Nick's Ristorante menu

Bruschetta

Six italian garlic toasts with in season tomatoes, scallions, basil chiffonade. Finished with a touch of balsamic vinaigrette

Fried Green Tomatoes

Four fried green tomato slices, topped with blue lump crab, served with spicy remoulade sauce

Cold Water Shrimp Cocktail

Five large gulf coast shrimp, boiled and chilled. Served with spicy cocktail sauce. Lemon wedge and saltine crackers

New England Style Blue Lump Crab Cakes

Two in house prepared, 4 ounce crab cakes, pan seared and served with spicy remoulade sauce

Smoked Alaskan Salmon

Served with purple onions, capers, cream cheese and crispy crackers

Carpaccio

Tender, thin sliced, filet of certified angus beef, served rare with crumbled bleu cheese and a dash of extra virgin olive oil

Crab Stuff Portobello

One large portobello, wood grilled and stuffed full of sweet crabmeat with a spicy. Remoulade sauce

Wedge Salad

Wedge of iceberg lettuce, purple onions, cherry tomatoes, bacon bits and feta cheese

Ceasar Salad

Crisp romaine lettuce, caesar dressing, parmesan cheese, croutons and smoked anchovies

Warm Spinach Salad

Spinach, bacon, purple onion, cherry tomatoes, feta cheese and balsamic vinaigrette

Caprese Insalata

Fresh tomatoes topped with onion, basil and mozzarella cheese, drizzled with olive oil and balsamic vinaigrette

Daily Soup Special Ask Your Server

Nick's House Sirloin

Bocci ball cut and molto bellezzamo 12oz.

Filet Mignon

A beef medallion from the finest cut of tenderloin 6oz. or 10oz.

Bone in Ribeye

Massive and full of flavor 20oz.

New York Strip

Nick's flagship steak 16oz.

Prime Rib

Served friday and saturday night, slow cooked, served with au jus and fresh horseradish

Pork Chop Davillo

12oz. Double bone center cut stuffed with prosciutto de parma and asiago cheese

Australian Lamb Chops

Three 4oz. chops, grilled, seasoned, rosemary and thyme, served with mint jelly

Veal Chop

14 oz. Chop, grilled, seasoned to perfection

Wild Alaskan Salmon Filet

Wood fired grilled, served with grilled asparagus

Jumbo Prawns

Jumbo prawns, wood fire grilled to sweet tenderness, served with head_on with your choice of drawn butter or remoulade sauce and sauteed green beans

New England Sea Diver Scallops

Six large, fresh sea diver scallops, pan-seared in a lemon roasted garlic, infused virgin olive oil, served with lemon butter broccoli

Caribbean Lobster Tail

Two 4oz. tails, served with drawn butter and lemon butter broccoli. Prepared grilled, baked or broiled

Giant Siberian Red Crab Legs

Giant crab legs, 12" to 16" in length and one claw from the ice cold waters of the great bering sea

Angel Hair Pasta Nicky

Shrimp, pasta and thyme sauteed in white wine sauce with tomatoes and oregano

Chicken Marsala

8oz. Boneless chicken breast lightly floured, seasoned with shitake mushrooms, onions and finished with italian spices in a marsala wine reduction

Veal Piccata

Two 4oz. veal filets, lightly floured, seasoned and sauteed, finished with a lemon, caper and italian white wine sauce

Baked Potato

French or Sweet Potato Fries

Grilled Asparagus

Sauteed Grilled Beans

Baked Sweet Potato

Garlic Mashed Potatoes

Lemon Butter Broccoli

Risotto

Baked Alaska con Sherry

Creme Brulee

Cushaneto Lemone

Cannoli

Brownie Al Capone