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Menu

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—  A La Carte Menu  —
 

SNACKS‎

halibut ceviche* 10 | rhubarb marinade | cilantro | tomatillo | avocado (gf)

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

foie gras torchon 14 | blueberry compote | yellow plum | pickled local blueberries | toasted brioche (gf)

lobster &scallop dumplings 13 | ponzu | cilantro (gf)

croquettes 10 | genoa salami | parmesan reggiano aioli | chives


SEASONAL SMALL PLATES

chilled pea and coconut soup 10 | buttermilk yogurt | local snap & shelling peas | mint (gf)

mixed greens salad 11.25 | raspberries | basil-goat cheese mousse | cucumber | champagne vinaigrette (gf)

heirloom tomato salad 13.5 | feta cheese | shishito-basil puree | local peaches (gf)

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

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

tomato + ricotta agnolotti 15 (appetizer)- 29 (entree) | patty pan squash | pickled scallions | spinach | tarragon


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 | roasted red pepper puree |summer squash | basil farro | olive tapenade | capers (gf)

10 oz prime New York sirloin* 41.50 | broccolini | cipollini onions | peanut romesco | roasted snell farms potatoes | chimichurri(gf)

3 day marinated hanger steak* 32.25 |broccolini | cipollini onions | peanut romesco | roasted snell farms potatoes | chimichurri(gf)

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

seared new england scallops* 35 | eggplant caponata | soft polenta | smoked tomato vinaigrette | cherry tomatoes (gf)

sumner valley chicken* 29 | chicken sausage | whipped potatoes | trumpet mushrooms | pole beans | jus (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 | bib lettuce | pickles | cheddar | burger sauce | **add a side of fries, salad, or truffle parmesan fries with an additional cost

side dishes | bumble root organic farms broccolini 9 (gf) |  maine lobster* 15 (gf) | snell farms summer beans 9 (gf)


SWEETS‎

strawberries and cream 9 | honey bavarian cream | strawberry mousse | balsamic reduction | basil

banana foster brownie 9 | banana mousse | rum caramel | walnuts (gf)

ricotta mousse 10 | lemon | roasted peaches | pistachio

confection plate 9 | sea salted caramel | coconut macaroon | raspberry chocolate pot de creme (gf)

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

chocolate chip cookies five – 8 |  ten – 12

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 summer squash salad 13.5 | burrata cheese | preserved lemon-kael puree | pea tendrils (gf)

halibut ceviche* 10 | citrus marinade | cilantro | tomatillo | avocado (gf)


SECOND COURSE

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


THIRD COURSE

tomato + ricotta cavatelli | patty pan squash | pickled scallions | spinach | tarragon

foie gras torchon | strawberry compote | rhubarb | pickled green strawberries | toasted brioche (gf)

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 | sweet potato puree | squash gnocchi | pepita romesco | almonds | beurre rouge (gf)

10 oz prime New York sirloin* | broccolini | cipollini onions | creamed spinach puree | roasted fingerling potatoes | house steak sauce(gf)


FIFTH COURSE

confection plate | sea salted caramel | coconut macaroon | raspberry chocolate pot de creme (gf)

strawberries and cream | honey bavarian cream | strawberry mousse | balsamic reduction | basil (gf)

banana foster brownie | banana mousse | rum caramel | walnuts

(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