Strive for something relatively short.
Restrain yourself from using too many adverbs and adjectives,
example: Fresh Rainbow Trout Lovingly Grilled to Perfection.
Be descriptive, peoples names such as Ettie Jane's Cobbler don't
tell us much about a dish. If you want to pay homage to Ettie Jane, use the
name as you would use a foreign language
Foreign languages should be avoided
or translated. This is to make the customer more comfortable. If you want
to use foreign language, write the menu in the other language, then
translate. example: Truite Amandine: Sautéed Trout with a Toasted Almond
Butter Sauce. This gives the customer the option of ordering in French or
in English and assures them that they know exactly what they are ordering.
Foreign languages should not be mixed. If you have a French menu it
should not include bruschetta. Also, you should not mix English with other
language for example, Chicken a l'Estragon. Tarragon Chicken would be
Classic terms and garniture should be avoided. You are learning
these terms to give you a jargon with which to communicate specific
information. They are not particularly suited to menu writing. For
example, Tourneed Potatoes. We know that this means turned potatoes, but
the term is non descriptive. Are the potatoes boiled? Steamed? Parslied?
This is a term you would use in instructing a line cook about the specific
shapes that you want the potatoes to be on the plate, not as enticement to
Formality Often, a menu is a formal affair especially
in catering events. This means
we should usually avoid overly casual words such as 'shrooms for mushrooms.
Match the menu's formality to the occasion, theme or guest demographic.