Wednesday, March 4, 2009

Cumin Dusted Sea Scallops

We have finally finished the spring menu and decided on the start date of April 13th. We will be completely changing over menus in our bar, room service (all 315 rooms), and the lunch/dinner options in the main restaurant. We have been working extremely hard on these menus and I feel very proud of the finished product. This is the first picture of an appetizer off the new menu. I must say, it tasted delicious and really had a great balance of flavors. The dish is composed of "Cumin Seared Scallops with Cilantro Puree, Mango Pico De Gallo, Salt Cured Ham, and Plantain Chips". The sweet scallops works great with the fresh mangoes and the spicy cilantro puree is balanced with the salty ham. Over the next few weeks I will be preparing each one of the new dishes and taking pictures for everyone to view the progression. I'm really happy to have a chance to showcase my background in southwestern cuisine with this menu. The other exciting element is we have focused on low cost ingredients to offer a competitive priced menu. This dish costs $9 as an appetizer and is the highest priced. A few of the other things we focused on were tasting dishes and shared items since everyone is so price conscious.

No comments: