I would run a breakfast and lunch place so I could close in the afternoon and watch the sun go down. I love working that shift and making meals for that crowd. I would serve:
Chunky corned beef hash with a good crust
Big, thick and fluffy pancakes
EGGS!!!! with a good sausage( maybe a couple of varieties)ham and my carmelized pepper bacon
Biscuits and gravy
Homefries with onions and peppers though I do love the shredded type too
On weekends I will offer eggs benedict. You can’t make hollandaise every day…
Going on to lunch:
Home made soups
1/3lb Burgers including my favorite, the patty melt. Since I have the rye bread, I will make…
Corned beef ruebens (The trimmings go into the hash…)
Open faced hot turkey and roast beef sandwiches
I will offer Club sandwiches but only slice them in half as I hate to cut them in quarters
My award winning chili
If I did stay open for dinner I would offer
Pot roast with root vegetables. I’m shocked nobody has mentioned that dish. The same cut of meat could also appear as sauerbraten with potato pancakes.
Herb roasted half chicken or butterflied and deboned grilled Cornish game hen.
Lamb. Chops or boneless leg. Either way, break out the mint jelly…
Mixed grill. With lamb or pork chops, sausage and ???
Risotto of the day
Stuffed cabbage or peppers
I would prefer to keep the menu small and simple with the ability to create and offer specials. Forget what is on the menu and have them read the chalkboard.