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Please help me work out syns of this lot

Going out Sat (French)
Going to do Flexi syns that day (and no alcohol) so please can you help me work out the syns of this lot so i can choose best options. 2 courses x

Seasonal, home made soup
Coarsely shredded duck and pork paté with toasted sourdough bread, shallots and cornichons
Mushroom Feuilleté
Warm puff pastry with a creamy wild mushroom sauce and Espelette pepper
Breadcrumbed squid sautéed in garlic, lemon, parsley and butter with tartare sauce
Tuna Carpaccio
Sliced, lightly seared raw yellowfin tuna with sauce vierge and black olives
Smoked Salmon
Sliced smoked scottish salmon with dill, shallots, baby capers and crème fraîche dressing
Moules Marinières
Mussels cooked with white wine, garlic, shallots, parsley and fresh cream
Warm Roquefort Salad
Endive, walnut and crouton salad with a warm Roquefort cheese dressing
Prawn Gratinée
King prawns in a white wine, garlic and tomato sauce with toasted garlic and parsley croutons
Steak Tartare
Finely chopped raw beef mixed with shallots, capers, cornichons, egg yolk and cognac LIGHT MAINS
Risotto Vert
Risotto with grilled asparagus, broad beans, spring onions, courgette, green beans, baby spinach, pesto and rocket
Tart Provençale
Warm puff pastry with ratatouille, goats cheese, black olives, capers and basil
Mushroom Crépes
Baked crépes with mushrooms, spinach and gruyère cheese
Chicken and Walnut Salad
Chargrilled chicken with avocado, baby gem lettuce, baby spinach, shallots, French beans, walnuts, croutons and a mustard dressing
Tuna Niçoise
Chargrilled fresh tuna steak (served medium rare) on classic niçoise salad with french beans, cherry tomatoes, black olives, peppers, new potatoes, egg, baby gem lettuce and red onion
Salmon Fishcakes
Sautéed salmon fishcakes with baby spinach salad, dill and a wholegrain mustard sauce
Roast Duck Breast

Pan roasted duck breast (served pink) with gratin potato and a griottine cherry sauce
Steak Haché
‘À cheval’ (with a fried egg)

Chopped spiced rump steak, chargrilled with frites and a cornichon and tomato relish
Rump of Lamb
Rump of lamb with roasted courgettes, new potatoes, carrots, red onion and a veal jus
Fish Parmentier
Cod, haddock, prawn and salmon in a creamy white wine and leek sauce, topped with mash potato and gruyère cheese
Cod Goujons
Breadcrumbed slices of cod fillet with frites and tartare sauce
Linguine with Seafood
Linguine pasta with tiger prawns, mussels, clams and squid sautéed in garlic, chilli, shallots, white wine and cherry tomatoes
Roast Seabass
Roast seabass fillet, braised fennel and a Champagne beurre blanc with chives and tomato concasse
Corn fed chicken reared in the heart of rural Brittany in the north of France which is renowned for its poultry
Half Chargrilled ‘Breton’ Chicken
Served with frites
Choice of sauces:
Garlic Butter
Normandy butter with garlic, lemon and parsley
Provençale Sauce
Cherry tomato, basil, garlic, caramelised onions and black olives
Wild Mushroom Sauce
Wild mushroom, crème fraîche and chives
All of our steaks are from 30 day aged Hereford cattle and served chargrilled with frites
10oz Rib-eye
10oz Sirloin
7oz Fillet

Choice of sauces:
Roquefort Butter
Normandy butter with Roquefort cheese
Garlic Butter
Normandy butter with garlic, lemon and parsley
Peppercorn Sauce
Green peppercorn, cognac and cream
Béarnaise Sauce
Tarragon, egg, shallot and butter sauce
Chocolate Fondant
Warm chocolate fondant with vanilla ice-cream
Tarte Fine aux Pommes
Fine layered apple tart with vanilla ice-cream
Coupe Noire
Vanilla ice cream with warm dark chocolate sauce
Crème Caramel
Traditional set vanilla pod custard with dark caramel and cream
Chocolate Mousse
Dark chocolate mousse
Iced Berries with White Chocolate Sauce
Iced summer berries with warm white chocolate sauce
Crème Brûlée
Classic caramelised vanilla custard
Ice Creams & Sorbets
Vanilla, chocolate and strawberry ice cream and lemon sorbet
Roquefort, Reblochon and Comté served with bread and grapes
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