Spring has arrived in Nathaniel's Restaurant at the Hawthorne Hotel

Our chefs have created new menu items to reflect the spring season that has recently debuted on the North Shore of Boston. I hope to see you here.

For dinner reservations, call 978-825-4311.

Juli

Appetizers

Smoked Spiced Tuna
jícama slaw and avocado vinaigrette
Twelve Dollars

Trio of Spring Asparagus
asparagus tea; asparagus tips with lemon aioli; and truffled asparagus salad
Nine Dollars and Fifty Cents

Chilled Shrimp
horseradish, red pepper aioli and black radish salad
Twelve Dollars and Fifty Cents

Seared Scallops with Citrus Beurre Blanc
phyllo nest with salad herbs, and Mandarin orange segments,
Eleven Dollars and Fifty Cents

Chilled Sliced Sirloin over Spicy Marinated Vegetables
Oven-cured tomato concassé
Twelve Dollars

Our demi entrée portions make excellent appetizers or second courses

Soups

Chilled Spring Pea and Mint Soup
crème fraîche
Seven Dollars

Steve’s Seafood Chowder
A tradition continues…
Seven Dollars

Salads

Caesar Salad
Parmesan cheese, garlic croutons
Choice of Mediterranean white anchovies or apple-smoked bacon
Eight Dollars and Fifty Cents

Mesclun Green Salad
Crumbled Gorgonzola, sliced cinnamon-dusted apples,
toasted pistachios and Dijon vinaigrette
Eight Dollars and Fifty Cents


Salad of the Month
Six Dollars

Early Dining Special: Guests ordering a full-sized entree before 5:30 receive a
complimentary salad of the month and choice of dessert from our menu.
This may not be combined with any other special promotion, coupon or discount.




Entrees


Scallops Sophia
Our signature dish, named for Sophia Peabody Hawthorne
Seared scallops with sauce béarnaise,
grilled asparagus, steamed spinach, herbed risotto
Twenty Eight Dollars ~~ Demi-Portion Eighteen Dollars

Sweet and Savory Honey-Basted Chicken Breast
Lentil and bean rice blend, sautéed greens, red grape and basil wine sauce
Nineteen Dollars ~ Demi-Portion Thirteen Dollars and Fifty Cents

Roasted Haddock with Sweet and Sour Rhubarb
Orange-scented basmati rice, roasted sunchokes and fava beans
Twenty-Five Dollars ~~ Demi-Portion Fifteen Dollars and Fifty Cents

Pan-Seared Salmon with Fiddleheads and Anise
Vidalia onion-potato gratin, roasted tomato vinaigrette
Twenty Four Dollars ~ Demi-Portion Fifteen Dollars

Grilled Rib Eye Steak
Spring garlic demi-glace, roasted asparagus and stewed potatoes
Twenty-seven Dollars

Grilled New York Strip Loin
Grilled spring onion, Vidalia mashed potatoes, sautéed spinach, red wine reduction sauce
Twenty-eight Dollars ~ Demi-Portion Eighteen Dollars

Spring Vegetable Stew
vegetable broth with tomato and fresh herbs, spring garlic and onions, anise, fiddleheads,
sunchokes and fava beans, served with a baguette toasted with rouille,
a garlic and red pepper spread
Twenty One Dollars ~~ Demi-Portion Thirteen Dollars and Fifty Cents

Chefs Creative Nightly Seafood Special
Chef Steve creates seasonal dishes using such popular Spring seafoods,
as Shad Roe and Soft Shell Crabs
Current Market Prices






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