For reservations call 508-228-4016

HOLIDAY SCHEDULE AND RESERVATIONS WILL BE AVAILABLE

NOVEMBER 1ST AT 9:00AM

Proceeds from this Thanksgiving Dinner will be donated

to The Nantucket Food Pantry

&

NO ONE FIGHTS ALONE FUND RAISER

We are proud to join and support Scotty Thompson in her fight against Cancer. Scotty, who is a beloved member of our island community and fitness warrior, is fighting pancreatic cancer. She and her family need your help as she chooses her course of action for her treatment in the upcoming months. All funds raised will go toward her medical expenses, cost of living expenses and traveling expenses.

Thursday November 22nd

One Seating at 6:00 pm

Pepita Dusted, Pan Seared Nantucket

Bay Scallops with Bartlett Farm

Red and Yellow Pepper Bisque

Match Stick Sliced, Roasted Beets

Tossed with Frisee, Candied Walnuts

and Crumbled Point Reyes Blue Cheese

Bell & Evens Naturally Raised Turkey

Brined, and Roasted with a Glaze of

Red Currant and FreshThyme, Corn Bread Stuffing with Dried Apples, Sweet Potatoes Roasted with Horseradish and Seared Brussels Sprouts with Cranberries and Bacon

Chocolate Crème Brulee

with Caramel Popcorn

$68

Friday November 23rd

One Seating at 7:00 pm

Grilled Sliced Breast of Long Island Duck  over Aromatic Parmesan Grits, with Pickled Red Onions and BBQ “Consomme”

Shaved Apple & Fresh Fennel Salad

Tossed with Crumbled Vermont Cheddar  and a Juniper Honey Vinaigrette

Brioche Crumb Crusted Local Fluke,

Dill Roasted Fingerling Potatoes,

Lemon Hollandaise and Late Fall Vegetables 

Individual Cheese Cake

with Fresh Pineappleand Dulce de Leche

$68

Saturday November 24th

One Seating at 7:00 pm

Grilled Wild Gulf Shrimp

with Ribbons of Pappardelle Pasta,

House Smoked Mozzarella, Sundried Tomatoes and Wilted Baby Arugula

Fall Greens Wrapped in Cucumber

with a White Balsamic Cranberry Vinaigrette

Tournedos of Beef over Yukon Gold Potato Puree, with a Thyme-Roasted Mushroom Demi-Glace and Chive Tied Haricot Verts

Vanilla Bean Panna Cotta with Cassis and Blueberry Puree and Shortbread Crumble

$68

CHRISTMAS STROLL WEEKEND

Thursday November 29th

One Seating at 8 O’clock

Pan-Seared Nantucket Bay Scallops

over Potato-Chive Gnocchi, with Thumbelina Carrots and a

Ginger-Carrot Emulsion

Radicchio Tossed with Candied Pecans and a Red Wine & Anise-Flavored Honey Vinaigrette

Cauldron Classic Individual

Beef Wellington with Wild Mushroom Duxelle, Port Wine Sauce,

Fresh Rosemary Roasted Potatoes

Chocolate Creme Brulee

with Almond Tuile

$72

Friday November 30th

Two Seatings 6:30 and 9:00

Grilled Jumbo Shrimp over

Red Wine Braised Short Rib Risotto with Black Truffle-Parmesan Broth

Composed Salad of Caramelized Fennel, Orange Puree,
Cana De Cabra Cheese and Fall Greens

Heart of the Rib Eye Steak,

Grilled in the Style of Tuscany,

Rubbed with Fresh Rosemary, Lemon

and Cracked Black Pepper on Cranberry Bean Ragout, Caramelized Red Endive and Marjoram Honey

Panna Cotta with 

Local Cranberries and,

Thyme Shortbread 

$72

Saturday December 1st

Two Seating 6:30 and 9:00

Roasted Sunchoke Soup

with Fresh Picked Lobster,

Toasted Sun Flower Seeds and a

Drizzle of Arugula Oil

Petite Heart of Romaine Lettuce with Creamy Preserved Lemon Dressing, Rosemary-Parmesan Cracker and Pickled Bermuda Onions 

Slow Roasted Sloan’s Ranch Sirloin of Beef over Creamy Yellow Grits, Bacon “Marmalade”, and Wilted Spinach

Chocolate Chip Bouchon Brownie

with Malted Milkshake Ice Cream

and Sherry Caramel 

$72

Sunday December 2nd

One Seating at 7 O’clock

Tender Ribbons of Pappardelle

Tossed with a Sauce of Fresh Wild Mushrooms, Prosciutto and Sage

Arugula, and Pomegranate Salad with Aged Vermont Cheddar and a Local Honey White Balsamic Vinaigrette 

Pan Roasted Atlantic  Fluke

with Grilled-Fennel Sausage, Rainbow Chard and Piquillo Romesco

Ricotta  Cheese Cake

with a Pouched Pear Sorbet & Compote, and Bitter Orange Coulis

$72

For Reservations please call the restaurant

508 228 4016

Menus subject to change due to availability.

Chef / Owner: All Kovalencik

Chef: Matthew Zadorozny

Chef de Cuisine: Jason Montigel

cauldron@comcast.net