Tuesday, June 18, 2013

New Summer Menu in Nathaniel's

Grilled Asparagus Mimosa, chopped eggs, fried capers, lemon aioli, Eight-fifty

Seared Sea Scallops -- sweet pea purée, pea shoots, white balsamic drizzle, Ten

Mixed Greens Saladdried cherries, candied walnuts, honey-fig Wensleydale cheese, citrus vinaigrette, Ten 

Roasted Beet Salad, baby greens, pistachio pesto, Great Hill bleu cheese, Ten


Grilled Swordfish, spring herb pistou, jasmine rice, balsamic-glazed beans and greens, 
Twenty-seven ~~ Demi-Portion Nineteen

Pan-Roasted Flounder -- Meyer lemon-butter sauce, new spring potatoes, 
sautéed snap peas and julienned carrots with mint, Twenty-six ~~ Demi-Portion Eighteen


Surf and Turf -- grilled petite filet mignon with grilled shrimp skewer, wild spring ramp butter, 
garlic-mashed potatoes, steamed fresh asparagus, Twenty-eight
Complete Seasonal Dinner Menu for Nathaniel's

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

Smoked Salmon
wasabi caviar, crème fraîche, arugula, crispy lavash bread, Nine-fifty

Grilled Asparagus Mimosa
chopped eggs, fried capers, lemon aioli, Eight-fifty

Seared Sea Scallops
sweet pea purée, pea shoots, white balsamic drizzle, Ten

Ragout of Spring Mushrooms
stewed leeks and garlic over grilled ciabatta bread, truffle oil, Parmesan cheese, Ten

Soup du Jour
an ever-changing creation, Seven

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

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-seventy-five

Mixed Greens Salad
dried cherries, candied walnuts, honey-fig Wensleydale cheese, citrus vinaigrette, Ten

Crispy Spring Salad
fennel, radishes, celery hearts, goat cheese and arugula tossed with olive oil and lemon, Ten

Roasted Beet Salad
baby greens, pistachio pesto, Great Hill bleu cheese, 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

Surf and Turf
grilled petite filet mignon with grilled shrimp skewer, wild spring ramp butter,
garlic-mashed potatoes, steamed fresh asparagus, Twenty-eight

Pan-Roasted Flounder
Meyer lemon-butter sauce, new spring potatoes,
sautéed snap peas and julienned carrots with mint, Twenty-six ~~ Demi-Portion Eighteen

Seared Salmon
sweet pea hummus, grilled fennel and snap peas, farro pilaf , Twenty-six ~~ Demi-Portion Eighteen

Grilled Pork Tenderloin
New England Family Farms – natural pork tenderloin, rhubarb chutney,
new potatoes, roasted beets and wilted greens, Twenty-six ~~ Demi-Portion Eighteen

Grilled Swordfish
spring herb pistou, jasmine rice, balsamic-glazed beans and greens, Twenty-seven ~~ Demi-Portion Nineteen

Spring Lamb Chops
minted three-spring onion jus, quinoa pilaf and sautéed Swiss chard, Twenty-seven ~~ Demi-Portion Nineteen

Farro Pilaf-Stuffed Yellow Pepper
sweet pea hummus, roasted beets, steamed pea pods and Swiss chard, Twenty ~~ Demi-Portion Fifteen

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I hope to see you here, in Nathaniel's for our delicious summer season menu.  For reservations call 978-825-4311 or go here to reserve on-line:  OpenTable (to reserve your table in Nathaniel's on-line)

Juli

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