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Brand Public Relations,
Hilton Hotels & Resorts
McLean, Virginia 22102
Summer Menu At Hilton Moscow Leningradskaya
July 01, 2011
MOSCOW - Executive Chef Francois Cantin introduced a special seasonal menu in Janus restaurant at Hilton Moscow Leningradskaya.
Hot summer season has come and therefore changed the tastes and preferences of people. To keep guests pleased about the hotel menu, Chef Francois Cantin has implemented new savory items cooked and presented in light and healthy style. Young summer vegetables, herbs, fruits and berries grown in the Southern regions of Russia and Caucasus are combined with high quality seafood and incorporated in seasonal menu.
As a starter the hotel chef recommends to try crab & marinated salmon salad served with cherry tomatoes, pepper and spinach (860 rub.); the summer-fresh salad with grilled zucchini, sweet pepper, fennel and Feta cheese flavored with herbs (490 rub.) or just go for classical Nicoise salad with tuna (750 rub.).
In summer the Soups section is supplemented with cool and refreshing prawns gazpacho decorated with cucumber cubes, tomato and fresh basil (450 rub.) and mushroom soup with caramelized ceps (480 rub.).
Also on the menu is an Atlantic sea bass with crab risotto (1390 rub.) and Chilean sea bass with crispy spinach leaves and potato puree (1150 rub.) while roasted lamb saddle served with eggplant, fresh herb mix and thyme sauce (1430 rub.) is perfectly available for meat lovers.
Hotel guests and visitors can also enjoy and savor new selection of desserts including raspberry macaroons with fresh raspberries and lime sorbet (420 rub.), rhubarb tartlet with yogurt sorbet (360 rub.) as well as assortment of seasonal berries (550 rub.).
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