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 salami, Perello olives, Cullisee rapeseed oil
BBQ leeks, caramelised crowdie, hazelnut pesto, lovage
Beetroot cured trout, cucumber, Katy Rodger’s yoghurt, watercress
Garlic and rosemary roast lamb, jus
Slow roasted butternut squash, curried coriander sauce
Served with sharing bowls of
Wild mushroom barley risotto
Angarsk Farm brassicas, goats curd
Honey mustard roasted carrots
Salted caramel chocolate tart, Katy Rodger’s creme fraiche, burnt white chocolate
Selection of Scottish cheeses, Ballintaggart oatcakes, chutney (£5 supplement)
