New Dinner Menu in Nat's

Last night we debuted our Summer Dinner Menu in Nathaniel's. Here are a few photos of some of the new dishes. I hope you have your mouth watering, and your fingers dialing for reservations, as soon as you are done reading this post.  978-825-4311

 Vegetable Couscous

Appetizer Lobster Salad

 Gazpacho

 Tiny Tomato Salad with Pesto and Prosciutto

Pork Tenderloin Appetizer

 Pan-Seared Salmon

Grilled Swordfish

Appetizers, Soups and Salads

The Demi-Portions of our Entrees also make great Appetizers

Sweet Pea Ravioli

three-tomato sauce, basil chiffonnade

Nine

 

Cornmeal-Fried Oysters

fresh greens and buttermilk dressing with orange zest

Nine

Seared Harissa-Spiced Pork

drizzled with cinnamon honey, served with spinach and chickpea couscous

Nine

 

Backyard Garden Gazpacho

chipotle sour cream and cilantro

(vegan version available)

Seven-fifty

Soup du Jour

an ever-changing creation

Seven

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

Soup Sampler

a tasting of all three soups

Eight

Lobster Salad

served in a butter lettuce cup with julienned jícama and red peppers and mango-chili dressing

Twenty

                                

Strawberry and Bibb Lettuce

sliced sweet onions, Mandarin oranges, toasted almonds and creamy orange dressing

Eight

Caesar Salad

choice of Mediterranean white anchovies or apple-smoked bacon,

 Parmesan cheese and garlic croutons

Eight-fifty

Tiny Tomato Salad

dressed with pesto, fresh mozzarella

and prosciutto  

Nine

Iceberg Salad

tiny tomatoes, bacon  

and bleu cheese dressing

Eight

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

Grilled Swordfish

three-tomato and basil sauce, herbed pappardelle and grilled broccolini

Twenty-eight ~~ Demi-Portion Seventeen

Roasted Haddock

blueberry-lemon relish, fragrant basmati rice and glazed baby carrots

Twenty-eight ~~ Demi-Portion Seventeen

Pan-Seared Salmon

kefir lime, cardamom and coconut milk sauce,

served over couscous with carrots, baby spinach and sunchokes

 Twenty-six ~~ Demi-Portion Seventeen

Fire-Roasted Red Pepper Pesto Grilled Chicken

natural Statler-style chicken breast, roasted potatoes, broccolini and baby carrots

Twenty-four ~~ Demi-Portion Sixteen

Pork Flat Iron Steak

brined for juiciness, drizzled with peach-balsamic gastrique,

served with warm potato salad and steamed asparagus

Twenty four  ~~ Demi-Portion Sixteen

Grilled Top Sirloin Steak

garlic aioli sauce, sweet potato pommes frites, grilled zucchini, eggplant and green beans

Twenty eight ~~ Demi-Portion Eighteen

Vegetable Couscous

 broccolini, asparagus, baby spinach, sunchokes and chickpeas,

lemongrass-coconut curry sauce, toasted coconut and fresh cilantro

Eighteen ~~ Demi-Portion Twelve

(Available with Basmati Rice in place of Couscous for Gluten-Free Entrée)

I hope to see you here.

Juli