the more, the merrier

happy thanksgiving, 2012!

**please note this is a sample menu only**


five spice . five squash . five apple crème fraiche


"figs in a blanket"
black mission figs . imported prosciutto . melted blue cheese


harvest apple salad
fishbowl farm arugula . vermont cheddar mousse . candied walnuts . pressed cider vinaigrette


"finnan haddie"
cold-smoked casco bay haddock . aroostock county potatoes . pickled shallots . whole grain mustard drizzle


truffled lobster "mac & cheese"
butter-poached shucks maine lobster . artisanal cheese blend
torchio pasta . white truffle oil . shaved black truffles


555 hanger "steak and potatoes"
horseradish popover . snell farm slow-roasted seasonal root vegetables . cabernet jus


organic scottish salmon
parsnip cream . new potato-crispy prosciutto "hash"
branch brussels sprouts . brandy wine-reduction

whipped fennel potatoes . rosemary-infused cranberry sauce


say cheese...
lillé, cow's milk, south woodstock, vermont
seasonal fruit compote . crostini . candied nuts


pumpkin pie soufflé


apple brown betty
bourbon-currant caramel sauce . whipped mascarpone . pumpkin seed brittle


sides and supplements

½ dozen local oysters...16

foie gras terrine...16.95
steve's traditional new england oyster stuffing....8.95
green bean "casserole"...6.95

optional wine pairings will also be available

3-course children's menu will be offered (soup, mac and cheese, dessert)

**please note this is a sample menu only**

some dishes and ingredients will change due to local availability
supplemental pricing also subject to change

If you cannot make it on this special occasion, chef corry is now creating tasting menus every night with 24 hour notice.

five fifty-five
555 Congress Street
Portland, ME 04101