The first of a new series of Feasts at Ballintaggart Farm.
Convivial evening, a showcase of seasonal, local and brilliant food, served with thoughtful charm.
BYOB or matched wines available.
7.30pm start at Ballintaggart Farm.
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To welcome
Ballintaggart sourdough, whipped butter, Cullisse rapeseed oil, Perello olives, Great Glen charcuterie, Isle of Mull aigrettes
To start
Salt baked beetroot, sorrel, horseradish
Dulse cured Gigha Halibut, fermented whey, elderberry
Grierson’s chicken liver parfait, toasted milk bun, bramble jelly
To follow
Coal roasted venison fillet, venison sausage, juniper jus, radicchio
Or
Salt baked celeriac agnolotti, brown butter, sage, Isle of Mull
Sharing bowls of
Braised leeks, late harvest peas, toasted barley flakes
Smoked Katy Rodger’s crème fraiche, potato, dill
Cheese
Whipped Baron Bigod, pickled pear, sourdough crumpet
To Finish
House made ricotta cake, burnt lemon, gorse
Coffee
Glen Lyon S.O. coffee or tea with Aberfeldy tablet
