555+Dec+16%2C+2018-+Winter+Presentation7885.jpg

Menu

This is the page description.

—  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)

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


SEASONAL SMALL PLATES

chilled harris farm corn soup 10 | guajillo chili purée | roasted poblano peppers | applewood smoked bacon (gf)

mixed greens salad 11.25 | snell farm’s plums & cucumbers | basil-goat cheese mousse | 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 nova scotia halibut* 33 | roasted red pepper puree |summer squash | basil farro | olive tapenade | capers (gf)

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)

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 | 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

chilled harris farm corn soup | guajillo chili purée | roasted poblano peppers | applewood smoked bacon (gf))

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

halibut ceviche* 10 | local summer apple marinade | celery |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 | blueberry compote | snell farms plums | local pickled blueberries | toasted brioche (gf) ($5 supplement)

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)

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