1) Calculate the food cost and contribution margin of 5 menu items of appetizers. The menu can be found at the end of this document. The food cost percentage for each item is listed in REDand selling price in black
S APPETIZERS CRAB CAKE 21 37% green goddess sauce, burnt lime CALAMARI 17 33% CHILLED SEAFOOD flash-fried squid, cucumber yoghurt sauce FRESH OYSTERS 4 26% STEAK TARTARE 19 40% on the half shell, served with condiments bone marrow aioli, parmesan, crispy capers, potato chips GRAVLAX 16 22% CHEESE TOAST 11 22% cured salmon, cucumber, dill, house-fresh cheese, cherry tomato, garlic-chilli crisp rye crackers ARTISANAL BREAD 4 17% SHRIMP COCKTAIL 22 45% whipped butter jumbo shrimp, house cocktail sauce SNOW CRAB CLUSTERS 45 48% SALADS drawn butter, house cocktail sauce, old bay aioli WEDGE SALAD .15 Stilton, bacon, tomato, buttermilk ranch dressing CHILLED SEAFOOD TOWER CAESAR SALAD 15 lobster tail, snow crab legs, jumbo prawns, oysters, cured salmon, scallop ceviche, classic garlic-caper dressing, breadcrumbs, prosciutto, parmesan drawn garlic butter BEET SALAD 14 roasted & pickled beets, green grapes, walnuts, 40% single 85 double 160 40% "baked cheese, burnt orange-soy dressing SIGNATURE DISHES WILD HALIBUT 41 40% chilli, rosemary & garlic, salt cod croquette, smashed peas CLASSIC STEAKHOUSE ROASTED ATLANTIC SALMON 32 35% confit leek & potatoes, parmesan, kalamata tapenade NEW YORK STRIPLOIN 10oz 40 / 14oz 46 489% FRIED CHICKEN #14 33 31% FILET MIGNON 7oz 47 / 12oz 56 44% half chicken, chicken gravy BONE-IN RIBEYE 24oz 60 52% LOBSTER COBB SALAD 35 45% avocado, Stilton, egg, bacon, buttermilk ranch dressing DOUBLE-CUT LAMB CHOPS 48 39.5% BRUSSELS BOWL 24 18% HOUSE BURGER 25 34% deep-fried Brussels sprouts, wild mushrooms, farro & lentils, radish, sherry dressing, toasted hazelnuts ADD-ONS GRILLED SHRIMP 20 SIDE DISHES LOBSTER TAIL 45 FRENCH FRIES 9 18% shoestring or steakhouse SEARED SCALLOPS 28 MASHED POTATOES 12 20% GARLIC MUSHROOMS 5 whipped butter FRIED ONIONS 4 FINGERLINGS 12 22% confit potatoes, garlic, parmesan SAUCES SAUTEED GREENS 12 buttered Swiss chard, kale, spinach CHIMICHURRI SAUCE 4 ROASTED BROCCOLI 12 PEPPERCORN SAUCE 4 garlic, anchovy TRUFFLE-MUSTARD BUTTER 4 GEM & BIBB SALAD 8 16% HERB-GARLIC BUTTER 4 simple dressing BEARNAISE 4 TOMATO GRATIN 10 19% anchovy breadcrumbs, fresh cheese MINT-ORANGE LAMB SAUCE 4 SAUTEED ASPARAGUS MP smoked lemon-garlic oil, parmesan WEEKLY FEATURES PRIME RIB DINNER 55 24-HOUR BRAISED SHORT RIBS 55 1/2 PRICED OYSTERS** Friday & Saturday Tuesday, Wednesday & Thursday everyday from 4-6PM "Lounge Only" FOR CONTACT TRACING REQUIREMENTS, PLEASE TEXT YOUR FULL NAME TO (226) 210-9681 theshoreclubca
