Dun Aluinn, Your Exclusive Wedding Venue.

Canapés

Selection of 6 £8 – £10/head

Ballintaggart Favourites

• Seared lamb fillet with mint yoghurt
• Scallop lollipops with Parma ham
• Pea, Pecorino and chilli sourdough crostini
• Isle of Uist crab cakes with crab custard and radish
• Seared beef fillet, horseradish cream
• Tandoori stuffed mushrooms

Signature Ballintaggart Wedding Breakfast

Classic three course £55 (+VAT)

To Welcome
Sharing mezze plates with olives, Great Glen venison salami, Braes of Grandtully duck confit crostini, chargrilled salmon, red pepper and hazelnut salsa crostini, Cullisse rapeseed oil with Blair Atholl and Ballintaggart breads

Starters

• Roasted Sketewan beef salad with sweet radish and pea shoots
• Wye Valley asparagus, Pecorino shortbreads, Parma ham dust, Spring leaves
• Mackerel, pickled cucumber, oyster mayonnaise, dill and cucumber salad
• Braes of Grandtully duck rillettes, rhubarb compote and sourdough toast

Main

• Fillet of Grandtully venison, onion and barley porridge, Jerusalem artichoke puree and Spring greens
• Rump of Atholl Lamb, spinach mousse, wild garlic puree, wild mushrooms and Fondant potato
• Pan fired Tay Salmon, Spring Vegetable broth and aioli
• Scrabster cod fillet with creamed peas, scallions and sautéed potatoes

Dessert

• Hot cross bun and butter pudding
• Blueberry cheesecake, blueberry compote, white chocolate shavings and lemon curd
• Chocolate brownies with Isle of Harris gin soaked berries and gin and tonic sorbet

Coffee

• Glen Lyon Guatemala S.O. coffee or tea.

Ballintaggart Wedding Feast

Inspire by our popular feast nights, sharing boards, 5 courses with starters to share. A unique communal dining experience from £65 + Vat

To Welcome
Sharing mezze plates with olives, Great Glen venison salami, Braes of Grandtully duck confit crostini, chargrilled salmon, red pepper and hazelnut salsa crostini, Cullisse rapeseed oil with Blair Atholl and Ballintaggart breads.

To Start (Served on Sharing Platters)

• Harissa marinated Braes of Grandtully chicken with red grapefruit salad
• Scrabster Cod with ginger, beetroot, orange and sesame
• Jerusalem artichoke, hazelnut and kale pesto with sourdough

To Follow (Served Individually Plated)

• Slow roast 10 hour Findynate pork shoulder, spiced swede puree, BBQ cabbage, caraway
• Onion and barley porridge

Cheese (Served Individually Plated)

• Whipped Caboc with oatcakes, walnuts and forced Yorkshire rhubarb

To Finish

• Plum cake with ginger, oat and almond crumble, ginger ice cream, candied thyme.

Coffee

• Glen Lyon Guatemala S.O. coffee or tea.

Ballintaggart Tastes of Scotland

An elegant six course menu showcasing Scotland’s world-class larder £75 + Vat

• Amuse (Served individually)
• Sweetcorn soup with truffled popcorn.
• Starters (Served on sharing plates)
• Grandtully wood pigeon, celeriac remoulade and toasted hazelnuts
• Scallop carpaccio, pickled apple, radish and Melba toasts
• Fish (Served on sharing plates)
• Barley paella with pheasant and squid
• Pan fried cod, ginger, beetroot, orange and sesame
• Meat (Served individually plated)
• Fillet of Sketewan beef, caramelised chanterelle ketchup, burnt leeks, pumpkin and Parmesan gratin
• Cheese (Served individually plated)
• Scottish blue, roasted fig, Parma ham and port vinaigrette
• Pudding (Served individually plated)
• Bramble Pannacotta, whisky syrup and elderberry ice cream

Coffee

• Glen Lyon Guatemala S.O. coffee or tea.