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

Lunch menu

Starters
Main courses
Deserts

Starters

	Picture and name	Short Description	Description
Vegetarian	Baby Leeks	Terrine of baby leeks with tarragon mayonnaise and shaved asparagus	Baby leek terrine 5 potato fondants Tarragon mayonnaise Shaved asparagus Mizuna cress and red amaranth
Vegetarian	Beetroot	Beetroot tart with baby spinach, pickled shallots and walnuts	Beetroot tart Beetroot dice and pure Pickled salsify Walnuts Green beans and red chard Baby spinach
Fish	Sardines	Tempura of sardines with peppers, olives and capers, grilled ciabatta	Tempura of sardines Yellow and red pepper tomato, olives, boquerones, capers and cab savignon vinegar Ciabata croutons, pesto, basil cress
Fish	Mackerel	Warm mackerel fondant with à la greque vegetables, chives and horseradish	Cured mackerel fondant Creamed horseradish and chives À la greque vegetables with coriander julienne Cress
Meat	Beef	Cured hereford beef fillet, pickled pears, goat cheese dressing and celery	Fillet of Scotish beef, cured in sea salt and sugar Pickled pears Walnuts Croutons Julienne celery Celery cress Rocket dressing Goat's cheese dressing
Meat	Veal	Confit veal belly, celeriac and apple salad	Caramelised Confit veal belly (veal belly salted for 24 hours, washed then slow confit in duck fat) Sliced carpaccio veal rump (pot roast) Caramelised veal tongue Apple and celeriac remoulade Veal jus split with vinaigrette, garnish with capers, cornichons, parsley and salad cress

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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 wrappedin bread dipped in butter and topped with sesame seeds and baked Quince puree Turned quince, beetroot and banana shallots
Fish	Salmon	Confit of scottish salmon, choucroute, ham hock tortellini	Confit Scottish salmon, cooked pink at 65 degrees with coriander seeds, star anise andcardamom Served with choucroute, braised carrots, morteaux sausage, Alsatian black bacon, saffron potatoes with salsa verde Tortellini of ham hock with savoy cabbage, shitake mushrooms and lemon confit Horseradish veloute
Fish	Sea Bass	Crisp sea bass with almonds, courgette pesto and black olive oil	Pan fried sea bass with almonds and tomato Courgette pesto (courgette, basil, pine nuts, parmesan, olive oil and garlic) Thinly sliced baby courgette in olive oil, garlic, chilli and lemon juice, fresh oregano Courgette flowers Black olive oil Red amaranth
Meat	Duck	Duck breast with candied ginger, rhubarb tart and walnuts	Roasted smoked magret duck breast Roasted rhubarb and walnuts Rhubarb tart (poached rhubarb on puff pastry) Roasted foie gras Candied ginger Spring roll with duck leg meat, foie gras, shallots, lardons and shitake Finelly sliced brussel sprouts, choi sum with confit shallots Duck jus with confit orange rind
Meat	Pork	Spiced pork belly, savoy cabbage, squid, chorizo and white beans	raised pork belly, rolled Savoy cabbage puree with ginger, savoy cabbage with caraway seeds, diced celeriac, carrots, bacon, crème Fraiche, haricot beans, diced squid, chorizo, spring onions, sherry vinegar, basil Brown shrimps Pork jus spiced with ginger, cinnamon, cardamom, coriander and honey

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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
	Rhubarb	Rhubarb and blood orange terrine, ginger ice cream	Rhubarb poached in a ginger and grenadine syrup, set into a terrine with sauterne jelly and blood orange segments Garnished with blood orange coulis, stem ginger ice cream and an essoffer (brandy snap) Finish with confit ginger
	Tiramisu	Tiramisu with crushed amaretto, vanilla and gingerbread ice cream	Tiramisu made with sponge fingers, tia maria, marscapone and espresso Crushed amaretto biscuits Vanilla ice cream Gingerbread ice cream Almond and espresso crack tuille
	Chocolate tart	Pear, chocolate and pistacio tart, honeycomb ice cream	Chocolate tart layered with shortbread, pistachio paste, and chocolate poached pear Vanilla base ice cream coated in the honeycomb Garnished with pear syrup, sugared pistachios. poached pear, chocolate curls and dried pears
	Ice creams	Selection	Vanilla
	Sorbets	Selection
Cheese	Artisan cheeses	Selection	Livarot, Chedar,...

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1 course £19.00

2 course £26.00

3 course £29.00

cheese £6.50 supplement

© 2008 Vladislav Jankovych, Pearl restaurant London