Nell's Menu

Organic Field Green Salad

With goat cheese crostini and sherry vinaigrette

Celery Root Soup

With chives and truffle oil

Organic Beet Salad

With argula, shaved parmesan, basil and champagne vinaigrette

Parma Ham and Spinach Salad

With tossed almonds and pomegranate vinaigrette

Sweet Onion Tart

With jerusalem artichokes chips and hazelnut butter

Saleh's Calamari with Parsley Salad and Aioli

Local Oysters

With frozen cranberry mignonette

Roasted Carrot and Goat Cheese Ravioli

With spinach and yellow foot mushrooms

Hedgehog Mushrooms Risotta

With leeks and reggiano parmesan cheese

Veal Sweetbreads

With shaved fennel, avocado and sherry jus

Assorted Cheese

With bosc pear and spicy toasted pecans

Braised Oxtail

With pappardelle, mozzarella, cherry tomatoes and hedgehog mushrooms

Calf's Liver

With fingerling potatoes, roasted sweet onions and balsamic jus

Hawaiian Blue Marlin

With spaghetti squash, rapini and meyer and mayer lemon, dill vinaigrette

Grilled Ahi with Organic Tumips

Grilled radicchio and ginger, sesame vinaigrette

Pan Seared Mahi Mahi

With hearts of palm, savoy cabbage and yellow foot mushrooms

Braised Kobe Beef Cheeks

With celery root risotto, rapini and rosemary jus

Cumin Crusted Opah

With fennel, chard and pink grapefruit vinaigrette

Pan Seared Duck Breast

With french lentills, lacinato kale and cranberry jus

Mangalista Pork Sirloin

With potato gnocchi, braised red cabbage and thyme jus

Sea Scallops

With parsnip puree, baby bok choy and aged balsamic vinaigrette

Kobe Hanger Steak

With yukon gold potato gratin, brussels sprouts and horseradish jus

Mahi Mahi

With baby bok choy, golden beets and pomegranate vinaigrette

Yellow Foot Mushroom Risotto

With spinach and reggiano parmesan cheese

Grilled New York Strip Steak

With organic turnips, shaved brussels sprouts and balsamic jus

Assorted Cheeses

With bosc pear and spicy toasted pecans, add $10.00

Valrhona Chocolate Pot De Cream

With whipped cream and satsuma oranges