28 QUEEN STREET, PRIVATE DINING
2008 SAMPLE MENU
Starters
- Ballotine of rabbit. armagnac prunes and foie gras, green bean and fennel salad
- Salmon cured in hotscotch sauce, gazpacho salsa and herb salad
- Aubergine caviar, tomato confit, roasted yellow peppers with parmesan crisps and basil oil
- Sweetcorn velouté with crab and coriander spring rolls
- Aromatic smoked duck breast, spring onion and radish salad with light soy vinaigarette
Puddings
- Vanilla bruleé with a tian of fresh raspberries
- Chocolate tart with passion fruit sorbet
- Mille-Fueille of strawberries, vanilla cream and strawberry syrup
- Apricot parfait with cherries and cinnamon tuiles
- Mascarpone cheesecake with nectarines, spiced orange syrup and chocolate shavings
Soup
- Asparagus and parmesan soup with truffle dressing
Main courses
- Organic salmon, langoustine crushed potatoes, leek tagliatelle and chive beurre blanc
- Roast chump of scotch lamb, tart provençal, black olive, tomato and thyme jus
- Saffron and asparagus risotto, roast goat's cheese crotin with pine nut crust
- Braised oxtail 'rossini', pomme purée and tarragon jus
- Breast of free range chicken, summer mushrooms, potato fondant and pancetta jus
Cheese
- **A selection of Scottish cheeses from Iain Mellis
Vegetarian options are available on request
The chef will select seasonal potatoes and vegetables to complement your main course
Please choose one option per course, the same meal being enjoyed by the whole party
Menu choices are optional to a maximum of 3 courses and will be charged at £3.00 per course per person
** £2.00 +VAT SUPPLEMENT
