Garden
Tempura Crusted Squash Blossom
$14.00
Roasted eggplant, ratatouille
Parisienne Gnocchi
$9.00
Sugar snap peas, braised artichokes
Chilled English Pea Mint Soup
$8.00
Parmesan flan, lump crab meat, balsamic caviar
Baby Field Greens
$6.00
Caramelized hazelnuts, beaufort cheese
Red Beet & Goat Cheese Tartare
$8.00
Yellow beet sorbet, candied walnuts
Green Asparagus
10.00
Morel mushroom ragout
$Fish
Wild New Zealand King Salmon
$16.00
Summer pole bean salad, smoked tomato vinaigrette
Crab & Avocado Salad
$14.00
Gazpacho sorbet, smoked paprika crisps
Crispy Soft Shell Crab
$14.00
Jicama salad, citrus basil vinaigrette
Tsar Nicoulai Hackleback Sturgeon Caviar
$35.00
Lobster salad, cucumber gelee
½ Dozen Marinated Pemaquid Oysters
$16.00
Creme fraiche, red onion
North Atlantic Halibut
$15.00
Heirloom melons, avocado puree
Butter Poached Nova Scotia Lobster
$19.00
Citrus & parsley fettuccini, pickled ramps
Seared Day Boat Sea Scallops
12.00
Baby leeks, heirloom beet reduction
$Meat
Foie Gras Terrine
$14.00
Apricot puree, red pepper marmalade, brioche toast
Seared Foie Gras
$19.00
Pickled bing cherries, pain perdu, almond milk
Braised "Pulled" Suckling Pig
14.00
Poached quince, cinnamon jus
$Large Plates
Classic Shellfish Bouillabaisse
$33.00
Saffron rouille baguette
Roasted Organic Chicken
$18.00
Baby vegetables, whipped potatoes
Seared Long Island Duck Breast
$29.00
Gooseberry puree, maitake mushrooms, vidalia fondue
Pan Roasted Filet Mignon
$36.00
Portobello mushroom & cippolini onion, spinach puree
Rack of Lamb
36.00
Stewed red peppers & artichokes, goat cheese & potato gratin
$Nicholas Cheese
Manchego
Made exclusively from the milk of sheep grazing upon the plains of la mancha, spain. It is nutty, sweet, and tangy with a firm texture.
Valencay
It's a full flavored goat cheese with a slightly crumbly texture that gets increasingly creamy with age.
24 Month Mainland New Zealand Cheddar
This cheddar has strong piquant flavors with a hint of cream in the finish and a crumbly texture, which can only be achieved, with the finest of cheddars.
Brillat Savarin
Cow's milk, triple-crème brie-style cheese from France. Brillat is buttery, rich, creamy and decadent with a white fleurie rind- it basically is the cheese equivalent to ice cream.
Morbier
French cow's milk cheese defined by the dark vein of vegetable ash streaking through the middle.
Gouda
Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts with flavor.
Perla Grigia al Tartufo
Cow's milk cheese that is soft & smooth with actual pieces of black truffle laced inside. It is rubbed with spices such as cinnamon & clove with ash on the rind.
Humboldt Fog
Humboldt Fog is moist with a tight texture and exhibits a wonderful clean and lemony taste.
Montbriac
This cheese is a tangy, soft, ripened blue made from cow's milk with a very creamy texture and a hint of blue injected into its earthy, ash-rubbed gray rind.
Alsatian Munster
This process produces a red skinned thin rind and the cheese ripens fully after about 3 months. The earthy, barnyard aroma is the main characteristic. The flavor is tangy, spicy and rich with the paste ranging from a chalky-white to beige color.
Epoisses
This classic cow's milk cheese
Roquefort
This piquant, richly flavored, creamy, crumbly sheep's milk blue melts in your mouth
Desserts
Lime Chiboust
$8.00
Fresh strawberries, coconut shortbread
Beignets
$8.00
Ala "cafe du monde" chicory coffee ice cream
Mixed Berry Soup
$8.00
Lemon ice cream
Apricot Upside Down Cake
$8.00
Pistachio anglaise, buttermilk ice cream
Chocolate Souffle
$10.00
Banana ice cream
Creme Brulee Trio
$8.00
Vanilla, chambord, caramel
Warm Valrhona Chocolate Cake
$9.00
Vanilla ice cream
Selection of Artisanal Cheese
$15.00
First Course
Tsar Nicoulai Hackleback Sturgeon Caviar
Lobster salad, cucumber gelee
Crab & Avocado Salad
Gazpacho sorbet, smoked paprika crisps
Crispy Soft Shell Crab
Jicama salad, citrus basil vinaigrette
Chilled English Pea Mint Soup
Parmesan flan, lump crab meat, balsamic caviar
Seared Foie Gras
Pickled bing cherries, pain perdu, almond milk
Seared Day Boat Sea Scallops
Baby leeks, heirloom beet reduction
Parisienne Gnocchi
Sugar snap peas, braised artichokes
Baby Field Greens
Caramelized hazelnuts, beaufort cheese
Green Asparagus
Morel mushroom ragout
Foie Gras Terrine
Apricot puree, red pepper marmalade, brioche toast
Main Course
Classic Shellfish Bouillabaisse
Saffron rouille baguette
Seared Wild New Zealand King Salmon
Summer pole bean salad, smoked tomato vinaigrette
North Atlantic Halibut
Heirloom melons, avocado puree
Butter Poached Nova Scotia Lobster
Citrus & parsley fettuccini, pickled ramps
Seared Long Island Duck Breast
Gooseberry puree, maitake mushrooms, vidalia fondue
Braised "Pulled" Suckling Pig
Poached quince, cinnamon jus
Roasted Organic Chicken
Baby vegetables, whipped potatoes
Rack of Lamb
Stewed red peppers & artichokes, goat cheese & potato gratin
Pan Roasted Filet Mignon
Portobello mushroom & cippolini onion, spinach puree
Third Course Choice
Tempura Crusted Squash Blossom
Roasted eggplant, ratatouille
Parisienne Gnocchi
Sugar snap peas, braised artichokes
Fourth Course
Desserts
Menu for Nicholas is provided by findrestaurantmenu.com
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