The Peat Inn

Our Menus

SAMPLE MENU

F I R S T D I S H E S

Poached Baldinnie quails eggs, cauliflower purée, marinated mushrooms
and olive oil tuile 9.00

Baked onion squash, soft goat’s curd, pumpkin seed brittle,
pomegranates and balsamic 8.50

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

Warm monkfish cheeks, coconut & lime mousse, cucumber, coriander and sesame 10.00

 

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

Wild stonebass, new potatoes, heirloom carrots, Winter chanterelles
and wild herbs with onion & rosemary velouté 18.00

Roast breast and confit leg of wild mallard, braised romain lettuce, puy lentils,
figs, walnuts and pancetta 19.00

12 hour braised daube of Scotch beef, potato purée,
pearl onions, red kale and red wine sauce 18.00

Open ravioli of celeriac, sweetcorn & hazelnuts with Fife brassicas
and sage tempura with sweetcorn velouté 17.00

 

A N D T O F O L L O W

Hot cherry soufflé with warm vanilla Anglaise 9.00

Croustillant of blackberries & ganache of Scottish “Bean to Bar” chocolate
with blackberry sorbet 9.00

Praline parfait, poached Newburgh orchard pears, almonds
and lemon curd ice cream 8.50

Our selection of Scottish farmhouse cheeses 9.50

 

SAMPLE MENU

FIRST DISHES


Poached Baldinnie quails eggs, cauliflower purée, marinated mushrooms 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 sea trout, oyster beignet, oyster mousse, keta and sea herbs 18.00

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


SECOND DISHES


Roast Scottish grouse, cocotte potatoes, young spinach, King oyster mushrooms,
brambles and roasting juices 34.00

Wild halibut, new potatoes, heirloom carrots, Winter chanterelles,
and wild herbs with onion & rosemary velouté 28.00

12 hour braised daube of Scotch beef, Autumn truffle, potato purée,
pearl onions, red kale and red wine sauce 30.00

Open ravioli of celeriac, sweetcorn & hazelnuts with Fife brassicas, Autumn truffle
and sage tempura with sweetcorn & hazelnut velouté 25.00


AND TO FOLLOW


Scottish farmhouse cheeses from the trolley 12.50

Croustillant of poached Newburgh pears & brambles with blackberry sorbet 11.00

Hot cherry soufflé, lemon curd ice cream & lemon madeleines 11.50

Pavé of “Bean to Bar” dark chocolate from The Chocolate Tree with pistachio crémeux
and whisky ice cream 11.50

SAMPLE MENU

THE TASTING MENU

 

Marinated scallop, fresh Crail crab, avocado purée and elderflower vinegar

 

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

 

Poached plaice, caviar, pink grapefruit and brown butter hollandaise

 

Spice glazed breast of Gartmon Farm duck, smoked sweetcorn purée,
queen kale and Madeira sauce

 

Warm Strathearn cheese, lavosh bread, Tweedside honey and quince purée

 

Feuilleté of roast plums & amaretto crèmeux with plum 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

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.