Menu Quotes

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

The only good place for a sage grouse to be listed is on the menu of a French bistro. It does not deserve federal protection, period.

The great thing about McDonald's is that they have a lot of different things on the menu. I love their salads.

Grown men have been seen fleeing after reading the menu posted outside.

Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres.

We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. And we can help create a culture - imagine this - where our kids ask for healthy options instead of resisting them.

In the sixties, everyone you knew became famous. My flatmate was Terence Stamp. My barber was Vidal Sassoon. David Hockney did the menu in a restaurant I went to. I didn't know anyone unknown who didn't become famous.

The best meal at my restaurant is the whole right side of the menu.

There is a bright spot or two for the Spaniards. French toast has become freedom toast on the Air Force One breakfast menu, but the Spanish omelet is still a Spanish omelet.

I don't want to hear the specials. If they're so special, put 'em on the menu.

We had only snacks last time, I think it was OK for a day time menu. But this time it will be late night when people gather so we should add some proper meals.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.

I am not interested in picking up crumbs of compassion thrown from the table of someone who considers himself my master. I want the full menu of rights.

Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food.

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

I'm like an expensive menu... you can look but you can't afford!

In my family, we let our boys have a say in what veggie side they want for dinner that night. We list off a handful of options and get them excited about helping to plan the dinner menu. They're much more inclined to finish their plates when they've helped decide what goes on them.

Flops are a part of life's menu and I've never been a girl to miss out on any of the courses.

When I was very young, I got my first opportunity in television with a show called 'Surfing the Menu,' and it was myself and another buddy. We traveled around Australia and we surfed and cooked and drank too much wine. And we had a lot of fun.

If it doesn't taste good it doesn't go on the menu.

As a child my family's menu consisted of two choices: take it or leave it.

You'll know if you're a famous composer if 20 years from now your name appears on a pull-down menu in Band in a Box, alongside Hans Zimmer.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu.