Tuesday
Jun262012

WEEKEND PATIO MENU AVAILABLE THIS SUMMER

We have decided to opened our patio on weekend for the second summer in a row with a special afternoon menu. While more casual, the quality and service is all Nell's. Imagine yourself on the umbrella-shaded patio that sits back from the sidewalk, humming over every delicious bites of beets with champagne vinaigrette ($2.75), a cup of gazpacho ($3.50), a caesar salad  ($4.50/$7.50), braised beef slider ($2.50/$6), grilled wild salmon ($9.50) and more.

Of course, the patio will be open all summer during dinner hours with the full dinner menu available. It offers unparalleled people watching views along the sidewalk as well as at Green Lake. It's a great place to sit back and relax. As you spend more hours at Green Lake this summer, remember to stop in at Nell's before heading home. It will be the day's best decision!

Please note that we will be open every weekend afternoon rain or shine! If the weather is uncooperative, we will be offering our casual menu inside. Hope to see you soon! 

CLICK HERE FOR SAMPLE PATIO MENU

Wednesday
Jun062012

Eight Bells Winery - Wine Dinner at Nell's - June 20th

Please join us as we celebrate the wines of Eight Bells Winery, a small urban winery in the Roosevelt/Ravenna neighborhood of North Seattle. Jointly owned and operated by Tim Bates, Andy Shepherd and Frank Michiels, the winery produces hand-crafted red and white wines, bottling less than 2000 cases a year.

On Wednesday, June 20th, the team at Nell's will host the winemakers for an evening of wonderful food and wine. Chef Philip Mihalksi has created a menu to help showcase the wines of Eight Bell's. It is bound to be an enjoyable evening as the winemakers share their thoughts on each vintage and give you a glimpse into their process. 

EIGHT BELLS WINERY DINNER MENU 
(click here for printable version

t o    s t a r t
6:15pm

Sweet Onion Tartlets
White Corn Soup with Basil Oil
Sea Scallop with Tarragon, Lime and Leek Confit
Pinot Gris, OR 2010

 

d i n n e r
7:00pm

Wild King Salmon with Roasted Walla Walla Onions, Fresh Chick Peas and Yogurt, Mint Cream
Chardonnay, French Creek Vineyard, WA 2010

. . .

Morel Mushroom Risotto with Thyme and Reggiano Parmesan Cheese
Roosevelt Red 2009

 . . .

Roasted Cornish Hen with Baby Turnips, Fava Beans and Bing Cherry Jus
Shellback, Cabernet, Merlot and Syrah Blend 2009
Red Mountain Cabernet Sauvignon 2009

 . . .

Grilled Kobe Hanger Steak with Sweet Potato Puree, Green Beans and Green Garlic Jus
Syrah, Yakima Valley 2009

 . . .

Local Apricots with English Cream and Bay Shortbread Cookie
Le Dauphin de Guiraud, Sauternes, FR 2004

 

$80. per person
plus tax and gratuity

 

* RESERVATIONS ARE HIGHLY RECOMMENDED FOR THIS EVENT *

 

Tuesday
May082012

MAY 20th: SPARKMAN CELLARS WINE DINNER

 

In the words of Nathan Barker, our wine steward and manager:

"I've got my second wine dinner at Nell's Restaurant coming up on May 20th. I gotta say that I have been very lucky to land one of Washington's brightest wine making stars.  Chris Sparkman of Sparkman Cellars is going to be putting on a show here at Nell's.

I have been workin' with and for Chris for a couple of years now and this man can make some wine. He's been pulling down accolades from all over the wine world and I get to showcase his new releases alongside an amazing spring menu designed by Chef Philip Mihalski! The menu celebrates  all the best that Washington in the spring has to offer. I'm talkin' halibut, ramps, salmon and morels. Six courses and seven wines for $85 bucks this is going to be the event of the spring! Maybe even the the whole year."

 

SPARKMAN CELLARS WINE DINNER MENU
Sunday, May 20, 2012
(click here for printable version) 

6:15 PM Reception
Passed Hors d’ Oeuvres
Pearl Sauvignon Blanc, Columbia Valley 2011

. . . 

7:00 PM Dinner

Local Halibut with English Peas, Kohlrabi Slaw, Yogurt, Cucumber and Mint
Apparition Roussanne, Columbia Valley 2011

. . .

Nettle Agnolotti with Pea Vines and Morel Mushrooms
Stella Mae, Red Mountain 2009
Ruby Leigh, Red Mountain 2009

. . .

Wild King Salmon with Yakima Asparagus, Wild Ramps, and Ginger, Veal Jus
Preposterous Malbec, Red Mountain 2010

. . . 

Grilled Venison with Celery Root Puree, Fava Beans and Rhubarb Jus
Ruckus Syrah, Columbia Valley 2010

. . . 

Chocolate and Strawberry Tart with Whipped Cream and Rhubarb Jelly
Warre’s, Late Bottle Vintage Port 2000

 

$85 per person
plus tax and gratuity

 

*Reservations are highly recommended for this event*

Tuesday
Apr242012

Rao Family Chef Tribute Dinner: Tuesday, May 1st at Nell's

Join us at Nell's as we learn about and pay tribute to the Rao Family and their legacy at Rao's Restaurant, one of the most sought-after restaurants in Manhattan. Founded by Charles Rao in 1896, the tiny Italian restaurant was an instant success. The sons of Charles, Louis and Vincent Rao, along with the help of Vincent's wife, built on the strong foundation created by their father to create one of the pinnacles of Italian American cuisine. Their recent release of a cookbook has inspired chef Philip Mihalski to organize a dinner in their honor. 

Nell's Restaurant Chef Tribute Dinner Series 2012 Presents:

CHARLES, LOUIS & VINCENT RAO
Tuesday, May 1st, 2012
6:15 pm 

 

MENU

Octopus Salad
Spinach Pie
Peppers and Eggs
Rive Della Chiesa Rose Spumante Brut

. . .

Seafood Stuffed Calamari
Tre Donne Roero Arneis 2008

. . .

Spaghetti with Red Crab Sauce
Fattoria di Felsina, Chianti Classico 2008

. . .

Stuffed Artichokes

. . . 

Chicken Picatta
Eugenio Bocchino "RoccaBella" Langhe Nebbiolo 2010

. . .

Beef Braciola with Sautéed Broccoli Rabe
Vignalta Rosso Reserva, Cabernet Sauvignon and Merlot 2007

. . .

 

Grand Marnier Cheesecake
Marcato, Recioto di Soave, Il Duello 2006

 

$80. per person
plus tax and gratuity

 

* RESERVATIONS RECOMMENDED *

Wednesday
Apr112012

SEATTLE RESTAURANT WEEK MENU CHANGE

We've made a few minor changes on our offerings for Seattle Restaurant Week. Most notably, the Mahi Mahi has been changed to Fresh Petrale Sole from Alaska. Chef Philip also added an option for the appetizers, Duck Liver Terrine. As a reminder, this is an especially busy time for us at Nell's. Reservations are both recommended and highly appreciated. We hope to see you soon!

 

SEATTLE RESTAURANT WEEK MENU 
(VALID ONLY: April 8th -12th and 15th - 19th)

$28. Menu / Wine Pairings add $17.

FIRST

Rutabaga Soup with Rosemary Croutons and Crème Fraîche
or
Penn Cove Mussels with Sweet Onions, Wild Nettles, Coconut Milk and Ginger
or
Duck Liver Terrine with Cornichons, Stone-ground Mustard and Apricot Pecan Toasts
or
Asparagus Salad with Frisée, Blood Oranges, Feta and Tarragon Vinaigrette

*
Hedges CMS, Sauvignon Blanc, Columbia Valley 2010


SECOND

Petrale Sole with Fingerling Potatoes, Sautéed Pea Vines and Verjus Butter
or
Grilled Top Sirloin Steak with Celery Root Puree, Brussels Sprouts and Shallot Jus
or
English Pea Risotto with Mint, Reggiano Parmesan Cheese and Truffle Oil

*
Terra Blanca, Cabernet Sauvignon, Arch Terrace, Red Mountain 2008
 

DESSERT

Chocolate Banana Bread Pudding with Kumquat Sauce and Whipped Cream
or
Strawberry Rhubarb Crisp with Ginger Ice Cream
or
Pink Grapefruit and Honey with Mango Sorbet and Lemon Shortbread Cookie
or
Callebaut Chocolate Brownie with Walnut Ice Cream and Vanilla Sauce

*
Domaine Bernardins – Muscat Beaumes des Venise , FR 2007

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