The Peat Inn

Our Menus

SAMPLE MENU

F I R S T D I S H E S

Poached Baldinnie quails eggs, mushroom duxelle, hollandaise sauce,
and olive oil tuile 9.00

Heritage tomatoes, soft goat’s curd, summer herbs and chilled tomato essence 8.50

Roast breast of East Neuk wood pigeon, pickled peach, smooth liver parfait,
and smoked almond dressing 9.00

Marinated sea bream, lemon & chestnut purée, oyster mousse and avruga caviar 9.00

Home smoked monkfish, pea panna cotta, marinated cucumber and keta
with lovage & cucumber essence 10.00


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

Roast brill, surfer clams, pan fried cepes & potatoes,
young spinach and Fino sherry cream 18.00

Roasted supreme of guinea fowl, pea & mint croquette, turnips in lavender honey,
fresh peas and Madeira sauce 18.00

Roast rump of lamb, potato tuille, courgette, roast aubergine,
fennel, olives and feta 19.50

12 hour braised daube of Scotch beef, potato purée,
Scottish girolles, deep fried courgette flowers and red wine sauce 18.00

Open ravioli of celeriac, sweetcorn & hazelnuts with broccoli, sage tempura
and leek velouté 17.00


A N D T O F O L L O W

Hot strawberry soufflé with warm vanilla Anglaise 9.00

Croustillant of poached cherries, lemon curd, amaretti, pistachios and cherry sorbet 8.50

Apricot parfait, dark ganache of Scottish “Bean to Bar” chocolate, Genoise sponge
and chocolate crackling 9.00

Our selection of Scottish farmhouse cheeses 9.50

SAMPLE MENU

FIRST DISHES

Poached Baldinnie quails eggs, mushroom duxelle, hollandaise sauce and olive oil tuile 17.00

Tartare of smoked beef fillet, warm St Andrews Bay lobster, avruga caviar
and caper crème fraîche 19.50

Gravlax of wild halibut, oyster beignet, fresh peas, keta and sea herbs 18.00

Roast veal sweetbread and breast of East Neuk wood pigeon, pickled peach,
smooth liver parfait, and smoked almond dressing 18.00

Deep fried tempura and slow cooked casserole of calamari,
parsley and seared Orkney scallops 18.00

SECOND DISHES

Roast brill, warm chorizo, chickpeas, heirloom tomatoes, samphire
and globe artichoke sauce 27.00

Lemon sole, poached surfer clams, pan fried cepes & potatoes, young spinach
and Fino sherry cream 28.00

Breast of Gartmorn Farm duck, pea & mint croquette, turnips in lavender honey,
fresh peas and Madeira sauce 27.00

12 hour braised daube of Scotch beef, Summer truffles, potato purée,
Scottish girolles, deep fried courgette flowers and red wine sauce 30.00

Open ravioli of celeriac, sweetcorn & hazelnuts with broccoli, Summer truffle,
sage tempura and leek velouté 25.00

AND TO FOLLOW

Scottish farmhouse cheeses from the trolley 12.50

Vanilla yoghurt crémeux, cherry sorbet, poached cherries and crisp meringue 11.00

Iced raspberry cloud, elderflower mousse, Scottish raspberries
and white chocolate crackling 11.00

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

Pavé of “Bean to Bar” dark chocolate from The Chocolate Tree with apricot sorbet 11.50

SAMPLE MENU

THE TASTING MENU

 

Poached wild sea trout, fresh Crail crab, avocado purée and elderflower vinegar

 

Warm Orkney langoustines, cucumber, basil, mint and satay sauce

 

Duck egg in a potato crust, fresh peas and Parmesan fondue

 

Roast cutlet & smoked shoulder of lamb, onion purée, Scottish girolles and apricots

 

Warm Strathearn cheese, almond & red pepper purée and lavosh bread

 

Easter Grangemuir Farm strawberries and buttermilk crémeux
with lemongrass, ginger & chilli sorbet

 

£70.00


Classic wine pairing £55
Prestige wine pairing £95

 

 


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