Al a carte Menu

Entrée
 Salmon Salad $ 5.71
 Lamb Skewer $ 13

Soup
 Tomato Soup $ 7
 French Onion Soup $ 14.47

Main
 Braised Duck Legs $ 37
 Beef Wellington $ 44

Dessert
 Tiramisu $ 18
 Raspberry Cheese Cake $ 18
Salmon Salad

INGREDIENTS

 1/4 cup olive oil

 3 tablespoons red wine vinegar

 2 tablespoons freshly squeezed lemon juice (from 1 lemon)

 1 clove garlic, minced

 3/4 teaspoon dried oregano

 1/2 teaspoon kosher salt

 1/4 teaspoon freshly ground black pepper

 1/2 small red onion, thinly sliced

 1/4 cup cold water

 4 (6-ounce) salmon fillets, skin removed

 2 medium heads butter lettuce, such as Boston or Bibb (about 1 pound),

torn into bite-sized pieces

 2 medium tomatoes, cut into 1-inch pieces

 1 medium English cucumber, quartered lengthwise, then cut into 1/2-inch

pieces

 1/2 cup pitted kalamata olives, halved lengthwise

 4 ounces feta cheese, crumbled (about 1 cup)

INSTRUCTIONS

 Arrange a rack in the middle of the oven and heat to 425°F.

 While the oven heats, marinate the salmon and soak the onions
(instructions below).

 Whisk the olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper
together in large bowl.

 Transfer 3 tablespoons of the vinaigrette to a baking dish large enough to

hold all the pieces of salmon in one layer.

 Add the salmon, turning them over gently a few times to evenly coat in the
vinaigrette.

 Cover and refrigerate.

 Place the onion and water in a small bowl and set aside for 10 minutes to
make the onion less potent.

 Drain and discard the liquid.

 Uncover the salmon and roast until it is cooked through and flakes easily, 8
to 12 minutes.

 An instant-read thermometer into the middle of the thickest fillet should

register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer
it more well-done.

 Total cook time will depend on the thickness of salmon, based on the
thickest part of the fillet. Meanwhile, compose the salad.

 Add the lettuce, tomato, cucumber, olives, and drained red onion to the
bowl of vinaigrette and toss to evenly coat.

 Divide between 4 plates or shallow bowls.

 When the salmon is ready, place 1 fillet on top of each salad.

 Sprinkle with the feta and serve immediately.

Standard Recipe Card
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Name of the dish Salmon Salad Portion Nos 10

Ref Source Portion Size 350 gm
Total cost $ 19 Sale price at 25%
Portion cost $ 4.57 Food Cost $5.71

Sale Price $ 5.71 Food Cost % 25%

Commodities

Cost per
Item Specification Wight kg/I/Unit Kg/I/unit Actual cost
Smoked Salmon 0.625 kg $ 38.20 kg 23.88
Zucchinis 1 kg $ 4.10 kg 4.10
Onion 0.3 kg $ 2 kg 0.60
Mint Leaf’s 3 Bunch $ 1.84 bunch 5.52
Coriander Leaf 0.2 kg $ 12.95 kg 2.69
Mines 0.3 kg $ 23.10 kg 6.93
Carrot 0.5 kg $ 1.40 kg 0.70
Brown Sugar 0.275 kg $ 1.90 kg 0.53
Sauce $
White Vinegar 0.15 L $ 2.22 L 0.34
Garlic 0.05 kg $ 2.400 kg 0.12
Fish Sauce 0.025 L $ 1.90 L 0.05
Lime Juice 0.08 L $4L 0.32
Total Cost $45.68
Portion Cost $ 4.57
Lamb Skewer with coriander

INGREDIENTS

 200 gm pounds boneless leg of lamb, cut into 2-inch cubes

 ¼cup olive oil

 2 garlic cloves, minced

 Coriander

 ¼cup plain yogurt

 Freshly ground pepper to taste

 1red onion, cut into wedges

 Bamboo Skewer

 1cup plain yogurt

 1clove garlic, minced

 2tablespoons lemon juice (or more to taste)

 ½cup fresh coriander leaves, chopped

 Coarse salt and freshly ground pepper to taste

 Sprigs of fresh coriander for garnishing

Instruction

 Marinate lamb cubes in mixture of

olive oil, garlic, yogurt, soy sauce,
mustard and thyme with pepper to
taste for at least two hours, but
preferably overnight.

 Thread lamb on skewers, alternating

with pieces of onion and peppers.

 Combine yogurt, garlic, lemon juice

and coriander leaves and season to
taste with salt and pepper.

 Preheat grill or broiler. Grill lamb for

five to seven minutes, turning once
for medium rare; cook longer if you
want it more well done.

 Garnish plates with coriander sprigs.

 Serve sauce separately in a small
bowl.
Standard Recipe Card

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Lamb Skewer with

Name of the dish coriander Portion Nos 2
Ref Source Portion Size 130 gm
Total cost $7.96 Sale price at 25%
Portion cost $ 3.98 Food Cost $ 13

Sale Price $ 13 Food Cost % 25%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Lamb 0.200 kg $ 30 kg 6
Olive Oil 0.013 L $ 14 L 0.18
Extra Virgin Olive Oil 0.013 L $ 14 L 0.18
Garlic 0.035 kg $ 35 kg 1.23
Coriander 0.013 kg $ 18 kg 0.23
Bamboo Skewer $

Total Cost $ 7.96

Portion Cost $ 3.98
Tomato Soup

Ingredients

 2 tbsp olive Oil

 2 tbsp Tomato paste

 2 15oz cans stewed tomatoes

 ¼ tsp paprika

 ½ tsp dried basil

 ½ tsp dried oregano

 2 clove Garlic

 8-10 Black peppercorns

 Salt to taste

 4 cups vegetable broth

 2 tbsp Soy sauce

Instruction
 Heat butter and olive oil in a large
saucepan over medium-low heat.
 Cook garlic until is soft and
translucent, about 5 minutes.
 Remove from heat and purée with an
immersion blender.
 Reheat soup until warm and season
with salt and pepper.
 Use Italian San Marzano tomatoes for
the best flavor.
 This soup can be made vegan by
substituting margarine or 2
tablespoons of olive oil for the
butter.
Standard Recipe Card
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Name of the dish Tomato Soup Portion Nos 6

Ref Source Portion Size
Total cost $ 5.59 Sale price at 30.43%
Portion cost $ 0.93 Food Cost $7

Sale Price $7 Food Cost % 30.43%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Olive oil 2 tbsp $ 2 tbsp 0.06
Garlic 2 cloves $ 2 cloves 0.16
Tomato Paste 2 tbsp $ 1 tbsp 0.10
Stewed Tomato 215 oz $ 2 oz 1.18
Brown Lentil 1 kg $ 2 kg 0.47
Paprika ½ tsp $ 1.9 0.10
Dry Basil ½ tsp $2 0.10
Dried Oregano ½ tsp $2 0.10
Black pepper ¼ tsp $2 0.03
Vegetable broth 4 cups $4 2.89
Soy Sauce 2 tbsp $2 0.06

Total Cost $ 5.59

Portion Cost $ 0.93
French Onion Soup

Ingredients

 6 large red or yellow onions (about 3 pounds)

 4 tablespoons extra virgin olive oil

 2 tablespoons butter

 1 teaspoon sugar

 Kosher salt

 2 cloves garlic, minced

 8 cups beef stock, chicken stock, or a combination of the two

 1/2 cup dry vermouth or dry white wine

 2 bay leaves

 1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme,

OR 1/2 teaspoon dried thyme

 1/2 teaspoon freshly ground black pepper

 2 tablespoons brandy (optional)

 8 slices (1 inch thick) French bread or baguette

 1 1/2 cups grated Gruyere cheese

 Sprinkling grated Parmesan cheese

Instruction
 Peel and thinly slice the onions from root to stem. There should be about
10 cups of sliced onions in total.
 Begin caramelizing the onions with olive oil and butter:
 In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on
medium heat. Add the onions and toss to coat with the olive oil.
 Cook the onions, stirring often, until they have softened, about 15 to 20
minutes.
 Increase the heat to medium high. Add the remaining tablespoon of olive
oil and the butter and cook, stirring often, until the onions start to brown,
about 20 to 40 minutes. The amount of time will vary depending on your
pot, stove, and onions.
 Sprinkle with the sugar, finish caramelizing, and add garlic:
 Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of
salt. Continue to cook until the onions are well browned, about 10 to 15
more minutes.
 Add the minced garlic and cook for a minute more.
 Deglaze the pot with vermouth or wine:
 Add the wine or vermouth to the pot and scrape up the browned bits on
the bottom and sides of the pot, deglazing the pot as you go.Add the stock,
bay leaves, and thyme:
 Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and
lower the heat to maintain a low simmer. Cook for about 30 minutes.
 Season and add the brandy:
 Season to taste with more salt and add freshly ground black pepper.
Discard the bay leaves. Add brandy if using.
 Toast the French bread slices:
 While the soup is simmering, line a sheet pan with parchment paper or foil
and preheat the oven to 450°F with a rack in the upper third of the oven.
 Brush both sides of the French bread or baguette slices lightly with olive oil
(you'll end up using about a tablespoon and a half of olive oil for this).
 Put in the oven and toast until lightly browned, about 5 to 7 minutes.
Remove from oven.
 Turn the toasts over and sprinkle with the grated Gruyere cheese and
Parmesan. Return to oven when it's close to serving time and bake until the
cheese is bubbly and lightly browned.
 Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto
the top of each bowl of soup.
Standard Recipe Card
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Name of the dish French Onion Soup Portion Nos 6

Ref Source Portion Size
Total cost $ 10.52 Sale price at 32.09%
Portion cost $ 1.75 Food Cost $ 14.47

Sale Price $ 14.47 Food Cost % 32.09%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Unsalted butter 100 gm $ 2 kg 0.20
Onion 1.25 kg $ 2 kg 2.5
White wine ¼ cup $ 3.5 L 0.63
Flour 2 tbsp $ 4 kg 0.11
Chicken Stock 1.5 l $ 2.99 L 4.48
Bay leaf 2 kg $ 2 kg 0.10
Thyme 3 kg $ 2.50 kg 0.10
Salt and pepper 1 tbsp $2L 0.02
Cheesy toast
French Baguette 6-8 slice $ 4 kg 1.99
Cheese 100 gm $ 2.99 kg 0.29
Parsley 200 gm $ 2 kg 0.10

Total Cost $ 10.52

Portion Cost $ 1.75
Braised Duck Leg

Ingredients

 Duck Leg

 Shallot

 Parsnips

 Garlic

 Thyme

 Turkish Bay leaves

 Salt

 Pepper

 Ground all spice

 Dry white wine

 Chicken stock

 Potatoes Coli Ban

 Green Bean
Instruction

 Preheat the oven to 205°C/400°F.

 Put the duck legs, skin side down, in a skillet large enough to hold
all the ingredients. Put the skillet on the stovetop then turn the
heat to 'medium'.

 Brown the legs slowly and evenly (it will take about 20 min). Season
with salt and pepper to taste.

 Meanwhile, prepare the vegetables: Remove and discard about ¼ of

the dark-green part of the leeks, then chop them coarsely; dice the
carrots and celery; press the garlic.

 When the legs are nicely browned, turn and sear the meat side for
1-2 min. Transfer the legs to a plate.

 Remove all but about one tablespoon of the fat. (Set the removed
fat aside in a small container then put it the refrigerator for future
use. Duck fat may be used to replace butter or oil in another
recipe). Add the vegetables and garlic to the skillet.

 Season with salt and pepper, then add the herbs. Sauté the
vegetables over medium-high heat with occasional stirring, until
they start to become golden-coloured, about 10 min.

 Return the duck legs to the skillet, skin side up.

 Pour in the broth. It should come about halfway up the duck legs,
but should not cover them.

 Bring the liquid to a boil, then put the skillet in the middle of the
oven.

 Cook 30 min, then lower the heat to 175°C/350°F.

 Continue to cook until the meat is tender and the liquid is reduced,
an additional 30 min.

 Serve on the warmed plates.

Standard Recipe Card
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Name of the dish Braised Duck Leg Portion Nos 10

Ref Source Portion Size
Total cost $ 92.44 Sale price at 25%
Portion cost $ 9.25 Food Cost $ 37

Sale Price $ 37 Food Cost % 25%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Duck Leg 3.98 kg $ 14.40 kg 57.32
Shallot 0.85 kg $ 8 kg 6.80
Parsnips 1 $ 5.80 kg 5.80
Garlic 0.03 kg $ 2.40 kg 0.08
Thyme 1.5 bunch $ 1.80 bunch 2.7
Bay leafs 0.02 kg $ 93 kg 1.86
Salt 0.038 gm $ 1.44 kg 0.06
Pepper 0.027 gm $ 21.70 kg 0.59
Ground all spices 0.005 gm $ 36.20 kg 0.19
Dry white wine 60.05 ltr $ 16 L 10.67
Chicken Stock 1.417 ltr $ 2.80 L 3.97
Potatoes Coli Ban 0.3 kg $ 1.50 kg 0.45
Grean Bean 0.3 kg $ 5.50 kg 1.95
Total Cost $ 92.44
Portion Cost $ 9.25
Beef Wellington

Ingredients

 Beef Fillet

 Shallot

 Parsley

 Butter

 Salt & Pepper

 Baker Flour

 Egg

 Milk

 Swiss brown Mush

 Lemon juice

 Morels

 Olive oil

 Medeira

 Beef Stock

 Truffle

 Thyme

 Butter Sheet

 Lettuce

 Onion

 Red and Yellow Capsicum

Instruction
 Heat oven to 220C/fan 200C/gas 7.

 Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then
roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your
liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

 While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as
possible so they have the texture of coarse breadcrumbs. You can use a food processor to do
this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

 Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium
heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened
mixture.

 Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until
all the wine has been absorbed. The mixture should hold its shape when stirred.

 Remove the mushroom duxelle from the pan to cool and discard the thyme.

 Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling
film, slightly overlapping, in a double row.

 Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining
duxelles over.

 Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage
shape, twisting the ends of cling film to tighten it as you go.

 Chill the fillet while you roll out the pastry.

 Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18
x 30cm strip and place on a non-stick baking sheet.

 Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

 Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

 Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the
wrapped fillet.

 Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well
into the sides.

 Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

 Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with
long diagonal lines taking care not to cut into the pastry.

 Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

 Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for
medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Standard Recipe Card
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Name of the dish Beef Wellington Portion Nos 10

Ref Source Portion Size 1641 gm
Total cost $ 109.77 Sale price at 25%
Portion cost $ 10.98 Food Cost $ 44

Sale Price $ 5.71 Food Cost % 25%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Beef Fillet 1 kg $ 26 kg 26
Shallot 0.625 kg $ 8 kg 5
Parsley 3 Bunch $ 1.17 bunch 3.51
Butter 0.55 kg $ 7.40 kg 4.07
Salt 0.165 kg $ 1.44 kg 0.24
Pepper 0.125 kg $ 21.70 kg 2.72
Baker Flour 5.625 kg $ 1 kg 5.63
Egg 10 dozen $ 2.95 dozen 2.46
Milk 1.25 L $ 0.94 L 1.18
Swiss brown Mush 1.25 kg $ 9.90 kg 12.36
Lemon juice 0.075 L $ 3.30 L 0.25
Morels 0.02 kg $ 981 kg 19.62
Olive oil 0.125 L $ 7.70 L 0.97
Medeira 0.15 L $5L 0.75
Beef Stock 0.75 L $3L 2.25
Truffle 0.025 L $ 120 L 3
Thyme 0.5 Bunch $ 1.80 bunch 0.90
Butter Sheet 3.75 kg $ 4 kg 15
Lettuce 0.2 kg $ 14 kg 2.80
Onion 0.05 kg $ 1.30 kg 0.07
Red Capsicum 0.1 kg $ 4.30 kg 0.43
Yellow Capsicum 0.08 kg $ 6.90 kg 0.56
Total Cost $ 109.77
Portion Cost $ 10.98
Tiramisu

Ingredients

 Egg

 Caster Sugar

 Baker Flour

 Corn Flour

 Mascarpone

 Thickened Cream

 Tia Maria Liquor

 Leaf Gelatin

 Ground Expresso coffee

 Callebaut Dark Chocolate

 Vanilla bean

 Milk
Instruction

 Whisk together egg yolks and sugar in a medium saucepan

until well blended.

 Whisk in milk and cook over medium heat, stirring constantly,

until mixture comes to a boil.

 Boil gently for 1 minute, then remove from the heat and
allow to cool slightly.

 Cover tightly and chill in the refrigerator for 1 hour.

 Beat cream and vanilla in a medium bowl with an electric

mixer until stiff peaks form.

 Remove egg yolk mixture from the refrigerator; add

mascarpone cheese and whisk until smooth.

 Combine coffee and rum in a small bowl.

 Split ladyfingers in half lengthwise and drizzle with the coffee

mixture.

 Arrange 1/2 of the soaked ladyfingers in the bottom of a

7x11-inch dish.

 Spread 1/2 of the mascarpone mixture over the ladyfingers,

then spread 1/2 of the whipped cream over top.

 Repeat layers once more.

 Sprinkle cocoa powder over top.

 Cover and refrigerate until set, 4 to 6 hours.

Standard Recipe Card
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Name of the dish Tiramisu Portion Nos 10

Ref Source Portion Size 582.8 gm
Total cost $ 25.89 Sale price at 15%
Portion cost $ 2.9 Food Cost $ 18

Sale Price $ 18 Food Cost % 15%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Egg 32 Dozen $ 2.95 dozen 7.87
Caster Sugar 0.785 kg $ 1 kg 0.79
Baker Flour 0.083 kg $ 1 kg 0.09
Corn Flour 0.021 kg $ 2.10 kg 0.05
Mascarpone 0.209 kg $ 20 kg 4.18
Thickened Cream 0.729 L $ 2.80 L 2.05
Tia Maria Liquor 0.042 L $ 30 L 1.80
Leaf Gelatin 0.009 kg $ 36 kg 0.33
Ground Expresso
coffee 0.05 kg $ 25.96 kg 1.30
Callebaut Dark
Chocolate 0.3 kg $ 14.70 kg 4.41
Vanilla bean 3 each $ 0.38 kg 1.14
Milk 2L $ 0.94 L 1.88

Total Cost $ 109.77

Portion Cost $ 10.98
Raspberry Cheese Cake

Ingredients

 Butter

 Caster Sugar

 Baker Flour

 Fine Semolina

 Cream Cheese

 Raspberry puree

 Thickend Cream

 Egg

 Leaf Gelatin

 Raspberries

 Strawberries

 Flan Gel

 Kirsch

 Praline Paste
Instructions

 Preheat the oven to 350 degrees F.

 To make the crust, combine the graham crackers, sugar, and melted butter
until moistened. Pour into a 9-inch springform pan.

 With your hands, press the crumbs into the bottom of the pan and about 1-
inch up the sides. Bake for 8 minutes. Cool to room temperature.

 Raise the oven temperature to 450 degrees F.

 To make the filling, cream the cream cheese and sugar in the bowl of an
electric mixer fitted with a paddle attachment on medium-high speed until
light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium
and add the eggs and egg yolks, 2 at a time, mixing well.

 Scrape down the bowl and beater, as necessary. With the mixer on low,
add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into
the cooled crust.

 Bake for 15 minutes. Turn the oven temperature down to 225 degrees F
and bake for another 1 hour and 15 minutes. Turn the oven off and open
the door wide.

 The cake will not be completely set in the center. Allow the cake to sit in
the oven with the door open for 30 minutes.

 Take the cake out of the oven and allow it to sit at room temperature for
another 2 to 3 hours, until completely cooled. Wrap and refrigerate
overnight.

 Remove the cake from the springform pan by carefully running a hot knife
around the outside of the cake.

 Leave the cake on the bottom of the springform pan for serving.

 To make the topping, melt the jelly in a small pan over low heat. In a bowl,
toss the raspberries and the warm jelly gently until well mixed.

 Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9

inches, but it says 9 1/2. I put the springform pan on a sheet pan before
putting it in the oven to catch any leaks.
Standard Recipe Card
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Raspberry Cheese
Name of the dish Cake Portion Nos 10
Ref Source Portion Size 219.8 gm
Total cost $ 26.85 Sale price at 15%
Portion cost $ 2.69 Food Cost $ 18

Sale Price $ 18 Food Cost % 15%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Butter 0.35 kg $ 7.40 kg 2.59
Caster Sugar 0.365 kg $ 1 kg 0.37
Baker Flour 0.35 kg $ 1 kg 0.35
Fine Semolina 0.15 kg $ 1.18 kg 0.18
Cream Cheese 0.25 kg $ 26.40 kg 6.60
Raspberry puree 0.3 kg $ 26.25 kg 7.88
Thickend Cream 0.15 kg $ 2.80 kg 0.42
Egg 2 Dozen $ 2.95 dozen 0.50
Leaf Gelatin 0.02 kg $ 36 kg 0.72
Raspberries 0.5 punnet $ 7 punnet 3.50
Strawberries 0.05 kg $ 12 kg 0.60
Flan Gel 0.01 kg $ 8.82 kg 0.09
Kirsch 0.008 L $ 101.98 L 0.82
Praline Paste 0.08 kg $ 27.80 kg 2.23

Total Cost $ 26.85

Portion Cost $ 2.69
 Meeting Agenda
Date:
Time:

 A very welcome to everyone who has joined today

meeting.
 Attendees: Restaurant COE, Investor, Manager,
Exe. Chef
 Purpose: Discussion about new menu
 Menu Type: A La Carte
 Cuisine: European (Italian)
 Customer Profile: Asian country with different age
group
 Improvement: New menu design, Font Size
 Sales Date: Profit Margin is good
 Next Meeting:
 Thanks to everyone for coming today
 Chairperson Name: Hemant Nayar