Menu — Mains · Demo composition from Volume 1 components
Braised Short Rib, Bordelaise, Butternut
draft
One or more records in this tree are drafts — reviewed by the system, not yet signed off by a person.
- draft Vegetable base
- draft Herb Oil
Specification
- Yield
- 1 portions
- Yield basis
- STATEDStated in source formulation
- Portion
- 12 oz service
- Menu price
- $38.00
- Plate cost
- $4.16
- Food cost
- 10.9%
Allergens · declared affirmatively, inherited by ingredient ID
Contains none of the nine U.S. major allergens. A negative finding is stated, not implied — it is what lets a manager answer a guest without reverse-engineering the recipe mid-service.
Cost provenance · 3 levels deep · computed at build, never stored
- Beef short rib, bone-in340 g$2.99
- Chicken backs18,144 g$32.60
- Chicken feet4,536 g$11.80
- Onion, Spanish9 ea$4.32
- Carrot6 ea$1.62
- Celery, head1 ea$1.40
- Coriander seed24 g$0.38
- Bay leaf6 ea$0.18
- Thyme, bunch1 ea$0.80
- Parsley, bunch1 ea$0.50
- Vegetable base66 g$0.99
- Kosher saltto taste—
- Red wine, cooking2,250 ml$15.75
- Beef shank, whole1 ea$21.40
- Onion, Spanish6 ea$2.88
- Carrot8 ea$2.16
- Celery, head1 ea$1.40
- Celery root1 ea$1.50
- Garlic, peeled112 g$0.89
- Tomato paste130 g$0.40
- Bay leaf6 ea$0.18
- Thyme, bunch1 ea$0.80
- Butternut squash2 ea$4.40
- Canola oil30 ml$0.06
- Kosher saltto taste—
- Spinach2,268 g$16.13
- Parsley, bunch12 ea$6.00
- Grapeseed oil2,839 ml$22.43
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Braise, glaze, plate over the purée; sauce at the pass.
Follow the cost down: plate → Bordelaise → Chicken Stock → vegetable base. Three levels, every number visible.