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.
Ballintaggart sourdough, whipped butter, Great Glen venison charcuterie, Perello olives, Cullisse rapeseed oil
To start
Venison carpaccio, Blue Murder, herb aioli, walnuts
Wild mushroom pate, tarragon aioli, sourdough
Baked Scrabster cod parcels, horseradish, herbs
Baked celeriac, horseradish, herbs
Served with sharing bowls of:
Brussel sprouts, tahini, pomegranate
Whole roast cauliflower, turmeric, yogurt, almonds
Selection of Scottish cheese, Ballintaggart chutney, oatcakes
Chestnut and orange bread and butter pudding, Katy Rodger’s crème fraiche
