Thursday, November 13, 2014

Fall and Winter Menu for Nathaniel's



This week saw the debut of our Fall/Winter Menu in Nathaniel's.  

The entire menu is listed below, and the new items are shown with photos as well.

Appetizers, Soups and Salads

The Demi-Portions of our Entrees also make great Appetizers



Warm, Grilled Jumbo Shrimp, Chimichurri 
warm roasted pepper and arugula salad
Eleven


Braised Beef Short Rib and Gigande Beans
ricotta and spinach ravioli
Twelve


Seared Scallops
parsnip puree, plum tomato jam, fried parsnip chips
Twelve

Ragout of Specialty 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
Nine

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

Mixed Greens Salad
dried cherries, candied walnuts, 
Vermont goat cheese, maple vinaigrette
Ten

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

Warm Spinach Salad
bacon, hard-cooked eggs, sautéed onions 
and mushrooms with white-balsamic 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 
Thirty-one ~~ Demi-Portion Twenty

Pumpkin Seed-Encrusted Haddock 
red onion jam, herbed risotto, maple-glazed acorn squash
Twenty-eight ~~ Demi-Portion Twenty


Seared Salmon 
apple-horseradish glaze, wilted Swiss chard with pinenuts, 
roasted butternut squash
Twenty-seven ~~ Demi-Portion Nineteen


Grilled Swordfish
pecan- basil-asiago relish, ancient grains and wilted spinach
Twenty-nine ~~ Demi-Portion Twenty

Hawthorne Pot Roast
red wine- and mushroom-liquor, 
parsnip-potato purée and roasted carrots
Twenty-seven ~~ Demi-Portion Nineteen

Grilled Porterhouse Lamb Chops
mint julep sauce, herbed potatoes and mustard greens
Twenty-nine ~~ Demi-Portion Twenty


Pork Tenderloin
roasted pear and sage glace, 
roasted sweet potatoes, herbed green beans
Twenty-five ~~ Demi-Portion Eighteen


Ancient Grains and Butternut Squash-Stuffed Portabella Mushroom
maple-glazed acorn squash, sautéed Swiss chard, herbed green beans
Twenty ~~ Demi-Portion Fifteen

I can assure you that everything is tasty and delicious, and that you will want to return several times over this season to try all our new dishes.  For reservations call us at 978-825-4311 or go on-line to make your reservations through OpenTable.  Click here:  Reservations in Nathaniel's at the Hawthorne Hotel

I hope to see you here or there.

Juli

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