There is a limit of three, because as the menu tells you, three martinis at lunchtime is enough.
Some people will shake their heads and say there isn't any fish on the menu "because of the contamination" or "out of protocol".
It's a rare bit of grandstanding, and highly effective, precisely because the rest of the menu is so restrained.
Italian because New Jersey is, after all, Italian-restaurant territory (one of Mr. Baills's stops on the long road to Franklin Lakes was Il Tulipano, in Cedar Grove); arbitrarily because that side of the menu includes leek-and-onion tart and chicken cordon bleu.
We can deny ourselves dinner dates because we're scared of the menu.
Do they follow guidelines and, hence, have high quality or, because of the limited "menu," do they deliver poor quality, with incentive to overprescribe because of their relationship to pharmacies?
Olson says you are twice as likely to choose from the very top or very bottom of the menu – because those areas first attract your eye.
Its menus and things are pretty standard, but changing multiple settings is annoying because it pulls you out of the menu whenever you change anything.
But oddly, the beef was the most underwhelming part of the menu, not because of the way it was cooked but because the beef itself -- which comes from DeBragga & Spitler, where it is dry-aged for 28 days -- lacked the depth of flavor normally associated with aged beef.
This is an example of the menu test.
There is always one poor soul with a cup of consommé and copious amounts of wine because the menu cannot accommodate him or her.
