Thursday
Oct032013

Seattle Restaurant Week : October 13th - 17th & 20th - 24th

SEATTLE RESTAURANT WEEK 2013
October 13th – 17th and 20th – 24th

 ** NOTE: MENU IS SUBJECT TO CHANGE DURING PROMOTION **

FIRST
Hubbard Squash Soup with Chives and Truffle Oil
or
Grilled Octopus with Fennel, Ginger, Oranges and Radicchio
or
Arugula Salad with Bosc Pears, Toasted Pecans, Radishes and Cider Vinaigrette
Brocard, Petit Chablis, 2011

SECOND
Grilled Albacore Tune with Avocado, Grilled Peppers and Sweet, Spicy Green Tomato
or
Pork Tenderloin with Braised Red Cabbage, New Potatoes and Juniper Jus
or
Crispy Skin Duck Confit with Rutabaga Puree, Green Beans and Huckleberry Jus
or
House-made Fettuccini with Chanterelle Mushroom, Oven Dried Tomatoes and Calamata Olives
Soos Creek, Sundance, Red Blend, Columbia Valley 2010

DESSERT
Bosc Pear Sorbet with Plum Coulis, Candied Almonds and Molasses Cookies
or
Apple Tarte Tatin with Rum Ice Cream and Caramel Sauce
or
Flourless Chocolate Cake with Coffee Ice Cream and Chocolate Sauce
Vignalta, Moscato Bianco, Late Harvest 2008

 $28. per person + tax and gratuity
$18 additional for wine pairings

(Seattle Restaurant Week menu not available on Fridays and Saturdays)

CLICK HERE FOR PRINTABLE MENU

**reservations highly recommended**

Monday
Aug262013

SECOND JULIA CHILD TRIBUTE DINNER // September 11, 2013

 

we're doing it again!
JULIA CHILD TRIBUTE DINNER 
 . . .
We have added another date for the most popular tribute dinner of the year celebrating Julia Child. After hearing from so many wonderful guests who couldn't attend the August dinner, we decided to schedule another for September 11th. Please see below for details. It's not to be missed! 
 
Hope to see you then!
 

Join us in celebration of the life and influence of the American food icon and much loved Julia Child. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.

Chef Philip Mihalski will prepare Julia inspired dishes while our wonderful friend and guest Ernie Pino tells the story of Julia's life. Each course is pared with wines from our extensive wine list. It's an evening not to be missed! 

Click here to revisit the world of Julia Child in an episode of her show demonstrating the preparation of boeuf bourguignon. 

MENU
“Chef Tribute Dinner Series”
JULIA CHILD
Sepember 11, 2013

6:15 Passed Hors d’oeuvres
Parmesan Puff Pastry Sticks
Omelet with Cheese and Fine Herbs
Skewered Shrimp with Bacon
Caves D’Esclans, Whispering Angel, Rose, Provence 2012

7:00 Dinner
Cream of Mushroom Soup
Domaine du Tremblay, Quincy, Loire Valley 2011

Filet of Sole Duglere
Louis Chevallier, Pouilly Fuisse 2010

Chicken Breast Ballonttines
Michel Gay Et Fils, Chorey Les Beaune 2008

Boeuf Bourguignon – Beef Stew in Red Wine with Onion and Mushrooms
Emmanuel Darnaud, Crozes-Hermitage, Les Trois Chênes 2010

Peaches Cardinal
Chateau Loupiac-Gaudiet, Loupiac, Bordeaux 2008


$80.00 per person
plus gratuity and tax

click here for printable menu

** THIS IS A VERY POPULAR EVENT AT NELL'S AND GENERALLY SELLS OUT. RESERVATIONS ENCOURAGED **

Friday
Jul262013

Julia Child Tribute Dinner: Wednesday, August 7th, 201

Join us in celebration of the life and influence of the American food icon and much loved Julia Child. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.

Chef Philip Mihalski will prepare Julia inspired dishes while our wonderful friend and guest Ernie Pino tells the story of Julia's life. Each course is pared with wines from our extensive wine list. It's an evening not to be missed! 

Click here to revisit the world of Julia Child in an episode of her show demonstrating the preparation of boeuf bourguignon. 

MENU
“Chef Tribute Dinner Series”
JULIA CHILD
August 7, 2013

6:15 Passed Hors d’oeuvres
Parmesan Puff Pastry Sticks
Omelet with Cheese and Fine Herbs
Skewered Shrimp with Bacon
Caves D’Esclans, Whispering Angel, Rose, Provence 2012

7:00 Dinner
Cream of Mushroom Soup
Domaine du Tremblay, Quincy, Loire Valley 2011

Filet of Sole Duglere
Louis Chevallier, Pouilly Fuisse 2010

Chicken Breast Ballonttines
Michel Gay Et Fils, Chorey Les Beaune 2008

Boeuf Bourguignon – Beef Stew in Red Wine with Onion and Mushrooms
Emmanuel Darnaud, Crozes-Hermitage, Les Trois Chênes 2010

Peaches Cardinal
Chateau Loupiac-Gaudiet, Loupiac, Bordeaux 2008


$80.00 per person
plus gratuity and tax

click here for printable menu

** THIS IS A VERY POPULAR EVENT AT NELL'S AND GENERALLY SELLS OUT. RESERVATIONS ENCOURAGED **

Friday
Jun212013

Casual Summer Weekend Patio Menu is Back!

 

This weekend marks the return of the summer patio menu! Join us on Saturdays and Sunday from 12pm - 5pm on our patio for the casual patio menu. Enjoy light bites from the kitchen, including sliders, salads and housemade ice cream alongside bar specials such as $5 glasses of wine, $3.50 bottled beers and a few $5 cocktail specials. Hope to see you on weekend this summer! 

Saturday
Jun152013

Chef Tribute Dinner // Kate Aitken // Tuesday, June 25th

Join us as we celebrate the life and influence of Kate Aitken, A Canadian radio and television broadcaster who primarily covered homemaking subjects such as cooking and etiquette, but also did some documentary journalism. From the 1930s to the 1950s, Kate Aitken was a role model for millions of Canadian women who listened to her national radio show, clipped her recipes from the Montreal Standard, where she was Women's Editor, and purchased her books and pamphlets on everything from cooking and childcare to travel and etiquette. Kate Aitken's Canadian Cook Book was first published in 1945 and became an instant bestseller. In Kate's own words, the book is "a handy, inexpensive guide to healthful daily living." Along with delicious recipes for appetizers, baked goods, canning, main dishes, salads, soups, and quick lunches and suppers, she provides a wealth of information on nutrition, "Notes to Brides", and helpful hints on cooking. Considered the "Martha Stewart" of her day, Kate Aitken's practical recipes endure to delight Canadian families today.

Click here to listen to a clip of Kate Aitken from the CBC digital archives.

Nell’s 2013 Chef Tribute Series
KATE AITKEN
Tuesday, June 25, 2013

 MENU

6:15 Passed Hors d’oeuvres
Cheese Dreams
Pan Fried Oysters with Tartare Sauce
Lobster Salad
J Cuvee 20, Russian River, CA Sparkling

 7:00 Dinner

Prince Edward Island Fish Chowder
Ponzi, Pinot Gris, OR 2011

Steamed Salmon with Egg Sauce with Buttered Asparagus
Eyrie Vineyards, Chardonnay, Dundee Hills 2009

Smothered Chicken with Biscuits
Westry, Pinot Noir, Willamette Valley 2010

Elk Short Ribs with Golden Brown Roasted Potatoes
Mission Hills, Merlot, Canada 2007

Peach Pie with Whipped Cream
Chateau Haut-Mayne – Sauternes FR 2009 

$80. per person
plus tax and gratuity

(click here for printable menu)