Nick's Ristorante Menu and Prices
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Nick's Ristorante Menu
| Appetizers |
| Bruschetta |
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Six italian garlic toasts with in season tomatoes, scallions, basil chiffonade. Finished with a touch of balsamic vinaigrette
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| Fried Green Tomatoes |
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Four fried green tomato slices, topped with blue lump crab, served with spicy remoulade sauce
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| Cold Water Shrimp Cocktail |
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Five large gulf coast shrimp, boiled and chilled. Served with spicy cocktail sauce. Lemon wedge and saltine crackers
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| New England Style Blue Lump Crab Cakes |
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Two in house prepared, 4 ounce crab cakes, pan seared and served with spicy remoulade sauce
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| Smoked Alaskan Salmon |
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Served with purple onions, capers, cream cheese and crispy crackers
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| Carpaccio |
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Tender, thin sliced, filet of certified angus beef, served rare with crumbled bleu cheese and a dash of extra virgin olive oil
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| Crab Stuff Portobello |
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One large portobello, wood grilled and stuffed full of sweet crabmeat with a spicy. Remoulade sauce
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| Soups and Salads |
| Wedge Salad |
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Wedge of iceberg lettuce, purple onions, cherry tomatoes, bacon bits and feta cheese
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| Ceasar Salad |
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Crisp romaine lettuce, caesar dressing, parmesan cheese, croutons and smoked anchovies
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| Warm Spinach Salad |
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Spinach, bacon, purple onion, cherry tomatoes, feta cheese and balsamic vinaigrette
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| Caprese Insalata |
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Fresh tomatoes topped with onion, basil and mozzarella cheese, drizzled with olive oil and balsamic vinaigrette
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| Daily Soup Special Ask Your Server |
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| 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 bread |
| Nick's House Sirloin |
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Bocci ball cut and molto bellezzamo 12oz.
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| Filet Mignon |
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A beef medallion from the finest cut of tenderloin 6oz. or 10oz.
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| Bone in Ribeye |
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Massive and full of flavor 20oz.
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| New York Strip |
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Nick's flagship steak 16oz.
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| Prime Rib |
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Served friday and saturday night, slow cooked, served with au jus and fresh horseradish
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| Pork Chop Davillo |
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Price may varies |
12oz. Double bone center cut stuffed with prosciutto de parma and asiago cheese
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| Australian Lamb Chops |
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Three 4oz. chops, grilled, seasoned, rosemary and thyme, served with mint jelly
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| Veal Chop |
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14 oz. Chop, grilled, seasoned to perfection
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| Fresh Seafood |
| Wild Alaskan Salmon Filet |
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Wood fired grilled, served with grilled asparagus
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| Jumbo Prawns |
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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
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| New England Sea Diver Scallops |
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Price may varies |
Six large, fresh sea diver scallops, pan-seared in a lemon roasted garlic, infused virgin olive oil, served with lemon butter broccoli
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| Caribbean Lobster Tail |
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Price may varies |
Two 4oz. tails, served with drawn butter and lemon butter broccoli. Prepared grilled, baked or broiled
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| Giant Siberian Red Crab Legs |
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Giant crab legs, 12" to 16" in length and one claw from the ice cold waters of the great bering sea
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| Italian Specialties |
| Add to any entree: Lobster tail, two prawns, two sea diver scallops, one giant crab leg |
| Angel Hair Pasta Nicky |
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Price may varies |
Shrimp, pasta and thyme sauteed in white wine sauce with tomatoes and oregano
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| Chicken Marsala |
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Price may varies |
8oz. Boneless chicken breast lightly floured, seasoned with shitake mushrooms, onions and finished with italian spices in a marsala wine reduction
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| Veal Piccata |
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Two 4oz. veal filets, lightly floured, seasoned and sauteed, finished with a lemon, caper and italian white wine sauce
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| Sides |
| Baked Potato |
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Price may varies |
| French or Sweet Potato Fries |
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| Grilled Asparagus |
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| Sauteed Grilled Beans |
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| Baked Sweet Potato |
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| Garlic Mashed Potatoes |
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| Lemon Butter Broccoli |
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| Risotto |
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| Desserts |
| Baked Alaska con Sherry |
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| Creme Brulee |
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| Cushaneto Lemone |
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| Cannoli |
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| Brownie Al Capone |
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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