Tuesday, December 11, 2012

Nathaniel's New Menu

Because we like to offer menu items that are seasonally appropriate, here are the winter menu items for 2012-2013.  I know that the three appetizers and the four entrees that are pictured here are all delicious, so I hope you will stop by Nathaniel's soon for a yummy winter dinner.

Ten-Bean and Chorizo Stew

Warm Spinach Salad

Scallop Appetizer


Acorn Squash Vegetarian Entree

Braised Short Rib of Beef

Monkfish Entree

Grilled Swordfish

Appetizers, Soups and Salads

The Demi-Portions of our Entrees also make great Appetizers

Root Vegetable Risotto
carrots, turnips, apple and asiago 
Nine-fifty 

Seared Scallops
baby arugula, blood orange-vinegar reduction
Ten

Spinach Ravioli
pine nuts, roasted mushrooms, golden raisins and sage-brown butter sauce
Eight-fifty 

Soup du Jour
an ever-changing creation
Seven

Local Chorizo and Ten-Bean Stew
sautéed kale and potatoes
Ten

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
Seven-fifty

Mixed Greens Salad
dried cherries, candied walnuts, 
honey-fig Wensleydale cheese
cinnamon-brown sugar vinaigrette
Ten

Warm Spinach Salad
bacon, asiago, dried pomegranate seeds 
and hazelnuts, mustard vinaigrette
Ten


Caesar Salad
choice of Mediterranean white anchovies 
or applewood-smoked bacon,
 Parmesan cheese and garlic croutons
Eight-fifty

Chopped Salad
bacon, sunflower seeds, red onion, cucumber,
bleu cheese, tomatoes, iceberg lettuce
and creamy truffle dressing
Ten 

Entrees

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-nine ~~ Demi-Portion Eighteen

Grilled Top Sirloin Steak
Cabernet demi-glace, cheddar-bacon au gratin potatoes and roasted baby carrots
Twenty-seven

Pork Ossobuco
winter vegetables, braising liquor and roasted garlic-mashed potatoes
Twenty-five ~~ Demi-Portion Eighteen

Braised Lamb Shank
Minted glace, parsnip purée and winter greens
Twenty-eight

Cranberry- Ginger-Glazed Salmon
ancient grains, braised kale and pearl onions
Twenty-six ~~ Demi-Portion Eighteen

Grilled Swordfish
three-peppercorn butter, roasted herbed potatoes and broccolini
Twenty-seven ~~ Demi-Portion Nineteen

Roasted Monkfish
chorizo-red pepper compote, saffron rice and sautéed kale
Twenty-seven ~~ Demi-Portion Nineteen

Mixed Nut-Stuffed Acorn Squash
honey-fig Wensleydale cheese, braised winter greens, saffron rice and orange-honey drizzle
Twenty ~~ Demi-Portion Fifteen

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. 

If you dine here on your birthday one entree for your party is on us.  Some particulars apply.  Please call 978-825-4311 for reservations.

I hope to see you here.

Juli

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