Nicchio Ristorante

Herb ricotta and parmigiano

Assortment cured meats and marinated vegetables

Lemon and arrabiata

Eggplant, mozzarella, ricotta and pomodoro

Little neck clams, moscate, garlic and evoo

Confit tomato, fresh mozzarella, roasted garlic and basil pesto

With cocktail sauce

With fried pasta chips

Assortment of cheese and cured meats with arugula and crostini

Boston lettuce, white wine poached pears risotta salata with mustard vinaigrette

Shaved beets, walnuts, grana padano with mint vinaigrette

Traditional with tomato, pasta and beans

Arugula, tomatoes, olives, red onion, crumbled goat cheese with balsamic vinaigrette

Classic with parmigiano croutons

Pasta and roasted vegetables

Shrimp, clams, calamari, sopressutu, suffron risotto, peas and peppers

Fingerling poatato, roasted tomato, spinach, limoncello coulis

Grilled with provolone semolina cake, daute spinach and amaretto glaze

Saute escarole, lemon white wine sauce

Red or white

Sunchokes, peppers and asparagus, grizzled with amarone reduction

Traditional carbonara

Classic with meatballs

Sweet sausage, broccoli rabe, garlic, parmigiano

Traditional bolognese

Slow braised pork ragu

Pomodaro sauce and shaved ricotta

Cheese filled with roasted tomato pesto and pine nut prosciutto gremoluta gluten free and whole wheat available

Peron butterd roasted tomato, rposciutto, mozzarella and pesto

Grand marnier and prosecco marinated tuna with strawberries and celery peaves

Roasted eggplant, peppers and arugula

Prosciutto wrapped watermelon with strawberry vinaigrette

Pancetta, provolone, fried egg and truffle oil on grilled hot bread

Sausage, broccoli rabe, pecorino romane, grizzled with balsamic

Tuna, taleggio, cucumber, crab brulee

Sopressata, truffle mascarpone and baston lettuce

Pulled pork, mozzarella, pine nut prosciutto gremalata, frizzled onions and amarone glaze

Mozzarella and peppers stuffed veal chop with saute spinach and sherry fig chutney

Portobello mushroom with spinach over homemade pinguine

Traditional over homemade penne

Breaded with arugula and heirloom tomato salad

Stuffe with short rib and five cheese, finished with garlic pesto cream sauce

With spicy brussels

Strip steak served with grilled asparagus, prosciutto potato hash and caramel peroni demi glaze

Prosciutto, fontina over saute escurole