Balanced Menus Scenario: The Following Is A Lunch Menu From

Balanced Menusscenariothe Following Is A Lunch Menu From A Seafood Res

Balanced Menus Scenario The following is a lunch menu from a seafood restaurant. Use the menu to answer the question related to creating a balanced menu. Lunch Menu Appetizers Fresh Onion Soup with Brioche Crouton & Aged Swiss Crab Bisque & Crab Fritter Hearty Minestrone Soup Chef’s Selection of East & West Coast Oysters Colossal Shrimp Cocktail Crispy Fried Crab Cake, Yellow Corn Cream Aged Wisconsin Cheddar Fondue Alaskan Red King Crab Legs, served with horseradish cocktail sauce Salads Crisp Wedge of Iceberg, Red Onion, Smoked Bacon, Grape Tomatoes, Bleu Cheese, Cabernet Buttermilk Dressing Hearts of Romaine, Parmesan Garlic Dressing & Sourdough Crostini House Salad: Romaine, Spinach, Granny Smith Apples, Goat Cheese, Walnuts, Sherry Mustard Vinaigrette Chop Chop Salad, Hard Cooked Egg, Salami, Fresh Mozzarella, Smoked Bacon, Club Dressing Beefsteak Tomato Salad, Arugula, Shaved Onion, Crumbed Bleu Cheese Buttermilk Dressing Sandwiches and Entrée Salads All sandwiches served with choice of fries, soup, or house salad. Chicken Club with Toasted Brioche, Swiss Cheese, Smoked Bacon Steak Burger with Maytag Blue Cheese, Caramelized Bacon Maryland Crab Melt with Tillamook Cheddar Cheese, Jalapeno Corn Relish Soy Glazed Tuna Sandwich with Pickled Cucumber, Wasabi Mayonnaise Chicken Chopped Salad with Roasted Chicken, Asparagus, Goat Cheese, Dates, Corn, Sherry Vinaigrette Blackened Salmon Salad with Strawberry, Cantaloupe, Walnuts, Poppy Seed Dressing Black & Bleu Caesar with Flat Iron Steak, Bleu Cheese Dressing Prime Entrées Pecan Crusted Mountain Trout with Skillet Beans, Potato Puree, Brown Butter Shrimp Sautee with Angel Hair Pasta, Tabasco Cream Sauce Ginger Salmon with Snap Peas, Sticky Rice, Soy Butter Sauce Glazed Chilean Sea Bass with Baby Carrots, Mashed Potato Roasted Chicken with Asparagus, Truffle Macaroni & Cheese, Lemon Pan Jus Flat Iron Steak & Fries with Forest Mushroom Bordelaise New York Strip with Asparagus, Twice Baked Potatoes, Cabernet Jus Desserts Blueberry Lemon Cheesecake with Graham Cracker Crust and Blueberry Syrup Ten Layer Carrot Cake Chocolate Peanut Butter Pie Sorbet with Almond Cookie Baked Alaska – Pound Cake with Ice Cream, Toasted Meringue and Fresh Raspberries Adapted from Ocean Prime. Courtesy: Cameron Mitchell Restaurants Questions: 1) Which items are balanced so you could leave them on the menu as is? List at least one item in each category. 2) Which menu items could you modify to get a balanced item? List at least two items in each category. 3) Suggest a new balanced menu item (with ingredients) for any menu category which needs more balance. Directions: • Type your name, course name, case study # in the upper right corner of the first page. • Each case study analysis write up should be 1-2 pages, typewritten, double-spaced-ONLY ANSWERS. • 12 font : Times New Roman, 1 “ margin for all four side. • No cover page is required 2

Paper For Above instruction

The analysis of the restaurant's menu reveals opportunities to identify balanced items as well as areas where modifications or new creations are necessary to enhance nutritional balance. In evaluating the menu, it is essential to determine which dishes provide a harmonious proportion of macronutrients—proteins, carbohydrates, and fats—as well as micronutrients like vitamins and minerals. This ensures that diners receive not only flavorful options but also nutritionally complete meals.

Balanced Items Suitable for Immediate Inclusion

Among the appetizers, the "Crab Bisque & Crab Fritter" offers a good balance of protein from the crab and fats from the cream and frying process, complemented by the savory flavor profile. For salads, the "House Salad" with romaine, spinach, apples, goat cheese, walnuts, and sherry vinaigrette provides vegetables, fruits, healthy fats, and proteins, making it a balanced starter as presented. The "Black & Bleu Caesar" salad with flat iron steak adds a substantial protein source alongside greens and dressing, fulfilling nutrient balance. Regarding entrées, the "Ginger Salmon" with snap peas, sticky rice, and soy butter sauce offers an excellent combination of proteins, healthy fats, and carbohydrates, making it a balanced primary dish. The dessert "Blueberry Lemon Cheesecake" can be considered reasonably balanced due to the fruit content and dairy, though it remains higher in sugars and fats that should be consumed in moderation.

Items Requiring Modification for Balance

Several dishes could benefit from modifications to improve nutritional balance. For example, the "Steak Burger with Maytag Blue Cheese" is high in protein and fats but lacks significant vegetables, which can be rectified by adding a side of mixed greens or a vegetable garnish. The "Maryland Crab Melt" with cheddar and jalapeno relishes could be made more balanced by including fresh vegetables like sliced tomatoes or a side salad. The "Skillet Beans with Mountain Trout" already includes some vegetables, but increasing the vegetable portion or adding a whole grain component—such as quinoa—could further enhance fiber and nutrient content. Similarly, the "Peanut Butter Pie" is rich in fats and sugars; offering a fruit or vegetable-based alternative dessert could provide more nutrients and fiber.

Proposed New Balanced Menu Item

To improve the menu's nutritional balance, a recommended new entrée could be a "Grilled Veggie and Quinoa Bowl." This dish would include grilled seasonal vegetables such as zucchini, bell peppers, and cherry tomatoes, served over cooked quinoa, providing fiber, vitamins, and minerals. It could be topped with a lemon-tahini dressing for flavor and healthy fats, and include a side of grilled chicken or salmon to add high-quality protein. This combination promotes a balanced meal with diverse nutrients and appeals to health-conscious diners seeking plant-based options with added protein.

Conclusion

Overall, the menu offers several balanced options, especially among salads and some entrees. However, modifications—particularly increasing vegetable content and reducing excess fats and sugars—can significantly improve the nutritional quality of dishes. Introducing new dishes that combine lean proteins, vegetables, and whole grains can further diversify and balance the menu, catering to a broader range of dietary preferences and promoting healthier eating habits.

References

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