Top 70 Menu Quotes

A lot of stuff, all the fast food, the cheap food, the dollar menu – I had to cut all that off.

Read over your existing business plan like you read the menu at your favorite restaurant.

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.

If you’re not at the table, you’re on the menu.

Getting one bill passed is close to impossible. Ask any kid who has spent a summer in Washington, or better yet a semester, and can’t understand how people tolerate its menu of constant frustration. Imagine mastering it.

I don’t want people to look at my menu and see just the ingredients. I want to take them on a journey.

I make decisions all day, so it’s nice for a woman like me to go to dinner and have the man take the menu and say, ‘Let me order.’ Other women would be offended by that, but I’m like, ‘Good. Because I can’t make one more decision today.’ I want someone to rub my feet without being asked.

I try to craft a menu that is very welcoming. I like to make vegetables and seafood, and I love to make pasta.

I don’t think my dad really knew what to do with me, as a daughter. He treated me like a boy; my brother and I were treated the same. He didn’t do kid stuff. There were no kid’s menus; you weren’t allowed to order off the kid’s menu at dinner – we had to try something from the adult menu.

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.

Cooking at home is easier than cooking in the restaurant because you don’t have to write a menu or try to please everybody.

I’ve learned from experience not to be too glued to one menu or routine in particular because I never know where I’m going to be and what kind of cuisine it’s going to be.

Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.

Others have said it before me. If you don’t have a seat at the table, you’re probably on the menu. And so it is important that we have women in the United States Senate – strong women, women who are there to help advance an agenda that is important to women.

I’m nicknamed the ‘food tsar’ by the press. I’m always giving my opinion on things like; ‘Don’t nanny children,’ although children sometimes do need a nanny. Being a judge on ‘Great British Menu’ reinforces this image of me.

I love a themed occasion – it provides endless possibilities for the menu, decorations and drinks pairings.

Fast food is popular because it’s convenient, it’s cheap, and it tastes good. But the real cost of eating fast food never appears on the menu.

On September twentieth every year, I got to choose my menu – meatloaf, corn niblets, and rice were followed by candles on chocolate cake with vanilla icing and a scoop of Brock-Hall ice cream.

Perfect is not on the menu. Nobody is going to be your ideal candidate. You can’t dream somebody up out of nothing that’s going to be the perfect candidate, so you do have to pick between a series of bad choices.

I get a bit depressed if I walk into a restaurant and see shark-fin soup on the menu.

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

The harmony of the luncheon is achieved by a combination of the two main courses which are the focus of the menu.

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.

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.

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.

I’m not a dieter. I have the palate of a 7-year-old boy, although I’m working on it. I order off the kids’ menu! I’m working hard to eat more fruit and veggies and round it all out, but I’m a big pretzels and Diet Coke kind of girl.

I don’t like it when I go to a restaurant and I’m lectured from the menu.

If you’re hungry, you know that you want to eat. You don’t know what’s on the menu – perhaps it’s not your favorite dish – but you will eat.

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.

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.

If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you’re ready to let go of whatever it is you want to let go of, you’ve got a full menu.

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

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

Philosophy and theology have so much to tell us about God, but people today want to experience God. There is a difference between eating dinner and merely reading the menu.

I have no use for Valentine’s Day, with its limited menu and cramped seating.

I am a dichotomy of tastes. I’m big on water, and I do a protein drink in the morning, but then I eat off the kids’ menu after that. So, there’s only like six foods I like. I like quesadillas. I like hamburgers. I like sushi. I like pizza, PB&J, or breakfast any time of the day.

Because love encompasses everything, nothing is unimportant, including tonight’s dinner menu. Think about it for a minute. If you were pure love, the loving parent of all life, how would you want people to eat?

I got a fan letter on the back of a prison menu. And I remember thinking, ‘Well, they get pie. It’s not so bad. They get pie on the weekends.’ I want to say blueberry and also a Boston cream pie. Not so bad.

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.

Like most people, I cook about a dozen dishes, over and over again, and to stretch the menu has meant stretching my competence to breaking point.

My father died in France, and my sisters and I went over with my mum to bring back his body. I remember going to the funeral parlour in France and being given a laminated menu of coffins, and thinking, surely there is an ice cream at the back of here!

I’m very good at ordering off the menu and eating food that other people cook for me. My husband’s a fantastic cook. I always come with a good appetite!

The Chinese are much too sensible to like turkey – come to think of it, I don’t think I’ve ever encountered turkey anywhere in East Asia, either in a market or on a menu.

In any city or town, you can find a good, rocking Italian place. The most unhealthy thing on the menu? I’ll have two of those!

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.

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.

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

Before you open the lunch menu or order that cheeseburger or consider eating the cake with the frosting intact, haul out the psychic calculator and start tinkering with the budget.

Italian food is simple and healthy, and it’s easier for a vegetarian to choose something from the menu.

Devising the menu for an intimate meal can be a thorny task. You want to make something your guy will go crazy for, but that usually means big and heavy. And feeling overly full kind of kills the mood.

Think about your menu, and if you’re not a skilled chef – which I’m not – follow a recipe. You can’t go wrong if you don’t cut the fine print.

A life of very, very serious, po-faced films would drive me nuts. I need – and I’m fortunate to have – a fairly varied menu in that respect. I mean, I was shooting ‘Mamma Mia!’ at the same time as I was doing Michael Winterbottom’s ‘Genova’. That was a very, very bizarre summer.

Dorado Beach’s rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.