Reeves Restaurant
New Years Eve 2007 Dinner

Selection of hors d’oeuvres
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Vegetable soup “au pistou” finished with fresh basil leaves and parmesan flakes
Venison and truffle consommé laced with port
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Pan seared tranche of turbot wrapped in Parma ham on a piquant green herb sauce
King prawn, green lip mussel and queen scallop tossed in ginger and lemon grass
served with chilli infused vermicelli
Humous and spinach roulade accompanied with a pear and walnut saladette
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Three types of melon sorbet
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Tournedos Rossini; fillet steak wrapped in pancetta, topped with fois gras and served on a rich red wine jus
Pan fried escalope of veal, crowned with a timbale of shitake mushrooms and sliced kidney, on a creamy massala wine and sorrel sauce
Port steeped loin of venison on a cranberry and spring onion rosti and drizzled with the marinade reduction
Char grilled Mediterranean vegetables on a pea and lemon risotto served with a light herb dressing
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Chilled blueberry and lavender soufflé
Chocolate pudding with a soft white chocolate centre and clotted cream
Tuile basket of banana, vanilla ice cream and yoghurt topped with honeycomb
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Platter of assorted soft and hard local cheese with walnut bread
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Coffee and petit fours.
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Flute of champagne to celebrate the New Year.

£55.00