The Peat Inn

Our Menus

SAMPLE MENU

F I R S T D I S H E S

Kedgeree of Arbroath smokies, pearl barley & parsley
with poached Baldinnie quails eggs 9.00

Salad of soft goat’s curd, pumpkin seed brittle, kohlrabi, pomegranates,
pear purée and pumpkin seed oil 9.00

Warm duck confit bon bon, creamed parsley root purée
and apple & tarragon jelly 9.00

Cured sea bream, smoked sea trout, beetroot crème fraiche,
marinated cucumber and Avruga caviar 10.00

 

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

Olive oil poached stone bass, Langside Farm onion, wilted wild herbs,
scarlet elf cap mushrooms, Jersey Royals and vermouth velouté 18.00

Roast crown of East Neuk wood pigeon, caramelised turnip, wild garlic,
beetroot & blackberry compote, smooth liver pâte, almonds and tagine sauce 19.00

Maple glazed pork, celeriac & hazelnut purée, poached grapes,
sunflower seed & pork crackling, celery and Cognac sauce 19.00

Caramelised onion tart, pumpkin croquette, roast squash, crisp sage,
hispi cabbage, young carrots and pumpkin velouté 17.00

 

A N D T O F O L L O W

Hot Grand Marnier soufflé with warm orange Anglaise 9.00

Croustillant of rhubarb & custard with stem ginger ice cream 9.00

Dark chocolate & amaretto delice, salted caramel ice cream and cocoa nib tuilles 9.00

Our selection of Scottish farmhouse cheeses 9.50

 

SAMPLE MENU

FIRST DISHES

Carpaccio of marinated scallops, oyster panna cotta,
keta and pickled cucumber 17.00

Kedgeree of Arbroath smokies, pearl barley,
Exmoor caviar and poached Baldinnie quails eggs 18.00

Jerusalem artichoke & mushroom consommé,
roast salsify and savoy cabbage stuffed with ricotta 16.00

Warm ballotine of veal sweetbread, chicken & Parma ham,
apple & tarragon jelly and potato crisp 19.00


SECOND DISHES


Honey glazed breast of Gartmorn Farm duck, spiced fruit pastilla, wild garlic,
beetroot & blackberry compote, caramelised turnips and tagine sauce 29.00

Lemon sole, wilted wild herbs, scarlet elf cap mushrooms, Jersey Royals,
Langside Farm onions and vermouth velouté 29.00

Roast loin of Cairngorm venison, celeriac & hazelnut purée, poached grapes,
celery, haggis and Cognac sauce 32.00

Caramelised onion tart, pumpkin croquette, potato beignets, hispi cabbage,
young carrots, crisp sage and roast squash 26.00


AND TO FOLLOW


Scottish farmhouse cheeses from the trolley 12.50

Croustillant of rhubarb & custard with stem ginger ice cream 11.00

Hot Grand Marnier soufflé, blood orange sorbet and warm vanilla madeleines 11.50

Crèmeux of Scottish “bean to bar” dark chocolate, praline mousse and salted caramel sauce 11.50

SAMPLE MENU

THE TASTING MENU

 

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.