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
Ballintaggart negroni cured sea trout, buttermilk dressing, rye, cucumber
Wild mushroom soup, roasted chanterelles, lovage, Katy Rodger’s creme fraiche
Perthshire roasted lamb leg, garlic, rosemary
Roasted butternut squash, garlic, rosemary
Served with sharing bowls of:
Braised fennel, lemon, sourdough crumb
Watercress, apple, radish
Ballintaggart pavlova, Perthshire strawberry, vanilla cream
Three cheese selection, seasonal chutney, fruit, sourdough crackers (£5 supplement)
Glen Lyon S.O, Pukka teas, Aberfeldy tablet (£3 supplement)
