“three little pigs”
cooked center cut pork chop . house-smoked pork belly studded- heirloom baked beans suckling pig cracklins . five fifty-five farmers market slaw . maple- mustard glaze
26.95

555 hanger steak
cumin-spiked turtle beans . cucumber salsa . chipotle hot sauce house-sour cream . crispy tortilla
27.95

seared yellow fin tuna
crispy whole hen egg . maine potato salad . kalamata olive tapenade . baby green beans . salt-roasted shallot vinaigrette
31.95

pan seared monkfish
local summer succotash . la quercia prosciutto . lemon-thyme lobster broth
27.95

truffled lobster "mac & cheese"
hand-rolled torchio pasta . shucks certified maine lobster . artisanal cheese blend . shaved black truffles
31.95

"chef's whim" vegetarian entree
changing nightly, the chef is always happy to accomodate vegetarians, vegans, gluten allergies, etc. he will create a dish for you! (it is helpful to know beforehand....)
21.95

grilled rack of lamb
mascarpone-enriched polenta . lemon-kissed asparagus jordan’s farm green garlic puree . gremolata
31.95

seared pepper-crusted local diver scallops
aromatic fennel-potato puree . butter-glazed pearl onions . organic baby carrot and vanilla emulsion
27.95