No cuisines specified
Roast beef, smoked turkey and ham served with brie, gorgonzola, aged gouda, baguette slices and Nicky's own mustard.
A traditional Mediterranean dish made from mashed chickpeas, tahini, olive oil, fresh lemon juice, salt and garlic. Served cold with warm pita slices.
Hummus that is thoroughly kicked up a notch. A flavorful blend of traditional hummus, peppers, rich spices and feta cheese. Served cold with warm pita slices.
Warm baguette slices smothered in our house made garlic herb butter and a basil pesto aioli sauce for dipping.
Spinach, artichoke hearts, fresh garlic and sharp romano cheese blended and served hot with tri-colored tortilla chips.
Diced tomatoes tossed in olive oil, herbs, and cheese crumbles served on toasted baguette slices.
Six succulent jumbo prawns served in Nicky's own horseradish studded cocktail sauce.
Hot roast beef on a toasted hoagie topped with melted bleu cheese and our own house mustard spiked with horseradish, hot sauce and spices. Served with chips and a pickle spear.
Succulent, smoked turkey piled on a pita that is topped with pesto, traditional hummus, cucumber and tomatoes in a balsamic herb bath all topped with a slice of Vermont cheddar. Served warm with chips and a pickle spear.
Juicy portobello mushroom caps marinated in balsamic vinegar and olive oil, then topped with garlic herb butter, provolone and roasted red tomatoes. Served on a toasted Hoagie with chips and a pickle spear.
Mesquite smoked chicken, onions, jalapenos and jack cheese rolled in tortillas and baked. Served with sour cream and barbeque sauce.
Melted provolone, diced tomatoes olive oil, balsamic vinegar and mixed herbs. Topped with basil pesto and served with chips and a pickle spear.
Herbed crab meat and shrimp mixed with fresh garlic, olive oil and romano cheese, then baked in a sourdough bread bowl. Served with melted garlic-herb butter and crackers.
Warm pretzel bread sticks served with house made spicy mustard and marinara sauce.
Sliced hoagie topped with marinara sauce, mozzarella, pepperoni and sausage. Toasted to perfection.
We stuff two portobello mushroom caps with our fabulous herb and garlic seafood dip, then bake it in the oven and served up hot.
Sliced roast beef and melted provolone cheese served on a toasted Hoagie with hot au jus, potato chips and a pickle spear.
A bowl of salted cashews and nicky's house made glazed pecans.
The French quarter's very flavorful blend of potato chips, pretzels and crackers laced with an authentic creole seasoning.
Egg rolls never had is so good. Chicken, pepper jack cheese, black beans, corn and peppers all wrapped and baked to golden brown perfection. Served with Nicky's own southwestern sauce to cool it down.
Eight baguette slices topped with garlic butter and mozzarella. Toasted and served with marinara sauce.
Mini cupcakes of the gourmet cheesecake variety, served cold. Two black-out dark chocolate and a pair of vanilla bean are presented along with a duet of silky red velvet cupcakes.
A moist, rich chocolate bomb cake served warm with raspberry puree. Perfect for sharing.
Two condensed versions of a banana split complete with chocolate, banana, strawberry, whipped cream and a cherry.
Indulge yourself in fudge, chocolate cookie crumbles and chocolate ice cream topped with whipped cream and a cherry.
Menu for Nicky Blaine's Cocktail Lounge provided by Allmenus.com
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