| Bruschetta |
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Six italian garlic toasts with in season tomatoes, scallions, basil chiffonade. Finished with a touch of balsamic vinaigrette |
| Fried Green Tomatoes |
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Four fried green tomato slices, topped with blue lump crab, served with spicy remoulade sauce |
| Cold Water Shrimp Cocktail |
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Five large gulf coast shrimp, boiled and chilled. Served with spicy cocktail sauce. Lemon wedge and saltine crackers |
| New England Style Blue Lump Crab Cakes |
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Two in house prepared, 4 ounce crab cakes, pan seared and served with spicy remoulade sauce |
| Smoked Alaskan Salmon |
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Served with purple onions, capers, cream cheese and crispy crackers |
| Carpaccio |
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Tender, thin sliced, filet of certified angus beef, served rare with crumbled bleu cheese and a dash of extra virgin olive oil |
| Crab Stuff Portobello |
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One large portobello, wood grilled and stuffed full of sweet crabmeat with a spicy. Remoulade sauce |
| Wedge Salad |
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Wedge of iceberg lettuce, purple onions, cherry tomatoes, bacon bits and feta cheese |
| Ceasar Salad |
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Crisp romaine lettuce, caesar dressing, parmesan cheese, croutons and smoked anchovies |
| Warm Spinach Salad |
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Spinach, bacon, purple onion, cherry tomatoes, feta cheese and balsamic vinaigrette |
| Caprese Insalata |
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Fresh tomatoes topped with onion, basil and mozzarella cheese, drizzled with olive oil and balsamic vinaigrette |
| Daily Soup Special Ask Your Server |
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| Nick's House Sirloin |
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Bocci ball cut and molto bellezzamo 12oz. |
| Filet Mignon |
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A beef medallion from the finest cut of tenderloin 6oz. or 10oz. |
| Bone in Ribeye |
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Massive and full of flavor 20oz. |
| New York Strip |
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Nick's flagship steak 16oz. |
| Prime Rib |
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Served friday and saturday night, slow cooked, served with au jus and fresh horseradish |
| Pork Chop Davillo |
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12oz. Double bone center cut stuffed with prosciutto de parma and asiago cheese |
| Australian Lamb Chops |
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Three 4oz. chops, grilled, seasoned, rosemary and thyme, served with mint jelly |
| Veal Chop |
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14 oz. Chop, grilled, seasoned to perfection |
| Wild Alaskan Salmon Filet |
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Wood fired grilled, served with grilled asparagus |
| Jumbo Prawns |
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Jumbo prawns, wood fire grilled to sweet tenderness, served with head_on with your choice of drawn butter or remoulade sauce and sauteed green beans |
| New England Sea Diver Scallops |
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Six large, fresh sea diver scallops, pan-seared in a lemon roasted garlic, infused virgin olive oil, served with lemon butter broccoli |
| Caribbean Lobster Tail |
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Two 4oz. tails, served with drawn butter and lemon butter broccoli. Prepared grilled, baked or broiled |
| Giant Siberian Red Crab Legs |
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Giant crab legs, 12" to 16" in length and one claw from the ice cold waters of the great bering sea |
| Angel Hair Pasta Nicky |
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Shrimp, pasta and thyme sauteed in white wine sauce with tomatoes and oregano |
| Chicken Marsala |
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8oz. Boneless chicken breast lightly floured, seasoned with shitake mushrooms, onions and finished with italian spices in a marsala wine reduction |
| Veal Piccata |
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Two 4oz. veal filets, lightly floured, seasoned and sauteed, finished with a lemon, caper and italian white wine sauce |
| Baked Potato |
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| French or Sweet Potato Fries |
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| Grilled Asparagus |
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| Sauteed Grilled Beans |
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| Baked Sweet Potato |
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| Garlic Mashed Potatoes |
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| Lemon Butter Broccoli |
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| Risotto |
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| Baked Alaska con Sherry |
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| Creme Brulee |
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| Cushaneto Lemone |
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| Cannoli |
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| Brownie Al Capone |
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