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Menu

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—  A La Carte Menu  —
 

SNACKS‎

halibut ceviche* 10 | citrus marinade | sesame vinaigrette | crispy nori | avocado (gf)

oysters on the 1/2 shell | daily‎ mignonette (gf) 6 for 18

foie gras torchon 14 | orange and lovage compote | wild blackberry jam | toasted brioche


SEASONAL SMALL PLATES

chilled pea and coconut soup 10 | buttermilk yogurt | spring peas | mint (gf)

mixed greens salad 11.25 | shaved local root vegetables | goat cheese mousse | blood orange and balsamic vinaigrette (gf)

local asparagus salad 13.5 | burrata cheese | preserved lemon-nettle puree | pea tendrils | egg and dijon dressing (gf)

grilled caesar* 13.25 | romaine | garlic dressing | white anchovies | peppered croutons | parmesan (gf)

bang's island mussels* 16.5 | 555 pickled cherry peppers | roasted garlic | grilled baguette | chives (gf)

porcini mushroom cavatelli 15 (appetizer)- 29 (entree) | pickled ramps | oyster mushrooms | roasted celery root | ricotta


CHEESES‎ | $6 EACH | seasonal fruit compote | nut brittle | crostini (gf)

beemster goat | holland | aged 4 months | goat's milk

manchego | spain | semi-soft | sheep's milk

beemster x-o gouda | holland | aged 26 months | cow's milk

st. andre | france | triple-cream | cow’s milk


SEASONAL LARGE PLATES‎

pan seared maine halibut* 33 | confit‎ fingerling potatoes | roasted parsnip | pancetta | lemon + caper sauce (gf)

10 oz prime New York sirloin* 41.50 | roasted farm carrots + rutabaga | celeriac puree | whipped potatoes | house steak sauce (gf)

3 day marinated hanger steak* 32.25 | roasted carrots + rutabaga | celeriac puree | whipped potatoes | house steak sauce (gf)

truffled lobster "mac & cheese"* 36.5 | butter-poached lobster | artisanal cheese blend | white truffle oil | black truffles

seared new england scallops* 35 | sweet potato puree | gnocchi | pepita romesco | almonds | beurre rouge (gf)

sumner valley chicken* 29 | smoked + braised leg | black beans | local root vegetables | tomatillo salsa (gf)

steak & frites* 28.25 | truffle frites | parmesan reggiano aioli (gf)

truffled "mac & cheese” 22 | artisanal cheese blend | white truffle oil | black truffles

the burger* 13.5 | tomato | romaine | pickles | cheddar | burger sauce | **add a side of fries, salad, or truffle parmesan fries with an additional cost

side dishes | sautéed fiddleheads 9 (gf) |  roasted local carrots 7 (gf) | maine lobster* 15 (gf)


SWEETS‎

"key lime pie" 10 | lime mousse | graham cracker | mint gelee

banana foster brownie 10 | banana mousse | rum caramel | walnuts (gf)

baklava cheesecake 10 | mascarpone | walnuts | pecans | mandarin | orange blossom ice cream

confection plate 9 | sea salted caramel | coconut macaroon | orange + kumquat chocolate pot de creme

trio of ice creams or sorbets 8 | made in house using local ingredients (gf)

chocolate chip cookies five – 7 |  ten – 11

sea salted caramels two - 4 | four – 7 (gf)

(gf) indicates dishes that are or can easily be made gluten free, please discuss your food allergies with your server

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illness

**wild harvested mushrooms may cause allergic reactions, stomach upsets, or other effects

 

SIGNATURE TASTING MENU

MENU...$70 WITH WINE PAIRINGS...$98‎

FIRST COURSE

chilled pea and coconut soup | buttermilk yogurt | spring peas | mint (gf)

local asparagus salad | burrata cheese | preserved lemon-nettle puree | pea tendrils | egg and dijon dressing (gf)


SECOND COURSE

chef's selection of cheese | fruit compote | nut brittle | local honey | crostini (gf)


THIRD COURSE

porcini mushroom cavatelli | pickled ramps | oyster mushrooms | roasted celery root | ricotta

foie gras torchon ($5 supplément) | orange and lovage compote | wild blackberry jam | toasted brioche

bang's island mussels | 555 pickled cherry peppers | roasted garlic | grilled baguette | chives (gf)


FOURTH COURSE

truffled lobster “mac & cheese” | butter-poached maine lobster | artisanal cheese blend |white truffle oil | black truffles

seared new england scallops 35 | sweet potato puree | squash gnocchi | pepita romesco | almonds | beurre rouge (gf)

prime new york striploin | roasted farm carrots + rutabaga | celeriac puree | whipped potatoes | house steak sauce (gf)


FIFTH COURSE

confection plate | sea salted caramel | cereal milk + green apple panna cotta | raspberry linzer cookie

“key lime pie” | graham cracker | lime mousse | mint gelee

dbanana foster brownie | banana mousse | rum caramel | walnuts (gf)

(gf) indicates dishes that are or can easily be made gluten free, please discuss your food allergies with your server 

THE CHEF RESPECTFULLY ASKS THAT THERE ARE NO SUBSTITUTIONS TO TASTING MENUS | ALL ITEMS SUBJECT TO CHANGE