Appetizers
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
Soups and Salads
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
Steaks and Chops
All entrees are served with a wedge salad and your choice of garlic mashed potatoes, baked potato, baked sweet potatoes, french fries, sweet potato fries or risotto rice and fresh baked breadNick'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
Fresh Seafood
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
Italian Specialties
Add to any entree: Lobster tail, two prawns, two sea diver scallops, one giant crab legAngel 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
Sides
Baked Potato
French or Sweet Potato Fries
Grilled Asparagus
Sauteed Grilled Beans
Baked Sweet Potato
Garlic Mashed Potatoes
Lemon Butter Broccoli
Risotto
Desserts
Baked Alaska con Sherry
Creme Brulee
Cushaneto Lemone
Cannoli
Brownie Al Capone
Menu for Nick's Ristorante is provided by findrestaurantmenu.com
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