Nico

Rice fritters, mozzarella, beef and peas in a san marzano tomato sauce

Jumbo shrimp sauteed with a white wine, lemon and garlic sauce over grilled Tuscan bread

Traditional calabrese meatball made from ground veal, beef, and wild mushrooms served with fresh basil and ricotta

Farm raised mussels and littleneck clams sauteed in a spicy tomato sauce served with grillled tuscan bread

Fine italian cheeses and salamI served with champagne grapes

Sliced imported prosciutto dI parma with chunks of parmigiano reggiano

Fried fresh calamarI with sliced cherry peppers served with a chipotle sauce

Buffalo mozzerella, backyard tomatoes, fresh basil, extra virgin olive oil and a balsamic glaze

Traditional Caesar salad

Baby arugula, grilled pears, walnuts, and gorgonzola cheese dressed in a pomegranate vinaigrette

Baked red pepper stuffed with Italian sausage and broccoli rabe

Layers of pan sauteed sicilian eggplant baked with buffalo mozzarella and plum tomato sauce topped with parmesan and fresh basil

Pan seared deep sea scallops served over grilled baby eggplant garnished with pine nuts and pesto sauce

Homemade fusilli with sauteed jumbo shrimp, zucchini and fresh ricotta in pink sauce

Homemade spaghetti with famous calabrese meatball in a san marzano tomato sauce with fresh basil and ricotta

Homemade rigatoni with Italian sausage, fresh artichoke hearts and a plum tomato sauce

Porcini mushroom stuffed ravioli finished with a truffle sauce

Homemade linguine with littleneck clams in choice of scampi or fra diavolo sauce

Homemade potato dumpling served in tomato sauce and mozzarella cheese

Fresh calamari pan served with hot peppers in a san marzano tomato sauce

World famous lobster ravioli in a pink sauce

Sauteed shrimp and scallops with wild mushrooms and peas in a black truffle cream sauce

Italian arborio rice of the day

Traditional chicken Alfredo

Homemade Italian crepes stuffed with lobster meat, topped with onions in a lobster pink sauce

Homemade fettuccine with pancetta and peas in an egg yolk based cream sauce

Chicken or veal Parmesan served with homemade fusilli

Chicken breasts sauteed with artichoke, peas and mushrooms in a white wine demi glazed

Crisped half chicken sauteed under a brick drizzled with a blasamic glaze

Sauteed with marsala wine and wild mushrooms

Topped with prosciutto, fontina cheese and sage finished in a demi glaze

Double cut pork chops topped with red peppers, onions and roasted potatoes in a balsamic demi glaze

Pan seared filet mignon wrapped with prosciutto in a brandy demi glaze

Grilled 20 oz veal chop topped with wild mushrooms in a truffle sauce

Sea bass pan seared with white wine, cherry tomatoes and garlic

2 lb. lobster stuffed with shrimp and scallop