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Menu

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—  A La Carte Menu  —
 

SNACKS‎

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

foie gras torchon 14 | snell farms pickled pears | local plum compote | black pepper cake (gf)

wagyu steak tartare* 12 | whole grain mustard | capers | quail egg yolk | oat cracker (gf)


SEASONAL SMALL PLATES

snell farm tomato minestrone soup 10 | cranberry beans | local fall vegetables | gremolata (gf)

mixed greens salad 11.25 | blue cheese mousse | pickled fennel | candied walnuts | apple & mustard vinaigrette (gf)

organic kale & radicchio salad 14 | sautéed north spore mushrooms | poached egg vinaigrette | smoked tasso ham (gf)

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

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

tomato + ricotta agnolotti 15 (appetizer)- 29 (entree) | eggplant purée | pickled shallots | crispy kale |


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

Murray’s gouda 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 atlantic swordfish * 33 | snell farms cauliflower |quinoa | smoked grapes | pine nuts| vadouvan curry broth (gf)

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

seared new england scallops* 35 | roasted delicata squash + carrots | farro | swiss chard | citrus buerre blanc (gf)

sumner valley chicken* 29 | chicken confit | polenta cake | trumpet mushrooms | braised greens | pepper jam (gf)

steak & frites* 28.25 | 3-day marinated hanger steak | truffle frites | parmesan reggiano aioli (gf)

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

the burger* 13.5 |sumner valley grass-fed beef | beefsteak tomato | bib lettuce | pickles | cheddar | burger sauce | **add a side of fries, salad, or truffle parmesan fries with an additional cost

8oz Mishima ranch wagyu flap steak* 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)

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


SWEETS‎

spiced parsnip cake 9 | carrot gel | apple sauce | butterscotch | pickled apples

mocha latte 9 | chai whipped cream | milk foam | cocoa nib brittle | kahlua ice cream (gf)

spiced cheesecake 11 | brûlée merinque | pumpkin seed tuile | pomegranate seeds

confection plate 9 | sea salted caramel | chocolate crinkle cookie | maple walnut panna cotta (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

snell farm tomato minestrone soup | cranberry beans | local fall vegetables | gremolata (gf)

organic kale & radicchio salad | sautéed north spore mushrooms | poached egg vinaigrette | smoked tasso ham (gf)


SECOND COURSE

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


THIRD COURSE

tomato + ricotta agnolotti | eggplant purée | pickled shallots | crispy kale |

foie gras torchon | blueberry compote | snell farms plums | local pickled blueberries | toasted brioche (gf) ($5 supplement)

maine 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 | roasted delicata squash + carrots | farro | swiss chard | citrus buerre blanc (gf)

mishima ranch wagyu flap steak* | broccolini | cipollini onions | peanut romesco | roasted snell farms potatoes | chimichurri(gf


FIFTH COURSE

spiced parsnip cake | carrot gel | apple sauce | butterscotch | pickled apples

mocha latte | chai whipped cream | milk foam | cocoa nib brittle | kahlua ice cream (gf)

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


pre theatre menu…$45

FIRST COURSE

snell farms pumpkin & squash soup | apple cider | pepita pesto | citrus marinated cranberries (gf)

or

mixed greens salad | blue cheese mousse | pickled fennel | candied walnuts | apple & mustard vinaigrette

SECOND COURSE

roasted sumner valley chicken* | confit | polenta cake | chestnut mushrooms | braised greens | pepper jam (gf)

or

steak + frites* | truffle fries | parmesan reggiano aioli (gf)

or

truffled lobster “mac & cheese” * | butter-poached lobster | artisanal cheese blend | white truffle oil | black truffles | $6 supplement

THIRD COURSE

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

or

confection plate | sea salted caramel | chocolate crinkle cookie | maple walnut panna cotta