Cooked escarole sauteed with olive oil, garlic, crushed red pepper.

Lightly batter dipped eggplant slices rolled around provolone cheese, asparagus, basil and capers in a garlic tomato sauce.

Thinly sliced imported prosciutto served with arugula in a balsamic vinaigrette dressing and topped with provolone cheese.

Arugula salad tossed in a balsamic vinaigrette dressing, diced tomatoes, topped with smoked salmon and finely sliced onions and capers.

Grilled sea scallops, shrimp and toasted almonds tossed with a romaine lettuce and Caesar dressing.

Cannellini beans, diced potatoes and pasta simmered with chicken broth.

Cream of tomato soup flavored with crab meat.

Thinly sliced imported prosciutto served with arugula in a balsamic vinaigrette and sharp provolone cheese.

Arugula salad tossed with honey grapefruit vinaigrette, sliced pears, salted ricotta cheese and raisins.

Arugula tossed in raspberry vinaigrette with croutons, walnuts and Gorgonzola cheese.

Grilled sea scallops, shrimp and toasted almonds tossed with romaine lettuce and Caesar dressing.

Arugula salad tossed in a balsamic vinaigrette dressing, diced tomatoes, topped with smoked salmon, finely sliced onions and capers.

House salad.

Spinach and ricotta stuffed ravioli served in a cream sauce, garnished with basil and diced tomatoes.

Linguini sautéed with olive oil, garlic, crushed red pepper, broccoli rabe, mushrooms and diced tomatoes.

Angel hair pasta sauteed with shrimp and brandy flavored aurora sauce.

Crepes layered with tomato meat sauce, bechamel and grated pecorino romano cheese.

Linguini with baby shrimp, scallops, calamari, mussels and clams in a mildly spicy tomato sauce.

Chicken and spinach stuffed pasta baked in an aurora sauce.

Lightly batter dipped eggplant slices rolled around provolone cheese, asparagus, basil and capers in a garlic tomato sauce.

Flour dusted calamari, deep fried and served with a side of spicy tomato sauce.

Steamed clams, mussels, shrimp, calamari and sea scallops seasoned with olive oil and lemon juice.

Calamari, (tubes and tentacles), sauteed with garlic, white wine and a mildly spiced tomoto sauce.

Grilled salmon filet served with salmoriglio sauce.

Grilled medium shrimip and sea scallops brushed with chopped garlic and herbs.

Breaded veal cutlet served with garlic tomato sauce, topped with melted provolone cheese.

Breaded chicken cutlet served with garlic tomato sauce, topped with melted mild provolone cheese.

Boneless chicken breast sautéed in a white wine demiglace sauce, layered with fresh sage, thinly sliced prosciutto and melted provolone cheese.

Grilled snapper filet, served with a white wine lobster based aurora sauce and basil.

Grilled sword fish served with a fresh tomato chutney, basil and capers.

Cannellini beans, diced potatoes and pasta simmered with chicken broth.

Cream of tomato soup flavored with crab meat.

Linguini sauteed with olive oil, garlic, crushed red pepper, broccoli rabe, mushrooms and diced tomatoes.

Cappellini pasta sautéed with shrimp and a brandy flavored cream sauce.

Penne pasta sauteed with a cream - tomato sauce, Gorgonzola cheese, smoked salmon and capers.

Spinach and ricotta stuffed ravioli served in a cream sauce, garnished with basil and diced tomatoes.

Chicken and spinach stuffed pasta baked in an aurora sauce.

Veal stuffed tortellini served in a tomato meat sauce and melted mozzarella cheese.

Crepes layered with a tomato meat sauce, bechamel and grated pecorino romano cheese.

Cappellini pasta with olive oil, garlic, crushed red peppers and fresh clams.

Linguini with baby shrimp, scallops, calamari, mussels and clams in a mildly spicy tomato sauce.

Whole wheat spaghetti pasta served with meatballs braised in tomato sauce.

Sliced grilled chicken breast served over romaine lettuce in a ceasar dressing.

Thinly sliced grilled salmon served over a mixed green salad in a balsamic vinaigrette dressing.

Thinly sliced flank steak, Gorgonzola cheese served over a mixed green salad in a balsamic vinaigrette dressing.

Arugula salad tossed with balsamic vinaigrette topped with bite size grilled swordfish and julienned sun-dried tomatoes.

Beef filet (random cut) grilled and served with a barolo wine demiglace and garnished with whole roasted garlic cloves and fresh rosemary.

Grilled, grain-fed veal chop served with garlic sauteed mushrooms.

Veal tenderloin sauteed with julienne of prosciutto brandy demiglace cream sauce and topped with crumbled Gorgonzola cheese.

Veal medallions rolled with parmesan chunks, chopped garlic and basil braised in a tomato sauce and served with penne.

Breaded veal cutlet served with garlic tomato sauce, topped with melted mozzarella cheese.

Rack of lamb grilled and served in a red wine flavored demiglace and fresh mint.

Boneless chicken breast sauteed in a white wine demiglace, layered with thinly sliced prosciutto, a touch of fresh sage and melted mozzarella cheese.

Breaded chicken cutlet served with garlic tomato sauce, topped with melted mozzarella cheese.

Grilled salmon filet served with salmoriglio sauce.

Grilled sword fish served with a fresh tomato chutney, basil and capers.

Grilled red snapper filet served with a white wine lobster base cream sauce, roasted peppers and toasted almonds.

Grilled jumbo shrimp and sea scallops brushed with chopped garlic, herbs and fresh lemon juice.

Red snapper filet, mussels, scallops and herbs, braised in a white wine, garlic and tomato sauce.

Branzino filets baked in a casserole dish with olive oil, white wine and lemon juice.

Grilled branzino filets served with a cream lobster sauce, basil, julienne sun-dried tomatoes and crab meat.

Thinly sliced grilled salmon over a mixed green salad in a balsamic vinaigrette.

Grilled sliced chicken breast over romaine lettuce in Caesar dressing.

Thinly sliced flank steak, Gorgonzola cheese served over a mixed green salad in a balsamic vinaigrette dressing.

Alternating layers of chocolate sponge cake, raspberry marmalade and chocolate ganache cream and rimmed with chocolate flakes.

A puff pastry shell stuffed with ricotta cheese and chocolate chips (served with chocola

Strawberries with ice cream and peach liqueur.

Vanilla ice cream with godiva chocolate liqueur and whipped cream.

Kahlua soaked lady fingers topped with mascarpone mousse and sprinkled with cocoa powder (this recipe includes raw eggs).

Cappuccino flavored ice cream covered with a hard chocolate shell (served with chocolate sauce).

Layers of white and dark chocolate mousse and candied cherries on a base of sponge cake (served with a nocello sauce).

Vanilla and amarena cherry gelato swirled together topped with real amarena cherries.

Italian style custard served with caramel sauce and whipped cream.

An ultrarich, smooth and creamy gourmet cheesecake baked atop a fresh crust (served with a strawberry puree sauce).

Fresh lemon gelato, with a limoncello (lemon liqueur) cream center, covered with lemon meringue sprinkles (served with a nocello cream sauce).

An assortment of gelato and sorbet flavors.

San nicola's own specialty coffee drink made with a blend of liqueurs.

A blend of chocolate liqueurs, frangelico and fresh coffee.