Question: Describe any contributions you made to menu development at your property, such as planning daily specials. What did you learn about the process of creating a successful menu item? Answer: I developed a mango semifredo dessert consisting of a mango coulis, coconut cake, mango semifredo and toasted coconut. I also developed a brownie sundae. That consisted of a warm fudge brownie dulce de leche ice cream on top and warm ganache to pour on top. That was one of the restaurants most popluar specials in a long time. I learned that taking what people love and combining them together made for a popular dessert item. Information about the restuarant.. Blu Pointe, on the Newburgh waterfront, proudly showcases locally-influenced, seasonal dishes for your dining pleasure. Each ingredient is hand selected by our executive chef and prepared fresh to capture every mouthwatering flavor. Combined with our extensive wine list of over 3,000 local and imported bottles carefully curated by our Sommelier, Blu Pointe is the premier fine dining experience in the Hudson Valley. Almost immediately after you walk through our doors, you will be greeted by our friendly staff in the comfort of our chic lounge complete with luxurious chairs and sofa. Enjoy a signature cocktail while you relax by our blue-stone fireplace and sample some of our small-plate offerings featured in our tapas menu. When you are ready to dine, you will be accompanied into our elegant dining area with stunning features including reclaimed wood from a 135-year-old barn in Sugar Loaf. If you desire a picturesque view of the Hudson River, request to be seated in our open-air terrace complete with retractable floor-to-ceiling windows for year-round panoramic views
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