Reeves Restaurant

Christmas Day Menu 2008


Glass of bubbly on arrival
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Soup “au Pistou” finished with basil oil and parmesan
Duck and cognac consommé served with an apple toast
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Seared king scallop crowned with fois gras on a leek and vermouth fond
Roulade of lemon sole and gamba prawn on a saffron beurre blanc
Mille fueilles of asparagus and artichoke with a lemon hollandaisse
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Roast free range turkey with sage, chestnut and onion stuffing, crispy pancetta wrapped around pork and fennel sausage and served with the cooking jus
Honey and pepper roast goose breast on an orange and game reduction
Fillet of beef Wellington accompanied with a wild mushroom sauce
Mushroom, cheddar and chestnut filo parcel on a creamy thyme scented sauce

All served with a selection of fresh vegetables and potatoes
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Flaming brandy Christmas pudding with cognac sauce.
Dark chocolate fondant with almond and vanilla pod ice cream
Raspberry syllabub finished with a crispy granola
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Selection of local cheeses, warm walnut bread and “Reeves relish”.
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Coffee and Mince pies


£75.00 per person