Restaurateurs say it's all a matter of taste. I think descriptions have a role to play. The method of preparation is very important. Now, verbose and flowery language or prose is not beneficial. You have to be descriptive, but not so descriptive that people get tired of reading the menu.
People get specials because they're too lazy to read the menu.
An American Cafe in New Brunswick. Menus at Stage Left use very basic language. We don't like to cloud the menu with too many ingredients. Overly descriptive menus pose a problem in restaurants that offer a big selection of food. Wording a menu is like poetry.