Help design my menu!
August 2, 2012 7:30 PM Subscribe
What food should I serve at my slopeside bar?
posted by masters2010 to food & drink (27 answers total) 4 users marked this as a favorite
Hi everyone, I come to you for your collective wisdom.
I am opening a bar / restaurant (though more bar focused) on the slopes of a large Colorado mountain. I recognize that people coming off the mountain want something substantial to eat, though I am dealing with severe space constraints. My kitchen (more of a kitchenette) has only a refrigerated prep station, induction burner, and convection oven. It has no vent hood.
I want to keep my menu simple and focused with items that require little to no time to put together upon receipt of an order. It is preferred if I can prep things beforehand and then throw them together when the time comes.
My current menu:
- Pita chips with hummus, baba ghanoush, and olive dip
- Toasted pita with spinach artichoke dip
- Bagel chips with smoked salmon, crème fraîche, chive and sliced sweet tomato
- Toasted rosemary focaccia, sea salt, balsamic, and olive oil
- Gourmet nachos: shredded goat gouda, red cabbage, and pulled pork with green chili salsa and ancho sour cream
- Charcuterie and cheese board
- Blue corn vegan nachos: vegan cheese, organic soy, arbor chile salsa
- Gourmet PB&J:
- Guava jam and almond butter on chunky multigrain
- Hazelnut chocolate with bananas on zucchini bread
I fear this menu is more bar/snack oriented than I want it to be. However, if you notice, only the nachos require any cooking before serving to the customer --> easy and with a quick turnaround! I am not a full on restaurant, and I recognize that, but I want people to be happy eating lunch at my establishment.
What might you suggest I serve?
*Please do not comment telling me why I have no business opening a bar.