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Reeds Restaurant Menu - 1st October 2010

Parmesan Soufflé with Parmesan Foam and Waldorf Salad

Pan Fried Scallops, Crispy Belly of Swannington Pork,  Apple Puree and Coriander Cress

Terrine of Smoked Chicken, Duck Liver & Parma Ham with Pain d’Epice and Quince Puree

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Gratinated Goats Cheese and Pepper Cannelloni, Aubergine Puree,  Grilled Summer Vegetables, Red Pepper Reduction and Basil Oil

Pan-fried Halibut with Sautéed Potato Gnocchi, and Chorizo, Tomato & Anchovy Dressing

Trio of Lamb served with Ratatouille, Creamy Mash, Buttered Spinach and a Tomato & Basil Jus

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Specially Selected Finest Cheeses for Reeds

Including Buffalo Blue, Montgomery ’s Cheddar,

Oxford Isis and Roquefort La Pastourelle

Chocolate Mousse with White Chocolate and Lime Cheesecake

Strawberry Eton Mess with Strawberry Sorbet