Tonight Natalie's Restaurant Features their Lobster in a Curry Nage with Basmatti Rice, Squash, and Dried Fruits.
Appetizers
Duo of Beets, Endive Salad, Blue Cheese, Pistachio and Raspberry Vinaigrette Fifteen
Mesclun Salad, Vegetable Crudités, Citrus Segments and Grapefruit Dressing Fourteen
Oriental Pumpkin Soup, Lemongrass, Coconut Milk and Apple Chutney Fourteen
Lobster Bisque, Pernod, Lobster Fricassee and Tarragon Leaves Fifteen
Meyer Lemon Risotto and Maine Sweet Shrimp Sixteen
From the Sea
-Lobster in a Curry Nage,
Basmati Rice, Squash and Dried Fruits Appetizer Twenty-Four or Main Course Forty-Two
-Cod Fish with a Parmesan Crust,
Braised Vegetables (Ragout), Tomato Confit Twenty Nine
-Lightly Smoked Scottish Salmon,
Crushed Cauliflower, Pumpkin, Whole Grain Mustard Twenty Nine
From the Land
-Organic Chicken Breast,
Lemon Glaze, Farro Risotto and Spinach Thirty
-Lamb Couscous,
Roasted Top Round and Lamb Sausages, Traditional Vegetables and Harissa Thirty
-Beef Tenderloin,
Wilted Spinach and Potato Gratin, Bordelaise Sauce Thirty-Six
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of
food borne illness, especially if you have certain medical conditions.
Chef’s Grand Tasting Menu
Oysters of the Day,
Yuzu and Cucumber Foam
Duo of Beets,
Endive Salad, Blue Cheese, Pistachio and Raspberry vinaigrette
Lobster Bisque
Pernod, Lobster Fricassee and Tarragon Leaves
Pumpkin Ravioli
Herb Foam
Seared Scottish Salmon,
Crushed Cauliflower and Whole Grain Mustard Sauce
Or
Beef Tenderloin
Pan seared, Wilted Spinach and Gratin Dauphinois, Bordelaise Sauce
Or
Lobster in a Curry Nage
Basmati Rice, Squash and Dried Fruits
Fromage,
Selection of International Cheeses with Quince Paste
New York Cheese Cake,
Almond Crust, Sour Cream, Vanilla Bean and Berry Marmelade
3 Course Forty-Nine 5 Course Seventy-Eight
7 Course Ninety-Eight
Wine Paired To Accompany Wine Paired To Accompany Wine Paired To Accompany
Tarte Flambee, Thin Pizza Crust, Ricotta Cheese, Smoked Salmon, Capers, Onion Fondue, Fourteen
House Made Pumpkin Ravioli, With Herb Emulsion, Twelve
Natalie’s Beef Burger, Caesar Dressing, Romaine Hearts, Tomatoes and Frites, Fourteen
Hanger Steak Hungarian Potatoes, Piquillos Pepper and Smoked Paprika, Twenty-Four
Executive Chef Geoffroy Deconinck |
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