Your ideal menu

strange*n*brot

Fresh crab, and a mixed salad. Don't need carbs. Fills you up.

with you on this one just my sort of food

No particular favourite meal. I love A good, small restaurant with dishes that I may not cook at home. Probably Italian, Greek or Thai.

A few mixed olives followed by an authentic seafood Spanish paella.

I'm a bit surprised by the number of carnivores on here today!.

I adore seafood and would choose scallops fried in a little butter with a cheese sauce, followed by yet more fish - sea bass, grilled with butter and fresh seasonal veg. Obviously, I have a love of fish and butter.

Seared Wild Scallops with grilled Stornoway Black Pudding, followed by thickly sliced rare Fillet Steak with Pommes Dauphinoise and Green Beans - with a small jug of Bearnaise Sauce on the side.

I adore seafood so I’d be having a combination of crab, lobster and scallops as my starter followed by rare steak, mushrooms, spinach and fried potatoes ! Yom Yom

semperfidelis

A few mixed olives followed by an authentic seafood Spanish paella.

I'm a bit surprised by the number of carnivores on here today!.

Why ?? Why are you surprised by the number of us Carnivores ??

Blondiescot

My ideal menu would probably vary depending on when I was asked, but right now, I would give anything to be sitting down to a proper Turkish meze, followed by a mixed Turkish grill and then, if I had any room left, possibly a piece of baklava with ice cream or sour cherry cheesecake. In Turkey, of course!


Mmmm absolutely delicious !! Just got back from Turkey and you’ve made my mouth water !!

Scallops to start and duck breast or confit for main course with pomme puree and green beans.

I love a good old fashioned egg mayonnaise to start.
Cheese and onion pie with homemade chunky chips, a medley of green vegetables and a jug of homemade parsley sauce 😋

In this weather, my own Chilled Cheese and Cucumber soup to start, then a platter of charcuterie / cheeses / salads and lots of good bread and butter. I think that's sorted Saturday Tea out.

I do like seafood, but I don’t care for oysters, unless they’re cooked. I do understand why in Dickens’ time they were considered poor people’s food.

I’d like Coquille St. Jacques for a starter - I can’t think why you hardly ever see it on menus any more - followed by a nice fat Dover Sole, plain, just fried with a little butter. And half a lemon to squeeze over it, not one of those skimpy little wedges.
Some asparagus on the side would be nice.

I’ll skip pud and have more scallops as a savoury - in the form of Devils on Horseback.

Numerous foreign cuisines however, to answer the question:

Fresh Oysters on half shell with a drizzle of lemon and a glass of Champagne or Prosecco or Cava - Juve y Camps.

Main: Homard Bleu du Bretagne = Brittany Blue Lobster.

Dessert: I am not a big fan of sweets so I would prefer a glass of Calvados ..

I like fish so much it would probably be moules mariniere to start, a lovely piece of turbot in champagne sauce with fennel, and as there isn’t a fish based dessert, pot au chocolate with a bit of brandy in it!

For me, just starter and pud. At one point in the past when visiting a rather "posh" restaurant I ordered a "double starter" and dessert. Their main courses didn't float my boat but their starters looked good. To be fair they accommodated me and I was then happy to visit again.

Rosiebee I'd love the recipe for your cheese and cucumber soup please, it sounds amazing! We're in Northumberland on holiday and I had the most amazing oyster and crab bisque last night so that would be my starter, then I'd like some turbot for a main course with just a touch of salad and a few small potatoes. Pudding would be my very own lemon curd mousse. Yum yum!

Crab in a dressing with salad

I often have a "starter" for my lunch -a toasted ciabatta topped with tomato puree, mixed with a small bit of garlic, topped with smashed avocado, tomatoes and feta cheese. Sea bass is probably one of my favourite mains or a variety of tapas dishes

In summer sole meunière, sauté potatoes and green beans. In winter, game pie, cabbage and mash.

Pea soup as I found it in Portugal -just warm, bright green with peas and mint with a scoop of raspberry sorbet in the middle - very good.
Followed by a proper Ploughmans.
That would set me up for the week!

I do like seafood and eat a lot of it at home, so if I was out I;d choose something else.

semperfidelis
I noticed the lack of vegetarian/vegan choices too.

Ohh Joseann, shuck a few for me!

Perhaps there are not as many vegetarians and vegans on GN as we generally suppose. Most of us are omnivores.