Reeves Restaurant
New Year’s Eve 2011 Dinner

Selection of hors d’oeuvres
_____

Sweet potato and asparagus veloute
Crab and sweet corn soup finished with seaweed
_____

Hot globe artichoke and garlic butter
Baked razor clams with lemon and oregano breadcrumbs
“Just” poached salmon and asparagus, honey and mustard dressing 
            
Champagne sorbet
_____

Roast tenderloin of boar, wild mushroom risotto and madeira jus
Root vegetable tagine, saffron potatoes and lemon scented cous cous
Slow cooked oriental spiced wild duck, chilli and ginger noodles and pak choy
Char grilled fillet of beef crowned with sweet peppers on a spinach mash and whiskey sauce
_____

Dark chocolate crème brulee with white chocolate dipped berries
Rhubard and custard mess finished with granola and spun sugar

_____

Three local cheeses with walnut bread and reeves relish
(Stinking bishop, Somerset jersey blue and Somerset torr goats)
_____

Coffee and petit fours
Flute of champagne to welcome in the New Year

£60.00 per person