Great Winter Menu Dishes

[Pied Piper]

I've got a meeting with our chef tomorrow to put together our winter menu for our A la carte restaurant.


Our customers have asked us to keep the Whole Seabass, Lamb Shank and Rib Eye Steak and asked for the return of Confit du Carnard.

What do you like to see on a winter menu?

[Pied Piper]

We did belly pork with a honey glaze last year it was a good seller, it was difficult to get it consistently good, would love to put it back on again any fool proof recipes?

[Pied Piper]

Noger said:

To play Devil's Avocado somewhat, why would an English pub have "Confit du Canard" on the menu ? (sure it tastes lovely though !)

It makes my heart sink when you have a lovely country pub, with proper beer, spoiling the whole thing by the chef thinking that they are Raymond Blanc.

Would be to do with our chef spending 2 years training in France. He is also the least egotistical chef i've ever worked with, a refreshing change.

Take your point though, but it was always a top seller on last years menu.

Like the ideas so far, will be speaking to chef tomorrow and will pass all these dishes on to him.

Obviously i'll have to try them all.

[Pied Piper]

becca_ said:

Had a seriously excellent butternut squash and goat's cheese pie the other day. Do something like that.

He does do a wonderful butternut crumble, going to have to try it with some goats cheese sounds good.