Menu writing normally comes with a need to make changes as a result of availability of different products or the costs of the same. Other reasons to create new menus is for a new restaurant opening or even a restaurant changing genres or ownership(often is not mutually exclusive).

I had the opportunity to prepare a new menu and recipes for an Asian-Mediterranean Cuisine. The focus of time of day was lunch and patrons as students.

This genre is gaining momentum in the industry and brings a wide variety of food selections from Soup to Mains, Vegan and Gluten Free choices. I enjoyed the variety of spices I chose to work with because while the protein cuts can be the same the spices are what sets the cultures apart.  On the Asian choices we have soups, sandwiches, rice bowls from China, Thailand, Mongolia and Korea and interestingly enough we were able to bring soups, sandwiches, and tasty main dishes from Greece, Italy and this leave plenty of additions to come in the future. Obviously Menus are living and changing month to month, but planning is the key to success, sourcing your sustainable supply of ingredients.