For some context, this will be a hearth focused kitchen with many of these dishes being grilled on said hearth. This will be a very small and intimate space in the heart of South Florida where I'm absolutely sick of every restaurant regurgitating the same mahi and fried chicken dishes over and over again. I'm aiming to create a space that harbors community and breaking bread with family and strangers alike, I'm hoping this menu reflects that.
by whole_farted
30 Comments
It looks really good. May wanna consider a large plate for vegetarian folks.
Yum
Obsessed with the name & description of the doughnut 😁
These sound delicious but I’ll be honest I’m having a hard time picturing what I’d be getting. This may be irrelevant if the server or some other sources of information are around. But I would consider a few more descriptor words (doesn’t have to be crazy) to help paint a picture for the customers.
I also agree with u/patricksaurus that a vegetarian large plate would be a good idea.
Elderberry is one word.
the chicken skins, sour cream and crème fraîche ?
Damn. I’d have a hard time choosing! Looks good.
Why are you putting sour cream and crème fraiche on a chicken skin? One or the other my dude
I guess if you have to ask the price, you can’t afford it.
I didn’t know olives could be grilled.
I don’t think I’ve ever been able to say this before looking at a menu, that every item sounds appetizing and I’d be game for anything. It’s refreshing as I often have a hard time deciding and tend to overthink my order. As someone before me said it does feel kinda low info and you don’t get a very informed idea of what your getting based off the menu, but for me I feel like that’s a good thing. Especially if the restaurant is a cool spot with nices vibes. I also get the impression from a direct, low info menu that isn’t trying to be gimmicky, that you know what you’re doing and the food is gonna be good. It puts me at ease a bit.
How do you keep the ice cream spinning once it leaves the kitchen ?
Looks enticing. I really like that most all the dishes have a texture variance to them. Some sort of crunch or nearabouts. I know that seems like barely a compliment, but so many tiny places overlook it and since you’re going for hearth/grill focus, it’s always cool to see that.
Best of luck!
I can see this as the intimate kitchen side dining of like 8-12 people. Small plates
If I see a menu with no prices I immedantly GTFO of there.
I feel like the second column is out of alignment?
I feel like I’d be willing to try anything on here but the alignment is throwing me so off right now lol
you are missing caper and minced red onion on the tartare.
I’m not a fan of the font and all lowercase but everything else works
Rotate me through this menu like a white chocolate icecream
nice! I would have done the chicken skins with something without a fat content, but would still like to try it. I’m probably showing my age but having a jus on hand could be a good alternative to some of these sauce/accompaniments.
As a fatass, I’d order the doughnut and ice cream and combine them.
Maybe offer a sourdough bread appetizer- rough hunks of bread served with olive oil, balsamic, and big flakey sea salt on the side.
It’s “salsa macha” unless your salsa contains green tea powder, in which case that’s pretty clever wordplay. Menu sounds great anyway!
What’s the radish and duckfat? I’m currently making my first menu and have a duck dish with radish. Would love to hear how you are doing it.
How do you make the ice cream rotate?
Looks awesome tbh.
Some remarks: that are a lot of single purpose ingredients. Inventory management could get difficult.
Also i think the ratio between plates and desserts is a bit off, i would add a dessert and remove one of each plate size.
And lastly, there is not much vegan/vegetarian options for the large plates, maybe in addition to the vegetation squash, what others suggested, make the gnocchi also vegetarian? If not this would be the candidate Id remove because its a bit out of theme compared to the other dishes.
Asparagus puree? This is either awesome or terrible. I am intrigued
Chicken skin – why sour cream AND crème fraiche?
Pork rilletes – do you need butter with a rillete that has fat enough to spread on bread?
Watercress is one word
Your large pork plate is also paired with apple, so all your pork is paired with apple across the menu, consider changing one?
Needs a “sando” section
We get down to Boca about once a year to see my wife’a sister and her man. We would eat here multiple times during our trip.
I’d like to see more small plates overall. If you don’t have a sourdough program in house, make sure you have a locked in reliable source locally. Honestly tho, in house is the way to go.
A nice addition to the menu would be fermented or pickled veg done in house as well; since you’re leaning into a couple Japanese inspired offerings, take a page from their rich fermenting history. Any number of root vegetables would work great here and if you have enough variety you could offer a small plate of just fermented foods. This also adds a vegan dish which is sorely lacking.
You need to have at least one vegetarian dish as a main, but preferably a few you can rotate through. A modern riff on ratatouille with goat cheese or vegan equivalent would sell like mad.