Anyone else excited for the release of the “Great Gatsby” this weekend? Well, we sure are. Much has changed in restaurant menuing since the 20′s. Just look at an example:
- Oysters, Mussels or Clams
- Stuffed Mushrooms with Sausage or Crab
- Fig with Blue Cheese
- Waldorf Salad
- Pan fried Sweet Breads
- Sautéed Garden Chard
- Root Vegetable Puree
- Potato Salad
- Roast Ham
- Pork Chop
- New York Strip Steak or Filet Mignon W/ Bordelaise
You can also find more inspiration from the New York Public Library’s Historic Menu Database – With menus from the 1920′s.
- On Fine Dining menus Oysters appear on 30% of these menus and are described as “grilled” 3% of the time & “broiled” 2%.
- On Fine Dining menus, Figs are menued on 11% and the most popular cheese pairings are goat, gorgonzola, blue, and brie cheese.
- When sausage stuffed mushrooms appear on a Fine Dining menu, Independents make up the lion share with 88% versus Chains at 12% distribution. On the other hand, the distribution of crab stuffed mushrooms is roughly split, with Independents at 59% versus Chains 41%.
- Rosemary is the most commonly menued herb with a steak.
*This data all comes from Food Genius Reports, our menu tracking platform.