Monday, August 10th, 2009
reeds restaurant.bar
summer menu 2009
lunch
Soup of the day market price
reeds Caesar salad 9
Organic greens salad 9
Meaford apples, candied walnuts, goat cheese & cider vinaigrette
GREEK SALAD 12
cucumber, tomato, kalamata olives, onion & feta with summer lettuces & fresh oregano
Northern Woods mushroom and spinach tart 15
phyllo pastry, béchamel, goat’s cheese, organic greens
Seafood ceviche 16
Ontario lakefish, shrimp, scallop, calamari, octopus & reeds three-bean salad
Ontario wagyu beef carpaccio 15
arugula, white beans, horseradish, parmesan cheese & truffle essence
organic chicken wings 11/lb
fiery bbq chipotle, hot, medium, mild, bbq ranch cilantro
reeds Poutines
Classic 9
curds, demi-glace, arugula
Mediterranean 10
olives, roasted peppers, sundried tomato, feta cheese
Con carne 11
homemade chilli, aged cheddar, sour cream, cilantro
reeds sandwiches
Northern Woods Mushroom and crab melt 11
three Ontairio cheeses, Bib lettuce, curry aioli, tomato & homemade bun
Grey county beef burger 11
with truffled mayonnaise & our homemade bun
Add mushrooms, bacon, aged cheddar cheese…$2.00 per item
Peppers and eggs 10
Scrambled eggs, sweet peppers, olives, sundried tomato, feta and arugula in a grilled flour tortilla with roasted red pepper aioli and garden herbs
*all sandwiches are served with choice of fries or side organic greens*
reeds handmade thin-crust pizzas
Margherita sm 10/lg 17
tomato sauce, fresh basil, mozzarella
Bianca sm 13/lg 20
béchamel sauce, sautéed spinach, northern woods mushrooms, feta
Summer vegetable sm 12/lg 18
arugula pesto, fresh garden vegetables, goat’s cheese
Let us make pizza your way:
Pizzas come with sauce and mozzarella cheese
$ 9/sm, $15/lg
Sauces: tomato, pesto or béchamel
Toppings: mushrooms, sautéed spinach, fresh basil, sundried tomatoes*, roasted red peppers, olives, mixed summer vegetables, organic chicken*, Italian sausage*, Proscuitto*, salami*,
chorizo sausage*, bacon*, feta cheese, goat cheese*, mozzarella
Each ingredient $1.50, **premium ingredients $2.00
sides
organic greens 5
ceasar salad 6
reeds fries with curry aioli 5
Kindly inform us of any food intolerances, thank you for dining at reeds!
Monday, April 27th, 2009
Looking for something special for Mom? Bring her to reeds for a gourmet Mother’s Day Dinner on Sunday May 10th. Reservations please - 519 538 0009
One
basil & watercress soup with a poached organic egg
or
organic greens salad with fennel, orange & goats cheese in a pernod vinaigrette
Two
seared sea scallop with green pea ravioli & hollandaise
or
soufflé of wild leek & goat’s cheese with walnuts & frisée lettuce
Three
herb-crusted simcoe county rack of lamb with mint & green pea risotto, braised young carrots & carrot vinaigrette
or
roasted Ontario pickerel with asparagus, wild leek chowder & lemon relish
or
handmade ricotta gnocci with sautéed spinach, tomato preserve, wild leeks & parmesan
Four
maple crème caramel with ginger & berries
or
apple-almond galette with Mapleton’s French vanilla ice cream
$45 per person, includes a glass of champagne
Reservations - 519 538 0009
Thursday, January 29th, 2009
Valentine’s Menu - February 14, 2009
It’s time to make reservations for Valentine’s dinner. reeds restaurant in Meaford is a great choice. Chef Jesse Reed is presenting a prix fixe menu - $85.00 a couple. That’s for three courses and a glass of champagne. WOW!
Reserve now at 519-538-0009
Valentine’s Day Menu 2009
FRESH MALPEQUE OYSTERS
with a trio of sauces
SALAD OF FRESH AND GRILLED FIGS WITH ROSES
baby seedling greens, proscuitto and rosewater vinaigrette
“LOVE LETTERS”
Alaskan king crab ravioli in a lemongrass and kaffir lime broth
coconut ginger foam
***
DUCK LEG CONFIT
caramelized Georgian bay apples, pecans & endive
apple and potato purée and truffle pan jus
GREY COUNTY BEEF FILET MIGNON
with seared foie gras, roasted root vegetables & truffle-mashed potatoes
SQUASH RAVIOLI
buffalo mozzarella, sage and brown butter
with balsamic glaze and crispy root vegetables
***
RASPBERRY SHORTCAKE
with drunken berries, hand whipped cream and rose petal granité
CHOCOLATE FONDUE FOR TWO
fresh fruits and a bittersweet frangelico-scented chocolate hot-pot
choose from 3 courses for $85.00 per couple
and enjoy a glass of champagne on us
reservations recommended 519.538.0009
Wednesday, December 17th, 2008
reeds restaurant - New Year’s Eve 2008 - Prix-fixe menu
$65 per person for four courses
or $45 for three courses,
or $30 for 2 courses
Reservations - 519 538 0009
If you haven’t decided what you’re doing on New Year’s Eve the menu from reeds will have you grabbing the phone to make reservations!
Reservations - 519 538 0009
