Tuesday, May 20, 2008

Spring Harvest Menu in Nathaniel's for this week Only

Our chefs are going to be offering special menus for dinner this week that are all crafted around locally available seasonal offerings, in our Nathaniel's Restaurant. Here are some of the menu items that they will be serving. Please understand that with seasonally availble, locally sourced items, things can change pretty rapidly, so please do not be disappointed if you come in for a certain item and we are already serving something else.
For reservations call 978-825-4311.

Appetizers


Cavendish Farms Quail
stuffed with herbed quinoa, local pea tendrils tossed
with locally-grown African blue basil vinaigrette
(see photo #1 below)


Maine Greenhouse Whopper Tomatoes,
South Coast Farms Crumbled Goat Cheese,
local garlic-chive and sherry vinegar reduction
(see photo #2 below)



Salad of Local Micro Herbs
tossed with white balsamic vinaigrette

Entrees


Northeast Family Farms Top Sirloin Steak from Ioka Valley Farm
spring onion demi-glace, buttered local ramps and nettles, baby fingerling potatoes Connecticut-harvested yellow oyster mushrooms
(see photo #4 below)


Butter-Poached Massachusetts Lobster
grilled local asparagus, local spring garlic-au gratin potatoes
Westport sparkling wine and chive blossom buerre blanc


Lucky Seven Pork Porterhouse
Vermont applewood-smoked bacon, white wine and garlic-chive butter sauce, with
pan-fried white polenta with cheese and sautéed fresh-picked red chard
(see photo #3 below)


Dartmouth-made Linguiça and Cape Cod Littleneck Clam Stew
spring ramps, spring garlic and fresh New Jersey escarole

Dessert

Richardson’s Vanilla Ice Cream with Massachusetts Rhubarb and Cinnamon-Honey Compote



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