The Peat Inn

Our Menus

SAMPLE MENU

F I R S T D I S H E S

Baldinnie quail eggs, chestnut mushrooms, crisp filo and smoked hollandaise sauce 10.00

Soft goat’s curd, heirloom tomatoes and chilled tomato essence 9.00

Crisp duck confit bon bon, minted peas, Parmesan chips and pea shoots 9.00

Warm poached sea trout, marinated cucumber, sea herbs and lovage butter sauce 10.00


S E C O N D D I S H E S

Seared fillet of plaice, calamari, Langside Farm onion, roast peppers, wilted lettuce,
poached white beans and squid ink sauce 18.00

Roast crown of East Neuk wood pigeon, glazed shallot, fresh peas, smooth liver pâté,
warm raddichio and Madeira sauce 19.00

Maple glazed pork loin, tender stem broccoli, romanesco,
cocotte potato and mustard velouté 19.00

Potato & herb gnocchi, broad beans, flowering courgette tempura,
ricotta & olive dumplings, hispi cabbage and parmesan velouté 17.00

 

A N D T O F O L L O W

Hot Strawberry & elderflower soufflé with warm vanilla Anglaise 9.00

Croustillant of peaches, raspberries & custard with peach ice cream 9.00

Crèmeux of Scottish ‘bean to bar’ dark chocolate, praline mousse
and salted caramel sauce 9.50

Our selection of Scottish farmhouse cheeses 9.50

 

 

SAMPLE MENU

FIRST DISHES

Confit lamb shoulder, roast veal sweetbreads, fresh peas and lightly minted jus 19.00

Warm St. Andrews Bay lobster, heirloom tomatoes, white balsamic jelly
and chilled tomato consommé 19.00

Poached sea trout, langoustine tempura, marinated cucumber, caviar crème fraîche
and lovage butter sauce 18.00

Baldinnie quails eggs, chestnut mushrooms, summer truffles, watercress, crisp filo
and smoked hollandaise sauce 18.00


SECOND DISHES


Breast of Gartmorn Farm duck in lavender honey, roast shallot, fresh peas,
warm raddichio, smooth liver pâté and Madeira sauce 29.00

Wild halibut, calamari, wilted lettuce, roast peppers, poached white beans,
Langside Farm onion and squid ink sauce 29.00

Maple glazed loin and braised daube of pork, tender stem broccoli, romanesco,
cocotte potato and mustard velouté 32.00

Potato & herb gnocchi, broad beans, flowering courgette tempura,
ricotta & olive dumplings and parmesan velouté 26.00


AND TO FOLLOW


Scottish farmhouse cheeses from the trolley 12.50

Croustillant of peaches, raspberries & custard, candied almonds and peach ice cream 11.00

Hot strawberry & elderflower soufflé, strawberry & red wine sorbet
and warm vanilla madeleines 11.50

Crèmeux & pavé of Scottish “bean to bar” dark chocolate, poached apricots,
crisp caramel tuile and chocolate & lemongrass sorbet 11.50

SAMPLE MENU

THE TASTING MENU

 

Poached salmon, avocado purée, marinated cucumber and caviar crème fraîche

 

Crisp basil langoustine from Skye, mouli, watermelon and satay sauce

 

North Sea hake cooked in pancetta with chorizo purée and fresh peas

 

12 hour braised daube of Scotch beef, summer beans, young carrot & radish
with red wine, oxtail and bone marrow gravy

 

St Andrews Farmhouse cheddar aged for 14 months, Wee Comrie,
truffle & hazelnut pesto and Borders honey

 

Easter Grangemuir Strawberries, vanilla mousse, rose jelly, filo crisp
and ginger, chilli & lemongrass sorbet

Dill cured gravlax, citrus marinated calamari, lemon purée and fennel

 

Olive oil poached cod, Orkney langoustines and avruga caviar

 

Baked Langside farm onion, confit pork and pickled apple

 

Seared pavé of Scotch beef, glazed shallot, wild herbs and beetroot & carrot purée
with red wine, oxtail and bone marrow gravy

 

Anster cheese with apple & chilli purée; whisky washed Strathearn cheese
with Borders honey and pumpkin seed brittle; pomegranate dressing

 

Roast rhubarb, vanilla mousse, rose jelly, filo crisp and ginger, chilli & lemongrass sorbet

 

£75.00


Classic wine pairing £60
Prestige wine pairing £105

 

 


This tasting menu is designed for the enjoyment of all the guests at your table

In addition to our à la carte and Tasting Menus we also offer a three course set Menu of the Day for Lunch and Dinner. This menu is not available online as it changes daily.