Friday
Feb152013

Chef Tribute Dinner: Paul Haeberlin of L’Auberge de L’Ill

 


Join us for the first dinner of our 2013 Chef Tribute Series. We will be honoring chef Paul Haeberlin (1923–2008), a French chef and restaurateur. He was the owner of Auberge de l’Ill, classical French restaurant, which was first awarded a 3-star Michelin Rating in 1967 and continues to be one of the oldest 3-star establishments in France. It should be a delicious evening paired with wonderful wines.

 

Nell’s 2013 Chef Tribute Series
PAUL HAEBERLIN
L’Auberge de l’Ill
Wednesday, March 6, 2013

 

 MENU

6:15 Passed Hors d’oeuvres

Gratin of Mussels with Safron
Griess Soup “a L’Alsacienne
Fried Catfish
Schoenheitz, Cremant, Vin d’Alsace

7:00 Dinner

Halibut “a la Nage” with Young Vegetables
Emile Beyer, Pinot Gris “Tradition” 2010

Sole with Artichokes
Hugel, Pinot Gris, “Classic” 2006

Coq au Riesling
Paul Ginglingen, Riesling, Grand Cru 2008

Medallions of Lamb Metternich
Chateau De Bell-Air, Lalande de Pomerol 2007

Pears “a L’Alsacienne”
Chateau Loupiac-Gaudiet, Loupiac, Bordeaux, FR 2008
 

$80. per person
plus tax and gratuity
 

*RESERVATIONS RECOMMENDED*

click here for printable menu

 

Friday
Jan252013

VALENTINE'S DAY AT NELL'S

 

VALENTINE'S DAY AT NELL'S

Thursday, February 14, 2013

The staff at Nell's can't imagine a better way to pause and appreciate your love and partnership on Valentine's Day than over a delicious meal. Chef Philip Mihalski has put together yet another beautiful menu for the occasion. We hope to see you then! 


VALENTINE'S DAY MENU

Glass of Bubbles to Start 

*  

Penn Cove Select Oysters with Frozen Raspberry Mignonette

or
Frisée Salad, Hearts of Palm, Bacon and Poached Free Range Egg   

*

Lobster Risotto with Cherry Tomatoes, Tarragon and Reggiano Parmesan Cheese
or
Pan Seared Mahi Mahi with Mustard Greens, Cauliflower and Red Beet Coulis

*

Ahi Tuna with Snow Peas, Watermelon Radish and Ginger, Coconut Broth 
or
Grilled Venison with Truffle Potato Puree, Brussels Sprouts and Balsamic Jus

*

Meyer Lemon Tart with Passion Fruit Coulis and Tuile Cookie 
or
Chocolate Pistachio Torte with  Blood Orange Ice Cream and Raspberry Sauce  

*

Chocolates

  
$70. per person
plus tax and gratuity

RESERVATIONS HIGHLY RECOMMENDED *

Valentine's Day at Nell's has become a popular tradition and fills up quickly!  


CLICK HERE FOR PRINTABLE MENU

 

Monday
Dec102012

New Year's Eve at Nell's

 

 

Nell's is ready to help you enjoy the last few hours of 2012 in style with a fabulous New Year's Eve menu. What better way to ring in the new year than by indulging in everything from Chimney Smoked Lobster to Grilled Rack Of Lamb? It's menu that can't be missed. You can start the evening off with a cocktail or maybe a little bubbly, but we'll leave that up to you. Cheers to 2013!

 

NEW YEAR'S EVE MENU
Monday, December 31st 2012 
 

Potato Bilini with Smoked Salmon, Green Onion and Crème Fraîche

*

Shaved Fennel and Apple Salad with Pistachios, Pomegranate and Champagne Vinaigrette
or
Oyster Stew with Leeks, Butternut Squash, Tarragon and Lemon

*

Grilled Blue Marlin with Linguini, Wild Mushrooms, Snap Peas and Sweet Onion Broth
or
Chimney Smoked Lobster with Lemon Butter and Chervil (add $8)

*

Basil Risotto with Cipollini Onions, Reggiano Parmesan Cheese and Truffle Oil
or
Seared Foie Gras with Caramelized Apple, Watercress and Cider Vinegar Jus (add $5)

*

Cumin Crusted Ahi Tuna with Hearts of Palm, Mustard Greens and Ginger Mint Raita
or
Grilled Rack Of Lamb with Buttered Parsnips, Jalapeño Creamed Spinach and Rosemary Jus

*

Munster Cheese with Organic Field Greens and Poached Bosc Pear

*

Macerated Blood Oranges with Lemon Olive Oil Cake and Vanilla Bean Yogurt Sorbet
or
Chocolate Crusted Pecan Tart with Chocolate Grand Marnier Ice Cream

  

$88. 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!
  

Monday
Dec032012

Eyrie Vineyards Wine Dinner - 12/12/12

 

Eyrie Vineyards, located in Dundee Oregon, holds claim to being the first Pinot Noir producer in the Willamette Valley, a region becoming infamous for its Pinot Noirs. Join us as we invite the winemaker into Nell's to share the wonderful wines and stories behind Eyrie Vineyards. 

Eyrie's wines will be served alongside and paired perfectly with a wonderful meal created by Nell's chef Philip Mihalski. This is a dinner you won't want to miss!  

Click here for more information on Eryie Vineyards and their incredible wines.

   

 EYRIE WINE DINNER MENU

6:15PM
TO START

Prawns with a Tamarind Glaze
Steak Tartare with Capers on Toasts
Celery Root Soup with Truffle Oil
Eyrie Estate Pinot Gris, 2011

 

7:00PM
DINNER

Sea Scallop with Shellfish Broth, Fennel, Savoy Cabbage and Dill
Eyrie Estate Chardonnay, 2010

. . .

 

Columbia River Sturgeon with Butternut Squash, Haricot Verts and Hazelnut Butter
Eyrie Original Vines Reserve Chardonnay 2009 

. . .

 

Roasted Cornish Game Hen with Turnip Gratin, Ruby Chard and Wild Mushrooms
Eyrie Estate Pinot Noir Pinot Noir 2010

. . .  

Pan Seared Pork Tenderloin with Parsnip Puree, Brussels Sprouts and Cranberry Jus
Eyrie South Block Reserve 1999

. . .

 

Bosc Pear and Almond Tart with Caramel Sauce and Thyme Ice Cream
Williams Humbert, Don Guido Solera Especial Pedro Ximenez  20Year


$95. per person
plus tax and gratuity

RESERVATIONS HIGHLY RECOMMENDED *

CLICK HERE FOR PRINTABLE MENU

 

Friday
Nov162012

LAURIE COLWIN CHEF TRIBUTE DINNER

Nell's Chef Tribute Dinners Series Presents 
a meal in honor of 
LAURIE COLWIN

Wednesday, November 28, 2012

  

Laurie Colwin (June 14, 1944 - October 24, 1992) was an well loved american author with a deep appreciation of food.  She was a regular columnists for Gourmet Magazine. Many of the recipes she included in her column were later published in two collections, Home Cooking and More Home Cooking

Laurie wrote about the connection between farm and plate long before it was fashionable, and about the evolving concept of the family dinner at a time when working mothers were in desperate need of guidance. Her food writing, like her novels, was full of honesty, generosity, and good cheer. - Kevin Demaria, Gourmet Magazine  

 MENU 

6:15 PASSED HORS D'OEUVRES  

Parmesan Sesame Biscuits
Sautéed Vegetables and Poached Egg in One Pot
Black Bean, Corn and Crab Salad
Argyle, Brut, Willamette Valley  2007


7:00 DINNER

Wonderful Lentil Soup
Fume Blanc - Facelli Winery, Bacchus Vineyard, WA 2007

. . .

Broiled Salmon with Braised Fennel, Celery, Onion and Red Peppers
Westry, Chardonnay Reserve, Willamette Valley 2009

. . .

Baked Chicken with Garlic and Apples
Lumos, Pinot Noir, Five Block, Willamette Valley 2010

. . .

Pot Roast with Creamed Spinach and Jalapeño Peppers
Fall Line, Boushey Vineyard, Yakima Valley 2008

. . .

Nantucket Cranberry Pie
Golden Grape, Semillon, Klipsun Vineyard  2010


$80. per person
plus tax and gratuity

* RESERVATIONS HIGHLY RECOMMENDED *

CLICK HERE FOR PRINTABLE MENU

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