Building a menu 101
There has been a trend for a while to jazz up restaurant menus with so much description and detail that it is hard to find the actual item beneath the fluff. Hudson Valley Spring Rhode Island Red Chicken, massaged with olive oil, kosher salt, fresh ground black pepper and house herbs from the chef’s garden, trusseled with string and then slow roasted in a wood fire for 40 minutes. I mean seriously.
What ever happened to “roast chicken”?