Fargo-Moorhead Restaurant Week

Participant Menu Submission

PARTICIPANT MENU SUBMISSION

Please submit menus Wednesday, April 26, 2017. 

OFFERING *
Please select which option(s) you will be offering. Please note there is a 2-course and a 3-course option for lunch and for dinner.
Enter your 2-course or 3-course menu below. Please enter dish descriptions if available. See example below. STARTER Wedge Salad Smoked tomato aioli, applewood bacon, blue cheese, buttery croutons MAIN COURSE Stuffed Airline Chicken Breast Bone-in chicken breast stuffed with confit tomatoes, blue cheese & spinach and served with roasted red pepper and sausage risotto DESSERT Creme Brulee Chocolate or vanilla flavored, served with fresh macerated berries
For menu entered above
Enter your 2-course or 3-course menu below. Please enter dish descriptions if available.
If additional menu entered above
MENU DESIGN & PRINTING
Please let us know your preference for menu design. *
If you opted to have the CVB design menus for you, please let us know if you'd like us to print them, and if so, how many need to be printed.
Enter the number of Restaurant Week menus you would like the CVB to print for you.
ADDITIONAL INFORMATION
Would you or someone from your restaurant be willing to be a media spokesperson for Restaurant Week if need be? *
If local TV/radio/newspaper want to do a story on Restaurant Week and would like to highlight participating restaurants.
Are you able to provide high resolution photos of your restaurant's food? *
High resolution photos are needed for the Restaurant Week website and possibly some promotional materials. If you do not have high resolution photos available, the CVB will send a photographer to take photos for you.