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Nell's Restaurant Review: Owner/chef Philip Mihalski’s five-course tasting menu or seasonally inspired à la carte dishes fit in well at this inviting setting, which features butter-yellow walls, comfortable banquettes, and large windows with a view of Green Lake. To start, order the goat cheese flan, which is complemented by shaved fennel, figs, toasted pecans and port syrup. One might also encounter yellow corn soup or an heirloom tomato risotto with dill. Entrées feature seasonal ingredients and may range from pork sirloin with sweet potato purée, sautéed peppers and grilled peaches to pan-seared duck with beets and wild huckleberry jus, and Washington State king salmon with eggplant caviar. The well-chosen wine list is fairly priced with a good selection of full and half bottles. Pistachio cake with candied orange and Grand Marnier jus is a must to end the meal. Service is gracious and professional.