Since laalaa's audacious claims regarding the "Avila" menu I first posted here are both misleading and incorrect, I still feel there is a need to rectify this situation.
As said before, apart from the misspelling of angel hair pasta as "angle hair" (the error occurring twice only shows that they are being consistent, and this is a typical native-speaker spelling mistake) there is nothing incorrect or non-native-like about this menu. On the contrary, it is otherwise very well written. (BTW, the restaurant is located in Florida, USA).
<<But: "angle hair pasta" features twice; >>
As mentioned, this is a consistently used typical native-speaker error. Chefs needn't be good spellers to know their terminology.
<<"garlic toast points" (whassat?)and >>
If you don't know what it is, I suggest you ask your waiter. Even without having encountered the term before, it is obvious that this means "pointy pieces", in other words, small triangles of toast.
<<"petit sandwich" not "petite sandwich" if you have to use French. >>
Here you are making a false assumption about the use of French in English. "Petite" is always used in the feminine form in English, in which language it has a specific meaning as cited above (diminuative, miniature, tiny), except in fixed phrases such as "petits fours" (also: "petit fours").
e.g. I am a petite brunette. (Yet another French word always used in the feminine).
Those women are petite brunettes.
Note that "petite" is not pluralised in the second example as it would be in accordance with French grammar rules.
Hence "petite sandwich" to mean "miniature sandwich" is perfectly fine in English. (Why would it need to be masculine? We have no genders in English anyway (for inanimate nouns)! It seems to me that you are "thinking German/French/foreign" here.)
And while I agree that "bed" is usually used with a more solid underlay, such as lettuce or rice, it can be used for any kind of food forming a layer underneath another kind of food (see also definition 8.a above) - thus also for a coulis.
Finally, I also like kerrara's suggestion as an additional, very up-market alternative to the other expressions suggested. As s/he also points out, marketing power also plays a key role in menu descriptions. For this reason also, unusual and creative expressions - as well as foreign words, especially French or Italian ones - come into play also, as do culinary technical terms that may not be known even to native speakers (that's why - especially in top-class restaurants - you often have to ask the waiter to explain the menu to you - even if it is in your own language!)