Friday, May 23, 2014

Celebrate Spring at Nathaniel's in the Hawthorne Hotel

Here is a our new Spring dinner menu, along with some photos to whet your appetite.  The photos are of all the "new" items:

Crispy Pork Belly
 ramp and rhubarb chutney 
Crispy Pork Belly

Seared Scallops
fava beans and ramps, in herbed broth
Seared Sea Scallops

Salmon Pastrami Napoleon with capers, basil, goat cheese, and rye toasts served with petite arugula saladTwelve 
Salmon "Pastrami-style" Napoleon

Chilled Asparagus-Lobster Cappuccino
lemon crème fraiche
Lobster and Asparagus "Cappuccino"

Soup du Jour
an ever-changing creation

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

Grilled Vegetables
with fennel pollen and extra virgin olive oil

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
Bowl  Eight
Cup  Six Twenty-Five

Baby Arugula Salad
hearts of palm, artichoke hearts, Manchego cheese, sweet-100 tomatoes, croutons, dressed with lemon juice, extra virgin olive oil, sea salt, cracked pepper
Baby Arugula Salad

Classic Wedge Salad
a wedge of iceberg lettuce, applewood-smoked bacon crumbles and diced tomatoes, drizzled with creamy Gorgonzola dressing

Crab Salad
fresh local crab in avocado boat, crispy radishes, tomato relish, and green goddess dressing

Crab Salad on Avocado Boat


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
Thirty-one ~~ Demi-Portion Twenty

Poached Salmon
spring pea broth, fava beans,
 fiddleheads, peas and new potatoes
 Twenty-seven ~~ Demi-Portion Nineteen
Springtime Poached Salmon, full portion
Grilled Porterhouse Lamb Chops
honey- and cumin-scented milk sauce, farro, and wilted arugula
Twenty-Nine ~~ Demi-Portion Twenty
Demi-portion of Lamb Chops
Roasted Haddock
fresh sorrel-chimmichuri, lemony rice, and ramp and young pepper sauté
 Twenty-eight ~~ Demi-Portion Twenty
Demi-Portion Roasted Haddock, Fresh and Local
Hawthorne Pot Roast
red wine- and mushroom-liquor, potato purée and roasted carrots
Twenty-seven ~~ Demi-Portion Nineteen

Grilled Pork Tenderloin
 with avocado-strawberry salsa, early onion and green bean salad,
 herbed roasted potatoes
Twenty-five ~~ Demi-Portion eighteen
Demi-portion Pork Tenderloin

EHD Beef Tenderloin
named for America’s first millionaire, Salem’s Elias Hasket Derby,
this rich-beyond-belief tender steak is
stuffed with blue cheese topped with fried oysters and
 Béarnaise sauce, served with potato-bacon hash, and fresh asparagus
EHD Steak, cooked medium-rare, Bearnaise on the side

EHD Steak with Bearnaise poured over it

Marinated Tofu Steak
red wine reduction, sauté of ramps, fiddleheads, early onions, fava beans and farroTwenty ~~ Demi-Portion fourteen

Tofu "Steak", Demi-portion

I can assure you that each and every one of these dishes is amazingly delicious.  I hope you will join us in Nathaniel's in the coming month to try them before they are gone.  Spring is a short season, and these items will be replaced with Summer menu items in about a month.

For reservations, call 978-825-4311.  I hope to see you here.


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