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



Dinner menu (January 2008)

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Short Description
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
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
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
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
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
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

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Short Description
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
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
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
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
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
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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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 puree, 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 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
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
  • Livarot, Chedar,...

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1 course £29.50

2 course £43.00

3 course £50.00

cheese £6.50 supplement

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