Celebrate New Years Eve with Nectar!
Welcome in the new year with a specially prepared, delicious and seasonal three course dinner on Thursday, December 31.
Reservations available from 5:30-10:30.
Roasted beets, shaved fennel, citrus, almond brittle, chile honey vinaigrette
Savory blue cheese bread pudding, sweet and sour poached pear
Peruvian seafood ceviche,tropical fruit, pickled serrano, heirloom popcorn
House Bouillabaisse; lobster, mussels, clams, saffron rouille, garlic crostada
Petite beef filet with celery root puree,caraway,red wine smoked mushroom sauce
Seasonal vegetarian plate
Chocolate Pot de Creme with coffee marshmallows
Almond polenta cake, pineapple sorbet, poached winter fruits, white chocolate
55.00 per person
Make your reservation by calling Nectar Restaurant 513-929-0525.
A Night With Bourbon Barrel Foods
Slow Food Dinner: 4-course fall harvest meal celebrating local food producers.
Date: Wednesday October 1, 2014
Time: Passed hors d’oeuvres and cash bar at 6:30pm, Dinner at 7:00pm
Location: Nectar Restaurant, 1000 Delta Avenue, Cincinnati, OH 45208
Price: $65.00 (includes tax and tip)
Nectar will be honored along with , Vicky Tewes of Thistlehair Farm and Bill and Beth Dean of Dean Family Farm and will be awarded with the “Slow Food Cincinnati Snail of Approval”!
This Slow Food ‘stamp of approval’ is given to local chefs, farmers, and food artisans who contribute to the quality, authenticity and sustainability of the food we eat in the city of Cincinnati.
For Reservations: Please call 513-929-0525.
A credit card number will be required to reserve your seat. Reservations must be cancelled within 24 hours of the event in order to avoid a $25.00 cancellation fee.
Menu (subject to change based on availability):
Passed hors d’oeuvres
First Course – Pork confit with a salad of local arugula, pears, roasted hazelnuts, and sherry orange vinaigrette*
Second Course – Turnip and turnip greens soup with house made bacon*
Third Course – Pork scaloppine with pickled mustard greens, soy ginger brown butter and caramelized apples*
Fourth Course – Pumpkin pots de crème with spiced plums and black walnut brittle
For questions or additional details regarding the event, please contact: email@example.com
If you are interested in attending, please make your reservations soon as there will be limited seating for this very special evening!
The Goddesses of Food
Female chefs play a major role in the food and food politics of the Queen City Read Full Article
May 15, 2010: Cooking Quietly with Julie Francis
” The only sound in the kitchen comes from a deft knife breaking through a line of celery stalks. Crack-crack crack-crack. It’s 3:00 p.m. on a hot Saturday afternoon and Julie Francis is just warming up.”
November 5, 2010: Insider Julie Francis
” The changing of seasons and what foods come into season is a a huge inspiration for my menus. It is really what all classic cuisines of the world are based on.”
May 28, 2008: Nectar’s Dinner Club a smashing success
“Chef/owner Julie Francis of Mount Lookout Square’s Nectar restaurant has found a unique way to connect with her customers. Nectar’s Dinner Club is a monthly affair with a special five-course menu priced at $51 per person, and based, generally, on one delicious ingredient.” Click to Read Full Article.
April 2, 2008: Freshness is Favored
“Julie Francis, chef/owner at Nectar, builds dinners around one delicious ingredient – then invites a local food expert. Blood oranges in season, fresh basil picked early in the morning, maple syrup tapped from Warren County trees: it’s good ingredients that inspire Julie Francis, the owner and chef of Nectar, a Mount Lookout restaurant.” Click to Read Full Article.
March, 2003: FASVT
“Let the guy-chefs in town puff up their toques like roosters crowing before the hens. Aioli’s chef and owner, Julie Francis, has a quieter, steadier, talent, and the thoughtfully imagined and deceptively simple food coming out of her kitchen proves it.” Click to Read Full Article. Click to see the magazine cover.
October, 2001: Dinning Guide
Downtown Cincinnati’s Aioli (inspired by the name of French garlic mayonnaise) touts itself as a “Saucy Bistro”. But don’t get the wrong impression – the namesake makes only a few appearances on the menu, and while sauces abound, the dishes are painstakingly seasoned in order not to overshadow natural flavors. Click to Read Full Article.
March, 2001: Cutting Edge
“Spice Girl Julie Francis. After several years in one of America’s culinary capitals – Santa Fe – Cincinnati native Julie Francis has come home. Having eased back into the local scene as chef de cuisine at Trio for the last year and a half, Francis has opened Aioli…” Click to Read Full Article. Click to see the magazine cover.
June 29, 2008
NECTAR RESTAURANT’S POPULAR DINNER CLUB CELEBRATES ITS FIRST ANNIVERSARY. Nectar, a restaurant featuring contemporary seasonal cuisine using quality local and organic products prepared with a French Mediterranean flair by executive chef / owner Julie Francis is successfully enjoying a big following for its monthly Dinner Club series.
April 4, 2008
NECTAR RESTAURANT DINNER CLUB A HUGE LOCAL SUCCESS STORY. Chef/owner, Francis announces her winter/spring schedule of themes.
June 21, 2007
NECTAR RESTAURANT MONTHLY DINNER CLUB SERIES IS A BIG SUCCESS. Second Dinner Club Theme is “The Fabulous Fig” on Thursday June 21, 2007.
August 9, 2007
NECTAR RESTAURANT MONTHLY DINNER CLUB SERIES HAS ANOTHER SUCCESS STORY AND ANNOUNCES ITS NEXT THEME
Third Dinner Club Theme is “You Say Tomato…” on Thursday August 9, 2007.
September 27, 2007
NECTAR RESTAURANT MONTHLY DINNER CLUB SERIES CONTINUES THE SUCCESS STORY. Fourth Dinner Club Theme is “Maple Syrup: A Flavor for Everyone” on Thursday September 27, 2007.
October 5, 2007
NECTAR RESTAURANT DINNER CLUB ANNOUNCES FALL DINNER CLUB SERIES SCHEDULE OF THEMES. Fifth Dinner Club Theme “Everything Mushroom” on Thursday, October 25, 2007.
January 19, 2007
NECTAR RESTAURANT TO START MONTLY DINNER CLUB SERIES. First Dinner Club Theme is “The Many Flavors of Mustard” on January 19, 2007.