Saturday, June 21, 2014

Summer Menu in Nathaniel's

Our wonderful fine dining restaurant, Nathaniel's, features a seasonally changing menu of contemporary American fare, coupled with a page of traditional timeless menu items from a bygone era, in keeping with our historic hotel

Here is our summer menu for Nathaniel's which we started on Thursday night this week.  The items with the photos are the newest items on the menu.


Appetizers, Soups and Salads

The Demi-Portions of our Entrees also make great Appetizers

Crispy Pork Belly
 house-made ramp and rhubarb chutney 
Eleven

Seared Scallops
fava beans and tiny tomatoes, in herbed broth
Thirteen

Salmon Pastrami Napoleon
 with capers, basil, goat cheese, and rye toasts served with petite arugula salad
Twelve

Caprese Salad
fresh mozzarella, heirloom tomatoes and basil leaves, dressed with
a balsamic reduction and extra virgin olive oil
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
Nine

Grilled Vegetables
with fennel pollen and extra virgin olive oil
Nine

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

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

Duo Watermelon Salad
red and yellow watermelon, ricotta salata cheese and dried currants, white balsamic reduction
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

Thirty-one ~~ Demi-Portion Twenty

 

Poached Salmon

English pea broth, fava beans,

asparagus, peas and new potatoes

 Twenty-seven ~~ Demi-Portion Nineteen

 Grilled Porterhouse Lamb Chops

honey- and cumin-scented milk sauce, farro, and wilted arugula

Twenty-Nine ~~ Demi-Portion Twenty

 

Roasted Haddock

heirloom tomato pico de gallo, lemony rice, and baby pepper sauté

 Twenty-eight ~~ Demi-Portion Twenty

Hawthorne Pot Roast

red wine- and mushroom-liquor, potato purée and roasted carrots

Twenty-seven ~~ Demi-Portion Nineteen

 Grilled Pork Tenderloin

 with pickled summer blueberries, served with sweet onion and green bean salad,

 herbed roasted potatoes

Twenty-five ~~ Demi-Portion eighteen


EHD Beef Tenderloin

named for America’s first millionaire, Salem’s Elias Hasket Derby,

this rich-beyond-belief tender steak is

layered with blue cheese topped with fried oysters and

 Béarnaise sauce, served with potato-bacon hash, and fresh asparagus

 Thirty-eight

Marinated Tofu Steak

red wine reduction, sauté of sweet onions, baby peppers, fava beans, fresh hearts of palm and farro

Twenty ~~ Demi-Portion fourteen


For reservations call us at 978-825-4311 or go to OpenTable and use our on-line reservation service right here:  Nathaniel's On-Line Reservations

I hope to see you here.

Juli


 

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