Private Chef Marco Scrire

Ideally 6 or more people.

£70 pp

Starter

Truffle and porcini mushroom arancini served with a rich tomato sauce and pecorino romano (v)

Classic Italian aubergine parmigiana (v)

Traditional haggis, neeps and tatties served with whisky sauce

Citrus cured salmon served with avocado purée and caviar 

Dressed crab served with mango, avocado salsa and lime dressing 

Main course

Pan fried seabass fillet served with colcannon and crab-cherry tomato butter 

Pan roasted loin of Scottish venison served with homemade bearnaise sauce, garlicky green beans and sautéed potatoes 

Chicken saltimbocca served with rosemary sautéed potatoes, wilted spinach and balsamic reduction 

Pan fried fillet steak served with crushed potatoes, grilled asparagus and peppercorn sauce

Cauliflower steak served with creamed mushrooms and tenderstem broccoli (V)

Dessert

Pannacotta served with fruit of the forest coulis

Italian chocolate and coffee semifreddo served with warm maple syrup 

Traditional Scottish cranachan

Traditional Italian tiramisu 

Limoncello posset