Calculate the food cost and contribution margin in your assigned menu category. The menu item categories will be assigned using the last digit of your student number.

Last Digit of Your Student Number - 0 or 1

Assigned Menu Item Category- For the Table (No menu items chosen can have the same selling price)

For the Table(13%)

Dinner Menu

1.SALT & VINEGAR SHOESTRING FRIES - 9

24-hour vinagar brined PEI Burbank potatoes

2. STEAKHOUSE FRENCH FRIES- 9

hand-cut PEI Burbank potatoes

3.MASHED POTATOES - 12

garlic, shallot, butter-whipped PEI potatoes

4.BAKED POTATO - 7

baked PEI Russet potato with choice of fixings

5.TEMPURA-BATTERED ONION RINGS- 11

buttermilk brined, beer-battered

6.ROASTED BROCCOLI - 12

pan-roasted, anchovy-garlic breadcrumbs

7.STEAMED ASPARAGUS- 14

sweet pea, mint mascarpone

8.SAUTED WILD MUSHROOMS- 12

garlic, shallot confit, herb butter

9.SAUTED MIXED GREENS - 12

spinach, Swiss chard, kale, butter, shallots

10.XO GREEN BEANS- 8

sauted, house-made XO sauce

11.SEASONAL RISOTTO- 14/28

12.MAC AND CHEESE - 15

WITH LOBSTER - 30