Friday
Apr242015

Bartolomeo Scappi Chef Tribute Dinner: May 7th

 

Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Renaissance chef. He served several cardinal and pope Pius IV and Pius V. He acquired fame in 1570 when his monumental cookbook Opera dell'arte del cucinare was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, apparently giving the first known picture of a fork. 

Join us as we dive into the life of a chef of the 16th century. Chef Philip has done his best to interpret the recipes, while Shayla has chosen delicious wines to pair. Ernie Pino will tell the story of Bartolomeo Scappi's life in between course. 

 

Chef Tribute Series
Bartolomeo Scappi
Thursday, May 7, 2015
6:15pm

MENU

Braised Oysters
Spit Roasted Stuffed Tongue of a Calf
Razor Clams with Oil, Orange Juice and Pepper
*
Cantina del Taburno – Falanghina Spumante, IT NV
__

Thick Soup of Wild Fennel
*
Viognier – Triennes, Saint Fleur, FR 2012 
__ 

Stewed Slabs of Sturgeon in White Wine, Verjus and Vinegar
*
La Spinetta – Rose di Casanova, Tuscany, IT  2013
__

Macaroni called “Gnocchi”
*
Merlot – Vistorta, Conti Brandolini d’Adda, Friuli, IT 2003
__

Pork Tenderloin wrapped in Caul with Spices and Roasted
*
Chianti Classico – Felsina Berardenga, Riserva, IT 2009
__

Royal Tourte of Pine Nuts, Almonds and Other Things
*
Marcato – Recioto di Soave, Il Duello, IT 2006

$80. per person; tax and gratuity are extra 

Friday
Apr102015


 - Seattle Restaurant Week Menu -

April 12th – 16h and 19th – 23rd 2015

** MENU SUBJECT TO CHANGE OVER COURSE OF PROMOTION **

FIRST

Wild Nettle Soup with Shaved Pecorino Romano Cheese and Crème Fraîche
or
House- made Pappardelle with Duck Confit, Snow Peas, Calamata Olives, Mint and Duck Jus
or
Hearts of Palm and Fennel with Shaved Asparagus Salad, Hazelnuts and Seville Orange Vinaigrette 
Bartholomew – Rose of Carmenere, Columbia Valley, WA  2014
//
**Champagne Lelarge-Pugeot – Brut Tradition, Vrigny, Champagne, FR  NV

**

SECOND

Grilled Marlin with Celery Root Puree, Asparagus and Rhubarb, Thyme Vinaigrette
or
Grilled New York Steak with Rutabaga Gratin, Rapini and Horseradish Juso
or
Braised Lamb Shoulder with Couscous, Raisin, Almonds, Green Beans and Coriander Jus
or
Risotto with Spring Onions, Cherry Tomatoes, Basil and Reggiano Parmesan Cheese
Eight Bells – Sangiovese, Red Willow Vineyard, Yakima, WA 2012
//
**Eight Bells – Syrah, Red Willow Vineyard, Yakima Valley, WA  2012

**

DESSERT

Strawberry Rhubarb Crisp with Ginger Ice Cream
or
Vanilla Bean Yogurt Sherbet with Pink Grapefruits, Honey and Cardamom Biscotti
or
Callebaut Chocolate Brownie with Cognac Whipped Cream and Raspberries
Chateau Loupiac-Gaudiet – Loupiac, Bordeaux, FR  2011
//
**Chateau Pierre-Bise – Coteaux du Layon “Chaume,” Loire Valley, FR  2010


$30. Menu
Standard Wine Pairings add $17
//
**Premier Wine Pairings add $27
(PLUS TAX AND GRATUITY)

Thursday
Mar052015

Chef Tribute Dinner: Charles Ranhoffer

 
Join us for a dinner in honor of Charles Ranhoffer (1836-1899), French chef at the famous Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of The Epicurean (1894), an encyclopedic cookbook of over 1,000 pages, similar in scope to Escoffier's Le Guide Culinaire.

Chef Tribute Series
Charles Ranhoffer

Wednesday, March 25, 2015
6:15pm
 
 

MENU 

Artichoke Bottoms Printanier
Pickled Oysters
Trout Marinated in Wine
*
Domaine du Tremblay Vin Noble, Quincy, FR 2011
__
Cream of Leek Soup with Croutons
*
Riesling – Albert Mann “Cuvee Albert,” Alsace, FR 2011
__
Halibut Admiral with Lobster Butter Veloute
*
Pouilly-Fuisse – Evening Land, FR 2011
__
Stuffed Quails with Bay Leaf
*
Lange – Three Hills Cuvee, Willamette Valley, OR 2012
__
Sirloin Steak a la Bordelaise with Marrow
Asparagus Tops with Parmesan Cheese
*
Fall Line – Red Willow Vineyard, Yakima Valley, WA 2011
__
Crusts with Pears
Rye Bread Ice Cream
*
Chateau Pierre-Bisse, Coteaux du Layon “Chaume” 2010

 $85. per person; tax and gratuity are extra  

Thursday
Jan292015

Valentine's Day 2015 at Nell's

What better way to celebrate your love than over good wine and delicious food? Join us for a fabulous four course meal Valentine's Day. Reservations highly recommended. 

Note: SATURDAY: Special menu only - no a la carte dining / FRIDAY & SUNDAY: A la carte dining 

 

 

Friday
Dec122014

New Year's Eve 2014

Let the bubbles flow!

Ring in the New Year with a delicious seven-course dinner and optional wine pairings.


Happy New Year From All the Staff At Nell’s December 31, 2014


Cauliflower Soup with Dill and Truffle Oil
*
Hearts of Palm and Organic Red Beets with Arugula, Hazelnuts, Goat Cheese and Champagne Vinaigrette
Or
Seared Sea Scallop with Gingered Spaghetti Squash, Kale Salad and Toasted Cumin and Meyer Lemon
*
Mahi Mahi with Roasted Garlic Potato Puree, Tomato Coulis and Basil
Or
Chimney Smoked Lobster with Lemon Butter and Tarragon (add $8)
*
Yellow Foot Mushroom Risotto with Mint and Reggiano Parmesan Cheese
Or
Foie Gras Terrine with Red Wine Braised Pear, Belgium Endive and Brioche Toasts (add $5)
*
Grilled Ahi Tuna with Roasted Cipollini Onions, Salsify, Spinach and Hedgehog Mushrooms
Or
Grilled Angus New York Strip Steak with Parsnip Puree, Haricots Verts and Roasted Shallot Jus
*
Taleggio Cheese with Fingerling Potatoes, Shaved Red Onion and Frisée
*
Granny Smith Apple Tart with Cinnamon Ice Cream and Caramel Sauce
Or
Valrhona Chocolate and Caramelized Banana Tart with Whipped Cream and Blood Oranges


$90. dinner per person;
Wine Pairings, Tax and Gratuity are extra