ITALIAN WEDDING MENU — SCOTTISH PRODUCE, COOKED FRESH IN YOUR VENUE.
ITALIAN TECHNIQUE. SCOTTISH PRODUCE. DESIGNED WITH YOU.
There is no fixed wedding menu with me — every couple gets a menu built around their season, their venue’s kitchen and their guests. But couples always ask for a starting point to imagine the day from. Below is a sample wedding menu: ten starters, ten mains and ten desserts, all built the way I cook — Italian regional dishes made with Highland beef, Orkney scallops, Perthshire venison, Isle of Mull cheddar and other named Scottish producers.
Pick three courses, mix and match anything, or use this as the jumping-off point for your own tasting — I will design the final menu with you.
STARTERS
- Orkney scallop carpaccio — aged Modena balsamic, citrus, chive oil
- Isle of Mull cheddar and Ayrshire bacon tart — caramelised onion, pea shoots, frisée
- Prosciutto di Parma and Perthshire fig — burrata, aged balsamic, toasted hazelnuts
- Pan-seared Loch Fyne scallops — ’nduja butter, crisp sourdough
- Arran crowdie and beetroot bruschetta — toasted walnuts, honey, thyme
- Cured wild Scottish salmon — Sicilian lemon, capers, shaved fennel, olive oil
- Wild mushroom and truffle arancini — Parmesan fonduta, crispy sage (vegetarian)
- Highland venison carpaccio — rocket, shaved Parmesan, truffle oil, lemon
- Burrata and heritage tomatoes — basil oil, aged balsamic, warm focaccia (vegetarian)
- Stornoway black pudding and apple — hazelnut crumble, balsamic reduction, watercress
MAIN COURSES
- Slow-braised Highland beef cheek — Barolo jus, saffron risotto, crispy shallots
- Pan-seared Isle of Skye halibut — nero di seppia risotto, salsa verde
- Ossobuco alla Milanese — braised veal shank, gremolata, creamy polenta
- Herb-crusted rack of Scottish lamb — rosemary jus, potato dauphinoise, roasted roots
- Handmade pappardelle with Perthshire venison ragù — slow-braised, shaved pecorino
- Chicken saltimbocca — prosciutto, sage, white wine jus, buttered greens
- Wild porcini and truffle risotto — aged Parmesan, crispy sage (vegetarian)
- Pan-roasted Orkney scallops — cauliflower purée, ’nduja crumb, brown butter
- Slow-roasted porchetta — apple and fennel, crackling, salsa verde
- Wild mushroom and ricotta tortelli — sage butter, toasted walnuts (vegetarian)
DESSERTS
- Classic tiramisu — espresso-soaked savoiardi, mascarpone, cocoa
- Vanilla panna cotta — Scottish berry compote, honeycomb
- Torta caprese — flourless dark chocolate and almond cake, Amarena cherries
- Limoncello and ricotta tart — candied lemon, pistachio crumb
- Cranachan semifreddo — toasted oats, whisky, raspberries
- Zuppa inglese — layered sponge, custard, Chantilly cream, toasted almonds
- Cassata Siciliana — candied fruit, sweet ricotta, pistachio
- Affogato al caffè — vanilla gelato, hot espresso, amaretti
- Chocolate and hazelnut torta — gianduja cream, sea salt
- Sicilian cannoli — sweet ricotta, candied orange, pistachio
All dishes are cooked fresh at your venue, built around what is in season and sourced from named Scottish producers. Vegetarian, vegan, gluten-free and allergy adaptations are available on every course.