Menu launch, front of house briefing
The autumn menu, course by course
What is changing on the card, what we say to guests, and how the line runs it from Friday.
Maison Alder, a fictional restaurantKitchen and floor teamOctober 2026
The idea
Cook what is in season, within thirty miles, and say so on the card.
Eight of ten dishes now come from three named farms.
Four courses, four changes
- To begin: roasted squash soup, brown butter, sage.
- Fish: pan-fried hake, leeks, cider cream.
- Main: slow-braised shoulder of lamb, white beans, gremolata.
- To finish: baked quince, oat crumble, clotted cream.
What the tasting weeks told us
86%of guests ordered a seasonal dish
31%food cost on the new lamb, down from 36
4.7average guest rating, up from 4.4
Plates sold per service
The hake outsold every other dish at Friday dinner.
| Dish | Plates |
|---|---|
| Squash soup | 34 |
| Hake | 52 |
| Lamb | 47 |
| Quince | 29 |
How a table moves through service
Greet
Water, card, and the story in one line.
Order
Allergies first, then courses.
Fire
Ticket to the pass, mains timed to starters.
Finish
Dessert wine offered before the plate.
Supplier options for the lamb
| Wholesale | Hollis Farm | Market buyer | |
|---|---|---|---|
| Price per kg | $14.20 | $15.10 | $13.60 |
| Delivery | Daily | Twice a week | Pickup |
| Story for the card | None | Named farm, 22 miles | Varies |
Friday service
See you at the pass
Chef Sample Namekitchen@example.com