Evening La Carte Menu at Reeves

Spring Menu 2025

To Start

Poached asparagus, wrapped in Parma ham and glazed with a fresh egg Hollandaise £10

Chicken liver parfait, toasted brioche, balsamic pearls and dressed leaves £10

Chilled smoked salmon and prawn mousseline, mixed leaves, melba toast and keta caviar £14

Smoked duck breast, aubergine and wild garlic risotto finished with leek crisps £13

Baked parmesan and breadcrumb topped Brixham scallops in a lobster velouté served in the shell £16

Southern style chicken goujons, Jack Daniels sauce and a red cabbage and red onion coleslaw £10

Fillet of beef carpaccio with anchovy, capers and watercress finished with pecorino shavings £14

To Follow

Char grilled steak, a choice of Bath blue cheese sauce or peppercorn and brandy sauce, French fries and coleslaw; sirloin £35 or fillet £42

Baked rack of English lamb, wild garlic crust, roasted garlics, dauphinoise, redcurrant reduction and a jardiniere of vegetables £35

Bampton rose veal escalope, lemon breadcrumbs, tarragon and mushroom cream, wild basmati rice and tenderstem broccoli £30

 Fillet of Beef Wellington, dauphinoise, fresh vegetables and a rich port  wine reduction £42

Chicken and shellfish (mussels, scallop, squid and clams) paella, saffron stock, peppers, olives and peas £30

Roasted stone bass fillet, crushed saffron new potatoes, roasted tomato and red pepper puree, samphire and fennel £35

Pan seared sashimi grade tuna loin niçoise salad, poached quails’ egg, fine beans, tomato and new potatoes £30

Baked pepper filled with balsamic glazed roasted vegetables, cous cous and feta served with mixed leaves £23

Fresh egg tagliatelli pasta: choose your sauce from:

Chicken, mushroom, thyme and double cream £24

Walnut, lemon zest and basil pesto £20

Mixed shellfish, Pernod, tomato, splash of cream and hint of chilli £28

To Finish

Chocolate and orange cheesecake finished with brandy steeped orange segments £10

Banoffi pie  topped with whipped double cream and caramel sauce £10

Rhubarb crème brulee and a shortbread biscuit £10

Poached pear in sherry syrup and served with a ginger ice cream £10

Selection of Granny Gothards West country organic ice creams served with a dark chocolate sauce or raspberry coulis and a tuile biscuit £10 for 3 scoops

Cheeseboard of award winning South West cheese, “Reeves” relish, celery ribbons, grapes and a cracker selection £15

Side orders

Jardiniere of vegetables £6

Dauphinoise potatoes £6

Fresh mixed salad with a honey and mustard dressing £6             

Brandy flamed mushrooms in Dijon and tarragon cream £6

French Fries £5

Garlic butter smothered ciabatta £5

Plant based?

Please ask to see our vegetarian/vegan menu