Saturday, June 12, 2010

Nathaniel's Dinner Menu Features Demi-Portions

Every time I have the opportunity to eat dinner in Nathaniel's, I am always reminded of just what an excellent job our culinary team does here at the Hawthorne Hotel. Steve Nelson, our Executive Chef, and Ken O'Keefe, our Executive Sous Chef, lead a team of cooks who really passionately care about what they do. And it shows in every single plate of food that we serve.

Here are some photos of just a few of the items:

Mixed Greens Salad, Medjool dates, Gorgonzola, roasted winter squash, toasted almonds and maple vinaigrette. So delicious, I want another one right now!

Demi-portion of Hard Cider-Brined Pork Tenderloin, spiced cider sauce, sweet jewel potatoes, sauteed Brussels sprouts, with apple-smoked bacon

Demi-portion of Haddock, Massachusetts Bay Colony. Oven-roasted local haddock with lobster-butter, purple potatoes and roasted cauliflower.

By the way, each of our entrees has a suggested wine by the glass pairing listed right on the menu, so making a great match is so very easy when you dine in Nathaniel's.

I hope you enjoy seeing these photos, but even more, I hope you will be able to understand how delicious this food is, and will come in for dinner, soon. Call us for reservations at 978-825-4311.


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