The phrase "a menu based on" is correct and usable in written English.
It can be used when describing a menu that is created or influenced by a specific theme, ingredient, or concept.
Example: "The restaurant offers a menu based on seasonal ingredients sourced from local farms."
Alternatives: "a menu inspired by" or "a menu centered around".
I'd say that having to develop and cook a menu based on this criteria is one of my favorites things to cook for other people right now.
The ordering system presents a menu based on ingredients you already have or suggests what ingredients you need.
The brightly colored cafe has a menu based on organic greens grown in the nearby town of Nambé.
With Goussault, he developed a menu based on foods that could be prepared sous vide and simply reheated on the train.
The same idea is behind a pop-up restaurant in London's trendy Brick Lane this month where a Michelin-starred chef has created a menu based on Lidl ingredients.
With a menu based on traditional French dishes, Deca offers lunch and a supper menu until 7 p.m. at around $18 a person for three courses; wine starts at $7 a glass.
With its hosts in ties and jackets, a comfortable wood-paneled ambience, an extensive wine list and a fusion menu based on the cuisine of Eritrea, a coastal region that gained its independence in 1993 after a long civil war, Adulis is the first East African entry into the New York fine dining world.
+30 21597 21596, 21597, skiathos-holidays.gr, €630, breakfast €6 (children free), FF Where to eat: Taverna Stathis Just five minutes' walk away, this traditional taverna is renowned as one of the best on the island, with a changing menu based on what is fresh that day (this should be true of every good taverna).
The restaurant has a contemporary menu based on local fish and farm produce, and mellow jazz nights on the first Thursday of each month.
Where to Eat Across from the courthouse in the heart of the Old Town, a lively, legal crowd gathers at the Palais de Justice, 8, Place du Bourg-de-Four, 41-222) 318-3737, fax 41-222) 818-6101, for generous lunch specials ($8 to $10.50) like lamb stew, artichoke-roquefort salad or a Swiss menu based on fondue and cold cuts.
Prior to the start of both diets, the patients and their families were trained how to build a healthy menu based on rations and equivalents.
