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WELCOME
TO THE
NAUSET BEACH CLUB
R E S T A U R A N T
SPRING 2009
WE SERVE NORTHERN ITALIAN CUISINE. AUTHENTIC RECIPES ARE ADAPTED
TO THE FRESHEST AVAILABLE NATIVE FISH, SHELLFISH AND PRODUCE OF THE
SEASON.
Antipasti
| zuppa
dalla scelta del cuoco, CHEF’S
DAILY SOUP SPECIAL |
8 |
| ostriche, ROASTED LOCAL OYSTERS, LIGHT PERNOD CREAM
WITH SHALLOTS AND PANCETTA, PANKO BREAD CRUMBS |
15 |
| arancini
e formaggio, SAFFRON RISOTTO FRITTERS WITH FONTINA
CHEESE, DICED TOMATO SAUCE WITH FRESH HERBS |
10 |
piatto di pesce assortito, A PLATE OF ASSORTED
FISH,
BASIL CURED SALMON, GRILLED-CHILLED SHRIMP AND WHITE ANCHOVIES,
CRÈME FRAICHE WITH PRESERVED LEMON,
CAPERBERRY RELISH, FRISEE AND SHAVED FENNEL,
TUSCAN CRACKERS |
13 |
melanzane alla salto, SAUTEED BREADED EGGPLANT,
ROASTED WITH LAYERS OF HOME MADE RICOTTA CHEESE,
OVEN CURED SLICED TOMATOES AND FRESH BASIL,
TOMATO COULIS, FONTINA FRICO |
12 |
risotto
del giorno, CREAMY ARBORIO RICE
WITH TODAY’S SPECIAL
INGREDENTS |
market
price |
Primi
gnocchi
con salsiccia, HOMEMADE POTATO DUMPLINGS,
HOUSE PREPARED DUCK SAUSAGE, BROCCOLI RABE, GARLIC AND
CHILIES IN WHITE WINE-DUCK STOCK,
PECORINO ROMANO |
22 |
| linguine
con vongole,LINGUINI
WITH LOCAL LITTLE NECK CLAMS, VIRGIN OLIVE OIL, GARLIC,
CHILIES, FRESH THYME AND WHITE WINE |
12/21 |
cannelloni spinachi e pesce, FRESH SPINACH PASTA WITH
SHRIMP, LOCAL WHITE FISH AND SCALLOP STUFFING, LOBSTER
BECHAMEL SAUCE, ROASTED RED PEPPER PUREE |
13/22 |
fettuccini alla norma, FRESH FETTUCCINI, ROASTED
EGGPLANT, SUN-DRIED TOMATO SAUCE WITH ROASTED GARLIC
AND ONIONS, GRATED RICOTTA SALATA CHEESE |
19 |
garganelli con granchio e crema, GARGANELLI PASTA
WITH
LUMP CRAB, LIGHT SAFFRON CREAM SAUCE WITH LEEKS, PEAS AND
FRESH HERBS |
14/24 |
tortelloni
e pomodoro, HOUSE
PREPARED BRESAOLA AND SMOKED PROVOLONE STUFFED TORTELLONI,
POMMI BUTTER-TOMATO SAUCE WITH FRESH ROSEMARY, PARMIGIANO
REGGIANO
|
11/20 |
Secondi
fillet di merluzzo, ROASTED LOCAL HADDOCK SAOR - A CRUST
OF MIXED PRESERVED LEMON, ORANGE, PINE NUTS, CURRANTS
AND EXTRA VIRGIN OLIVE OIL, GRILLED ASPARAGUS |
24 |
| pesce spada bagna cauda, GRILLED
CENTER CUT SWORD FISH, ANCHOVIE, GARLIC, OLIVE OIL EMULSION,
SAUTEED ESCAROLE WITH ROASTED RED PEPPERS AND RED ONIONS |
26 |
capasante alla carmellare e
salsa verdi,
CARAMELIZED
SEA SCALLOPS AND CLASSIC GREEN SAUCE OF FRESH HERBS,
BASIL, CHIVES, CAPERS…, SHRIMP AND FAVA BEAN SFORMATO
(CUSTARD), SAUTEED HARICOTS VERTS WITH
JULIENNE FENNEL AND CARROTS |
25 |
vitello alla milanese, BREAD CRUMB-PARMIGIANO
CRUSTED
VEAL RIB CUTLET, CHERRY TOMATO SALAD WITH SWEET
ONION AND LEMON ZEST, GRILLED ASPARAGUS |
32 |
agnello macerare con barolo vino, GRILLED BAROLO
WINE MARINATED LEG OF LAMB WITH WINE REDUCTION,
GOATS’ CHEESE RAVIOLI, SAUTEED BROCCOLI RABE
WITH GARLIC AND LEMON |
26 |
maiale con crosta di nocciola, PAN-ROASTED ALL NATURAL PORK
TENDERLOIN WITH HAZEL NUT CRUST, RED ONION
MARMELADE, GORGONZOLA CREAMED SPINACH,
SLICED CRIPY PROSCIUTTO |
23 |
bistecca
alla griglia, CHAR-GRILLED KOBE BEEF FLANK STEAK, BABY ARUGULA
WITH GRILLED PORTOBELLA MUSHROOM, TOMATO,
GRILLED RED ONION AND SHAVED PARMIGIANO REGGIANO,
WHITE TRUFFLE-HERB OIL DRIZZLE |
28 |
Insalata
mista,
MIXED FIELD GREENS WITH FRESH HERBS AND
GRAPE TOMATOES, CHAMPAGNE-TRUFFLE VINAIGRETTE |
8 |
ruchette e formaggio, ARUGULA, GORGONZOLA DOLCE,
RADICCHIO AND TOASTED WALNUTS,
AGED RED WINE VINAIGRETTE |
10 |
spinaci
e pancetta,
BABY SPINACH WITH CRISPY
PANCETTA, SLICED RED ONION AND PEARS, CREAMY
GORGONZOLA DRESSING |
11 |
Contorni
amido, ROAST
BABY BLISS POTATOES WITH SEA SALT, OR
CAST IRON POTATO, FENNEL AND LEEK CAKE |
5 |
verdure, BROCCOLI
RABE WITH GARLIC AND LEMON, OR
SAUTEED HARICOTS VERTS WITH FENNEL AND CARROTS, OR
GRILLED ASPARAGUS |
6 |
A GRATUITY OF EIGHTEEN
PERCENT WILL BE ADDED TO THE CHECK
ON PARTIES OF SIX OR MORE. ITEMS & PRICES SUBJECT TO CHANGE
UN MONDO DI RINGRAMENTI
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