sample menu
Our menu changes with the seasons. In addition to the dishes shown below, we also have a daily specials board which makes the most of what's available at the time.
SMALL PLATES
baked goats cheese
wrapped in serrano ham
topped with caramelised onion
soup of the day
please see specials board
scallops (roe-on)
served with pea purée & crispy pancetta
smoked mackerel & horseradish pâté
with toasted sourdough
shell-off langoustines
served warm with lemon butter or cold with marie rose sauce
peet’s mezze
olives, hummus, roasted peppers
& sourdough
salmon duo
hot & cold smoked salmon served with dill & crème fraîche sauce and rye bread
MAINS
halloumi burger
in a warm brioche, roasted red peppers & hummus, served with fries
premium rib-eye steak
with fries and pepper sauce
scallops (roe-on)
served with pea purée & crispy pancetta
scottish salmon fillet
on crushed new potatoes with caper & dill butter sauce
stag bangers & mash
venison sausages in redcurrant sauce served with creamy mash
monkfish
in a lemon, parsley & caper butter served with roasted potatoes
fresh seafood platter
langoustines, scallop, steamed mussels, crab, hot and cold smoked salmon served with sourdough bread
fish & chips
beer battered haddock, chips & garden peas with tartare sauce
peet’s burger
home-made from local beef, with bacon, mozzarella & chipotle sauce, and fries
moules frites
mussels in white wine, garlic & cream sauce, served with fries
whole langoustines
served cold with lemon butter & fries
pizza
a generous foccacia romana olive oil & sourdough base* choose from:
margherita
pepperoni
goats cheese & caramelised onion
hawaiian (ham & pineapple)
*same toppings available on a gluten-free pizza base
DESSERTS
peet’s home-made sticky
toffee pudding
served with ice cream & toffee sauce
sorbet selection
choose from flavours of the day
traditional cranachan
whipped cream, summer berries, toasted oats, whisky & home-made shortbread
ice cream
choose from flavours of the day
rich warm chocolate cake (GF)
served with vanilla ice cream
the cheese board
fine cheese selection served with oatcakes & fig jelly