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Playfair’s Restaurant First Course Mulligatawny soup Coriander foam – croutons

£3.95

Foie gras ballontine £7.95 Duck confit – golden raisin puree – marmalade – fruit bread crouton House cured gravalax of Scottish salmon £5.95 Buckwheat blinis – orange and fennel salad – mustard dressing Carpaccio of beetroot Micro herb salad – walnut vinaigrette – beetroot puree

£5.95

On the side Beer battered onion rings Hand cut chips Creamed potatoes Seasonal vegetables Green salad Courgette frites Spinach nature / à la crème

£2.50

Freshly baked focaccia with aged balsamic vinegar and virgin olive oil

£3.50

Hand cut chips with parmesan shavings and truffle aioli

£3.95


Playfair’s Restaurant Main Course Traditional roast turkey With all the trimmings

£14.95

Fillet of aged Fife beef £21.95 Potato dauphinoise – smoked shallot puree – spinach and wild mushroom – red wine jus Shetland landed coley £12.95 Morcambe Bay shrimp beignet – tomato fondue – pomme maxim – garlic veloute Organic Clava brie tartlet Tapenade – minted new potatoes

£11.95

From the chargrill Our steaks are supplied by local artisan butchers, sourced from fully accredited Scottish farms and aged for a minimum of 21 days. We use the finest Scottish fish from sustainably and responsibly managed sources Rib-eye 225g Rib-eye 280g Fillet 170g Puddledub buffalo sirloin 280g Loch Tay salmon Whole grilled market fish

£16.95 £18.95 £20.95 £24.95 £13.95 market price

All served with hand cut chips, roasted Portobello mushroom, grilled cherry vine tomatoes and watercress salad. Café de Paris butter for steaks and a herb butter for fish. Peppercorn or Béarnaise sauce

£2.50


Playfairs St Andrews Winter a la carte Menu Dec 2013