late winter tasting menu
march 23rd, 2008

* 5 *
butter-poached maine lobster
spring asparagus . "micro cress" . preserved lemon dressing

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

* 5 * 5 *
johnny cakes
casco bay scallops and shrimp . buttermilk aioli . black strap drizzle

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

$55.00

*

oven roasted parsnip soup
toasted hazelnuts . port reduction

**

bangs island mussels
555 pickled cherry peppers . caramelized garlic
chive butter . crunchy bread for dipping

or

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

***

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

or

555 slowly seasoned hanger steak
“anna potatoes” . pan-roasted organic mushrooms
cabernet reduction

****

artisanal cheese course
seasonal fruit compote . house crostini

*****
trio of ice creams