I do not have any old menus BUT I do have a copy of "A Treasury of Great Recipes" by Mary and Vincent Price (yes, that Vincent Price. He was apparently a foodie before we had the term foodie) from 1965. In it are hundreds of recipes, from both Vincent and his family and restaurants all around the world that he loved. Also included are menus from all of the restaurants (nearly 70) that provided recipes. Most places I have never heard of, but there are some that are familiar. It is a really interesting read and does have some good recipes. And seeing the the prices from 1965 is wild. How about côte de bœuf from The Four Seasons for $18 (serves two)?
In the back it has amazing charts for equivalency (1 avacado = 2 cups, cubed) and caloric values (1 ear of cooked corn = 65 calories); and lined blank pages for your favorite guests, your own recipes, wines you have tried, etc. The front inside cover lists the majority of the common spices and what each is good for, and the back inside cover has measurement conversions, cooking temperatures for sugar, etc. It is just an incredibly well thought out and useful cookbook, even if the food is outdated by 50 years. It would be a great book to recreate concept wise, and is kinda similar to Culinary Artistry by Dornenburg & Page. If you ever see it at a yard sale, grab it.
Included are directions from the Chef of the Hotel Hana-Maui about how to dig the pit, place the wood and rocks, light the fire, place the pig, where to add more rocks, how to wrap the pig in leaves, and how long to cook (6 hours for a 150lb pig) the beast.
1) Haven't really thought about a menu in a long time! its been a while since I've eaten out. This thread has inspired me: a) find the original menu from my fathers old restaurant and show everyone my dad's favourite meals., I know he kept that thing somewhere. b) get out of the house more!
and quick edit: to steeley how do you make that smiley? I can't seem to find it but its amazing! :danke:
Whew. I thought this thread was gonna be people posting menus where they work, and was horrified at the thought of posting my own. Everyone around here talking about reverse-sphere sous vide buffalo tenderloin caviar in pomegranate-pistachio foam, I have things like "The Kickin Chicken: chicken breast with bacon and pepper cheese."