NELL'S MENU

 

Tasting Menu


Sea Scallops with Yakima Asparagus, Fennel and Orange Ginger Vinaigrette

Grilled Blue Marlin with English Peas, Hearts of Palm and Bacon Vinaigrette

Duck Confit with Fingerling Potatoes, Pea Vines and Thyme Jus

Assorted Cheeses with Apple and Spicy Toasted Pecans (add $9)

Champagne Mango with Rhubarb Jus, Ginger Ice Cream and Hazelnut Biscotti

$48.




















































 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

a la Carte Menu

First

Local Oysters with Lime and Ginger Vinaigrette* 13.

Saleh's Calamari with Parsley Salad and Aioli* 11.

Red Beet Salad with Arugula, Pecans, Feta Cheese and Champagne Vinaigrette 9.

Dungeness Crab Salad with Local Apples, Red Radish and Basil Oil* 16..

Sweet Onion Tart with Jerusalem Artichoke Chips and Hazelnut Butter 10.

Asparagus Salad with Hearts of Palm, Frisée, Shaved Parmesan and Citrus Vinaigrette 9.

Organic Field Greens with Goat Cheese Crostini and Sherry Vinaigrette 7.

Veal Sweetbreads with French Lentils, Miner's Lettuce and Sherry Jus* 14.

Sautéed Prawns with Shaved Fennel Salad, English Peas and Oranges 11.

Beef Tenderloin Ravioli with Sautéed Pea Vines and Shitake Mushrooms 14.

Wild Nettle Soup with Parmesan Croutons and Crème Fraîche 9.


Second

Cumin Crusted Blue Marlin with Braised Fennel, Leeks and Ginger Brown Butter 23.

Braised Lamb Shank with Hummus, Fiddle Head Ferns and Wild Ramp Jus 24.

Grilled Rare Tuna with Hearts of Palm, Warn Spinach Salad and Bacon Vinaigrette* 26.

Alaskan King Salmon with Braised Salsify, Baby Bok Choy and Sorel Butter 29.

Calf's Liver with Fingerling Potatoes, Roasted Sweet Onions and Green Peppercorn Jus* 19.

Long Line Ling Cod with Red Beets, Asparagus and Pink Grapefruit Vinaigrette 23.

Pan Seared Duck Breast with Turnips, Snow Peas and Orange Jus* 24..

Alaskan Halibut with Roasted Carrot Puree, Miner's Lettuce, Ramps and Aged Balsamic 27.

Magalitsa Pork Chop with Potato Gnocchi, Sautéed Pea Vines and Rosemary Jus* 28.

Seared Sea Scallops with Buttered Parsnips, Fava Beans and Green Garlic Vinaigrette 27.

Kobe Hanger Steak with "Lesate" Potatoes, Asparagus and Shallot Jus* 29.

Assorted Cheeses with Apple and Spicy Toasted Pecans 10.

* Contains raw or undercooked items that may increase your risk of foodborne illness.