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Five Fifty-Five Restaurant Review: Divided into plates small, green, savory, cheese and sweet, chef Steve Corry's menu encourages group grazing, offering dishes with that touch of whimsy he learned from stints at Domaine Chandon and The French Laundry, infused with a farm-to-table ethic. Start with the hearty braised beef "popkins” --- boneless short ribs with smoked turtle bean purée, earthy stone-ground organic grits and a tangy paprika oil; or try creamy tomato soup with smoked cheddar crouton. The heirloom apple salad is tossed with local escarole and toasted pumpkin seeds with Great Hill blue cheese. A savory lemon goat cheese panna cotta comes with smoked Scottish salmon and chilled beets for sweetness. Day boat Casco bay hake with parsnip-Yukon Gold potato latke and butter-basted Brussels sprouts brings classicism to the table, while the after-dinner cheese samplers are just as creative as the rest of the menu, as are sweets like the "fluffernutter" --- a shortbread tart with a trio of pecans, hazelnuts and cashews, mascarpone triple crème and coffee-spiked marshmallow. The wine list is immense, but give it a gander only after a round of cocktails replete with house-made ingredients. The first-rate craft is evident everywhere in this dining destination.