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

Confit lamb shoulder, Scottish girolles, broad beans and Lucky Ewe cheese from Peat Inn 9.00

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


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

Seared fillet of plaice, calamari, aubergine & anchovy purée, 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 loin & confit cheek of pork, tender stem broccoli, romanesco,
cocotte potato and mustard velouté 19.00

Potato & herb gnocchi, broad beans, flowering courgette tempura,
roast Jerusalem artichokes, hispi cabbage and parmesan velouté 17.00

 

A N D T O F O L L O W

Hot apricot soufflé with warm Earl Grey & apricot Anglaise 9.00

Carpaccio of Easter Grangemuir strawberries, croustillant of basil mousse
and yoghurt sorbet 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, Scottish girolles, Summer truffles, broad beans
and Lucky Ewe cheese from Peat Inn 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 seaweed butter sauce 18.00

Baldinnie quails eggs, chestnut mushrooms, crisp filo and truffled 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, roast peppers, wilted lettuce, aubergine & anchovy purée,
fennel and squid ink sauce 29.00

Tournedos of 40 day dry-aged Scotch beef sirloin, warm croustillant of oxtail, Strathdon Blue & watercress, Langside Farm onions, rainbow chard, horseradish cream and red wine sauce 35.00

Potato & herb gnocchi, broad beans, flowering courgette tempura,
roast Jerusalem artichokes and parmesan velouté 26.00


AND TO FOLLOW


Scottish farmhouse cheeses from the trolley 12.50

Mille feuille of lemon posset, blackcurrants & raspberries
with lemongrass, chilli & ginger sorbet 11.00

Hot apricot soufflé, peach ice cream and warm vanilla madeleines 11.50

Crèmeux & pavé of Scottish “bean to bar” dark chocolate, poached Fife cherries,
crisp caramel tuile and cherry 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, roast Jerusalem artichoke purée,
Perthshire cepes, queen kale and bone marrow gravy

 

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

 

Easter Grangemuir Strawberries, Greek yogurt crèmeux, strawberry mousse,
basil purée and strawberry & red wine 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.