Easter Sunday Lunch 2023 at “Reeves”
To Begin
Smoked salmon rose, watercress and a chive and cream cheese parmesan flute £12
Warm French onion and thyme tart glazed with organic cheddar on a pickled vegetable salad £9
Ham hock terrine, our own piccalilli, beetroot puree and toasted brioche £9
Plumptious Fowey mussels steamed in white wine, wild garlic, cream, fresh thyme and chopped parsley £10
King prawn cocktail, brandy Marie rose sauce, salad and melba toast £10
To Follow
Roast West Somerset sirloin of beef, Yorkshire pudding and all the trimmings £18
Roast Bronze Norfolk turkey, Yorkshire pudding, stuffing and all the trimmings £17
Roast leg of English lamb Yorkshire pudding, redcurrant and mint reduction and all the trimmings £18
Steamed halibut steak, garlic king prawns and a red pepper arrabiata tagliatelle £25
Floured and fried John Dory fillets, French fries, buttered peas and our own tartar sauce £22
Baked fillet of beef wellington, port reduction gravy, dauphinoise potatoes and fresh vegetables £35
Goats cheese and spinach croquette on a wild mushroom and pea risotto finished with basil oil £18
To Finish
Lemon posset, winterberry compote and hazelnut crumble £9
Crème brulee candied strawberries and spun sugar £9
Dark chocolate cheesecake on a ginger snap base and finished with sugared pecans £9
Brandy syrup poached pear, clotted cream, blackberry and lavender jelly and spun sugar £9
Selection of Southwest cheeses; Godminster cheddar, truffler, Bath soft and Bath blue with Reeves relish and biscuits £14