Vladislav Jankovych » Curriculum Vitae » WMC » Dreamweaver Introduction » Final Project » French Restaurant Menu » Dinner » January 2008

Dinner menu (January 2008)

Starters
Main courses
Deserts

Starters

	Picture and name	Short Description	Description
Vegetarian	Winter vegetables	Warm salad of honey roast winter vegetables. Walnut paste and horseradish dressing	Roasted & glazed withhoney root vegetables (parsnips, baby carrots, salsify, and baby beetroot) Walnut paste (toasted walnuts, olive oil and garlic) Pickled candy beetroot Horseradish mayo Chicory Red amaranth
Vegetarian	Provencal terrine	Terrine of char-grilled vegetables with rocket dressing, aubergine caviar and mushroom croquettes	Terrine of char grilled aubergine, courgette, piquillo peppers, red and yellow peppers, baby leek, tomato confit, globe artichokes and tomato marinade Rocket vinaigrette Aubergine caviar Mushroom beignet (contains dairy) Salad of red chard, frisee and shiso cress
Fish	Scallops	Caramelised scallops and herb crusted frog legs, parsley puree and garlic	Sautéed scallop are served with frog's leg in herbs crust Parsley puree made with ginger stock The frogs' legs are marinated in a yoghurt marinade The garnish is garlic foam, garlic chips and dried parsley
	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
Meat	Rabbit	Roast loin of rabbit with smoked bacon and prunes, batternut squash, dandelion and pea shoot salad	Loin of rabbit stuffed with prunes, wrapped in bacon Butternut squash puree, containing ricotta and crème Fraiche Rabbit jus with confit shallots, finelly chopped Dandelion leaves, roasted butternut squash and pumpkin seeds, trumpets pea shoots Dressing: honey, lemon, mustard and olive oil
	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
	Foie gras	Terrine of foie gras, smoked pigeon and ham with baby beetroot and pickled onions	Terrine made with foie gras, ham hock meat, smoked mallard duck, Savoy cabbage, and shitake mushrooms in layers and held together with ham hock jelly Ham hock jelly on the side Beetroot purée Baby beetroot, picked button onions, walnuts

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Main Courses

	Picture and name	Short Description	Description
Vegetarian	Pithivier	Pithivier of mozarella, tapenade and courgettes. Sweet and sour aubergine	Pithivier of courgette, tomato, confit, mozarella, red pepper Tapenade dressing without anchovy Aubergine, tomato, capers, olives, spring onions, red pepper, celery, gastric and baby fennel
Vegetarian	Goat cheese	Baked crottin de chavignol with truffle, beetroot, quince and banana shallots	Goat cheese and truffle wrapped in bread dipped in butter and topped with sesame seeds and baked Quince puree Turned quince, beetroot and banana shallots
Fish	Monkfish	Braised monkfish with chorizo, gratinated razor clam, tomato and onion tart	Monkfish caramelised then braised slowly in sauce made of tomato, red chilli, chorizo, saffron Braised fennel, contains pernod Razor clam gratinated with herb butter Dried basil, black olive oil, toasted almonds Puff pastry tartwithconfit onions, confit tomatoes strips, anchovies and olives
	Sea bass	Wild sea bass poached in red wine, creamed black cabbage, cep tortllini and oysters	Wild sea bass poached in spiced port and red wine Cep tortellinis Chargrilled ceps Cavolo nero puree Creamed cavolo nero Crispy oysters Red wine sauce
	John Dory	John dory with ginger escabeche, crab croquettes, carrot puree	John Dory with chives and ginger Carrot puree (flavoured with ginger) Escabeche (baby carrots, baby fennel, shallots, carrot juice, cardamom, star anis, saffron, white balsamic vinegar, coriander seeds and olive oil) Purple sprouting broccoli, coriander cress Crab croquette
Meat	Lamb	Loin of pyrennes lamb, spiced aubergine and courgette gateau, goat cheese tortellini	Pyrenees lamb roasted, lightly dusted with cumin seeds Goat cheese tortellini with mint and pine nuts Moussaka: lamb mince braised, chargrilled aubergines and courgettes, confit tomato, lightly spiced parsley crumbs Tempura courgette flower Lamb jus Garlic veloute
	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 puree with ginger Savoy cabbage cooked with diced carrot, celeriac, bacon
	Beef	Fillet of orkney beef cooked in a herb infused salt crust, truffle, celeriac and potato gratin. For two persons, £10.00 supplement.	450g-500g beef fillet cooked in a salt crust with thyme and rosemary Dauphinoise of celeriac, potato and truffle Purple sprouting broccoli Baby turnips cooked in port Roasted garlic Beef jus with truffle

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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 puree, 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 puree 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 puree 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	Livarot, Chedar,...

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1 course £29.50

2 course £43.00

3 course £50.00

cheese £6.50 supplement

© 2008 Vladislav Jankovych