DINNER

That is the name of my imaginary restaurant.

Concept:

• One big table that would seat about 20 people.  
• Family style seating.  
• There would be up to 2 seating times per night. 
• Fixed menu each night and would include 3 courses. 
• Reserve seats in advance for the dinner you feel like eating. 

The Menu:  I have worked on a few dishes that I would feel comfortable scaling and doing in larger quantities.  I want to be able to provide a variety of meals that range from family friendly to selective up-scale dishes.  Each night would be priced differently but a flat fee.  Some would be an all you can eat style some would be served 'as is.'

• Herb Crusted Pork Tenderloin on Rosemary Polenta topped with a sweet raspberry sauce. 
• Pan Fried Balsamic Lemon Peel Chicken with risotto. 
• New York Strip with whipped potatoes and roasted asparagus.
• Homemade Lasagna of freshly made pasta and red sauce. Fresh baguettes.
• Macadamia crusted Ahi with a mango salsa.
• Breakfast at DINNER! Eggs, bacon, sausage, pancakes, french toast, grits, hash browns.
• Grilled TeryiakiPork Tenderloin on coconut rice and grilled pineapple, sauteed leeks.
• Roasted Sage Chicken with scalloped potatoes and green beans. 

I would bake fresh breads and make my own dressings and desserts. Or I could open dessert up to a local sweets maker and have them sponsor it. Coupons, gift bags, etc.  

I also thought it would be fun to sell the leftovers for people that wanted to take what was left home.  Waste not.  I also wanted to make some cookies each night to send home with each party. A little something to remember me by.  Or maybe the Reeve hand dipped cherries and mints.

Anyone have any thoughts?