Vladislav Jankovych » Curriculum Vitae » WMC » Dreamweaver Introduction » Final Project » French Restaurant Menu



Dinner menu

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Picture and name
Short Description
Spring vegetables
Salad of seasonal vegetables with almond paste and confit lemon
  • Salad of seasonal vegetables – almonds, brocoli, carrots, cauliflower, courgette
  • Almond paste
  • Confit lemon
Red pepper and goat cheese
Carpaccio of roasted red peppers with goat cheese dressing, semi–dried grapes
  • Carpaccio of roasted red pepper
  • Goat cheese beignet
  • Goat cheese dressing
  • Rocket dressing
  • Pistacio
  • Semi–dried grapes
Red mullet
Red mullet with toasted almonds and foie gras, Jerusalem artichoke purée
  • Red mullet
  • Toasted almonds
  • Foie gras
  • Tursnips
  • Jerusalem artichoke purée
Crisp salmon in filo with pommegrannate, cauliflower, walnut salad, yoghurt
  • Salmon stuffed with smoked anchovies, rolled in mix soft herbs (chervil, parsley, mint, coriander, tarragon) and then wrapped in filo pastry
  • Served with winter tabouleh (mix of cauliflower, pomegranate, fennel, walnut, chicory and pomegranate juice)
  • Cumin, lemon juice, olive oil, salt and pepper
  • Yoghurt dressing and pomegranate jelly
Langoustine carpaccio, mango and avocado, crispy baby squid
  • Langoustines lightly cooked and cured
  • With diced mango & avocado (contains curry powder, garlic and lemon juice)
  • Pickled cucumber
  • Baby squid tempura
  • Shizo cress, mizuna cress and finely sliced radish
  • Dressing: langoustine consommée, langoustine oil and lemon juice
Lobster cannelloni with peas and carrots
  • Lobster cannelloni
  • Lobster bisque foam
  • Pea purée
  • Peas
  • Carrots
Confit of ceps with roast quail, scotch egg, chicken liver parfait
  • Quail breast stuffed with cep butter
  • Confit ceps
  • Fiscelle crouton with foie gras and chicken liver parfait
  • Dried pancetta, onion confit, Scotch egg (quail leg meat, foie gras, chicken livers, brandy, lardo and quail egg cooked soft)
  • Quail jus
  • Red veined sorrel
  • Trompets
Smoked duck tartare with minted peas and broad beans, fried quail eggs
  • Smoked duck tartare
  • Minted peas
  • Broad beans
  • Fried quail eggs

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Main Courses

Picture and name
Short Description
Swiss chard
Braised swiss chard, pinenuts and parmesan tortellini, tomato chutney and wild garlic
  • Braised swiss chard, pinenuts and parmesan tortellini
  • Swiss chard
  • Tomato chutney
  • Wild garlic
  • Garlic foam
Wild bream
Sea bream with clams, grapefruit vinaigrette, wild leeks and samphire
  • Sea bream
  • Clams
  • Grapefruit vinaigrette
  • Wild leeks
  • Samphire
John Dory
John dory with ginger, spring carrots and fennel, crab croquettes, cauliflower purée
  • John Dory
  • Ginger
  • Spring carrots
  • Fennel
  • Crab croquette
  • Cauliflower purée
Monkfish and veal
Roast monkfish cheeks with braised veal tortellini, carrot purée and wilted pea shoots
  • Roast monkfish cheeks
  • Braised veal tortellini
  • Carrot purée
  • Wilted pea shoots
  • Semi–dried grapes
  • Osso bucco
  • Grilled baby leeks
Roast rabbit saddle with spring greens, glazed macaroni, english asparagus and morels
  • Roast rabbit saddle - in the middle is wild garlic and sweet bread
  • Rabit ribs
  • Spring greens
  • Glazed macaroni in rabbit liver souce
  • Asparagus purée
  • English asparagus
  • Morels
Rump of salt marsh lamb with wild garlic, white beans, apricots and sweet peppers
  • Rump of salt marsh lamb
  • Lamb shoulder
  • Wild garlic
  • White beans
  • White beans foam
  • Apricots
  • Sweet peppers
Spiced pork belly with scallops, savoy cabbage and caramelised pineapple
  • Braised pork belly (most of the ft has been trimmed off) rolled
  • Caramelised scallops
  • Savoy cabbage purée with ginger
  • Savoy cabbage cooked with diced carrot, celeriac, bacon
  • Cracklins
Beef for 2
Fillet of orkney beef cooked in a herb infused salt crust, jersey royals, cep purée and caramelised banana shallots.
For two persons, £10.00 supplement.
  • Fillet of orkney beef cooked in a herb infused salt crust
  • Jersey royals
  • Cep purée
  • Caramelised banana shallots

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Picture and name
Short Description
Apricot bakewell tart, almond ice cream
  • Apricot tart made with sweet pastry, apricot jam on the base then marzipan mix and apricots on top with apricot glaze
  • Apricot ripple ice cream
  • Apricot anglaise
  • Chocolate ring and apricot sauce on the plate
Coconut mousse with lemongrass jelly, pineapple sorbet
  • Coconut mousse with a coconut sponge and short bread base, sprayed in white chocolate
  • Lemon grass anglaise and jelly
  • Spiced pineapple poached in star anis, vanilla and chilli
  • Pineapple sorbet
Baileys parfait with profiteroles orange and yuzu foam
  • Chocolate sauce onto a round white plate, dentelle biscuit, clear tube of crack tuile filled with chocolate chantilly profiteroles
  • Bailey parfait topped with chocolate crackles and sprayed chocolate
  • Orange and Yuzu foam and mint leaf
Salted caramel mousse with almond crumble, hazelnut ice cream
  • Salted caramel mousse (contains gelatine) on vanilla sponge base. This is wrapped in an almond crack tuile
  • The mousse is topped with a bramley apple and granny smith apple purée, caramel sauce and sugar pulled hazelnut
  • The ice cream is hazelnut praline
Caramelized apple tart, rosemary ice cream.
For two people.
  • Apple tart (puff pastry, granny smith apples, and rosemary infused butter)
  • Rosemary ice cream
  • Butterscotch sauce, vanilla anglaise
  • Cooked to order and it will take 20 minutes
Brillat savarin cheescake, terrine of citrus fruits
  • Baked brillat savarin cheesecake with egg yolks, sugar and lemon zest, vanilla, cream and milk
  • Passion fruit glaze: passion fruit purée with gelatine and garnished with passion fruit seeds
  • Sauternes jelly: sauternes, gelatine, orange juice, mint, pink peppercorns and sugar
  • Citrus terrine: pink grapefruit, orange, banana
  • Exotic foam: Pineapple, passion fruit and mango purée with stock syrup and gelatine
Hot and cold coffee chocolate fondant, milk ice cream
  • Cold coffee fondant, crispy base, chocolate coffee mousse (contains gelatine) with coffee syrup inside
  • Hot chocolate fondant flavoured with coffee
  • Milk ice cream
  • Coffee dentelle
  • Coffee beans covered in chocolate
Ice creams
  • Vanilla
  • Pineapple
Artisan cheeses
Selection of goat cheeses, blue cheeses, soft and hard cheeses
  • Abondance, Wife of Bath, Montgomery's Cheddar, Gubbeen
  • Epoisses, Pom calva
  • Roquefort, …
  • Gaperon, Langres, Livarot, Mont d'Or, Morbier, Munster, Reblochon, Pont l'Eveque
  • Pouligny St. Pierre, Gour Noir

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1 course £31.50

2 course £45.00

3 course £52.00

cheese £6.50 supplement

Pearl restaurant dinner menu archive: Dinner menu winter 2007/2008

© 2008 Vladislav JankovychTOPlist