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WELCOME
TO THE
NAUSET BEACH CLUB
R E S T A U R A N T
WINTER 2008
WE SERVE
THE FLAVORS OF NORTHERN ITALY’S HIGH CUISINE WITH SUBTLE MEDITERRANIAN
ACCENTS. AUTHENTIC RECIPES ARE ADAPTED TO ACCOMMODATE THE FRESHEST
AVAILABLE NATIVE FISH,
SHELLFISH AND PRODUCE OF THE SEASON
Antipasti
| zuppa
dalla scelta del cuoco, CHEF’S
DAILY SOUP SPECIAL |
8 |
| crostini
con salmone,
SLICED SMOKED AND CURED SALMON, ENGLISH CUCUMBER, CARROT AND
RED ONION SALAD WITH FRESH DILL VINAIGRETTE, TAPENADE CROSTINI |
13 |
| ostriche,
ROASTED LOCAL OYSTERS WITH PRESERVED LEMON, HERBS, OLIVE OIL,
SHALLOTS, GARLIC AND PARSLEY |
15 |
| melanzane
all’ arrosta con pomodoro, ROASTED
JAPANESE EGGPLANT, POMMI TOMATO WITH FRESH THYME, PARMIGIANO
REGGIANO (A DELICATE EGGPLANT PARMEGIANO) |
12 |
affettato
misto, A PLATE SLICED ITALIAN MEATS
(CAPICOLA, BRESAOLA AND SOPRESSATA), ROASTED RED PEPPERS
WITH
GRILLED MARINATED ARTICHOKES AND PECORINO ROMANO,
OIL CURRED OLIVES AND PICKLED GHERKINS |
14 |
risotto
del giorno, CREAMY ARBORIO RICE
WITH TODAY’S SPECIAL
INGREDENTS |
market
price |
Insalata
mista,
MIXED FIELD GREENS WITH FRESH HERBS AND
GRAPE TOMATOES, CHAMPAGNE-TRUFFLE VINAIGRETTE |
8 |
funghi
di bosco, WARM WILD MUSHROOMS WITH
ROASTED RED PEPPERS AND PIGNOLI NUTS, WHITE BALSAMIC VINAIGRETTE
WITH CARMELIZED SHALLOTS AND OREGANO |
11 |
spinaci
e pancetta,
BABY SPINACH WITH CRISPY
PANCETTA, SLICED RED ONION AND PEARS, CREAMY
GORGONZOLA DRESSING |
11 |
Contorni
| patate,
SALT-CRUSTED BABY BLISS POTATOES |
4 |
| verdure,
BRAISED GREENS OF THE DAY |
5 |
Primi
| gnocchi
verdi pomodoro, HOME MADE POTATO
DUMPLINGS, FRESH GARLIC, ROASTED TOMATOES AND WILTED BABY
SPINACH |
18 |
| con
gamberetto, WITH SAUTEED SHRIMP
|
23 |
linguine
con vongole,
LITTLENECK CLAMS, WHITE
WINE, GARLIC, CHILIES, VIRGIN OLIVE OIL AND ROASTED TOMATO |
12/22 |
fettuccine
bolognese, FRESH FETTUCINI
PASTA, MEAT
RAGU
(FULL PORTION ONLY) |
21 |
| orecchiette
con salsiccia di capriolo,ORECCHIETE WITH
HOMEMADE VENISON SAUSAGE, BROCCOLINI, GARLIC, CHILI,
ROASTED TOMATO , WINE-WHITE VEAL STOCK, PECORINO ROMANO |
12/22 |
maltagliati
alla boscaiola, FRESH HAND-CUT PASTA
ROASTED WILD MUSHROOMS, PROSCUITTO, SAGE, TOMATO AND CREAM,
PARMIGIANO REGGIANO (FULL
PORTION ONLY) |
23 |
ravioli
di zuccaro et ricotta, HOUSE
PREPARED BUTTERNUT SQUASH, RICOTTA & NUTMEG
RAVIOLI, ROASTED GARLIC CREAM SAUCE
|
11/21 |
Secondi
sogliola
alla saltiere, PANKO CRUSTED PAN-SEARED SOLE,
FRIED BASIL BUTTER WITH LEMON SEGMENTS AND CAPERS,
SAUTEED BROCOLINI |
25 |
| zuppa
di pesce, FRESH
SCALLOPS, SHRIMP, FISH AND LITTLENECK CLAMS WITH A LIGHTLY
SPICED AROMATIC BRODO, SAFFRON AIOLI CROSTINI |
26 |
| salmone
e lenticche ,
CRISPY-SKINNED ORGANIC FARMED SALMON, LENTILS
WITH PEARL ONIONS AND RED WINE REDUCTION |
23 |
carre
d’agnello arrosto,ROASTED
RACK OF LAMB WITH PISTACHIO AND DIJON CRUST, TURNIP PUREE,
PORT WINE DEMI-GLAZE |
34 |
pollo con aglio e patate, PAN ROASTED STATLER CHICKEN
BREAST, WHITE WINE POULTRY SAUCE WITH ROASTED GARLIC,
ROASTED BABY BLISS POTATOES |
24 |
| costelette
di maiale, GRILLED
CENTER CUT POORK CHOP, CARAMELIZED APPLES, APPLE CIDER VINEGAR
AND SHAVED PARMIGIANO REGGIANO, HARICOT VERTS |
25 |
| costolette
di maiale con mele, GRILLED CENTER
CUT PORK CHOP WITH CARMELIZED APPLES, APPLE CIDER REDUCTION,
ROASTED POTATO WITH VINEGER PEPPERS |
30 |
bistecca
alla griglia, CHAR-GRILLED
12oz SIRLOIN GORGONZOLA BUTTER AND RED WINE DEMI GLAZE,
SCALLION MASHED POTATO, SAUTEED ASPARAGUS |
28 |
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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