join us wednesday, september 12th, for a very special event
"For me, cooking is not nostalgic...it is not trying to recapture a memory, it is creating new ones."
five fifty-five welcomes Matthew Delisle,
chef de cuisine from L'Espalier in Boston
for a 7-course meal focusing on local,
sustainable ingredients from L'Espalier's
- one seating at 7:00 pm
- optional hors d'ouevres & cash bar from 5:30-6:45
- 7 courses including wine pairings
- 150 pp
late summer-inspired new england menu
(menu and wine subject to small changes due to availability)
heirloom tomato salad
ricotta-stuffed snell farm tomatoes . olive crumble
basil "caviar" cherry tomato jam . 20 year aged balsamic
2007, domaine reverdy, sancerre blanc
"ham and eggs"
coddled local hen egg . prosciutto broth . apple street farm late summer vegetables
2009, chateau thivin, beaujolaiss brouilly rose
"just poached" grey sole
whipped fennel-potatoes . broken blossom vinaigrette . apple street farm baby arugula . braised lemon
2008, bruno colin, bourgogne blanc, "les clos"
new england "clam bake"
aroostook potatoes . butter-braised maine lobster
enriched clam froth . house-smoked pork belly . native sweet corn emulsion
2011, h. brunier, le pigeoulet en provence
*5 * 5 * 5 * 5 * 5 *
prime pineland farms strip loin
foie-gras filled-ravioli . micro horseradish shoots
caramelized shallot-consommé . fishbowl farm swiss chard
2010, gros nore, bandol rouge
dessert and cheese....
"...we are chasing perfection...cooking demands complete dedication—we are trying
to find an opportunity at every moment to improve"
- F.K. McClelland, Chef, L'Espalier
The philosophy behind L'Espalier and my cuisine
is similar to that which is found in nature; each
individual organism depends on another to
operate successfully as a whole.
From the dishwashers to the chefs to the
managers, no one entity is greater than the
other. Everyone works as a team to create a
memorable experience for the guest.
I infuse my spirit into the restaurant each
night as does the entire L'Espalier crew in
an effort to provide a seamless, multi-layered
My cooking is a reflection of the raw food materials that abound in New England.
I am inspired and energized by the ever changing seasons and the opportunity to
transform the menu accordingly. Like nature, my cooking is evolving all the time.
I am constantly reviving techniques from days gone by and using them in new ways
to create food for the way people live and eat today.
to reserve your spot for this special event and inquire about portland hotels, call 207 . 761 . 0555