|
DINNER
Serving Monday -Thursday from 5:30 9:30 |
|
|
|
calamari |
|
braised mussels in white wine |
| antipasta European cheeses, proscuitto, tomatoes, olives and fresh basil |
| chips and blue cheese crisp malanga and melted gorgonzola |
| cold smoked salmon pesto goat cheese, shallots, and parsley on flat bread |
| proscuitto wrapped prawns arugula, mango, and citrus vinaigrette |
| crayfish and lump crab cakespan roasted crayfish crab cakes served with lemon herb tossed savory salad |
| seared foie gras hudson valley duck liver, duck leg confit and potato with port wine |
|
|
| seared beef salad served with poached pears, gorgonzola, walnuts and mixed greens |
| stuffed portabella mushroom marinated and grilled portabella mushroom layered with goat cheese,tomato and basil |
| spinach salad tomatoes, feta cheese, kalamata olives and white wine vinaigrette |
| house salad spring mix, goat cheese, hazelnuts and balsamic vinaigrette |
| caesar salad classic salad served in a parmesan bowl |
| house soup roasted corn chowder with sweet peppers and crab |
| soup du jour soup of the day varies with the season |
| PASTA AND RISOTTO range from $14 - $22 |
| seared sea scallop risotto caramelized scallops with smoked bacon and corn risotto |
|
free range chicken risotto |
| veal and angel hair pasta veal scalloppine with mushrooms over herbed angel hair and marsala sauce |
| duck and dried cherry ravioli with duck leg, spinach and fontina cheese in a port sauce |
| vegetable assortment vegetarian and vegan style cooking available upon request. |
| FROM THE DOCK range from $18 - $39 |
| fresh catch freshest market fish with appropriate sides |
| chilean sea bass Roasted sea bass with basil whipped potatoes and roasted red pepper shallot sauce |
| wood grilled salmon fillet atlantic salmon with whipped potatoes, asparagus and citrus caper sauce |
| wood grill tuna with grilled vegetables, basil pearled pasta and olive-tomato sauce |
| maine lobster with pearled pasta roasted red pepper and saffron pearled pasta with spinach and basil |
| FROM THE BUTCHER range from $22 - $28 |
| filet mignon chef carved 12 ounce filet with whipped potatoes, asparagus and exotic mushrooms |
| petit filet mignon chef carved 8 ounce filet with whipped potatoes, asparagus and exotic mushrooms |
| Wood grilled 11 ounce new york strip with mixed salad, new red potatoes, feta cheese and sun dried tomato vinaigrette |
| rack of lamb roasted lamb chops with potato gratin, spinach and mint shallot sauce |
| Cured pork tenderloin served with red beans, rice, okra and hickory-ginger barbeque sauce |
|
ADDITIONAL ACCOMPANIMENTS
|
|
Executive Chef All menu items are prepared in house to order and can be altered to fit any dietary needs or personal tastes. Menu item may be substituted or the kitchen will meet any requests if possible. Some substitutions and splits may incur a charge. Parties of eight or more will be presented with 18% gratuity on checks. Nathaniel's specializes in special events and business meetings and can cater any function. |