Join us for a relaxed and leisurely Mother's Day 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
Tagliatelle, new season Wye Valley asparagus, wild garlic, Katy Rodger’s crème fraiche, Isle of Mull
Or
Hot smoked salmon, early season radish, wild garlic pesto, chicory
To follow
Atholl Estate lamb leg, anchovy, wild garlic
Or
Pearl barley risotto, wild garlic, goats cheese, walnut oil
Served with sharing bowls of
House spiced potatoes
Spring greens
Fire roasted courgettes, dukkah
To finish
Salted caramel choux bun, hazelnuts, blood orange sorbet
Or
Selection of Scottish cheese | £10
