Table D Hote Menu
4 Course Meal: $ 75
Choice of Entrée
Salmon Salad
Vegetable Fritters
Choice of Soups
French Onion Soup
Chicken Noodle Soup
Choice of Main
Butter Paneer Masala
Braised Duck Legs
Choice of Dessert
Rice Pudding
Raspberry Cheese Cake
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
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
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 $ 10 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
Vegetable fritters
Ingredients
2 cups shredded carrots
2 cloves garlic, minced
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
2 Tablespoons olive oil
Sour cream or yogurt, for serving
Instructions
Add the carrots, garlic, flour, eggs, scallions, ¼
teaspoon salt and ⅛ teaspoon pepper.
Stir the mixture until it is combined.
Line a plate with paper towels.
Place a large sauté pan over medium-high heat and
add the olive oil.
Once the oil is shimmering, scoop 3-tablespoon
mounds of the vegetable mixture into the pan,
flattening the mounds slightly and spacing them at
least 1 inch apart.
Cook the fritters for 2 to 3 minutes then flip them
once and continue cooking them an additional 1 to 2
minutes until they’re golden brown and crispy.
Transfer the fritters to the paper towel-lined plate,
season them with salt and repeat the cooking
process with the remaining mixture.
Serve the fritters immediately topped with sour
cream or yogurt.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
Name of the dish Vegetable Fritters Portion Nos 4
Ref Source Portion Size 120 gm
Total cost $ 8.70 Sale price at 32.24%
Portion cost $ 4.35 Food Cost $ 11
Sale Price $ 11 Food Cost % 32.24%
Commodities
Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost
Onion 1 kg $ 2.50 kg 2.50
Salt 0.10 kg $ 2.50 Kg 0.3
Garlic Cloves 0.10 kg $ 49.50 kg 0.50
Turmeric 0.05 kg $ 15 kg 0.8
Curry Powder 0.10 kg $ 19.75 kg 0.20
Coriander 0.20 kg $ 4.90 kg 0.10
Flour 0.500 kg $ 3.50 kg 1.80
Black Pepper 0.10 kg $ 7 kg 0.07
Oil 0.549 kg $ 3 kg 1.65
Cheese 0.300 kg $ 5.99 1.80
Total Cost $ 8.70
Portion Cost $ 4.35
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
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
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
Chicken Noodle Soup
INGREDIENTS
1 tablespoon olive oil
1 large onion diced
4 cloves garlic minced
2 large carrots chopped
1 rib celery chopped
6 skinless chicken thighs, bone in (or 8 legs)
2 quarts (litres) chicken stock or broth
1-2 chicken bouillon cubes, crushed (adjust to your tastes)
7 oz (200 g) green beans, chopped in thirds
3/4 cup corn kernels
4 oz (120 g) baby spinach leaves
1/2 quart (litre) of water, as needed
6 oz (200 g) vermicelli or egg noodles (or angel hair pasta)
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
INSTRUCTIONS
Heat oil in a large pot over medium heat. Cook
onion for 2 minutes, then add garlic, celery and
carrots; cook for 5 minutes.
Add the chicken thighs, broth (stock), crushed
bouillon, green beans and corn kernels.
Top up with water if needed to cover all of the
ingredients.
Increase heat and bring to a boil for about 4
minutes. Reduce heat, partially cover the pot with a
lid, and allow to simmer for 20 minutes or until the
chicken is cooked through.
Transfer chicken to a plate and shred the meat;
discard the bones.
Add the chicken back into the soup along with the
noodles.
Cover and cook for 6-8 minutes while stirring
occasionally to separate noodles.
Stir in the spinach leaves and allow to wilt in the
soup (about 3 minutes, pressing leaves into the
liquid with the tip of a wooden spoon).
Mix parsley through. Season with salt and pepper, to
taste.
Serve warm.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
Name of the dish Chicken Noodle Soup Portion Nos 3
Ref Source Portion Size 150 gm
Total cost $ 11.99 Sale price at 32%
Portion cost $4 Food Cost $15.90
Sale Price $ 15.90 Food Cost % 32%
Commodities
Cost per
Item Specification Wight kg/I/Unit Kg/I/unit Actual cost
Chicken 0.400 kg $ 18 kg 7.20
Green Peas 0.100 kg $ 14.14 kg 1.44
Turnip 0.100 kg $ 6.90 kg 0.69
Celery 0.10 kg $ 4.90 kg 0.05
Garlic 0.10 kg $ 48 kg 0.48
Chicken Stock 0.56 kg $ 4.90 kg 0.27
Pepper 0.10 kg $ 3.90 kg 0.4
Total Cost $11.99
Portion Cost $ 4.00
Butter Paneer Masala
Ingredients
oil
butter
onion, sliced
clove garlic
ginger
tomato, sliced
1 bay leaf
chilli
turmeric
chilli powder
coriander powder
cumin powder
garam masala
salt
water
paneer
kasuri methi
coriander
INSTRUCTIONS
Firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter.
Add 5 cloves, 2 pods cardamom and saute on low flame until it turns
aromatic.
Now add 2 onion, 2 clove garlic, 1 inch ginger.
Saute until onions shrink slightly.
Further add 3 tomato saute for 2 minutes.
Cover and boil for 10 minutes, or until tomato softens.
Cool completely and transfer to the blender and blend to smooth paste.
Pass the curry to the filter to get rid of seeds and skin.
Smooth and silky, the tomato-onion paste is ready. keep aside.
Firstly, in a large kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf and 1
chilli. saute until the spices turn aromatic.
Now add 1 onion and saute until onions turn and golden brown.
keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp
coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt.
Saute until the spices turn aromatic. make sure not to burn the spices.
Add in prepared onion tomato paste and mix well.
Cook until the oil separates from the masala paste.
Now add 1 cup water and mix well adjusting the consistency.
Further, add in 2 tbsp cream and mix well.
Also, add 16 cubes of paneer and mix gently.
Simmer for 5 minutes, or until the paneer absorbs the flavour.
Add 1 tsp kasuri methi and 2 tbsp coriander. mix well.
Finally, enjoy paneer butter masala with roti or naan.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
Name of the dish Paneer Butter Masala Portion Nos 4
Ref Source Portion Size 140 gm
Total cost $ 31.10 Sale price at 32.24%
Portion cost $ 7.5 Food Cost $ 25
Sale Price $ 25 Food Cost % 32.24%
Commodities
Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost
Paneer 1.20 kg $ 13.90 kg 15.68
Vegetable oil 0.456 kg $ 10.90 kg 4.97
Onion 0.90 kg $ 1.89 kg 0.17
Salt 0.30 kg $ 2.60 kg 0.8
Cinnamon Stick 0.20 kg $ 5.89 kg 0.12
Yogurt 0.100 kg $ 10.90 kg 1.09
Coriander Leaf’s 0.30 kg $ 3.90 kg 0.12
Butter 0.150 kg $ 2.90 kg 0.44
Garlic 0.50 kg $ 48.90 kg 2.45
Total Cost $ 31.10
Portion Cost $ 7.05
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
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
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
Rice Pudding
Ingredients
Creamy milk
1/3 cup (66g) uncooked short
grain white rice
Pinch salt
1 large egg
Sugar
Cardamon stick
1/4 teaspoon cinnamon
1/3 cup (40g) raisins
Instruction
In a medium heavy-bottomed saucepan, bring the milk, rice,
and salt to a boil over high heat.
Reduce the heat to low and simmer partially covered until
the rice is tender, about 20-25 minutes.
Stir frequently to prevent the rice from sticking to the
bottom of the pan.
Mix the egg and sugar, temper with the hot cooked rice:
In a small mixing bowl, whisk together egg and brown sugar
until well mixed.
Add a half cup of the hot rice mixture to the egg mixture, a
tablespoon at a time, vigorously whisking to incorporate.
Add egg mixture back into the saucepan of rice and milk.
Reduce the heat to low and stir until thickened,
Be careful not to have the mixture come to a boil at this point
or it will curdle.
Remove from heat and stir in the vanilla, raisins, and
cinnamon.
The pudding will thicken as it cools; when it is warm, it will
be a bit on the runny side.
Serve warm or cold.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
Name of the dish Rice Pudding Portion Nos 4
Ref Source Portion Size 90 gm
Total cost $ 8.28 Sale price at 32.24%
Portion cost $ 2.07 Food Cost $ 8.90
Sale Price $ 8.90 Food Cost % 32.24%
Commodities
Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost
Egg 2 pc $ 5.70 dozen 0.29
Sugar 0.500 kg $ 2.75 kg 1.38
Creamy Milk 0.150 kg $ 6.50 kg 0.98
Rice 0.75 kg $ 2 kg 0.15
Cardamon Stick 0.5 kg $ 16.20 kg 0.08
Oil 0.567 kg $ 10.80 kg 6.12
Total Cost $ 8.28
Portion Cost $ 2.07
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
Key Ingredient Preparation Time
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Equipment Needs Difficulty
Garnishes
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: Table D Hote Menu
Cuisine: Multicuisine
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
