"The Nautilus’ menu draws from multiple places; expect influences from coastal Asian, Latin, and Mediterranean cuisines, mostly served as tapas-style small plates with a few big “table feasts” such as a whole roasted Peking duck. Executive chef Stephen Marcaurelle, who previously worked with Mackey at the Pearl on Nantucket and Toro in Boston, hails from Tres Gatos in Jamaica Plain. The current Nantucket menu includes dishes such as steamed pork buns; tempura oyster tacos; mushrooms on the plancha; and grilled za’atar-marinated lamb chops." - Rachel Leah Blumenthal
