Wednesday, December 22, 2010

Are You Coming for Christmas Eve Dinner?

If you are one of the lucky guests who have already secured a reservation to enjoy dinner in Nathaniel's on Christmas Eve, you will be happy to see this lovely menu that will be served on that evening:

Appetizers, Soups and Salads
The Demi-Portions of our Entrees also make great Appetizers

Traditional Shrimp Cocktail
four large shrimp, cocktail sauce, lemon

Bacon-Wrapped Quail
apple-cherry chutney, warm fennel and spinach

Sautéed Local New England Mushrooms
roasted chestnut-onion soubise with orecchiette pasta and Parmesan cheese

Native Apple and Roasted Pumpkin Bisque
a spicy and creamy vegetarian soup

Chestnut and Pear Bisque

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

Arugula Salad
pomegranate seeds, sliced almonds, ricotta salata and cider vinaigrette

Goat Cheese-Dried Cherry Salad
field greens, caramelized butternut squash and apple vinaigrette

Caesar Salad
Mediterranean white anchovies, Parmesan cheese and garlic croutons

Iceberg Salad
vine-ripened tomatoes, cucumbers and choice of dressing


Christmas Holiday Specials

Roasted Turkey
apple-sage stuffing, turkey gravy, cranberry relish, mashed potatoes and butternut squash

Braised Lamb Shank
stewed root vegetables in thyme-scented natural broth

Slow-Roasted Prime Rib
au jus, horseradish-cream sauce, mashed potatoes and Brussels sprouts

Nathaniel's Dinner Menu Specialties

Shrimp and Scallops Sophia
Our signature dish, named for Sophia Peabody Hawthorne
sautéed shrimp and seared scallops with sauce Béarnaise,
grilled asparagus, steamed spinach and herbed risotto

Twenty-eight ~~ Demi-Portion Eighteen

Herb-Baked Haddock
lobster sauce, baby carrots, green beans and steamed rice
Twenty-five ~~ Demi-Portion Sixteen

Hoisin-Glazed Roasted Salmon
steamed rice, spinach sautéed with eggplant, soy sauce and toasted sesame seeds
Twenty-two ~~ Demi-Portion Fifteen

Grilled Free-Range Chicken Breast Dundee
Chef Steve’s Dundee sauce of Scotch, cream and Dijon mustard, with toasted almonds, Lyonnaise potatoes, roasted carrots and green beans
Twenty-two ~~ Demi-Portion Fifteen

Grilled New York Sirloin
onion- and mushroom-mashed potatoes, green beans
and fresh thyme-Madeira demi-glace

Stuffed Eggplant, Spinach and Feta Rollitini
sautéed spinach, feta cheese and pine nuts,
with plum tomato sauce, mozzarella and Parmesan cheese
Eighteen ~~ Demi-Portion Eleven

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