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 bread
- 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

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 leg
- 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

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 provided by Allmenus.com

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