bunny

my mother asked me to cook dinner for her and she wants ox tail. i have no clue what to do with it. any ideas.

I guess no one has been there yet.

i wrote this twice already the damn power keeps goin out. lets try it one more time. suezanne f: yes i do have access to people in the industry who could help me out as far as everything you mentioned in your list. and the reason you ask why i wanna do this is two reasons. i love to cook and i want and am determined to run a very siccessful business. rosie: chicken dish- there will be one on the final menu i just have not been able to comeup with one that i would like to serve yet. also as far as locaton i am looking in AP right now and i will be a byo as i can in way afford a LL right now. price wise as you noted i do have some pricey items in the menu although i will keep the prices as lows as i can i am assuming i will be more in the moderatly high range as also that is more the cliental i would also be serving mostly i feel. the average joe is not gonna want to go out and eat foie gras and such in my opion. cabreles-as a note i will not on my final menu list all the ingredents and such as i did here the reason for my doing of this here is so that everyone can get a grasp of what i am trying to put together as far as taste smell texture flavor and appereance. if i didn't list things here your point about the frog legs and tom. would have gone over looked i belive. pasta the reason for me leaving a pasta dish off the menu was for the reason of running pasta dish as a special. due to the realtivly low cost of pasta and utalizing my leftovers from other dishes i hope to have at least 1 if not 2 pasta dishes on special daily. lets run through the dishes: duck -any one care to comment on it now that i explained it a little more frog legs- other then the tom. issue any other input calamari-the tom agin what would you suggest then onion soup w/b.marrow- does it make more sense now grilled apple salad-no comments on it so far so i guess its good lob/asp salad-as someone noted earlier this dish will be seasonal as far as whats in it as far as veg and possiably the lobster also may sub crab at times or what ever else i can get as freshest. art/cucumber/tom salad-might not make the cut not sure yet bass- shrimp omitted salmon-no comments yet so, so far so good lamb-cardamon crust may be changed to something else this is one of the things i have been playing with tournedo-i am gonna re-evaluate it veal t-bone- no comments yet rabbit- i am suprised no said anything yet about it bluefish- may change it to red snapper and tweek the dish halibut- thinking of a pototoe crusted something or other any ideas keep the comments comming thanks guys and gals

cabrales first off no on the menu itself i will not have the garnishes listed i did that here so people could get an idea of what the dishes would look like and consist of. the frog legs- when i have made the dish in the past for friends i have gotten mixed reviews on the tom aspect in the dish some liked it some didn't it seemed somewhat of a 50/50 split in that reguard in the final menu i may choose to omit them. i put them in on this menu so that i could get feed back from people on how certin thing would work. the duck-bbq spicings-chili,cumin,corriander,cayenne,dry mustard,blk pepper,sugar and salt. onion soup-bone marrow- the soup would not be served with any cheese and the bone marrow would be served on the side. i am also trying to decide if the bone marrow would be served in the bone or perhaps on a toast point of some sort. and yes you are right i am using the marrow to show the depth of the soup. the vinaigrette would be a citrus one. the tom. in this dish would be plum. as far as the vegetarian entree good catch as i did over look it. the truffles would only be used in season as i would use a diffrent garnish when they are in there off seasons. as far as a wine list i will be a byo at first as a liquor licenseis out of my reach at the momment. as fars wasted food product i hope to keep those to min as i would use all leftovers to run daily specials of some sort.

the gurfet is a waffle cut pototoe. the black bass i did mean jus not demi the duck the orange glaze would not be on the duck itself it would be a sauce served on the dish dotted around the item itself. i will also take into consideration what you said about the ploenta. trio of oranges the juice of 3 diffrent type of oranges along with there zests veal-rosemary,thyme,garlic,evoo,balsamic vin the menu will change seasonly and such and seafood does relly well where i am considering opening up that is why there is alot of seafood on the menu. thank you for you comments

I am currently in the process of looking at several locations to possiably open up my own place. I kinda have a menu written up and was just wondering what everyone here thinks of it. please don't mind the spelling i can't spell starters duo of duck: asian marinated duck with scallions ginger red pepper and calintro layered over pototoe gurfets with a orange glaze. bbq spiced duck served over a grilled marscapone plenta cake with a sweet corn sauce. frog legs nantucket: frog legs sauteed with shallots,garlic and shittake mushrooms served w/ a brandy demi and granished oven roasted plum tom. grilled calamari: served w/a wasabi watercress sauce and garnished w/grilled cherry tom. 5 onion soup w/bone marrow soup du jour grilled apple and raspberry salad w/walnuts and mixed greens lobster aspragus salad salad of artcokes cucumber and tom. entree herb crusted black bass: panseared served over saffron rissito w/grilled yellow squash and zuccini with a roasted veg demi-glace garnished w/3 shrimp mandarin salmon: marinated in a trio of oranges then char-grilled over an open flame served over a bed of cucumbers and carrots w/blood orange sauce garnished with micro-greens. broiled rack of lamb: cardamon crusted and served w/celric puree and hircot verts tournedo rossini: pan seared served over a crouton and foie gras w/sauce mederia and granished w/white truffle shavings. veal t-bone: marinated and grilled w/provencal roasted tom. roasted saddle of rabbit served w/root veg. baked blue fish: with parsley and tom and roasted red bliss pot. hailbut: sauteed w/citrus burre blanc garnished w/julienne veg. tell me what u guys think of this menu and weakness or anything else you wish to comment about. if anything looks or sounds to boring any and all comments are welcome.

the place will be in nj thats why i posted here but i will take your advice and post it in the other forums.

I am currently in the process of looking at several locations to possiably open up my own place. I kinda have a menu written up and was just wondering what everyone here thinks of it. please don't mind the spelling i can't spell starters duo of duck: asian marinated duck with scallions ginger red pepper and calintro layered over pototoe gurfets with a orange glaze. bbq spiced duck served over a grilled marscapone plenta cake with a sweet corn sauce. frog legs nantucket: frog legs sauteed with shallots,garlic and shittake mushrooms served w/ a brandy demi and granished oven roasted plum tom. grilled calamari: served w/a wasabi watercress sauce and garnished w/grilled cherry tom. 5 onion soup w/bone marrow soup du jour grilled apple and raspberry salad w/walnuts and mixed greens lobster aspragus salad salad of artcokes cucumber and tom. entree herb crusted black bass: panseared served over saffron rissito w/grilled yellow squash and zuccini with a roasted veg demi-glace garnished w/3 shrimp mandarin salmon: marinated in a trio of oranges then char-grilled over an open flame served over a bed of cucumbers and carrots w/blood orange sauce garnished with micro-greens. broiled rack of lamb: cardamon crusted and served w/celric puree and hircot verts tournedo rossini: pan seared served over a crouton and foie gras w/sauce mederia and granished w/white truffle shavings. veal t-bone: marinated and grilled w/provencal roasted tom. roasted saddle of rabbit served w/root veg. baked blue fish: with parsley and tom and roasted red bliss pot. hailbut: sauteed w/citrus burre blanc garnished w/julienne veg. tell mw what u guys think of this menu and weakness or anything else you wish to comment about.

not to get technical but the average size is 1.67oz of a USDA large egg

just wondering if anyone has been there since the move and what they thought of the place.

do you work there now

also there is spano's right across the street from foy's. it is a nice italian resturant that serves some good food at a decent price and the decore is remecent that of a place that should be down on mulburry st.

try the new moonstruck it should be open real soon and they have a banqut room on the 3rd floor.

what about plumbo's in old bridge now they got a decent pie over there