Tuesday, July 20, 2010

Food, Beautiful Fresh, Summery Food!

New Summer Menu in Nathaniel's starting tonight! For reservations call 978-825-4311.

Here it is, loaded with local, fresh ingredients to whet your appetite during these warm days of summer ~~

Appetizers, Soups and Salads

Tuna Tartare
native tomatoes, ponzu-shiso dressing
Eleven dollars

Shrimp and Bananas Wrapped in Bacon
tamarind sauce, and red onion-balsamic marmalade
Eleven-fifty ~~ Bananas only, Seven-Fifty

Tangerine-Seared Scallops
sugar snap peas, watercress and ginger-pinot gris reduction

Barbequed Baby Pork Riblets
cranberry-plum barbecue sauce with fried, shaved Vidalia onions

Spinach- and Goat Cheese-Stuffed Local Tomato
aged Grafton cheddar and toasted crumbs

Soup du Jour
an ever-changing creation

Steve’s Seafood Chowder
of historic proportion, our well-loved version includes shrimp, scallops, haddock, clams and potatoes in a creamy New England-style soup

Native Heirloom Tomato Salad
fresh mozzarella, local basil, balsamic glaze, walnut oil, toasted walnuts

Warm Goat Cheese Salad
pumpkin seed-encrusted goat cheese, grilled asparagus, summer greens, blackberry verjus and EVOO

Caesar Salad
Parmesan cheese, garlic croutons
choice of Mediterranean white anchovies or apple-smoked bacon

Raspberry Field Green Salad
raspberries, spiced pecans, Mandarin oranges, and raspberry vinaigrette

Early Dining Special: Guests ordering a full-sized entree before 5:30 will
receive a complimentary small mesclun salad and a Chef’s choice of dessert.
This may not be combined with any other special promotion, coupon or discount.


“Two if by Land and Sea”
tenderloin medallions and mustard seed-encrusted scallops seared in Maine mustard seed oil, red wine butter sauce, garlic mashed potatoes and roasted zucchini
Thirty ~~ Demi-Portion Twenty

Shrimp and Scallops Sophia
Our signature dish, named for Sophia Peabody Hawthorne
sautéed shrimp and seared scallops with sauce Béarnaise,
grilled asparagus, steamed spinach, herbed risotto
Twenty-eight ~~ Demi-Portion Eighteen

Herb-Encrusted Haddock
lemon and fresh herbes de Provence encase locally-sourced fresh haddock,
lemon lavender butter, asparagus and basmati rice
Twenty-four ~~ Demi-Portion Sixteen

Oven-Roasted Salmon
topped with mint and basil gremolata,
served with two-pea risotto, sautéed watercress and asparagus
Twenty-two ~~ Demi-Portion Fifteen

Grilled Free-Range Chicken Breast
native peach and Pajarito fig marmalade, roasted Yukon gold potatoes,
and local green beans
Twenty-two ~~ Demi-Portion Fifteen

Grilled Pork Chop
tonkatsu broth, nappa cabbage, mixed mushrooms, peas and snap peas

Grilled New York Sirloin
with barbeque demi-glace, chefs mushroom sauté, mashed potatoes and
grilled summer vegetables

Heirloom Tomato, Eggplant and Vermont Goat Cheese Tower
native greens, gigandes beans, local tomato and fresh basil sauce
*Vegan version with roasted Yukon gold potatoes and mixed mushrooms
Eighteen ~~ Demi-Portion Eleven

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