Sunday
Apr272014

Vincent La Chapelle Tribute Dinner : Thursday, May 8th, 2014

Join us as we celebrate the life and influence of Vincent La Chapelle (d.1745), a French master chef who worked for the Earl of Chesterfield and William IV, Prince of Orange.  He wrote The Modern Cook in 1735, what is arguably the most remarkable, if not best-selling, cookbook of his time. 

Chef Philip Mihalski spent hours creating the menu for this dinner. The age of the recipes is evident not only in the language, but also style, approach and list of ingredients. After reading the book cover to cover, he created the menu below. It should be a treat and a rare glimpse into gourmet food from the 18th century. 

Our host, Ernie Pinot, will guide you through the meal. After a bit of investigation, Ernie has pieced together what little is known about Vincent La Chapelle's influential life. It's bound to be a great evening. We hope to see you then!  

MENU

Vincent La Chapelle Tribute Dinner
Thursday, May 8, 2014
 6:15pm 

 Mushrooms the Italian Way
Ragout of Mussels
Fried Oysters

*
Pierre Boniface – Brut de Savoie, Savoie Les Rocailles, FR N/V
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Potage of Young Green Peas
*
Quincy – Domaine du Tremblay, Vin Noble, 2011
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Sturgeon after the Dutch Way, Poached with Shrimp Sauce
*
Bourgogne – Maison Gabriel d’Ardhuy 2010
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Pheasant with Oysters in a White Sauce
*
Pinot Noir – Evening Land “Blue Label,” Willamette Valley, OR 2011 
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Shoulder of Lamb with a Ragout of Turnips
*
Crozes-Hermitage – Saint Cosme 2011
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An Almond Cake
*
Château Loupiac-Gaudiet – Loupiac 2010
 

$80. per person
tax and gratuity are extra 

Wednesday
Mar122014

Marcella Hazan Tribute Dinner: March 25, 2014

Please join us as we celebrate the life and legacy of Marcella Hazen (April 15, 1924 – September 29, 2013), an Italian born chef and cookery writer who wrote in English. Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. She was widely considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.

Chef Philip Mihalski has created a beautiful six course menu paired with Italian wines inspired by the cookbooks of Marcella Hazan herself. Our host Ernie Pino will share her life story in-between courses. It's bound to be a great evening. We hope to see you then!  

“Chef Tribute Dinner Series 2014”
Marcella Hazan
March 25, 2014
Dinner at 6:15pm

MENU 

Peppers and Anchovies
Fried Eggplant with a Pesto of Green Olives and Capers
Baked Oysters with Parmesan Cheese
*
Rive Della Chiesa - Prosecco Brut
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Braised Artichoke with Mortadella Stuffing
*
Cortese – Beni Di Batasiolo Gavi, IT 2009
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Poached Halibut with Parsley Sauce
*
Ca’ da Meo - Gavi di Gavi 2009
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Thin Spaghetti with Red Clam Sauce
*
Fattoria di Felsina -  Chianti Classico 2008
__

Ossobuco alla Milanese
*
Langhe – F.lli Cigliuti, Nebbiolo, IT 2010
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Amaretti and Chocolate Cake
*
Vignalta - Late Harvest Moscato Bianco 2008

$85. per person
plus tax and gratuity

click here for printable menu 

Tuesday
Jan212014

Valentine's Day 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 over Valentine's Day weekend. Reservations highly recommended. 

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


VALENTINE'S DAY MENU
Friday, February 14th & Saturday, February 15th, 2014


Glass of Bubbles to Start
*
Oven Roasted Local Oysters with Spinach, Shallots and Truffle Sabayon
or
Red Beet and Hearts of Palm Salad with Belgium Endive, Blue Cheese, Hazelnuts and Cider Vinaigrette
*
Hedgehog Mushroom Risotto with Cherry Tomatoes, Basil and Reggiano Parmesan Cheese
or
Rare Ahi Tuna with Fingerling Potatoes, Shaved Brussels Sprout and Apple Salad and Pine Nuts  
*
Swordfish with Coconut Rice Cake, Snow Peas, Frisée and Ginger, Pomegranate Vinaigrette
or
Grilled Angus Strip Steak with Carrot, Rutabaga Puree, Rapini, Roasted Cipollini Onions and Bay Jus
*
Apple Tarte Tatin with Crème Fraîche Ice Cream and Raisin, Cinnamon Sauce
or
Valrhona Chocolate and Banana Tart with  Cognac Whipped Cream and Passion Fruit Coulis
*
Chocolates

 

$70. per person
Tax and Gratuity are extra

Monday
Dec022013

New Year's Eve at Nell's

 

NEW YEAR'S EVE AT NELL'S
Tuesday, December 31, 2013
New Year's Eve is a holiday tradition at Nell's. Join us for a fabulous seven course meal to help welcome 2014. (A la carte dinning not available.)

MENU

Jerusalem Artichoke Soup with Toasted Hazelnuts

 * 

Octopus with Hearts of Palm, Meyer Lemon, Ginger, Dill and Watercress
or
Cauliflower Flan with Salmon Roe, Chives and House-made Poppy Seed Crackers

 * 

Petrale Sole with Carrot Puree, Snow Peas and Orange, Caper Vinaigrette
or
Chimney Smoked Lobster with Lemon Butter and Tarragon (add $8)

 * 

Hedgehog Mushroom Risotto with Basil and Reggiano Parmesan Cheese
or
Foie Gras Terrine with Port Poached Dried Cherries, Frisée and Brioche Toasts (add $5) 

*

Grilled Striped Marlin with French Lentils, Mustard Greens and Turmeric Crème Fraîche
or
Pan Seared Alberta Elk with Celery Root Puree, Rapini and Cranberry Jus 

*

Valancay Goat Cheese with Organic Arugula and Asian Pear

*

Pear and Almond Tart with Pear Ice Cream and Caramel Sauce
or
Flourless Chocolate Cake with Blood Orange Ice Cream and Macerated Oranges

  $90. per person; Tax and Gratuity are extra
This event often sells out - reservations are highly recommended. 

(CLICK HERE FOR PRINTABLE MENU)

Tuesday
Oct292013

Nell's Turns 14! 

NELL'S CELEBRATES 14 YEARS 

November 15-17, 2013 

$14 for all "Big Plates" all weekend long! 

 
Join us as we celebrate 14 years since the doors of Nell's opened in November of 1999. In honoring the occasion, we will be offering all of our entrees, from Kobe hanger steak to all seasonal fish for only $14! 

It's our little way of thanking you for your support over the 14 years. We hope to see you then. 

* RESERVATIONS HIGHLY RECOMMENDED *