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WELCOME
TO THE
NAUSET BEACH CLUB
R E S T A U R A N T
Spring Twenty-Eleven
OUR CUISINE IS INNOVATIVE WITH AND EMPHASIS ON NORTHERN ITALY EXTENDING TO THE BORDERS OF SOUTHERN FRANCE. AUTHENTIC RECIPES ARE ADAPTED TO THE FRESHEST AVAILABLE NATIVE FISH, SHELLFISH AND LOCAL PRODUCE OF THE SEASON.
THE MEAT PRODUCTS WE OFFER ARE ALL NATURALLY RAISED,
FREE OF HORMONES, ANTIBIOTICS AND STEROIDS
Head Chef
Jeremiah Reardon |
Proprietor
Arthur Duquette |
Antipasti
| zuppa
del giorno, CHEF’S DAILY SOUP OF THE DAY |
8 |
| ostriche, ROASTED LOCAL OYSTERS, LIGHT PERNOD CREAM
WITH SHALLOTS AND PANCETTA, PANKO CRUMBS |
16 |
fagato alla scottato con gnocchi, PAN-SEARED FOIE GRAS WITH POTATO GNOCCHI, MADIRA WINE REDUCTION WITH
CARMELIZED NECTARINE AND LIGHT CREAM, TOASTED ALMONDS |
15 |
| salsiccia con coniglio e verdura, OUR GRILLED VERMONT RABBIT SAUSAGE AND WILTED GREENS, SOFT POACHED LOCAL FARMED EGG, CRISPY PANCHETTA |
13 |
tonno crudo, BIG EYE TUNA CARPACCIO, PETITE ARUGULA,
PICKLED ICICLE RADDISH, LAVA SALT, HORSERADISH
VINIAGRETTE, SCALLIONS AND CHIVES |
12 |
| affettato misto,SLICED CURED PARMA PROSCIUTTO, SOPRESSATA AND BRESAOLA, OUR PICKLED VEGETABLES, GRAIN MUSTARD |
11 |
risotto del giorno, CREAMY ARBORIO RICE WITH TODAY’S
SPECIAL INGREDIENTS |
market
price |
Primi
porcini gnocchi, HAND ROLLED PORCINI AND POTATO
DUMPLINGS, BRAISED MUSTARD GREENS, SLOW COOKED
PORTOBELLA WITH GARLIC, OIL CURRED OLIVES AND
MELTED LEEKS, TOMATO FONDUE |
19 |
calamaro tagliolini con frutti di mare, SQUID INK
TAGLIOLINI WITH NAUSET MUSSELS, LOCAL LITTLE NECK
CLAMS AND SQUID, ARUGULA PESTO, TOMATO CONFIT (ANTIPASTO PORTION) |
13/21 |
aragosta carbonara, SPAGHETTI, ½ NAUSET LOBSTER,
LOBSTER COGNAC CREAM SAUCE WITH HOUSE PANCETTA AND ENGLISH PEAS, GARDEN BASIL(ANTIPASTO PORTION) |
23 |
bollotto fettuccini con cinghiale e fungi, CHESTNUT FETTUCCINI WITH BRAISED WILD BOAR AND OYSTER
MUSHROOM RAGU, TELLADGIO (ANTIPASTO PORTION)
|
13/23 |
Secondi
pesce del giorno, CHEF’S FISH OF THE DAY WITH OUR
SPECIAL PREPARATION |
Market
price |
rana pescatrice e fagioli, HERB ROASTED SADDLE OF MONKFISH, TARBAIS BEANS, HONEY BRAISED ENDIVE,
WALNUT JUS, CRISPY PROSCIUTTO |
28 |
spazzatino alla pescatore, ”FISHERMAN STEW”, SCALLOPS, CLAMS, SHRIMP, AND LOCAL FISH, FRESH TOMATO AND FENNEL
BRODO, GRILLED CIABATTA WITH SAFFRON AIOLI |
24 |
capasanta alla scottato, PAN-SEARED DAY BOAT SEA
SCALLOPS, CAULIFLOWER CUSTARD, SWEET EGGPLANT
CAPANATA WITH CURRANTS, PINE NUTS, ONIONS AND
TOMATO, PORT REDUCTION, BASIL OIL |
27 |
ossobuco di maiale alla romano, CLASSIC BRAISED KOROBUTA PORK PREPARATION ROMAN STYLE WITH
SAFFRON-ROASTED GARLIC RISOTTO, ROSEMARY JUS |
26 |
bistecca alla griglia e polenta, CHAR-GRILLED PINELAND
FARM TOP SIRLION, STRACHITUNT BLUE CHEESE POLENTA,
BLACK PEPPERCORN VINIAGRETTE, SAUTEED BROCCOLI RAAB
WITH GARLIC, CARMELIZED BRUSSEL SPROUTS |
25 |
pollo all arrosto e patate, PAN-ROASTED GIANNONI
CHICKEN BREAST, ROASTED FINGERLING POTATOES,
BABY CARROTS, TURNIPS AND ARTICHOKES, CHERVIL JUS |
23 |
Contorni
| amido, ROASTED FINGERLING WITH THYME, OR BLUE CHEESE POLENTA, OR TARBAIS BEANS WITH BRAISED FENNEL |
5 |
| verdure,BABY SPINACH, BRAISED GREENS OR BOCCOLI RAAB PLAIN OR WITH ROASTED GARLIC |
6 |
Insalata
| insalata mista,
MIXED BABY LETTUCE, SHERRY VINAIGRETTE |
8 |
asparagi e ruchetta, CHILLED ASPARAGI AND ARUGULA,
LOTUS ROOT CHIPS, PRESERVED LEMON CITRONETTE |
10 |
| insalata spinachi, BABY SPINACH, HOUSE PANCETTA, CREAMY GORGONZOLA DRESSING, SLICED BOSC PEAR |
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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