To welcome
Ballintaggart sourdough, whipped butter, Perello olives, Great Glen charcuterie , Ballintaggart pickles
To start
Seaweed cured mackerel, gooseberry, cucumber, buttermilk
Wild duck ravioli, kohlrabi, spiced duck broth
Salt baked beetroot, goats curd, pear, hazelnut (V)
To follow
Perthshire partridge, sourdough bread sauce, elderberry
OR
Herb gnocchi, heritage tomatoes, Isle of Mull cheddar (V)
Served with:
Barbecued runner beans, smoked yoghurt, crispy onions (V)
Lemon thyme pomme dauphine, confit garlic (V)
Baby leeks, dukka dressing (V)
Cheese
Clava brie, black truffle honey, brioche
To finish
Apple tarte tatin, brown butter ice cream
Coffee
Glen Lyon Coffee, Aberfeldy tablet
