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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 local honey roasted pumpkin soup with pickled blueberries, mascarpone, celery purée and papitas, or the smoky grilled Caesar salad with the signature garlicky dressing, white anchovies and peppered croutons. Pair the starters with small plates such as the Bangs Island mussels with cherry peppers or the foie gras terrine with wild Maine blueberries, yellowfoot chanterelle mushrooms and white balsamic. A starter and small plate might suffice, but if you can’t get enough of 555’s artwork on a plate, dishes like seared sea scallops with sunchoke purée, maitake mushrooms, shaved lomo and braised mustard seeds are on the light side. For dessert, dark chocolate-citrus mousse cake with olive oil ice cream is an intense treat. Consider, too, the sweet corn cake made with grilled Maine corn, cajeta ice cream and popcorn. The wine list is immense, but give it a gander only after a round of cocktails replete with house-made ingredients.