Truffle, Game & Claret Dinner

Tuesday 1 December * Boisdale of Bishopsgate

Members: £45.50 Non Members: £55 including a 3-course dinner with unlimited wine

MENU
Diver caught scallops, Macsween haggis,
sweet corn cream, soft boiled quails egg & black truffle shavings
Vina del Alba Albarino 2006, Rias Baixas , Spain
·
Roasted pheasant breast, pheasant & porcini mushroom pie, braised cabbage & chestnuts, parsnip fondants & purée
Boisdale No 4 Claret, Bordeaux
·
Selection of British cheeses, fig chutney & oatcakes
Southbrook Vidal Ice Wine 2004, Ontario

The truffle has been described the diamond of cookery, black pearl, the gem of poor lands. People have been feasting upon it for almost 4,000 years. Pigs, trained dogs and goats are used to sniff out truffles which grow below the ground. Truffle is considered an aphrodisiac as it produces a chemical almost identical to a sex pheromone found in male pig’s saliva (men secrete the same chemical in their underarm sweat) and sensing this odour prompts mating behaviour in the female pigs as they rut and try to get at the buried truffles.

To get everyone’s taste buds into fifth gear on the night the truffles will be accompanied by two other equally extravagant and sumptuous delicacies – young plump well hung pheasant and delicious Boisdale No.4 Claret 2007. The event will be hosted by Ranald Macdonald.

To book, please contact Pam or Myriam on 020 7283 1763 or email info@boisdale-city.co.uk. 7.30pm for 8pm. The price is £45 for Members and £55 for Non Members. The price includes unlimited wine.