Tuesday, January 24, 2012

More Food Photos from Nathaniel's New Dinner Menu

Last night I had the opportunity to try a number of the new Winter Menu items on Nathaniel's Dinner Menu. Here are some photos and descriptions of what we tried. They were all delicious, and looked lovely as well. I hope you will have an opportunity to try them for yourself soon, as well.

Appetizers ~~
Almond-Crusted Scallops
watercress, butternut squash, amaretto reduction

Crispy Duck Leg Confit
sour cherry reduction, arugula

Braised Truffled Beef Terrine
cornichons, grain mustard, pickled vegetables, grilled sourdough bread

Salads ~~

Mesclun Salad
goat cheese, candied walnuts, dried cherries
and maple vinaigrette

Warm Spinach and Black-Peppered Bacon Salad
pine nuts, golden raisins, Parmesan cheese and white balsamic vinaigrette

Baby Arugula Salad
prosciutto, medjool dates, bleu cheese, sliced almonds and caramelized onion vinaigrette

Entrees ~~
Pan-Roasted Monkfish (Demi Portion)
Tasso-beurre rouge sauce, smoky lentils, wilted greens
Twenty-seven ~~ Demi-Portion Seventeen

Olive and Parmesan-Crusted Swordfish (Demi-Portion)
tomato-horseradish sauce, gorgonzola polenta cake, garlicky broccolini
Twenty eight ~~ Demi-Portion Eighteen

Braised Lamb Shank
braising liqueur, parsnip-potato puree, roasted carrots


Nearly all of our entrees are available in a "demi" portion, which is a tiny bit bigger than a half-portion would be, and in my opinion, just right so that I can enjoy an appetizer or salad course first.

Please note that we offer two different special deals.

1.  If you come on your birthday, we will provide one entree for the table a no cost, when entrees are ordered by all the other guests.  The complimentary entree is the lowest-priced entree ordered by the table.  Proof that it is your birthday is required.

2.  If you order a full-sized entree before 5:30 pm, we will make it a complete meal at no extra charge by including a house salad and chef's choice of dessert.  Three courses for the price of an entree is quite a good deal.

I hope to see you here.  For reservations call 978-825-4311, or go to OpenTable.com on line.


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