Are You Coming for Christmas Eve Dinner?

If you are one of the lucky guests who have already secured a reservation to enjoy dinner in Nathaniel's on Christmas Eve, you will be happy to see this lovely menu that will be served on that evening:

Appetizers, Soups and Salads

The Demi-Portions of our Entrees also make great Appetizers

Traditional Shrimp Cocktail

four large shrimp, cocktail sauce, lemon

Eleven

Bacon-Wrapped Quail

apple-cherry chutney, warm fennel and spinach

Ten

Sautéed Local New England Mushrooms

roasted chestnut-onion soubise with orecchiette pasta and Parmesan cheese

Nine-fifty

Native Apple and Roasted Pumpkin Bisque

a spicy and creamy vegetarian soup

Seven-fifty

Chestnut and Pear Bisque

Seven-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-fifty

Arugula Salad

pomegranate seeds, sliced almonds, ricotta salata and cider vinaigrette

Nine

Goat Cheese-Dried Cherry Salad

field greens, caramelized butternut squash and apple vinaigrette

Nine

Caesar Salad

Mediterranean white anchovies, Parmesan cheese and garlic croutons

Eight-fifty

Iceberg Salad

vine-ripened tomatoes, cucumbers and choice of dressing

Eight

Entrees

Christmas Holiday Specials

Roasted Turkey

apple-sage stuffing, turkey gravy, cranberry relish, mashed potatoes and butternut squash

Twenty-four

Braised Lamb Shank

stewed root vegetables in thyme-scented natural broth

Twenty-five

Slow-Roasted Prime Rib

au jus, horseradish-cream sauce, mashed potatoes and Brussels sprouts

Twenty-eight

Nathaniel's Dinner Menu Specialties

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-eight ~~ Demi-Portion Eighteen

Herb-Baked Haddock

lobster sauce, baby carrots, green beans and steamed rice

Twenty-five ~~ Demi-Portion Sixteen

Hoisin-Glazed Roasted Salmon

steamed rice, spinach sautéed with eggplant, soy sauce and toasted sesame seeds

Twenty-two ~~ Demi-Portion Fifteen

Grilled Free-Range Chicken Breast Dundee

Chef Steve’s Dundee sauce of Scotch, cream and Dijon mustard, with toasted almonds, Lyonnaise potatoes, roasted carrots and green beans

Twenty-two ~~ Demi-Portion Fifteen

Grilled New York Sirloin

onion- and mushroom-mashed potatoes, green beans

and fresh thyme-Madeira demi-glace

Twenty-six

Stuffed Eggplant, Spinach and Feta Rollitini

sautéed spinach, feta cheese and pine nuts,

with plum tomato sauce, mozzarella and Parmesan cheese

Eighteen ~~ Demi-Portion Eleven