Friday, January 20, 2012

New Seasonal Dinner Menu at Nathaniel's

The creative chefs at the Hawthorne recently introduced a seasonally-inspired dinner menu in Nathaniel's offering something for every taste, including delicate Almond-Crusted Scallops and decadent Top Sirloin au Poivre.

Pan-Roasted Monkfish with
Tasso-beurre rouge sauce, smoky lentils, wilted greens

 Taking inspiration from the winter season, the appetizers feature Apple and Butternut Squash Risotto and a Warm Spinach and Black Peppered Bacon Salad. The entrées are complemented by equally fresh options. The Braised Lamb Shank is accompanied by a parsnip-potato puree, while the Pan-Roasted Monkfish is accented by smokey lentils, both satisfying meals on a cold winter evening.

Vegetarians will enjoy the Herbed Bulgar Wheat-Stuffed Portabella with cashew puree, roasted carrots and wilted greens, and our regulars will be pleased to still find our signature dish, Shrimp and Scallops Sophia, at the top of the menu.

Grilled Salmon with brown sugar-butter sauce,
caramelized butternut squash, spicy winter-blend rice

All of our entrées (with the exception of of the Braised Lamb Shank) are available in full and demi-portions, allowing you to sample appetizers and desserts without overindulging.

Nathaniel's welcomes you to dinner seven nights a week. Please phone 978-825-4311 to reserve your table. To book your reservation online, please visit Open Table.

View the complete dinner menu online.

I hope to see you here.


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