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*

Nell's Restaurant Chef Tribute Dinner Series 2012 Presents:

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

MENU

* RESERVATIONS RECOMMENDED *

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

Nell's, along with about 150 other Seattle area restaurants, will be participating in Seattle Restaurant Week April 8th -12th and 15th - 19th. All participating restaurants will offer a three course dinner menu for $28, including an appetizer, entree and dessert. Reservations are highly recommended and very appreciated during this busy time. Please call ahead or reserve online. Chef Phillip never fails to create a delicious and very generous menu for this biannual event.

MENU

FIRST

Rutabaga Soup with Rosemary Croutons and Crème Fraîche
or
Penn Cove Mussels with Sweet Onions, Wild Nettles, Coconut Milk and Ginger
or
Asparagus Salad with Frisée, Blood Oranges, Feta and Tarragon Vinaigrette

Hedges CMS, Sauvignon Blanc, Columbia Valley 2010

. . .

SECOND

Local 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 Blend, Arche Terrace Lot 1, Red Mountain

. . .

DESSERT

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            

Dinner $28.
Wine Pairings add $17.

*Please note that the Seattle Restaurant Week menu will not be available on Friday and Saturday evenings.

Our seasonal Goat Cheese Flan was recently selected by Chef John Howie of John Howie Steak, Seastar, and Sport as one of his top dishes in the city to be featured on a new foodie smart phone application, CHEFS FEED. The idea behind the application is to be the first chef-driven restaurant guide to the best food cities in the U.S.

Seattle is among the list of supported cities. According to the designers, "With hundreds of high-end to hole-in-the-wall restaurant recommendations straight from the mouths of the country’s best chefs, you’ll learn where to go and, most importantly, what to order."

The Goat Cheese Flan is served with Frisée, Poached Bosc Pear, Toasted Pecans and Port Syrup. According to John Howie "The cheese flan has a great combination of flavors with the rich cheese, sweet pear, and port. There is also a really great contrast of textures with the cream cheese...and crunchy pecans." We would like to thank him for selecting our dish.

If you are interested, you can download the free Chefs Feed app here: http://chefsfeed.com/app

Nell's is excited to launch the 2012 season of Chef Tribute Dinners with and evening in honor of Auguste Escoffier (1846-1935). Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.

Join us through a menu inspired by Escoffier himself as our guest speaker helps shed life on the famed chef's life and accomplishments in between each course.

AUGUSTE ESCOFFIER CHEF TRIBUTE DINNER
March 7, 2012

MENU

6:15pm
Passed h'orderves

Oysters au Gratin
Artichokes A La Grecque
Omelet with Morel Mushrooms
*
Albert Bichot, Cremant de Bourgogne, Brut Rose

7:00pm
Dinner

Lobster Bisque
*
Schoenheitz, Riesling, Vin d’Alsace 2007

__

Sole Mornay des Provenceaux
*
Pascal Jolivet, Sancerre 2009

__

Quail with Green Peas a la Romaine
*
Domaine Faiveley, Mercury 2008

__

Blanquette of Veal Breast with Celery Root and Endive
*
Laurent Combier, Crozes-Hermitage 2010

__

 Apple Fritters with Powdered Sugar and Walnut Ice Cream
            *          
Le Dauphin de Guiraud, Sauternes 2004

. . .

$80. per person
tax and gratuity are extra 

RESERVATIONS ARE HIGHLY RECOMMENDED FOR THIS EVENT
call 206.524.4044

We look forward to seeing you!

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.

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