Friday, December 04, 2009

Small Plates

Spice rubbed scallops in a tortilla cup with guacamole and spinach.

We've been offering "small" plates and "large" plates on our menus, ever since the opening days of the Kennedyville Inn. At that time, "appetizer" and "entree" seemed somehow restrictive - both for how the customer could shape their meal and how the kitchen could create dishes. We wanted people to feel comfortable to come in and have just a light repast, without feeling obligated to order an "entree". Some people might have two small plates, one to start and one as their main course; often a green salad or a cup of soup precedes a small plate entree. What ever. Mostly we just want people to come in and have the size meal they want - small, medium, large.

This plan was very successful, and we continue with it at Brooks Tavern. If a new guest is questioning the notion, we explain to them that the small plates can be considered a first course or a main course. Some are truly small, some would possibly be considered large, depending on the appetite.

Marvesta shrimp in hand cut pasta with shrimp cream sauce.

It is not a novel idea; some of the finest restaurants in the world revolve around small plates, and for good reason. People - translate that to diners - like it. I suspect that restaurants offering the traditional menu format of "appetizer" and "entree" are finding that more and more of their customers are ordering one of those "first" course options as their "main". It not only suits their appetite, it may suit their pocketbook as well, and these days that appeals to everyone.

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