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Question: Pls use the validator.w3.org to check for errors o...
pls use the validator.w3.org to check for errors on this code and write down the correct code that will pass the validation
<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8">
<title>Nchako</title>
<link type="text/css" rel="stylesheet" href="module9css.css" />
</head>
<body>
<center><img src="Images/header.jpg"></center>
<center><p id="top"><a href="Restaurant Menu.html#Appetizers">Appetizers|</a> <a href="Restaurant Menu.html#Entrees">Entree|</a> <a href="Restaurant Menu.html#Desserts">Dessert|</a> <a href="Restaurant Menu.html#Friday catch of the day">Friday Catch Of The Day</a></p></center>
<h1>Cafe Townsend Menu</h1>
<h2><a id="Appetizers">Appetizers<img src="Images/menu_divider.gif"></h2>
<ul class="a">
<li>Roasted Tomato Soup - served with goat cheese croutons and basil puree.</li>
<li>Summer Salad - organic butter lettuce with apples, blood oranges, and gorgonzola, tossed with raspberry vinaigrette.</li>
<li>Fondue of Brie, Goat Cheese, and Gruyere - served with green apples and garlic crostini. Good for sharing.</li>
<li>Crispy Flatbread - topped with asiago, prosciutto, and rocket.</li>
<li>Yellow-fin Ahi Tatar - served on a bed of shredded cabbage with avocado relish and a green peppercorn dressing.</li>
</ul>
<img src="Images/Appetizer.jpg">
<h2><a id="Entrees">Entrees<img src="Images/menu_divider.gif"></h2>
<ul class="a">
<li>Pancetta-wrapped Sea Scallops - drizzled with tarragon puree. Served with baked cauliflower au gratin in a tangy Gruyere sauce.</li>
<li>Cajun Seafood Bouillabaisse - with crawfish, scallops, catfish, crab, and mussels. Served with Southern-style cornbread and honey butter.</li>
<li>Cavatappi Pasta with Spicy Chickpea Sauce - tossed with grilled eggplant, green olives, and sun dried tomatoes. Topped with Mediterranean feta.</li>
<li>Sage-rubbed Double-cut Pork Chop - topped with a ragout of mushrooms and chunky pancetta. Served with griddle corn cakes.</li>
<li>Lasagna Bolognese - house-made pasta between layers of slow-cooked pork and beef Bolognese sauce. Served with organic asparagus.</li>
<li>Sake-soaked Kobe Beef Tartar - served with fontina-stuffed squash blossom tempura with cream wasabi sauce.</li>
</ul>
<img src="Images/entree.jpg">
<h2><a id="Desserts">Desserts<img src="Images/menu_divider.gif"></h2>
<ul class="a">
<li>Tiramissu - cool, refreshing Italian dessert.</li>
<li>Baked Pears with Caramel Sauce - topped with house-made vanilla-bean ice cream.</li>
<li>Pumpkin Creme Brulee - served with our famous ginger snap cookies.</li>
<li>New York Cheesecake - creamy traditional cheesecake topped with dark chocolate sauce and fresh-picked strawberries.</li>
<li>Sacher Torte - three layers of dark chocolate cake, filled with house-made apricot jam, covered in a creamy, rich chocolate glaze.</li>
</ul>
<img src="Images/Dessert.jpg">
<h2><a id="Friday catch of the day">Friday catch of the day:<img src="Images/menu_divider.gif"></h2>
<ul class="a">
<li>Alaskan Halibut with a Rich Loire Valley Beurre Blanc Sauce - served with mashed purple Peruvian potatoes and haricot verts.</li>
<li>Recommended pairing: '98 Passi Emilio Vineyards Sauvignon Blanc</li>
</ul>
<img src="Images/wine_header.jpg">
</body>
</html>
Explanation / Answer
<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8">
<title>Nchako</title>
<link type="text/css" rel="stylesheet" href="module9css.css" />
</head>
<body>
<center>
<img src="Images/header.jpg"/>
</center>
<center>
<p id="top">
<a href="Restaurant Menu.html#Appetizers">Appetizers|</a>
<a href="Restaurant Menu.html#Entrees">Entree|</a>
<a href="Restaurant Menu.html#Desserts">Dessert|</a>
<a href="Restaurant Menu.html#Friday catch of the day">Friday Catch Of The Day</a>
</p>
</center>
<h1>Cafe Townsend Menu</h1>
<h2><a id="Appetizers">Appetizers</a><img src="Images/menu_divider.gif"></a></h2>
<ul class="a">
<li>Roasted Tomato Soup - served with goat cheese croutons and basil puree.</li>
<li>Summer Salad - organic butter lettuce with apples, blood oranges, and gorgonzola, tossed with raspberry vinaigrette.</li>
<li>Fondue of Brie, Goat Cheese, and Gruyere - served with green apples and garlic crostini. Good for sharing.</li>
<li>Crispy Flatbread - topped with asiago, prosciutto, and rocket.</li>
<li>Yellow-fin Ahi Tatar - served on a bed of shredded cabbage with avocado relish and a green peppercorn dressing.</li>
</ul>
<img src="Images/Appetizer.jpg"/>
<h2><a id="Entrees">Entrees<img src="Images/menu_divider.gif"></h2>
<ul class="a">
<li>Pancetta-wrapped Sea Scallops - drizzled with tarragon puree. Served with baked cauliflower au gratin in a tangy Gruyere sauce.</li>
<li>Cajun Seafood Bouillabaisse - with crawfish, scallops, catfish, crab, and mussels. Served with Southern-style cornbread and honey butter.</li>
<li>Cavatappi Pasta with Spicy Chickpea Sauce - tossed with grilled eggplant, green olives, and sun dried tomatoes. Topped with Mediterranean feta.</li>
<li>Sage-rubbed Double-cut Pork Chop - topped with a ragout of mushrooms and chunky pancetta. Served with griddle corn cakes.</li>
<li>Lasagna Bolognese - house-made pasta between layers of slow-cooked pork and beef Bolognese sauce. Served with organic asparagus.</li>
<li>Sake-soaked Kobe Beef Tartar - served with fontina-stuffed squash blossom tempura with cream wasabi sauce.</li>
</ul>
<img src="Images/entree.jpg"/>
<h2><a id="Desserts">Desserts<img src="Images/menu_divider.gif"></a></h2>
<ul class="a">
<li>Tiramissu - cool, refreshing Italian dessert.</li>
<li>Baked Pears with Caramel Sauce - topped with house-made vanilla-bean ice cream.</li>
<li>Pumpkin Creme Brulee - served with our famous ginger snap cookies.</li>
<li>New York Cheesecake - creamy traditional cheesecake topped with dark chocolate sauce and fresh-picked strawberries.</li>
<li>Sacher Torte - three layers of dark chocolate cake, filled with house-made apricot jam, covered in a creamy, rich chocolate glaze.</li>
</ul>
<img src="Images/Dessert.jpg"/>
<h2><a id="Friday catch of the day">Friday catch of the day:<img src="Images/menu_divider.gif"></h2>
<ul class="a">
<li>Alaskan Halibut with a Rich Loire Valley Beurre Blanc Sauce - served with mashed purple Peruvian potatoes and haricot verts.</li>
<li>Recommended pairing: '98 Passi Emilio Vineyards Sauvignon Blanc</li>
</ul>
<img src="Images/wine_header.jpg"/>
</body>
</html>
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