Thursday
Jan262012

VALENTINE'S DAY DINNER AT NELL'S

 

 

Chef Phillip has created another lovely menu for Valentine's Day.

We invite you to treat your special someone to a delicious meal and celebrate all they mean to you at Nell's. You won't be disappointed.

 

  * PRIX FIXE MENU ONLY ON VALENTINE'S DAY // A LA CARTE DINING NOT AVAILABLE *

 

 

VALENTINE'S DAY DINNER
 Tuesday, February 14th, 2012   

   

MENU   

 

Glass of Bubbles to Start 

 

*   

Local Oyster Stew with Leeks, Hearts of Palm, Thyme and Ginger
or
Radicchio and Frisée Salad with Crumbled Feta Cheese, Toasted Almonds and Red Wine Vinaigrette

*
Red Beet Agnolotti with Cipollini Onion Sauce, Mint  

and Parmesan Cheese
or
Pan Seared Sea Scallops Fennel, Spinach and  

Pomegranate Vinaigrette

*

Cumin Crusted Ono with Celery Root Puree, Baby Bok Choy  

and Paprika, Lime Crème Fraîche
or
Grilled Angus Beef Tenderloin with Potato Gratin, Brussels Sprouts and Shallot Jus

*
Apple Tarte Tatin with Cranberry Ice Cream and Caramel Sauce
or
Chocolate Pecan Tart with Chocolate Ice Cream  

and Crème Anglais

*
House-made Chocolates

 

 

$68. per person

Tax and Gratuity are extra   

 

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .     


Reservations are highly recommended for this event.

Thursday
Dec292011

ROBISON RANCH CELLARS WINEMAKER DINNER - SOLD OUT!

UPDATE: As of January 10th, 2012 this event has been SOLD OUT!

The first of our new series of winemaker dinners will be on January 15th and feature the wines of Robison Ranch Cellars of Walla Walla, Washington. Winemakes and owners, Brad and Ruth Riordan will be there to share information about their establishment while their wines are paired along a 5 course meal from Chef Philip. 

ROBISON RANCH DINNER MENU
Sunday, January 15, 2012

 
6:15 RECEPTION

Passed Hors d’ Oeuvres
2010 Robison Ranch Cellars, Spofford Station Vineyard Semillion

. . .

7:00 PM DINNER

Cumin Crusted Mahi Mahi with Hearts of Palm, Frisée and Satsuma Orange Vinaigrette
2010 Robison Ranch Cellars, Airport Ranch Vineyard Pinot Gris 

. . .

Hedgehog Mushroom Risotto with Basil and Reggiano Parmesan Cheese
2009 Robinson Ranch Cellars, Blue Mountain Vineyards Combine

. . .

Ahi Tuna with Fingerling Potatoes, Savoy Cabbage and Leek and Bacon Vinaigrette
2009 Robison Ranch Cellars, Blue Mountain Vineyard Cabernet Franc
2008 Robison Ranch Cellars, Walla Walla Valley Merlot 

 . . .
 
Braised Lamb Shoulder with Creamy Polenta, Rapini and Rosemary Jus
2008 Robison Ranch Cellars, Spofford Station Vineyards Syrah 

. . .

Chocolate Banana Tart with Whipped Cream and Caramel Sauce
Lusteau East India Solera Sherry

 

$75 per person
plus tax and gratuity
 

Friday
Dec162011

Happy Holidays!

* Image by loyal Nell's patron Anna Rhodes // www.anartistsretreat.com *

 

FROM OUR KITCHEN TO YOURS

Red Wine & Star Anise Poached Pears with Pear Ice Cream 

. . .   

 

POACHED PEARS  

 

  6 Bosc or D'Anjou pears 

3 cups full bodied red wine
1 cup sugar
5 pieces Star Anise
1 bay leaf
2 cloves

  

* Add wine, sugar and spices to a saucepan and bring to a boil.
* Peel pears and cut in half. With a melon baller, cut out pits and use knife to cut bottom and stem. Also with knife slice a bit off rounded side to flatten pear allowing it to sit in bowl.
* Add to simmering wine and cook till tender about 10 - 20 minutes depending upon how ripe pears are.
  * Cool in liquid.
. . .

PEAR ICE CREAM

2 cups heavy cream
1 cup milk
1 ¼ cup sugar
9 egg yolks
4 Bosc or D'Anjou pear, ripe

* Peel and core pears. Cut into pieces, add ½ cup sugar and 2 TBLS water and cook in covered sauce pan till tender
* Combine cream, milk and ¾ cup sugar in a sauce pan and bring to a boil
* Let cool for one minutes and add ¾ cup hot cream to egg yolks, stir and add back into sauce pan of cream. Depending upon temperature of cream, it may thicken or you may need to heat further stirring constantly till mixture coats the back of a spoon.
* Strain through a fine
strainer and cool
* Puree pears, strain and add to custard
* Spin in ice cream machine

- Makes about 1 ½ quarts  (12 or more servings) -

. . .
 
Serve pears in a bowl, drizzle with the red wine and a scoop of pear ice cream on top
Monday
Dec052011

New Year's Eve at Nell's

We have finalized the menu for New Year's Eve and invite you to call and make a reservation today. What better way to say farewell to 2011 than a lovely dinner among friends at your favorite little neighborhood restaurant? You can start the evening off with a cocktail or maybe a little bubbly, but we'll leave that up to you. Cheers to 2012!

New Year's Eve Menu   

Saturday, December 31st 2011

 

MENU  

 

Celery Root Soup with Chives and Truffle Oil

 

. . .    

 

Goat Cheese Flan with Grilled Figs, Frisée, Toasted Pecans and Port Syrup

or
Ahi Carpaccio with Hearts of Palm, Red Radish, Dill and Ginger
 

   

. . . 

 

Grilled Mahi Mahi with Sautéed Spinach, Jerusalem Artichoke Coulis and Toasted Cumin Oil

or

Chimney Smoked Lobster with Lemon Butter and Chervil (add $8)

 

. . . 

 

Wild Mushroom Risotto with Leeks, Thyme and Reggiano Parmesan Cheese

or

Veal Sweetbreads with Carrot Puree, Watercress and Star Anise Jus

 

. . . 

 

Crispy Skin Duck Confit with Potato Gnocchi, Mustard Greens and Seville Orange Jus

or

Grilled Angus Beef Strip Steak with Celery Root Puree, Brussels Sprouts and Balsamic Jus

 

. . . 

 

Pierre Robert Cheese with Dried Apricot Compote and Arugula

 

. . . 

  

Apple Puff Pastry Tart with Calvados Ice Cream and Black Currant Sauce

or

Valrhona Chocolate and Banana Tart with Whipped Cream and Pomegranate Jus

 

 

 

$85. per person

Tax and Gratuity are extra   

 

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .     


Reservations are highly recommended.
New Year's Eve at Nell's has become a popular tradition and fills up quickly!
 

Friday
Nov252011

Give the Gift of Nell's

Share the unique cuisine of Nell's with your friends and family this holiday season. Nell's offers gift certificates in any dollar amount that make a gracious holiday gift. For reference, a party of two can enjoy the chef's nightly tasting menu for $90 (before tax and gratuity). We also have a large wine list with bottles starting at $40 to complement any meal. You can simply call us with a credit card and we will happily coordinate the details. We can mail the gift to you or directly to the lucky recipient. You can also stop by the restaurant anytime after 3pm any day of the week.

We know anyone on your gift list would be thrilled.


Thank you and HAPPY HOLIDAYS FROM NELL'S!