£22.00 per person including service and VAT.

From Tuesday - Thursday inclusive, in recognition of business time restraints,
please feel free to choose 1 or more courses for luncheon.

- Egg Florentine with Hollandaise sauce and Ventraiche bacon
- Cream of loveage soup with croûtons
- Red mullet with rocket and pesto salad
- Home-cured Rosemary & green peppercorn ham with mustard leeks
- Pike soufflé with smoked salmon and dill sauce (additional £6.50)

- Local salt marsh confit of lamb shoulder, mashed potato and thyme jus
- Thai spiced gurnard served on mussels with coriander
- Escalope of chicken filled with smoked salmon, prawn and mushroom sauce
- Dolce latte and pea risotto with watercress
- Roast rack of English marsh lamb with truffled boulangere, spring vegetables and thyme jus (additional £19.95)

- Pear tart tatin
- Honeycomb and saffron ice cream
- White chocolate parfait with rosewater
- Spiced dark valrhona chocolate fondant with pain d'epices ice cream and caramelised plum (additional £7.45)
- Chef's selection, served on a slate plate, of British and Continental cheeses
- Freshly ground coffee and petits fours £4.00 per person

All prices are additional to the Mirabelle dinner menu priced at £37.50

- Seared scallops, cauliflower purée, caper and grape dressing £7.50
- Ballontine of foie gras, pickled damson jelly, port glaze with brioche toast
£8.95
- Pike soufflé with smoked salmon and dill sauce £5.95

- Roast Maigret duck, caramelized salsify tatin, broad beans and loveage purée, Shiraz sauce £7.50
- Roast rack of English marsh lamb with truffled Boulangere, spring vegetables and thyme jus £14.95
- Fillet of John Dory, fennel purée, turned saffron potatoes and Bouillabaisse fumet
£10.50

- Rhubarb tart, ginger crème Anglaise
£2.50
- Spiced dark Valrhona chocolate fondant with pain d'epices ice cream and caramelised plum £3.95
(Please allow 15 minutes)
- Caramelised lime cream with bitter orange sauce £2.00

£60.00 per person including service and VAT.
Accompanying wines are personally chosen by Chef Röser and the Head Sommelier
to complement each dish individually, and are priced at £30.00 per person.

- Pike soufflé with smoked salmon and dill sauce
(Chablis - Jean Durup - 2006, France)
*****
- Velouté of garden peas and coconut froth

- Ballontine of foie gras, Damson jelly, port glaze
(Gewürztraminer - F.E. Trimbach - 2005, Alsace)
*****
- Fillet of beef with morel sauce and English asparagus
(Cabernet Sauvignon 'Hut Block' - Hamilton - McLaren Vale - 2004, South Australia)
*****
- 'St Maure' goats' cheese, marjoram & black olive terrine
(Côtes du Luberon - Perrin et Fils - 2006, France

- Rhubarb tart, ginger crème Anglaise
(I Capitelli - Anselmi - Veneto - 2005, Italy)
- Freshly ground coffee & petits fours

£37.50 per person inclusive of service and VAT.

- Egg Florentine with Hollandaise sauce and Ventraiche bacon
- Cream of loveage soup with croûtons
- Red mullet with rocket and pesto salad
- Home-cured Rosemary & green peppercorn ham with mustard leeks

- Local salt marsh confit of lamb shoulder, mashed potato and thyme jus
- Thai spiced gurnard served on mussels with coriander
- Escalope of chicken filled with smoked salmon, prawn and mushroom sauce
- Dolce latte and pea risotto with watercress

- Pear tart tatin
- Honeycomb and saffron ice cream
- White chocolate parfait with rosewater
- Chef's selection, served on a slate plate, of fine British and Continental cheeses
- Freshly ground coffee & petits fours £4.00 per person