Flat Iron Steak, Bleu Cheese Dressing

Prime Entrées

Pecan Crusted Mountain Trout with Skillet Beans, Potato Puree, Brown Butter

Shrimp Sautee with Angel Hair Pasta, Tabasco Cream Sauce

Ginger Salmon with Snap Peas, Sticky Rice, Soy Butter Sauce

Glazed Chilean Sea Bass with Baby Carrots, Mashed Potato

Roasted Chicken with Asparagus, Truffle Macaroni & Cheese, Lemon Pan Jus

Flat Iron Steak & Fries with Forest Mushroom Bordelaise

New York Strip with Asparagus, Twice Baked Potatoes, Cabernet Jus

Desserts

Blueberry Lemon Cheesecake with Graham Cracker Crust and Blueberry Syrup

Ten Layer Carrot Cake

Chocolate Peanut Butter Pie

Sorbet with Almond Cookie

Baked Alaska - Pound Cake with Ice Cream, Toasted Meringue and Fresh Raspberries

*Adapted from Ocean Prime. Courtesy: Cameron Mitchell Restaurants

Questions:

1) Which items are balanced so you could leave them on the menu as is? List at least one item in each category.

2) Which menu items could you modify to get a balanced item? List at least two items in each category.

3) Suggest a new balanced menu item (with ingredients) for any menu category which needs more balance.

Directions:

• Type your name, course name, case study # in the upper right corner of the first page.

• Each case study analysis write up should be 1-2 pages, typewritten, double-spaced-ONLY ANSWERS.

• 12 font : Times New Roman, 1 " margin for all four side.

• No cover page is required