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Nathaniel's Seasonal Menu

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Salmon Pastrami Napoleon

with capers, basil, goat cheese, and rye toasts served with petite arugula salad ~ Twelve

Salmon Napoleon

Seared Scallops

fava beans and tiny tomatoes, in herbed broth ~ Thirteen

Caprese Salad

fresh mozzarella, heirloom tomatoes and basil leaves, dressed with a balsamic reduction and extra virgin olive oil ~ Ten

Duo Watermelon Salad

red and yellow watermelon, ricotta salata cheese and dried currants, white balsamic reduction ~ Ten


Crab Salad

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


Roasted Haddock

heirloom tomato pico de gallo, lemony rice, and baby pepper sauté ~ Twenty-eight (Demi portion ~ Twenty)


EHD Beef Tenderloin

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)

Poached Salmon

English pea broth, fava beans, asparagus, peas and new potatoes ~ Twenty-seven (Demi portion ~ Nineteen)


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