Francois Kanten, chef of Hilton Moscow Leningradskaya Hotel in Moscow, has prepared an updated summer menu for the restaurant Janus. The onset of summer days consistently reflected on the tastes of the guests, so the main restaurant menu was supplemented with light dishes on the composition and method of preparation. Base for summer work up fresh vegetables, herbs, fruits and berries, mainly from the southern regions of Russia and the Caucasus, as well as fish, seafood and meat. Among the appetizers chef recommends to taste a salad of crab and marinated salmon with cherry tomatoes, sweet peppers and spinach, vitamin salad with grilled zucchini, peppers, carrots, radishes and fennel with Feta cheese and fresh herbs or a classic salad Nicoise with tuna. For the summer section of soups supplemented with a gentle and refreshing shrimp gazpacho with diced cucumber, roasted tomato and fresh basil and mushroom soup with caramelized mushrooms. In the menu on the pages of hot dishes a new dishes such as the Atlantic grouper fillet with crab risotto and Chilean bass with crispy spinach and mashed potatoes are presented. For those who prefer meat, the chef recommends to taste the baked fillet of lamb with braised eggplant, fresh herbs and a sauce of thyme. Among the new dessert menu, raspberry French pastry with fresh raspberries and lime sorbet, tartlet with rhubarb and yogurt sorbet and assorted fresh berries. |
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