New Fall Menu at Natalie’s

Executive Chef Geoffroy Deconinck has launched his new fall menu at Natalie’s. We’re excited to share this menu with you and look forward to hearing your thoughts. We’ve already received some rave reviews from dinner guests and we hope you will enjoy the food as well.

We are open for dinner Monday – Saturday this time of year. As we get closer to the winter we will be open Tuesday- Saturday. Reservations are always recommended, please give us a call at 236-7008 or book online.

The new menu offers lots of options designed to suit your mood. We have a three course and five course menu with selections from our a la carte menu, a five course Chef’s Tasting Menu created daily with new dishes, our four course Lobster Tasting Menu, which also changes daily, and a la carte options.

The new a la carte appetizers include a refreshing Fall Salad with Local Greens, Blue Cheese Stuffed Apple, Candied Walnuts, House-made Duck Prosciutto and Cider Vinaigrette; House Cured Scottish Salmon with Cucumber and Avocado, and to add a bit of zip Spicy Croutons and Horseradish Cream; Wild Mushroom Soup with Black Trumpet Mushroom, Scallions and Toasted Pumpkin Seeds; Chef’s take on a traditional Lobster Bisque with Lobster Fricassee, Sautéed Corn and Peppers; tender Pan Seared Sea Scallops with Braised Endives, Speck Ham and Preserved Black Truffle Sauce, and Housemade Tagliatelle with Local Tomatoes, Squash and Pesto.

For entrees, Chef has added Roasted Maine Lobster with Celeriac Puree, Root Vegetables and Shellfish Foam to the menu; his favorite lamb from Roasted North Star Farm, is served with Fennel Puree, Broccolini, Cherry Tomatoes and Fried Polenta, and Chef is well known for his “duos,” for the fall he is serving Beef Duo of Braised Short Ribs & Roasted Aged Striploin, Onion Puree, Parsnip, Radicchio and Jus de Braisage. For vegetarians and fans of fall vegetables there is a Cocotte of Seasonal Vegetables with Preserved Black Truffle; other menu items include a Seared Codfish dish and Seared Berkshire Pork Loin.

To conclude the meal our International Cheese Plate is always an option. New for the fall we also have a lovely Anise Crème Brulee with Gingerbread and Wine Poached Pear, a tempting Chocolate Souffle and a delicious Apple Tart as well as a selection of sorbets.

Bon appetit!

 

 

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