the more, the merrier

happy thanksgiving, 2012!

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

*

five spice . five squash . five apple soup...house-crafted crème fraiche

**

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

or

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

or

"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

or

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

or

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

turducken
whipped fennel potatoes . rosemary-infused cranberry sauce

****

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

or

pumpkin pie soufflé

or

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
207-761-0555