Restaurant 55, Biggar
JANUARY MENU
MARKET MENU - 2 courses £12 / 3 courses £15
To start: Roast artichoke soup with pan friedHighland wood pigeon
Main Course: West coast Scallop, langoustine risotto, celeriac cream, black truffle foam
Dessert: Hot chocolate brownie with banana ice cream and malt “air”
A LA CARTE
- Starters -
Salt Cured Coley: sea vegetables, 12 hr hot smoked salmon, cauliflower cream £8
Gressingham Duck: soft poached chicken egg, seared goose liver, spinach, pistachio £6
Scottish Wood Pigeon: Jerusalem artichoke soup, hand picked highland wild mushrooms £8
- Main Courses -
Kale fed Aberdeen Angus Rib Eye reared by Michael down the road: Tomato, Highland wild mushrooms, spinach, watercress, triple cooked goose fat chips £18
Carmichael Venison: chestnuts, pumpkin puree, Biggar black pudding, pan juices with thyme, baked beetroot in ash and salt £25
Peterhead landed Curried Monkfish: deep fried crispy west coast oysters, lentils, smoked bacon, caramelised onions £16
VEGETARIAN TASTER MENU – 4 course – £33
(Or as individually priced)
Crispy Quail Eggs: white beans and sliced black truffle £9
Soup of Jerusalem Artichoke: artichoke textures £5
Hand picked Highland Wild Mushroom Risotto £14
Pineapple three ways (poached/raw/cooked): cannelloni, Malibu foam £7
MENU SURPRISE TASTING MENU
4 course – £35
For the adventurous diner why not allow James to choose your dishes tonight?
The menu surprise is representative of the best of local and seasonal produce.
To take advantage of this unusual dining experience, please ensure you inform us of your dislikes and any allergies and chef will take you on a culinary adventure!
Please note: This is a whole table option only unless vegetarian
- Sweeties & Cheese -
Selection of Scottish & French farm house cheeses: served with their ideal combination Individual: £8 / To Share: £12
Hot chocolate brownie: banana ice cream and malt “air” £6
Pineapple three ways: (poached, raw, cooked) cannelloni, Malibu foam £7
- Coffee – Tea (with Petit Fours £5) –