Nataz 

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PRIX FIXE DINNER MENU 

35 / PERSON includes


Cheese plate, choice of salad, Entrée & gourmet dessert

2.50 BYOB Fee and Beverages (not included in Prix Fixe)


SALAD OPTION


WEDGE - TOPPED WITH NUESKE’S APPLEWOOD SMOKED BACON, MAYTAG BLUE CHEESE,DICED TOMATOES, BUTTERMILK HERB DRESSING, AND FLASH FRIED VIDALLIA ONIONS 

SIGNATURE SALAD - MIXED SPRING GREENS,DRIED CRANBERRIES, DOLCE GORGONZOLA, CARMELIZED WALNUTS, HOUSE    

BALSAMIC DRESSING, TOPPED WITH FLASH FRIED BERMUDA ONIONS


STARTERS

ADDITIONAL TO PRIX FIXE


*OYSTER on HALF SHELL - 2 each

*LOCAL CHERRYSTONE CLAMS - 1 each

JUMBO SHRIMP COCKTAIL - 3.5 each


CRAB CAKES - JUMBO LUMP CRAB MEAT ROLLED IN PANKO, FLASH FRIED, TOPPED w/ CHOPPED VINE RIPENED TOMATOES, BASIL OIL,SERVED w/ A SIDE OF REMOULADE     12

NATAZ SIGNATURE CALAMARI TOSSED WITH CHERRY PEPPERS and BASIL OIL IN A BALSAMIC REDUCTION WITH HONEY  SWEET, SPICY and  TANGY       12

POTATO CROQUETTES - YUKON GOLD POTATO, CABOT  CHEDDAR, CHIVES       8

PRIME MEATBALLS - TOPPED WITH MARINARA and PECORINO ROMANO   8



WORLDWIDE,HAND SELECTED FULTON FRESH FISH

BASED ON AVAILABILITY, YOUR SERVER WILL DESCRIBE OUR OPTIONS


ZUPPA - LITTLE NECK CLAMS,P.E.I.MUSSELS, U-8 JUMBO SHRIMP, DIVER SCALLOPS AND CALAMARI

HEAVENLY  - BUTTER POACHED MAINE LOBSTER MEAT, MARYLAND BLUE CRAB AND LOSBTER SAUCE WITH A TOUCH OF CREAM AND COGNAC SERVED OVER ANGEL HAIR PASTA

2.5 LBS. HARD SHELL MAINE LOBSTER - ( Add. $15 ) STUFFED WITH CRAB MEAT, SCALLOPS AND SHRIMP

2 LBS. ALASKAN KING CRAB LEGS AND KNUCKLES- ( Add. $15)



USDA PRIME

Under 30 Month Angus

Served with our Yukon's Gold and vegetables


*SIGNATURE HANGER STEAK - SERVED RARE with CHIMICHURRI SAUCE ( CILANTRO PESTO)

*SKIRT STEAK - SOUTHWESTERN FIRE ROASTED CORN, BELL PEPPERS AND VIDALLA ONION WITH CHIPOTLE

*DELMONICO - BLACK PEPPERCORN COGNAC SAUCE

*NEW YORK STRIP - MUSHROOM GORGONZOLA SAUCE

*FILET MIGNON - BEARNAISE SAUCE

BRAISED SHORT RIBS - RED WINE AND HORSERADISH REDUCTION

*PORTERHOUSE - ( Add. $15 ) - DUXELLES MADE WITH FOIS GRAS AND EUROPEAN BUTTER

*TOMAHAWK - BONE IN RIBEYE 42+ oz. - M/P


*VEAL CHOP - OVER PANCETTA RISOTTO WITH MUSHROOMS BRANDY CREAM SAUCE

*NEW ZEALAND RACK OF LAMB - SERVED WITH FRENCH ONION AU JUS

SEXAGON - BONELESS CHICKEN BREAST, VINE RIPENED TOMATOES, FRESH BASIL AND LEMON SAUTEED IN A LIGHT WHITE WINE SAUCE WITH FRIED ARTICHOKE HEARTS

GORG - BONELESS CHICKEN BREAST, PORTOBELLO MUSHROOMS, VINE RIPENED TOMATOES, BASIL SAUTEED IN MARSALA WINE TOPPED WITH GORGONZOLA CHEESE

POMODORO - CHICKEN CUTLETS OVER MARINARA, TOPPED WITH MELTED MOZZARELLA

WILD MUSHROOM RAVIOLI - IN A PORTOBELLO GORGONZOLA CREAM SAUCE

WINTER SQUASH RISOTTO -WITH MASCARPONE CHEESE, DRIED CRANBERRIES and SAGE

SPICY EGGPANT - EGGPLANT, TOMATOES, RED BELL PEPPER,CHERRY PEPEERS AND BALSAMIC VINEGAR, SERVED WITH THICK SPAGETTI


WHOLE ROASTED SUCKLING PIG SERVED ON SATURDAY and AVAILABLE BY SPECIAL REQUEST