We are able to accommodate a maximum single table size of 32 on our ground floor level and because of the dimensions of our restaurant we are able to easily fit-in many large groups at the one time if given a good amount of notice. In addition, we have a modern and stylish mezzanine dining area (fully heated/air-conditioned - top spec Mitsubishi system) which is regularly used for birthday, hen, stag and wedding parties etc. and which can comfortably hold a total of up to 50 diners on two separate long tables running parallel (one of 20 guests and the other of 30 guests).

 

Please see below both of our set menus for large group bookings below as opposed to our a la carte menu which we are unable to offer for large groups on busy evenings. We are only too happy to put a special message on the menus and/or remove price references should you wish. With enough notice, we can also amend the dish choices, number of courses and do anything else you would like to tailor things to the way you would like them. Please simply ask us in advance.

 

Please note the following information about bookings for large groups:

1. the menus / prices below are available up to and including November 2019. Please kindly note that depending on any major stock/price fluctuations we may have similar/alternative dishes for large groups but that the prices of each respective menu shall remain the same. In December 2019 (believe it or not we are already taking booking requests for such time!) we shall have different set menus / prices.

2. tables which book/arrive from 7pm and/or onwards do not have an "out time" and are welcome to stay all night long;

3. a deposit of £10 per diner requires to be paid to confirm all bookings for 10 or more diners within one week of making the booking request with us. Payment of deposit can be made by telephone card payment or cash direct at the restaurant. If the deposit is not paid then the booking is not a confirmed one and the booking is likely to be deleted from our table plan and replaced with another- especially if for a Friday or Saturday evening when we are usually fully-booked weeks in advance;

4. the deposit of £10 per diner who attends will be deducted from the final bill when you come and dine with us. Unless any non-attending guest(s) have a pretty good reason and the lead guest gives us as much notice as possible (i.e not a call 10 mins before your arrival time or as you walk through the door)! then the deposit payment for diners who do not attend will not be deducted from the final bill nor refunded due to the severe inconvenience and expense this causes to our restaurant in wasted table space and/or booking refusals to other guests which it later turns out we would have been able to accommodate. If your group has more diners than you had anticipated when booking for then we don’t mind squeezing-in extra chairs in to the same size table space if you don’t (laws of physics permitting), however, the more notice you give us of such then the more likely we shall be able to amend our table plans to create space for you and give you all a more comfortable experience.

5. it is our practice to apply a 10% discretionary service charge to the final bill of all parties of 6 or more diners, such full amount being shared between our dining room staff. If you do not wish for this to occur then please simply let us know (either when you book or when you request your bill) and we shall, of course, not apply such.  



POPULAR CHOICES LARGE GROUP MENU

£19.95 PER PERSON FOR ALL 3 COURSES – CHOOSE BETWEEN OUR MOST POPULAR AND UNIVERSAL DISHES:

 

Starter Selection:

ZUPPA DEL GIORNO

(Today's freshly made soup of the day served with our daily-made Italian bread)

MINESTRONE ALL'ITALIANA (V)

(Freshly-made seasonal mixed vegetable soup served with our daily-made Italian bread)

PATÉ DELLA CASA

(Freshly prepared chef’s own recipe smooth chicken liver paté (cooked through) served cold with hard melba toast shards, oatcakes, red berry coulis and a small salad garnish)

MOZZARELLA FRITTA (V)

(Golden-fried breaded mozzarella fingers served with a sweet tomato and chilli dip and a small salad garnish)

GAMBERETTI IN SALSA ROSA

(Baby freshwater prawn cocktail served over mixed leaf lettuce served with a side portion of our daily-made Italian bread)

BRUSCHETTA AL POMODORO (V)

(Oven-baked freshly-made Italian garlic bread (hot) topped with fresh chopped salad tomatoes (cold) dressed in basil, garlic and extra virgin olive oil and small salad garnish)

INSALATINA CON MELONE & FORMAGGIO DI CAPRA (V)

(Fresh honeydew melon cubes, dried apricot pieces and sweet mixed roasted peppers with crumbled goats’ chees e over a bed of mixed leaf lettuce served with a side portion of our daily-made bread)

 

Main Course Selection:

SALMONE AL LIMONE

(Quality fillet-cut of Scottish salmon poached in Frascati© white wine, fresh lemon juice & sweet mixed peppers and served with a small mixed leaf lettuce salad with chopped tomatoes and red onion as well as seasonal mixed vegetables and potatoes)

POLLO ALLA MILANESE

(Golden-fried breaded cut of chicken breast served with a small portion of penne pasta in a classic Napoli sauce)

PIZZA OF YOUR CHOICE

(Stone-baked thin-base Roman-style pizza made with our own freshly prepared dough. Choose up to any 3 fresh toppings)

RISOTTO VERDE (V* contains parmesan)

(Italian Arborio rice dish with sautéed fresh seasonal green vegetables, green pesto- contains pine nuts- and Parmigiiano-Reggiano which is strictly not considered vegetarian by all)

CANNELLONI DI SPINACI & RICOTTA (V)

(Oven-baked fresh pasta cylinders densely stuffed with ricotta cheese and fresh spinach served in an abundance of béchamel and Napoli sauce and topped with mozzarella` cheese)

LASAGNE AL FORNO

(Oven-baked Scotch beef mince and béchamel lasagne topped with generous ladles of our freshly-prepared Bolognese and Napoli sauces)

PENNE ALLA PAESANA

(Penne pasta served in a sauce of our own recipe freshly-prepared sliced Italian-style pork, cinnamon, crushed chilli & fennel sausage, blended tomato and freshly chopped garlic)

 

Dessert Selection:

LEMON AND BISCUIT CHEESECAKE topped with sponge cubes, whipped cream and served with red-berry coulis

PROFITEROLES served with whipped cream and chocolate sauce

TORTA NOCCIOLA - hazelnut and vanilla sponge layered slice served with whipped cream, crushed biscotti and chocolate sauce

TIRAMISU - layered savoiardi, fresh cream, espresso coffee & cocoa powder slice served with chocolate sauce

AFFOGATO -classic after-dinner treat of an espresso coffee shot served in a glass over a scoop of Italian recipe vanilla ice-cream

 

 

SPECIAL SELECTION GOLD GROUPS MENÚ

£34.95 PER PERSON FOR ALL FOUR OF THE BELOW COURSES & AN AFTER-DINNER LIMONCELLO / SAMBUCA / GRAPPA


MIXED ITTALIAN OLIVE BOWLS & FOCACCIA BASKETS TO SHARE

 

Starter Selection:

SALMONE AFFUMICATO

(Quality Scottish Loch Fyne smoked salmon slices simply dressed with capers and extra virgin olive oil served with a fresh lemon wedge and a side portion of our daily-made Italian bread)

CROSTINI MISTI

(Trio of our own oven-baked freshly-made Italian garlic bread topped with sweet mixed peppers, sautéed sliced mushrooms and D.O.C. quality Parma Ham and served with a small salad garnish)

PROSCIUTTO & MELONE

(D.O.C. quality Parma Ham served over fresh sliced honeydew melon with red berry coulis)

COZZE AL POMODORO

(Steamed Scottish West Coast mussels finished in blended tomato, chopped fresh garlic & crushed dried chillies and a side portion of our daily-made Italian bread)

ANTIPASTO MISTO ALL’ITALIANA

(Time-honoured selection of cured speciality meats, fresh buffalo mozzarella, artichokes, olives and traditional Italian style pickled vegetables a small salad garnish and a side portion of our daily-made Italian bread)

GAMBERONI PICCANTI

(Peeled and de-veined fresh tiger prawns sautéed in chopped fresh garlic, blended tomato and crushed dried chilli sauce served with a mixed salad garnish and some of our own hot oven-baked garlic bread)

BRESAOLA CON RUCOLA

Razor-thin sliced cured Italian speciality dry beef fillet served with rocket leaf, parmesan shavings, extra virgin olive oil and fresh lemon. Served with a wee portion of our own daily-made Italian bread)

 

Main Course Selection:

BRANZINO DELLA CASA

North Atlantic fresh seabass fillets (2) poached in white wine, lemon juice, fresh chopped garlic, rosemary and cherry tomatoes. Served with a side portion of seasonal mixed vegetables and potatoes.

RISOTTO ALLA PESCATORA

Arborio rice with mixed shellfish/seafood, blended tomato, freshly-chopped garlic & dried crushed chillies. Depending on market availability, we seek to prepare this dish using peeled & de-veined tiger prawns, baby freshwater prawns, calamari and Scottish west coast mussels)

PASTA FRESCA DEL GIORNO

Handmade fresh pasta of the day- please ask your waiter for details

PENNE AL FILETTO DI MANZO

Penne pasta served with blended tomato, red wine, red onion, mixed Italian herbs and 4oz (about half of a “normal-sized” beef fillet steak) of sliced Scottish prime beef fillet strips cooked through.

VITELLO DELLO CHEF

Pan-seared escallops of grade-one Dutch veal topped with D.O.C. quality Parma Ham slices and then poached in an abundance of Marsala (sweet red) wine and sage leaf giving the dish both sweet and savoury flavours. Served with mixed seasonal vegetables and potatoes.

AGNELLO ALLA ROMANA

Pan-grilled Scotch lamb chops simply pre-marinated in a little chopped fresh garlic, extra virgin olive oil and rosemary. Served with mixed seasonal vegetables and potatoes.

BISTECCA AL PEPE VERDE

(Prime grilled 9oz Scottish beef Sirloin steak finished in and served in our house speciality sauce of Vecchia Romagna© brandy, fresh cream and green peppercorns. Also available plain grilled if requested at time of order. Served with mixed seasonal vegetables and potatoes. Please note our cooking definitions in advance: - rare = red & “bloody“ interior; medium = pinkish & juicy interior; well-done = grey-brown & dry/chewy/tough interior (inevitable as you will have thereby instructed us to cook the meat’s natural juices out however we shall tenderise/flatten the meat before cooking it well-done to reduce the cooking time and attempt to keep it as tender as possible in the circumstances) and charred on the outside)

 

CHOICE OF DESSERT FROM OUR DISPLAY CABINET SELECTION to be advised by your waiter after your main courses or CHEESE AND BISCUITS (mixed cheeses with oatcakes, biscuits, grissini (breadsticks), spiced apple chutney and honey)