How does this dinner sound?

are you asking because you plan on making it for someone?

Fish is nice.

Nah I thinking about putting it on my menu.

What sort of food house is it?

I guess we could be considered a gastropub.

by gastropub you mean it’s a pub? right? I would say a bit much for a pub menu.

The gruyere biscuits sound great. A little on the heavy side, but would probably work with a nice ale.

Nah, by “Gastopub” mean a pub that has higher quality food then a normal pub. So I guess in your opinion it would be perfect for a gastropub.

It sounds good but a bit of a heavy combination but with a fresh green vegetable and maybe some wild rice, it would be nice.

@simone54, I think it sounds pretty good. I am, however, a bit worried of putting sage and safron in the sauce. Seems as safron may get over-powered. What if you infused the butter for the roux with the sage, and added the crispy leaves as a garnish at the end. Okay, that really didn’t help my case of mixing sage and safron together.

Too rich for me. If the chicken is beautiful, why not keep it simpler.

It sounds like you could round it out with a decent starch to cut back on the richness a little. I’m also not a fan of the chicken leg – it’s a bit of pain to eat and I would be more inclined to order it if it was white meat.

Then it sounds like your going more for more like a “Jakes” (you find their stuff in the stores) type of atmosphere and menu. That would be nice, but I agree with @janbb it could use some veggies. Either fresh greens or some gently steamed veggies.

Jakes http://www.mccormickandschmicks.com/index.cfm?fuseaction=content.display&pageid=96&id=21

It sounds like chicken, gravy and biscuits.