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

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