Nataz Restaurant
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Refined Contemporary Dining in a Historic Setting
Évaluation
Avis
Photo
Menu
Panko breaded chicken breast pounded thin and fried crisp. Topped with sauteed spianch and mushrooms in a marsalawine sauce, melted mozzarella. Side of reggiano creamed risotto
Fresh picked maine lobster meat, garlic and cherry peppers in a spicy pomodoro sauce over pasta. Scoop of fresh ricotta
Served over maple mashed sweet poatoes
Butter poached Maine lobster meat over garlic angel hair pasta with a lobster tomato cream sauce
Pair of organic chicken breasts sauteed in a creamy pink Pomodoro sauce
Shrimp, diver scallops, cherrystone clams, PEI mussels, calamari, in a tomato based lobster sauce over thin linguini
A pair of panko encrusted organic chicken breasts fried crispy. Pomodoro sauce and Calabro mozzarella. Served with penne
A pair of organic chicken breasts sautéed with garlic, shallots, heirloom tomato and artichoke hearts in a white wine sauce over penne pasta
Assorted seasonal vegetables. Ginger, garlic, lemongrass, soy, sesame and lime over Jasmine rice
Carolina & Maryland lump crab meat, rolled in panko and lightly fried. Side remoulade
Mixed greens, wine-poached pear, caramelized walnuts, dried cranberries, adolce gorgonzola with signature balsamic vinaigrette
Assorted imported cheeses with fruit and crostini
Mashed Yukon Golds folded with four different cheeses. Rolled in panko and crispy onions. Fried and finished with house buttermilk ranch
Cherry peppers-basil oil-balsamic reduction-honey
Iceburg lettuce, grape tomato, danish blue. Buttermilk ranch & crispy onions
Light & sweet lemon layer cake
Layers of expresso soaked lady fingers and sweetened mascarpone cheese
Cult favorite, house made
Dense & creamy with light spongecake base. Finished with fresh strawberries
Panko breaded chicken breast pounded thin and fried crisp. Topped with sauteed spianch and mushrooms in a marsalawine sauce, melted mozzarella. Side of reggiano creamed risotto
Fresh picked maine lobster meat, garlic and cherry peppers in a spicy pomodoro sauce over pasta. Scoop of fresh ricotta
Served over maple mashed sweet poatoes
Butter poached Maine lobster meat over garlic angel hair pasta with a lobster tomato cream sauce
Pair of organic chicken breasts sauteed in a creamy pink Pomodoro sauce
Shrimp, diver scallops, cherrystone clams, PEI mussels, calamari, in a tomato based lobster sauce over thin linguini
A pair of panko encrusted organic chicken breasts fried crispy. Pomodoro sauce and Calabro mozzarella. Served with penne
A pair of organic chicken breasts sautéed with garlic, shallots, heirloom tomato and artichoke hearts in a white wine sauce over penne pasta
Assorted seasonal vegetables. Ginger, garlic, lemongrass, soy, sesame and lime over Jasmine rice
Carolina Maryland lump crab meat, rolled in panko and lightly fried. Side remoulade
Mixed greens, wine-poached pear, caramelized walnuts, dried cranberries, adolce gorgonzola with signature balsamic vinaigrette
Assorted imported cheeses with fruit and crostini
Mashed Yukon Golds folded with four different cheeses. Rolled in panko and crispy onions. Fried and finished with house buttermilk ranch
Cherry peppers-basil oil-balsamic reduction-honey
Iceburg lettuce, grape tomato, danish blue. Buttermilk ranch crispy onions
Light sweet lemon layer cake
Layers of expresso soaked lady fingers and sweetened mascarpone cheese
Cult favorite, house made
Dense creamy with light spongecake base. Finished with fresh strawberries
Panko breaded chicken breast pounded thin and fried crisp. Topped with sauteed spianch and mushrooms in a marsalawine sauce, melted mozzarella. Side of reggiano creamed risotto
Fresh picked maine lobster meat, garlic and cherry peppers in a spicy pomodoro sauce over pasta. Scoop of fresh ricotta
Served over maple mashed sweet poatoes
Butter poached Maine lobster meat over garlic angel hair pasta with a lobster tomato cream sauce
Pair of organic chicken breasts sauteed in a creamy pink Pomodoro sauce
Shrimp, diver scallops, cherrystone clams, PEI mussels, calamari, in a tomato based lobster sauce over thin linguini
A pair of panko encrusted organic chicken breasts fried crispy. Pomodoro sauce and Calabro mozzarella. Served with penne
A pair of organic chicken breasts sautéed with garlic, shallots, heirloom tomato and artichoke hearts in a white wine sauce over penne pasta
Assorted seasonal vegetables. Ginger, garlic, lemongrass, soy, sesame and lime over Jasmine rice
Carolina & Maryland lump crab meat, rolled in panko and lightly fried. Side remoulade
Mixed greens, wine-poached pear, caramelized walnuts, dried cranberries, adolce gorgonzola with signature balsamic vinaigrette
Assorted imported cheeses with fruit and crostini
Mashed Yukon Golds folded with four different cheeses. Rolled in panko and crispy onions. Fried and finished with house buttermilk ranch
Cherry peppers-basil oil-balsamic reduction-honey
Iceburg lettuce, grape tomato, danish blue. Buttermilk ranch & crispy onions
Light & sweet lemon layer cake
Layers of expresso soaked lady fingers and sweetened mascarpone cheese
Cult favorite, house made
Dense & creamy with light spongecake base. Finished with fresh strawberries
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