Nikz At The Top

pepper marinated black angus beef, shaved paper thin and topped with cracked pepper extra virgin olive oil and shaved parmesan cheese

marinated in nikz own dressing and grilled to perfection, served with traditional cocktail sauce or our garlic and lime aoli

tender calamari fried crispy and served with tomato pomadora and fresh lemon

a blend of jumbo lump and show crabmeat, pan seared and served with garlic lime aoli with shredded greens

sliced Norwegian smoked salmon and crumbled goat cheese served atop a paper thin crust toasted with fresh basil

a classic only available at nikz. served with apple compote and cinnamon cream

a take off of the traditional with full romaine leaves in a balsamic caesar dressing

California greens tossed with orange chardonnay vinaigrette and topped with shreds of marinated fresh vegetables and crisp fried onions

a selection of wine friendly cheeses and fruits served with fresh baby spinach leaves and onion croustads

Petite cut, traditional cut

marinated to buttery tenderness

highly seasoned and basted in butter

prime tender cut

aged to perfection with a 1/4 inch trim for flavor

slow roasted today served with natural jus and horseradish sauce

8 oz prime beef fillet with a 12 oz. north Australian cold water lobster tail

medallions of beef tenderloin rubbed in Dijon mustard and sauteed to your specification with mushrooms, shallots and fresh garlic, finished in a red wine demi glace

medallions of beef tenderloin rubbed with cracked pepper and sauteed to your specification with brandy and a lightly creamed beef demi glace

roasted garlic marinated beef tenderloin and striploin grilled to perfection and topped with a red wine shallot demi glace.

specially seasoned center cut of beef tenderloin pan seared and finished in the oven to your specification.

buttery smooth fillet, lightly sauteed and topped with a champagne burre blanc scented with fresh button mushrooms and tarragon

south pacific swordfish fillet, dusted with cashews and sauteed to temperature, topped with caramelized onion, mango and orange glace

superbly seasoned and roasted in the oven, topped with wilted baby spinach, bacon shards and mandarin sesame glace

fresh Atlantic salmon fillet, marinated in fresh ginger threads and grilled to perfection, topped with leek and pine nut scented lemon glaze.

roasted garlic and fresh basil marinated shrimp sauteed with sun-dried tomatoes, mushrooms and capers, served over linguini pasta pomadoro

tender pieces of cold water lobster, sauteed with leeks and mushrooms in a sherry cream glace, served over tender angel hair pasta

escalopes of chicken pan seared with shallots, capers, and garlic, finished with a white wine and lemon butter cream

thinly sliced breast of chicken wrapped in potato shards and pan seared a crispy golden brown. finished with a fresh scallion and white wine dijon cream glaze.

basil marinated breast of chicken served over linguini with a rich creamy mushroom alfredo sauce, topped with shredded parmesan cheese

pan seared tender duck breast finished with aged port wine, shallots and rosemary demi glace

center cut veal chop lightly seasoned and grilled, served with sauteed shallots, Michigan cherry and merlote demi-glace

an Italian classic, escalopes of veal tenderloin pan seared with proscuitto, mushrooms and fresh sage demi glace

horseradish marinated pork tenderloin, pan seared and finished in the oven with orange hunters style glace.

herb crusted rack of lamb slow roasted and served chop style with minted lamb jus glaze