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WELCOME
TO THE
NAUSET BEACH CLUB
R E S T A U R A N T
May Twenty-Ten
WE SERVE NORTHERN ITALIAN CUISINE. AUTHENTIC RECIPES ARE
ADAPTED TO THE FRESHEST AVAILABLE NATIVE FISH, SHELLFISH AND PRODUCE OF THE SEASON.
Head Chef
Kristian Sadler |
Proprietor
Arthur Duquette |
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 |
16 |
terreno di ortaggi e caprino, A PRESSED TERRINE OF
ROASTED VEGETABLES (RED PEPPERS, ZUCHINI, SWEET ONIONS)
AND HERBED GOAT CHEESE, AGED BALSAMIC, FRISEE |
11 |
pesce misto alla griglia, GRILLED AND CHILLED SHRIMP, SCALLOP AND SQUID, SKORDALIHA (LEMON-VIRGIN OLIVE OIL
POTATO PUREE WITH ROASTED GARLIC), MIZUNA,
ROASTED BELL PEPPERS |
12 |
| polenta e funghi, SOFT POLENTA, FOREST AND CULTIVATED MUSHROOM RAGU, PARMIGIANO REGIANO, ITALIAN PARSLEY |
12 |
prosciuttto di parma, SLICED CURED ITALIAN HAM,
COPPA DI TESA (HOUSE PORK TERRINE), MIXED HOUSE
PICKLED VEGETABLES, CORNICHIONS, OIL CURED OLIVES,
GRAIN MUSTARD, PARMIGIANO REGGIANO |
13 |
risotto del giorno, CREAMY ARBORIO RICE WITH TODAY’S
SPECIAL INGREDIENTS |
market
price |
Primi
gnocchi con asparagi, HOME MADE POTATO DUMPLING,
SHAVED ASPARAGUS TIPS, CHIVES AND CREAM, TOASTED PINE NUTS, WHITE TRUFFLE OIL, PARMIGIANO REGGIANO |
19 |
| linguine
con vongole, LINGUINI
WITH LOCAL LITTLE NECK CLAMS, VIRGIN OLIVE OIL, GARLIC,
CHILIES, TOMATO CONFIT AND WHITE WINE (ANTIPASTO PORTION) |
13/21 |
fettuccini bolognese, PASTA WITH NORTHERN ITALIAN MEAT
RAGU, PECORINO ROMANO |
21 |
ravioli di piselli e menta, HOUSE ENGLISH PEA, MINT AND RICCOTA RAVIOLI, CREAM, PARMIGIANO REGGIANO,
ROASTED HAZELNUTS
|
12/20 |
Secondi
filetto do rombo, SAUTEED SEMOLINA DUSTED ATLANTIC
HALIBUT, WARM FINGERLING POTATO WITH CRISPY HOUSE
CURED PORK BELLY, TREVISO RADICCHIO, BASIL AOILI |
27 |
pesce spade e calamaro, GRILLED CENTER CUT SWORDFISH AND CHARRED SQUID, SAUTEED BABY SPINACH WITH BRAISED CARONA BEANS AND TOMATO CONFIT, CASTELVETRANO
GREEN OLIVES, EXTRA VIRGIN OLIVE OIL |
26 |
zuppa di pesce,FRESH TOMATO AND FENNEL BRODO WITH SCALLOPS, CLAMS, SHRIMP AND LOCAL FISH,
GRILLED CIABATTA WITH SAFFRON AIOLI |
26 |
costolette di vitello, CAST IRON-SEARED VEAL RIB CHOP,
POTATO GNOCCHI WITH FOREST AND CULTIVATED MUSHROOMS, GRILLED ASPARAGUS, GORGONZOLA BUTTER |
34 |
bistecca alla griglia, CHAR-GRILLED MARINATED SKIRT STEAK, BONE MARROW GREMOLATA, (PARSLEY, LEMON ZEST, GARLIC AND OLIVE OIL), CRISPY ONION, GARLIC BRAISED TUSCAN KALE,
MARSALA FOIE GRAS SAUCE |
29 |
pollo alla saltimbocca, PROSCIUTTO WRAPPED BELL & EVANS STATLER BREAST OF CHICKEN WITH FONTINA AND SAGE,
SOFT POLENTA, BRAISED ESCAROLE, CHICKEN JUS WITH ROASTED GARLIC |
24 |
due agnello, DUO OF ROASTED BONELESS LEG OF LAMB, AND
SPICY CRUSTED GRILLED LAMB RIBS, HEILOOM BABY CARROTS,
FRESH FAVA BEANS AND CIPOLLINI ONIONS,
BAROLO WINE SAUCE |
32 |
Contorni
| amido,ROAST BABY BLISS POTATOES WITH SEA SALT, OR WARM FINGERLING POTATO SALAD WITH CRIPY PORK BELLY, OR SOFT POLENTA WITH BUTTER |
5 |
| verdure, ESCAROLE WITH GARLIC, OR SAUTEED BABY SPINACH PLAIN OR WITH CARONA BEANS AND TOMATO CONFIT, OR GRILLED ASPARAGUS, OR HEIRLOOM BABY CARROTS, OR GARLIC BRAISED TUSCAN KALE |
6 |
Insalata
| insalata mista,
E & T FARMS LOCAL FIELD GREENS, SEASONAL VEGETABLES, RED WINE VINAIGRETTE |
8 |
ruchetta, E & T FARMS LOCAL ARUGULA, SHAVED FENNEL,
RICCOTA SALATA, FRESH LEMON JUICE AND VIRGIN OLIVE OIL |
11 |
insalata spinachi, BABY SPINACH, GRANNY SMITH APPLE,
CREAMY GORGONZOLA DRESSING, CRISPY SMOKED BACON |
10 |
A GRATUITY OF EIGHTEEN
PERCENT MAY BE ADDED TO THE CHECK
ON PARTIES OF FIVE OR MORE. ITEMS & PRICES SUBJECT TO CHANGE
UN MONDO DI RINGRAMENTI
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