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Menu_.

The document is a menu featuring a variety of food items categorized into appetizers, mains, salads, desserts, and drinks, with prices listed for each item. It also includes special offers for different days of the week. Additionally, there is a write-up detailing the design approach taken for the menu, emphasizing user-centered design principles and usability considerations.

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heidyhesham3
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2 views

Menu_.

The document is a menu featuring a variety of food items categorized into appetizers, mains, salads, desserts, and drinks, with prices listed for each item. It also includes special offers for different days of the week. Additionally, there is a write-up detailing the design approach taken for the menu, emphasizing user-centered design principles and usability considerations.

Uploaded by

heidyhesham3
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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All Foods

Appetizers

Cranberry Brie $18.00

Pull-apart bread gooey brie topped with sweet cranberries on a crusty loaf of sourdough

Mini Hasselback Potatoes $12.00

with dill sauce crispy on the outside, soft and pillowy on the inside seasoned potatoes topped
with a creamy dill sauce

Korean Beef Lettuce $14.00

wraps bulgogi beef wrapped in little lettuce packages with homemade pickled onions and
radishes, topped with miso mayo

Spinach-Stuffed Mushrooms
$12.00

creamy, garlicky, spinach stuffed mushrooms topped with bubbling parmesan cheese

Gruyere, Mushroom, & Caramelized Onion Bites


$18.00

caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and
applewood smoked gruyere cheese

Mains

Pan-Seared Filet Mignon


$34.00

cooked with beef broth, red wine, butter, garlic, thyme, and mushrooms served with creamy
mashed potatoes and asparagus
Apple and Onion Pork chops
$24.00

hearty fall flavours served with brussels sprouts with toasted hazelnut butter and an in house
made french roll

Wild Mushroom Risotto


$18.00

creamy risotto topped with crunchy chestnuts, baby spinach and parmesan

Grilled Moroccan Chicken


$26.00

fragrant chicken cooked with garlic, lemon, za’atar and pomegranate molasses served with
roasted turmeric cauliflower topped with creamy yogurt

Grilled Lobster Tails


$32.00

with coriander fresh and tender lobster tails seasoned with coriander and topped with warm
chilli butter sauce

Sun Dried Tomato Florentine Pasta


$22.00

spicy pasta cooked in a sun dried tomato cream sauce topped with spinach and mozzarella

Salads

Broccoli and Apple Salad with Chicken


$18.00

charred broccoli, sweet fuji apples, feta cheese and warm grilled chicken breast served on a
bed of mixed greens

Grilled Eggplant and Vegetables Salad


$14.00

grilled red peppers, minced garlic and cilantro with a fresh lime vinaigrette
Persimmon, Pomegranate, and Kale Salad
$14.00

massaged seasoned kale salad served with a delicious tangy citrus dressing

Peach, Sweet Corn and Halloumi Salad


$22.00

fresh sweet corn and juicy peaches served with salty halloumi cheese on arugula

Desserts

Salted Caramel White Chocolate Brownies


$12.00

decadent gooey white chocolate brownies layered with in house made caramel

Cinnamon Sugar Pretzel Bites


$8.00

warm fried dough covered in cinnamon sugar served with chocolate sauce for dipping

Bar Rail

Bar Rail Gin,


Rum,
Whiskey,
Vodka
$8.00

1oz Classic Martini 3oz


$16.00

Orange Twist Manhattan 2oz


$14.00

Pomegranate Margarita 3oz


$16.00
Old Fashioned 2oz
$14.00

Cocktails

Raspberry Mojito 1.5oz


$12.00

Blood Orange Daiquiri 2oz


$14.00

Rosemary and Cucumber Gin and Tonic 2oz


$16.00

Special Offers

Monday $3 off vegetarian salads and mains

tuesday $2 off bar rail

Wednesday Half-Price Appetizers after 9pm

Thursday $2 off cocktails

FRIDAY ONE FREE DESSERT with the purchase 2 MAINS


WRITE-UP

● My five step approach to the challenge


○ Ask questions to specify the challenge.
○ Ask about the context of the user.
○ Write down the main steps of the story.
○ Draw a few critical screens.
○ Summarize the story, talk about alternatives, improvements or other use
cases.

● I have designed this menu for print.

● The design decisions i've made


○ Inspiration
■ I will get started with the user's requirements and read carefully his
wants.
■ Conducting interviews and staying human centered
■ I have chosen the format I will design the menu for.
○ Ideation
■ It should be started from the left side with the heading in the centre so
it can be readable
■ I will only use two colors but i can deal with it by contrasting the
background with the text color when i need
■ I will make a prototype firstly
○ Implementation
■ My concept must be real
■ Self-assessment
■ It should be a sustainable design so I'm not using trends or nowadays
-associated words
■ Ensure that the menu has enough visual weight.
■ Use text colors that contrast with the background color
■ Consider Eye Movement Patterns
■ Use White Space Well
■ Organising information
■ Keep usability
■ Effectiveness has a vital role
■ Efficiency is very important
■ Engagement - Users find it pleasant to use and appropriate for its
industry/topic.
■ Ease of learning - new users can accomplish goals easily and even
more easily on future visits.
■ Present instantly understandable, jargon-free messages and actions
users can take—one chief action per screen.
■ Limit options to give a strong information scent on an uncluttered
display—show essential information for completing tasks
■ Keep content consistent.

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