Friday
Oct052012

Seattle Restaurant Week

Nell's is participating, alongside over 100 other Seattle restaurants, in Seattle Restaurant Week again this fall. The city wide promotions starts on Sunday, October 14th. It will run Sunday-Thursday nights October 14-18 and 21-25. The menu is not available on Friday and Saturday nights. We invite you to join us and take advantage of the promotion. $28 includes your choice of an appetizer, entree and cheese or dessert (add $18 for wine pairings) . As in years past, Chef Philip Mihalski has created a lovely menu truly reflective of what Nell's has to offer the rest of the year. Seattle Restaurant Week is always a busy time. Reservations are recommended. 

 

SEATTLE RESTAURANT WEEK MENU
October 14th – 18th and 21st – 25th
 ** MENU SUBJECT TO CHANGE **

FIRST

Celery Root Soup with Chives and Truffle Oil
or
Sweet Onion Tart with Jerusalem Artichoke Chips and Hazelnut Butter
or
Frisée Salad with Red Wine Poached Pear, Toasted Almonds and Poached Egg

Facelli Winery, Fume Blanc, Bacchus Vineyard 2008

SECOND

Grilled Hawaiian Marlin with Yakima Tomatoes, Shaved Fennel and Caper, Olive Vinaigrette
or
Beef Hanger Steak with Crushed Red Potatoes, Rapini and Horseradish Jus
or
Chanterelle Mushroom Risotto with Mozzarella Cheese and Basil

Villa Giada, Suri, Barbera d’Asti 2008

CHEESE or DESSERT

Valencay Goat Cheese with Black Mission Figs, Toasted Pecans and Arugula
or
Gala Apple Crisp with Cinnamon Ice Cream
or
Raspberry Ice Cream Sandwich with Chocolate Layers, Hot Fudge Sauce and Whipped Cream

Carmes de Rieussec, Sauternes 2006

 . . .

$28. Per person
wine Pairings add $18. per person
plus tax and gratuity

CLICK HERE FOR PRINTABLE VERSION

RESERVATIONS HIGHLY RECOMMENDED 


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Reader Comments (1)

This is the first time I have felt called upon to write a review of a restaurant at which I've eaten, but I must convey my disappointment at our celebratory dinner on 1/8/13. There were fewer than 20 patrons in the restaurant, so surely the chef was not overtaxed. Our food, while ample (especially the small plates were larger than anticipated), was decidedly non-gourmet. The plates with hot dishes were never hot; the calimari was soggy and tasteless (the aoli OK); the ahi tuna was mediocre to say the least (although the vegetables were nicely crisp), the waitress was remarkably uninformed about the menu, the other entrees (sweetbreads, sole) unremarkable. Sorry.

January 9, 2013 | Unregistered CommenterNancy Robinson

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