Menus Template 1 a la carte.docx - SITHKOP002 | Menus...

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SITHKOP002 || MenusDining stylesThis is a menu for:a la cartebuffetcyclicaldegustationethnicsettable d’hoteseasonalThe organisation’s cuisine style is: InternationalPotential dishesList at least Three entrees, Three mains and three deserts for this menu. Explain your rationale forselecting each menu item – what are its merits? How would each menu item match the needs of yourcustomer group?DishMeritCustomer NeedsEntrée 1Leeky crepes and creamymushroomLeeks filled with ironand minerals along withmushroom with proteinsare great source ofnutritionsCrispy crepes andcreamy sauce serve agreat experience onpallete. Mushroomsauce goes great withsavoury foods.Entrée 2Garlic breadGarlic great source ofsulpher.Garlic bread is a greatappetizer.Entrée 3Chicken cacciatoreBraised chickenA flavorful pasta entreepopular within pastaloving people.Main 1Soy basted pork chops withjalapenoA rich source of protein.Jalapeno are enriched inVitamin CPork famously knownfor its fatty taste andeaten frequently inAustralia.Main 2Steak with fried mushroom$16.5Beef and mushrooomboth areenriched withprotein, fibres, minerals.Medium rare steaks arepopularover all andmushroom saucebalances the tastepallate.Main 3Poached DuckStrong creamy and buttyflavor of brown ricewith DuckMost popular type ofprotein with simple yetgreat flavors.

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Term
Summer
Professor
N/A
Tags
Pork, Menu bar, Steak, pork chop

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