Join us for a relaxed and leisurely lunch at Ballintaggart Farm. Read the papers, enjoy live music, a delicious seasonal Sunday lunch, and finish your afternoon toasting marshmallows over the fire.
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To welcome
Ballintaggart sourdough, whipped butter, Great Glen venison salami, Perello olives
To start
Negroni cured trout, orange aioli, capers
Or
Salt baked beetroot, goats cheese, hazelnuts, apple
To follow
Mustard roast Perthshire chicken, waldorf stuffing, jus
Or
Tagliatelle, purple sprouting broccoli, mustard, Isle of Mull
Served with sharing bowls of
Crips rosemary potatoes
Fire roasted spring onions, wild garlic
Bitter leaf salad
To finish
Katy Rodger’s yogurt pannacotta, forced rhubarb, lime, pistachio
Or
Selection of Scottish cheese | £10
