Menu

Design

Class: CLN2400
Lecturer: Bruno Baumann

Project By: Caroline, Debby,

Gleb
Table Of Content
Introduction

Menu

Charts, Statistics

Reference
Introduction
Menu planning is the process of organising meals ahead of time. The
main course and sides are determined in advance and menus can be
planned for the week or month.

There are 3 different types of Menu Styles in the foodservice industry:

à la carte menu - everything on the menu is priced separately, from
appetisers to desserts
semi à la carte menu - appetisers, soups, and desserts usually are
priced separately. The Entrée traditionally includes a salad, potato,
vegetable and sometimes a beverage. This style of menu is the most
popular today.
prix-fixe menu - offers a complete meal at a set price.

The following pages will be showing you a created menu which has
the à la carte menu style.
The restaurant is located in Baselstrasse 57, Luzern, Switzerland. It’s
open from 9:00am throughout the day until 10:30pm. This street
contains over 50 nationalities of people around the world therefore,
the menu was made to target the types of guests in this area. Since
there are so many nationalities, we decide that the restaurant should be
a Fusion Kitchen.

 B.H.M.S
Appetizer
Avocado Tartare 150g………………………………………………………….12.50
Avocado, Shallot, Tomato concasse, tortilla chips

Coconut Shrimps……………………………………………………………… ……...16.00

Flaked coconut, Beer, Shrimp

Chicken and Sun-Dried Tomato Bruschetta………………………………………21.50

Chicken breast, Italian dressing, Spinach, Feta cheese, Focaccia bread, Dried tomatoes

Salad
Potato Salad…………………………………………………………………………….6.50
Potatoes, Celery, Mayonnaise, Pickel Relish

Quinoa Tabbouleh……………………………………………………………………..6.50
Quinoa, Tomato, Cucumber, Carrot, Olive Oil

Chicken Fiesta……………………………………………………………………….…8.50
Chicken breast, Dry Fajita, Beans, Salsa, Tomato, Onions

Soup
Beef Soup………………………………………………………………………………..5.00
Beef, Carrot, Onion, Celery, Garlic, fiddle

Italian Vegetable Soup (Minestrone) ………………………………………………4.50

Tomatoes, Onions, Bell pepper, Champignon, Garlic, Zucchini

French Onion Soup…………………………………………………………………….4.00

White wine, Onions, Vegetable stock, French Baguette

Entrée
Bake Fish served with Roasted Potatoes……………………………………………….17.00
White fish, Potato, Onion

Steamed Clams in Butter and Sake (Seasonal dish)…………………………………22.00

Sake, Mirin (Japanese sweet wine), Rice vinegar, Clams, Soy sauce, Onion, Butter

Chicken Saltimbocca with Saffron Risotto and Broccoli ……………………………28.00

Chicken breast, Sage, Parma ham, Broccoli, Saffron Risotto

Hungarian Goulasch………………………………………………………………………..25.00
Beef stew, Onion, Garlic, Paprika powder, Red wine, Flour, Water

Lasagna………………………………………………………………………………………..18.00
Ground Beef, Tomato, Lasagna noodles, Parmesan cheese, Garlic, Celery

Vegetarian and Vegan

Mapo Tofu served with Rice and Vegetables………………………………………… 18.50
Bean paste, Tofu, Onion, Paprika, Soy sauce, Spicy oil, Ginger, Garlic

Sweet and Sour Quorn served with French Fries……………………………………20.00

Tomato, Ketchup, Quorn, Pineapple, Bell Pepper, Onions, Potatoes

Roasted Vegetable Lasagna……………………………………………………………..19.50

Vegetables, Olive oil, Tomato sauce, Lasagna noodles, White sauce, Ricotta cheese, Cherry
Tomato

Bami Goreng…………………………………………………………………………………21.00
Tofu, Broccoli florets, Mandarin oranges, Sesame oil, Rice Noodles or Wheat Noodles
Desserts
New York Cheese Cake……………………………………………………………….6.50

Tiramisu…………………………………………………………………………………6.50

Apple Pie………………………………………………………………………………..5.00

Vanilla Pana Cotta……………………………………………………………………..4.50

Linzer Cake………………………………………………………………………..……7.00

Sacher Cake…………………………………………………………………………….8.50

*These items are served raw, undercooked or may be cookies to your specifications.
Consuming raw or undercooked shellfish, seafood, poultry, eggs or meat may increase risk of food
borne illness
Please ask your server for specific about ingredients and cooking preparations
An 18% gratuity will be added to parties of six or more.

 Charts & Statistics
Ingredients How many time be used
Onion 10
Tomato 8
Olive oil 8
Carrots 7
Chicken 3
Champignons 5
Garlic 4
Ginger 4
Potato 4
Beef 4
Soya sauce 3
Paprika 3
Parmesan cheese 3
Broccoli 3
Ricotta cheese 3
Tofu 3
Rice vinegar 2
Spinach 2
Mayonnaise 2
Cucumber 2
White vinegar 2
Red wine 2
Chicken Leg 2
Honey 2
Lasagna noodle 2
 Reference
● Bruno, Baumann (2016), Bruno Baumann available from
https://bruno-baumann.ch/BrunoWork/BHMS/CLN2400/ last
accessed Tuesday 20th September 2016
● I Cook, (2016), available from https://icook.tw/ last accessed
18th September 2016
● BHMS, (2016), Chef Rafael Capek, Found in BHMS