Quotes About Menu

A wing or a thigh? Ah, I'm afraid we don't have any thighs left.

The month before I had found a cockroach in a bowl of onion soup and, when I complained, the waiter dutifully removed it and returned with another bowl from the same pot. Sheepishly, I explained that I no longer had an appetite for onion soup. A few days later, when I told the hotel manager how disappointed I was to find that onion soup was no longer on the menu, he said, 'Oh, we ran out of cockroaches.

As a child my family's menu consisted of two choices take it, or leave it.

Mock-turtle soup, salmon, fricasseed guillemot, spiced musk-ox tongue, crab-salad, roast beef, eider-ducks, tenderloin of musk-ox, potatoes, asparagus, green corn, green peas, cocoanut-pie, jelly-cake, plum-pudding with wine-sauce, several kinds of ice-cream, grapes, cherries, pineapples, dates, figs, nuts, candies, coffee, chocolate.

I'll be busy for the next eight weeks, so let's set this for November 15th. MENU I want lamb or venison steak. Baked potatoes with honey butter. Corn on the cob. Rolls. And apple pie, like the one you made before. I really liked it. I want it with ice cream. You owe me one naked dinner, but I'm not a complete beast, so you can wear a bra and panties if you so wish. The blue ones with the bow will do. Curran, Beast Lord of Atlanta

Standing at the window, reading the menu of Obediah's services, the Minotaur wishes he could believe in what she has to offer: a promise woven into deep lines of his palm, some turn of fate told by a card. But faith is a nebulous thing and charlatans a dime a dozen; it's always been that way. The Minotaur both envies and pities the devout.

It's such a good meal tonight. Lemon chicken, carrot-raisin salad, orzo, broccoli, a nice dinner roll, and chocolate pudding.

The Bill of Rights is not an a la carte menu.

The harmony of the luncheon is achieved by a combination of the two main courses which are the focus of the menu.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

If I go to a restaurant, which I do often, I know what I want, and it's not on the menu half the time. Half the time, they have to adjust the menu or what they got in the back, and they'll make it for me.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

I'll order anything that has the word 'fig' or 'crusted' in the menu description.

I don't like it when I go to a restaurant and I'm lectured from the menu.

It's hard enough for most restaurants to create and present a single menu that makes sense to the diner, let alone two.

It's hard to comprehend a hot brunch menu without a shakshuka.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.

This drew frowns from Steve, still smarting from the rejection of his cappuccino. The menu stated clearly in small print that the Economy Dinner for one was not to be shared. Steve, I knew, took these issues seriously. He worked 18 hours a day, seven days a week, and consequently saw life as a grim struggle for existence. Oddly, I hardly work at all, yet share a similar philosophy.

I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.

When you drill down and see the forces that are shaping nations, you can see that the menu from which they choose is limited.

When they sat down at a small table and punched in their orders

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu.