summer in maine tasting menu
march 23rd, 2008

* 5 *
"soup and a sandwich"
butter-poached maine lobstah roll . chilled and dilled cucumber soup

nv, domaine chandon, blanc de noirs, napa valley, california

* 5 * 5 *
crispy atlantic cod
summer corn succotash . applewood smoked bacon . english pea puree . truffle-kissed vinaigrette

2006, domaine pichot, vouvray, france

* 5 * 5 *5 *
“three little pigs”
luce’s maine-raised pork chop . smoked ham hock-infused yellow eye beans

applewood smoked bacon . whole grain mustard

2004, sella & mosca, cannonau de sardegna, riserva, sardinia, italy

* 5 * 5 * 5 * 5 *
artisanal cheesecake
silvery moon creamery camembert . toasted hazelnuts

* 5 * 5 * 5 * 5 * 5 *
chocolate stout cake
white chocolate ganache . blood orange jam . vanilla-jameson ice cream

five fifty-five’s signature tasting menu

$60.00

*

creamy caramelized shallot soup
cask-aged sherry vinager . crispy onions

**

"beets me"
roasted fishbowl farm baby beets . honey-cashew tuile . organic mizuna . fresh vermont chevre


or

“steak and cheese”
angus beef carpaccio . piave vecchio
organic greens . maine sea salt . fried capers

***

truffled lobster "mac and cheese"
hand rolled torchio pasta . shucks certified maine lobster
artisanal cheese sauce . shaved black summer truffles

or

555 hanger steak
caramelized shallots . extra virgin olive oil-smashed maine potatoes
wilted black kale . steak house bearnaise

****

artisanal cheese course
seasonal fruit compote . house crostini . spiced nuts

*****
vanilla scented donuts