I need your help

[bunny]

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.

[tommy]

you might want to post this on the "General" or "Cooking" boards, as i'm sure there are a lot of folks there who would comment. unless, of course, you're looking for a regionally-based opinion, in which case the general area of possible location would be very helpful.

it all looks good to me.

[bunny]

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

[Steve Klc]

Bunny--a gentle suggestion--post in one place. I left your duplicate post up in "Cooking" for now and deleted it in "General."

[dodge621]

why blue fish

from what I have seen this is a very cheap fish (at least in the fish markets I shop)

why not a better quality fish like Tuna or Sea Bass

[Cosmo]

Hi Bunny,

Are you opening a restaurant because of your passion, or because you can write a menu? I don't mean to be smarmy with that question, but a restaurant is more than a passion, more than a menu, more than the sum of its parts.

Will your menu fit the location, the ability of your chef, the ease of getting ingredients, ie:seasonality, cost, freshness factors...

I don't know if you've ever owned your own place before, but it may be a good idea for you to see if you can apprecntice first.

I don't like discouraging people from their dream, but sometimes when dreams become realities, the realities become nightmares.

BTW...bluefish may work better as a special....

Good Luck

Cosmo