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

Dinner menu

Starters
Main courses
Deserts

Starters

	Picture and name	Short Description	Description
Vegetarian	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
Vegetarian	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
Fish	Red mullet	Red mullet with toasted almonds and foie gras, Jerusalem artichoke purée	Red mullet Toasted almonds Foie gras Tursnips Jerusalem artichoke purée
	Salmon	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	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	Lobster cannelloni with peas and carrots	Lobster cannelloni Lobster bisque foam Pea purée Peas Carrots
Meat	Quail	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
Meat	Duck	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	Description
Vegetarian	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
Fish	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
Meat	Rabbit	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
	Lamb	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
	Pork	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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Deserts

	Picture and name	Short Description	Description
	Apricot	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	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
	Profiteroles	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
	Caramel	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
	Apple	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
	Cheesecake	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
	Chocolate	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	Selection	Vanilla
	Sorbets	Selection	Pineapple
Cheese	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 Jankovych