SITHKOP010 Plan and Cost

Recipes
Menu 1 – A la Carte

A. Entrees
Bruschetta with tomato and Basil
Grilled shrimp skewers
Chicken Satay
Mini beef sliders
Caprese salad with fresh mozzarella
Feta and spinach stuffed mushrooms.
Soup:
Tomato basil soup,
Chicken noodle soup
Main course:
Grilled salmon
Eggplant parmesan
Roasted chicken with lemon herbs
Thai red curry with tofu
Tenderloin steak
Shrimp scampi pasta
Beef tenderloin
Spinach and ricotta stuffed chicken breast
Grilled vegetable skewers
Chicken Piccata with capers
Desserts:
Tiramisu with Espresso and mascarpone
 Chocolate lava cake
Mixed berry crumble
Classic cheesecake
Extras
Truffle parmesan fries
Garlic roasted potatoes
Seasonal grilled vegetables
Potato salad
Drinks
Red Wine: Cabernet Sauvignon
White Wine: Chardonnay
Sparkling: Prosecco
Beer: IPA (India Pale Ale)
Coffee: Espresso

B. All dishes are presented appealingly with additional garnish and accompaniments.

C. Feedback:
Customer experience Poor Fair Good Very Excellent
good

Did you like the food? 

How much do you rate 
service?

Are you satisfied with the 

prices of the dish?

Recommendations:
D. 1. Garlic roasted potatoes:
Ingredient: 900 gm potatoes, 4 minced garlic cloves, 2 teaspoon olive oil, 1 teaspoon
dried rosemary, 1 teaspoon dried thyme, salt and pepper to taste, fresh parsley to garnish.
Instructions: Preheat oven, in a large bowl mix garlic, cut potatoes, olive oil, salt and
pepper, and garlic herb mixture and toss them well. Place them on a baking sheet and
bake for 30 minutes. Serve baked potatoes as a snack with parsley garnishing.
2. Tomato basil soup:
Ingredient: 2-pound tomatoes, half cup olive oil, finely chopped onion, 1 cup vegetable
broth, half cup basil leaves, salt, and pepper, toppings- parmesan cheese, basil leaves
croutons.
Instructions: Preheat oven, cut tomatoes, and roast tomatoes in the oven for 30 minutes.
Add preheat oil in a bowl with all herbs and fry them until brown. Blend the mixture add
salt and pepper and serve in a bowl with garnishing fresh basil leaves.
3. Mini beef sliders:
Ingredient: 1 spoon Worcestershire, 1 garlic clove, 1 pound beef, one-fourth
breadcrumbs, half finely chopped onion.
Instructions: in a bowl add ground beef, bread crumbs, garlic clove, salt, pepper,
Worcestershire, etc. from the mixture prepare patties in the shape of a bun in a pan and
grill the beef patties for 5 minutes. Serve beef with toppings such as cheese, ketchup, etc.
Menu:

A La Carte
Entrees
Bruschetta with tomato and Basil
$ 13.19
Grilled shrimp skewers
$ 14.83
Chicken Satay
$16.48
Mini beef sliders
$ 13.19
Caprese salad with fresh mozzarella
$14.83

Feta and spinach stuffed mushrooms.

$19.78

Soup:
Tomato basil soup,
$9.89
Chicken noodle soup
$13.19
Main course:

Grilled salmon
$16.18
Eggplant parmesan
$18.13
Roasted chicken with lemon herbs
$13.19
Thai red curry with tofu
$14.83
Tenderloin steak
$19.78
Shrimp scampi pasta
$16.48
Beef tenderloin
$36.26
Spinach and ricotta stuffed chicken breast
$29.67
Grilled vegetable skewers
$19.78
Chicken piccata with capers
$19.78

Desserts:
Tiramisu with Espresso and mascarpone
$13.19
Chocolate lava cake
$16.48
Mixed berry crumble
$19.78
Classic cheesecake
$ 14.25
Extras
Truffle parmesan fries
$19.78
Garlic roasted potatoes
$13.19
Seasonal grilled vegetables
$24.72
Potato salad
$11.54

Drinks
 Red Wine: Cabernet Sauvignon
$35.00
White Wine: Chardonnay
$25.00
Sparkling Wine: Prosecco
$18.00
Beer: IPA (India Pale Ale)
$6.00
Coffee: Espresso
$3.50

Menu 2- Buffet

a. Continental theme is used to design a Buffet menu that includes different types of food
items that can satisfy customers' cravings.

b. The color of the dish is kept vibrant and fresh which helps in retaining customers. Fresh
and fine ingredients are used in the dish that improves textures and flavor.

Feedback:
Customer experience Poor Fair Good Very Excellent
good
 Did you like the food? 
How much do you rate 
service?
Are you satisfied with the 
prices of the dish?

Standard recipe card:

Grilled vegetable skewers:
Ingredient: assorted vegetables, 2 spoon olive oil, 2 garlic cloves, 1 spoon lemon juice,
salt and pepper, 1 spoon dried Italian seasoning.
Instructions: preheat the grill, add olive oil, lemon juice, garlic, and Italian seasoning, and
mix well in a bowl thread the vegetable pieces then marinade the mixture. Cook on the
grill for 15 minutes, remove it from the grill, and serve on a plate.

Chicken piccata with capers:

Ingredient: 4 boneless chicken breast, half cup all-purpose flour. 2 spoon olive oil, 4
spoons unsalted butter, half cup fresh lemon juice, half cup chicken broth, and capers,
with 2 spoons chopped parsley.

Instructions: season chicken breast, cover chicken with flour, and cook chicken breast in
a skillet for 5 minutes. Place chicken breast again in skillet until it turns golden brown
and serve with sauce and garnish with chopped parsley.

Tomato basil soup:

Ingredients: 2 pounds tomatoes, 1/2 cup olive oil, 1 cup vegetable broth, 1/2 cup basil
leaves, salt, and pepper; optional toppings: basil leaf croutons and parmesan cheese.
Instructions: Prepare the oven by preheating it, then cut the tomatoes and roast them for
30 minutes. Add all the herbs to a basin of hot oil and cook them until they are brown.
Fresh basil leaves are garnished on top of the mixture after it has been blended with salt
and pepper.

Menu
 Buffet Menu
Soup :

Tomato basil soup,

$9.89
Salad:
Caesar salad
$13.19
Main course:
Beef tenderloin
$36.67
Spinach and ricotta stuffed chicken breast
$29.67
Grilled vegetable skewers
$19.78
Chicken piccata with capers
$19.78
Dessert:
Mixed berry crumble
$19.78
Classic cheesecake
$ 14.83

Menu 3- Degustation

Feedback:

Customer experience Poor Fair Good Very Excellent

good

Did you like the food? 

 How much do you rate 
service?

Are you satisfied with the 

prices of the dish?

Standard recipe card:

Any berry sorbet :-

Ingredients:-
 Mixed berries (e.g., strawberries, raspberries, blueberries,
blackberries): 4 cups (about 600g) fresh or frozen
 Sugar: ¾ cup (150g)
 Water: ½ cup (120ml)
 Lemon juice: 2 tablespoons (freshly squeezed)
 Optional: 1-2 tablespoons of vodka (to help keep the sorbet smooth)
Instructions:-
1. Prepare a Simple Syrup:
o In a small saucepan, combine the sugar and water.
o Heat over medium heat, stirring occasionally, until the sugar is
completely dissolved.
o Remove from heat and let it cool to room temperature.
2. Blend the Berries:
o Place the mixed berries in a blender or food processor.
o Add the cooled simple syrup and lemon juice.
o Blend until smooth.
3. Strain the Mixture:
o Pour the berry mixture through a fine-mesh sieve into a bowl
to remove seeds and pulp.
 o Press down with a spatula to extract as much liquid as
possible.
4. Chill the Mixture:
o If using vodka, stir it into the strained berry mixture.
o Cover and refrigerate for at least 1-2 hours until thoroughly
chilled.
5. Freeze the Sorbet:
o Pour the chilled mixture into an ice cream maker and churn
according to the manufacturer’s instructions until it reaches a
soft-serve consistency (about 20-25 minutes).
o Transfer the sorbet to an airtight container, cover, and freeze
for at least 2-4 hours until firm.

Beetroot Duck Sultana :-

Ingredients:-
Duck Breasts: 4 (approximately 6 oz each)
Beetroot (fresh, peeled, and diced): 2 large (about 400g)
Sultanas: ½ cup (75g)
Red Wine: 1 cup (240ml)
Chicken Stock: 1 cup (240ml)
Balsamic Vinegar: 2 tablespoons
Honey: 1 tablespoon
Butter: 2 tablespoons
Olive Oil: 2 tablespoons
Fresh Thyme: 1 teaspoon (plus extra for garnish)
Garlic: 2 cloves, minced
Salt: To taste
Black Pepper: To taste

Instructions :-
1. Prepare the Beetroot:
Preheat the oven to 375°F (190°C).
 Toss the diced beetroot with 1 tablespoon of olive oil, salt, and
pepper.
Spread on a baking sheet and roast for 25-30 minutes, or until
tender. Set aside.
2. Prepare the Sultana Sauce:
In a small saucepan, combine the sultanas and red wine.
Bring to a simmer over medium heat and cook until the sultanas
are plump and the wine is reduced by half (about 5 minutes).
Add the chicken stock, balsamic vinegar, honey, and thyme.
Simmer for an additional 10-15 minutes until the sauce is slightly
thickened.
Stir in 1 tablespoon of butter and season with salt and pepper to
taste. Keep warm.
3. Cook the Duck Breasts:
Score the skin of each duck breast in a crosshatch pattern.
Season both sides of the duck breasts with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Place the duck breasts skin-side down in the skillet and cook for 6-
8 minutes until the skin is golden brown and crispy.
Flip the duck breasts and cook for an additional 4-6 minutes until
they reach your desired level of doneness (medium-rare is
recommended, with an internal temperature of about 135°F/57°C).
Remove from the pan and let rest for 5 minutes.
4. Assemble the Dish:
Slice the duck breasts thinly.
Arrange the roasted beetroot on a serving plate.
Top with slices of duck breast.
Drizzle the sultana sauce over the duck and beetroot.
Garnish with fresh thyme.

Dumplings With Orange And

Peanut Sauce :-
Ingredients:
For the Dumplings:
 Ground meat or
vegetables (e.g., pork,
chicken, shrimp, or
mixed vegetables): 1
pound (450g)
 Garlic, minced: 2 cloves
 Ginger, minced: 1
tablespoon
 Scallions, finely
chopped: 2-3
 Soy sauce: 2
tablespoons
 Sesame oil: 1
tablespoon
 Salt: ½ teaspoon
 Dumpling wrappers: 30-
40 pieces
For the Orange Peanut Sauce:
 Peanut butter (creamy
or chunky): ½ cup
(120g)
 Soy sauce: 2
tablespoons
Orange juice: ⅓ cup (80ml)

 Rice vinegar: 1
tablespoon
 Honey: 1 tablespoon
 Garlic, minced: 1 clove
 Ginger, minced: 1
teaspoon
 Sriracha or chili garlic
sauce (optional): 1
teaspoon
  Water: 2-3 tablespoons
(to thin the sauce)
 Orange zest (optional):
1 teaspoon

Instructions :-
1. Prepare the Dumpling
Filling:
o In a large mixing
bowl, combine
the ground meat
or vegetables
with garlic,
ginger, scallions,
soy sauce,
sesame oil, and
salt.
o Mix until all
ingredients are
well
incorporated.
2. Assemble the
Dumplings:
o Place about 1
teaspoon of the
filling in the
center of each
dumpling
wrapper.
o Wet the edges of
the wrapper with
water, fold over,
and press to seal.
Pleat the edges
if desired.
3. Cook the Dumplings:
o Steaming
Method:
Arrange the
 dumplings in a
steamer lined
with parchment
paper or cabbage
leaves. Steam
for 8-10 minutes
until cooked
through.
o Boiling Method:
Bring a large pot
of water to a
boil. Add
dumplings and
cook for 3-5
minutes until
they float to the
top and are
cooked through.
o Pan-Frying
Method: Heat a
tablespoon of oil
in a pan over
medium heat.
Place the
dumplings in the
pan and cook
until the bottoms
are golden
brown, about 2
minutes. Add ¼
cup water, cover,
and steam for 5-
6 minutes until
the water
evaporates and
the dumplings
are fully cooked.
4. Make the Orange
Peanut Sauce:
o In a bowl, whisk
together the
 peanut butter,
soy sauce,
orange juice,
rice vinegar,
honey, garlic,
ginger, and
sriracha.
o Gradually add
water to thin the
sauce to your
desired
consistency.
o Stir in orange
zest if using.
5. Serve:
o Arrange the
dumplings on a
serving platter.
o Serve with the
orange peanut
sauce on the side
for dipping or
drizzle the sauce
over the
dumplings.

Menu:
 Degustation Menu
Course one
Dumplings with orange and peanut sauce
(duck dumplings steamed, drenched in
spicy orange sauce)

31.31

Course two
Any berry sorbet

(berry with fresh fruits, frozen with wine and

honey)

16.48

Course three
Beetroot Duck sultana

(Duck breast, sultana quinoa, parsnip

beetroot)

32.96

Course four
Pumpkin Tiramisu

(Finger lady bread bites, drenched in coffee,

folded in
soft cream and soaked in
coffee)
 16.48

Dessert Pistachio cheesecake

(cream cheese steamed with pistachio sauce and vanilla crumbles)

11.45

Menu 4- Set Menu

Feedback:
Customer experience Poor Fair Good Very Excellent
good

Did you like the food? 

How much do you rate 
service?

Are you satisfied with the 

prices of the dish?

Standard Recipe Card :-

Grilled fillet mignon ( For 2 Portion ) –

Ingredients -

Filet Mignon Steaks: 4 (6-8 oz each)

Olive Oil: 2 tablespoons

Salt: 1-2 teaspoons (to taste)

Black Pepper: 1 teaspoon (freshly ground, to taste)

Garlic Powder: 1 teaspoon

Fresh Rosemary: 2-3 sprigs (optional, for added flavor)

Butter: 2 tablespoons (optional, for finishing)

Instructions -

1. Preparation: Preheat your grill to high heat.

2. Seasoning: Brush the filet mignon steaks with olive oil, then season both sides with salt,
black pepper, and garlic powder.

3. Grilling: Place the steaks on the grill. Cook for about 4-5 minutes per side for medium-
rare, or adjust according to your preferred doneness. You can also add fresh rosemary on
the grill for extra flavor.

4. Resting: Remove the steaks from the grill and let them rest for about 5 minutes before
serving.

Pan seared salmon –

Ingredients:

Salmon Fillets: 4 fillets, each approximately 6 oz.

Olive Oil: 2 tablespoons.

Salt: 1-2 teaspoons, depending on taste.

Black Pepper: 1 teaspoon, freshly ground.

Lemon: 1 whole lemon for both juice and zest.

Garlic: 2 cloves, minced.

Butter: 2 tablespoons, optional for added flavor.

Fresh Herbs: 2 tablespoons, chopped (parsley or dill).

Preparation Method:-

1. Prep the Salmon:

Pat the salmon fillets dry with paper towels. This helps achieve a crispy skin.

Season both sides of the fillets with salt and black pepper.

2. Heat the Pan:

Heat the olive oil in a large skillet over medium-high heat until hot but not
smoking.

3. Cook the Salmon:

Place the salmon fillets skin-side down in the skillet. Press down gently with
a spatula to ensure even contact with the pan.

Cook for 4-5 minutes on the skin side without moving them, allowing the skin
to crisp up.

Flip the fillets carefully and cook for an additional 2-4 minutes on the other
side, depending on the thickness of the fillets and desired doneness.

4. Add Flavor:

In the last minute of cooking, add minced garlic to the pan. Cook briefly until
fragrant, but be careful not to let it burn.

Optionally, you can add lemon slices to the pan during the last minute to
infuse some lemon flavor into the fish.

5. Finish and Serve:

Remove the salmon from the pan and place it on a plate.

Garnish with fresh herbs and additional lemon slices if desired.

Serve immediately with your choice of sides.

Eggplant Parmesan :-

Ingredients

For the Eggplant:

2 large eggplants

Salt (for sweating the eggplant)

1 cup all-purpose flour

3 large eggs

1 cup breadcrumbs (preferably Italian-seasoned)

1 cup grated Parmesan cheese

Olive oil (for frying)

For the Sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 can (28 ounces) crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 teaspoon sugar (optional, to taste)

For Assembly:
2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese (additional)

Fresh basil or parsley (for garnish, optional)

Preparation

Prepare the Eggplant:

Slice the eggplants into 1/4-inch thick rounds.

Sprinkle both sides of the eggplant slices with salt and place them in a
colander. Let them sit for about 30 minutes to draw out excess moisture.
Rinse off the salt and pat the slices dry with paper towels.

1. Bread the Eggplant:

Set up a breading station: Place the flour in one shallow dish, beat the eggs
in another dish, and combine the breadcrumbs with the grated Parmesan in
a third dish.

Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and
finally coat it with the breadcrumb mixture.

2. Fry the Eggplant:

Heat a generous amount of olive oil in a large skillet over medium heat.

Fry the eggplant slices in batches until golden brown and crispy, about 2-3
minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

3. Prepare the Sauce:

Heat olive oil in a saucepan over medium heat. Add the chopped onion and
cook until soft and translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Stir in the crushed tomatoes, dried basil, dried oregano, salt, pepper, and
sugar (if using). Simmer for 15-20 minutes, stirring occasionally, until the
sauce thickens.
 4. Assemble the Dish:

Preheat your oven to 375°F (190°C).

Spread a thin layer of tomato sauce on the bottom of a baking dish.

Arrange a layer of fried eggplant slices on top of the sauce.

Spread some sauce over the eggplant and sprinkle with mozzarella cheese.

Repeat the layers, ending with a final layer of sauce and a generous amount
of mozzarella cheese on top. Sprinkle with additional Parmesan cheese.

5. Bake:

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted
and bubbly and the top is golden brown.

6. Garnish and Serve:

Let the Eggplant Parmesan cool for a few minutes before garnishing with
fresh basil or parsley, if desired.

Serve warm, ideally with a side of pasta or a fresh salad.

Menu:

Set Menu Starters

Caprese salad
$13.19
Shrimp cocktail
$28.02
Bruschetta
$24.72
 Main course
Grilled fillet mignon
$36.00
Pan seared salmon
$24.72
Eggplant parmesan
$18.13
Dessert
Classic crème brulee
$13.19
Chocolate lava cake
$14.83

Fresh fruit tart

$13.19