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



Lunch menu

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Picture and name
Short Description
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
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
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
Warm mackerel fondant with à la greque vegetables, chives and horseradish
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
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
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 wrappedin bread dipped in butter and topped with sesame seeds and baked
  • Quince puree
  • Turned quince, beetroot and banana shallots
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
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
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
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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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
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 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
  • Vanilla
Artisan cheeses
  • 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 LondonTOPlist