We didn't need to know where the oysters came from, who made the Parmesan and that the beef was raised on organically grown feed. We've come a long way, baby. Whew, that's a real mouthful. But anyone who has dined out during the past 10 years has probably noticed that menu descriptions have taken on some of the heaving breathlessness of a romance novel. The question is how much is enough.
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.