December 1, 2008
Edited by Gail Bellamy
Small But Mighty: American lamb Roulade with olive tapenade and arugula.
Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities, because the combined small plates style of eating can exceed the cost of a single entree.
On the following pages you'll find many Mediterranean-inspired menu suggestions. Consider Chef Tony Baker's robust recipe for Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup, from Montrio Bistro in Monterey, CA, as well as Chef Chris Nason's Polenta-Encrusted Scallops and Roasted Exotic Mushrooms from Sapphire Grill in Savannah. Chef Sameh Wadi of Saffron Restaurant in Minneapolis shares a recipe for Lamb Carpaccio with Tabbouleh and Hot Peppers. Chef George Krytatas of Hathaway's in Cinnaminson, NJ, offers his recipe for bacon-wrapped figs. Also, check out Chef Peter Schonman's Piedmontese-Style Stuffed Veal, from Biaggi's Ristorante in Bloomington, IL.
Visit our website, Restaurant-Hospitality.com,for additional new recipe ideas, plus the industry's most extensive collection of recipes offered by product category and daypart.
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