Saturday, January 14, 2006

New Menu in Nathaniel's Restaurant, Hawthorne Hotel

Here is the new season's menu for Nathaniel's Restaurant at the Hawthorne Hotel, here in Salem, Massachusetts.

One of the exciting new things about this menu is the debut of 'demi' portions on many of the entrees. If you are like me, and like to try a number of small courses, instead of having lot of food of one kind, this might be exactly what you are looking for.

In this way we can have an appetizer, a salad, and an entree, and still have room for dessert! I hope you enjoy our new format as much as we do.

To make reservations for Nathaniel's, you may call there directly, 978-825-4311. While reservations are not required, they are always appreciated.


Sashimi Tuna Napoleon
Soy-ginger marinated yellowfin tuna, sesame seaweed slaw,
and fried wontons with red chile and wasabi oils
Twelve Dollars

Gorgonzola Gnocchi
Served with braised lamb and roasted tomato demi-glace
Ten Dollars

Traditional Shrimp Cocktail
Cocktail sauce, horseradish and lemon
Twelve Dollars and Fifty Cents

Lobster and Crabmeat Strudel
In filo with cream cheese and scallions, tarragon cream sauce
Twelve Dollars and Fifty Cents


Soup of the Day
Our Chef’s daily creation
Six Dollars and Fifty Cents

Steve’s Seafood Chowder
A tradition continues…
Six Dollars and Fifty Cents


Caesar Salad
Parmesan cheese, garlic croutons
Choice of Mediterranean white anchovies or apple-smoked bacon
Eight Dollars and Fifty Cents

Mesclun Green Salad
Crumbled Gorgonzola cheese, sliced cinnamon-dusted apples,
toasted pistachios and Dijon vinaigrette
Eight Dollars and Fifty Cents

Romaine and Radicchio Salad
Roasted red peppers, artichoke hearts, asparagus tips,
sundried tomatoes, Parmesan cheese and tomato-basil vinaigrette
Eight Dollars and Fifty Cents


Grilled Swordfish
Lobster-chive vinaigrette, sundried tomato risotto and grilled asparagus
Twenty-three Dollars ~~ Demi-Portion Fourteen Dollars

Grilled Center Cut Pork Chop
Maple demi-glace, mashed potatoes, baby carrots, roasted shallots and parsnips
Twenty-three Dollars and Fifty Cents

Pumpkin Seed Haddock
Red onion jam, asparagus, herbed risotto, sautéed tomatoes, snow peas
Twenty Dollars ~~ Demi-Portion Eleven Dollars and Fifty Cents

Chicken Toscana
Grilled chicken breast sliced and served over mixed greens with marinated artichokes,
crisp prosciutto threads, roasted red peppers, olives, pine nuts, lemon-thyme vinaigrette
Eighteen Dollars

Lamb Osso Buco
Mashed potatoes, roasted carrots, parsnips and natural braising liquid
Twenty-six Dollars ~~ Demi-Portion Fourteen Dollars and Fifty Cents

Boiled or Baked Stuffed One and a Half Pound Lobster
Steamed red bliss potatoes and broccoli, lemon, drawn butter
Thirty-Six Dollars

Center Cut Sirloin
Gorgonzola demi-glace, horseradish whipped potatoes,
grilled asparagus and sweet onion confit
Twenty-seven Dollars ~~ Demi-Portion Fifteen Dollars

Grilled Salmon
Baby spinach, sautéed fennel, roasted tomatoes and saffron lobster broth
Twenty-one Dollars ~~ Demi-Portion Twelve Dollars and Fifty Cents

Roasted Vegetable Lasagna
Roasted peppers, onions, portabellas, scallions, asparagus and eggplant
layered between basil pasta, roasted tomato coulis
Nineteen Dollars ~~ Demi-Portion Eleven Dollars

Prosciutto Wrapped Filet
Wild mushroom sauce, Lyonnaise potatoes, baby carrots and sweet onion confit
Thirty-two Dollars ~~ Demi-Portion Seventeen Dollars and Fifty cents

Lobster and Scallops Sophia
Seared scallops, fresh lobster with sauce béarnaise,
grilled asparagus, steamed spinach, herbed risotto
Thirty Dollars ~~ Demi-Portion Sixteen Dollars and Fifty Cents

Skillet Lobster
Bourbon-flambéed, served in the shell with wilted spinach,
fingerling potatoes, baby carrots and tarragon-infused lobster broth
Thirty-six Dollars

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