| Cheese and Fruit Assortment |
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| Meat and Cheese Plate |
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Roast beef, smoked turkey and ham served with brie, gorgonzola, aged gouda, baguette slices and Nickys own mustard. |
| Hummus |
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A traditional Mediterranean dish made from mashed chickpeas, tahini, olive oil, fresh lemon juice, salt and garlic. Served cold with warm pita slices. |
| Firey Hummus |
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Hummus that is thoroughly kicked up a notch. A flavorful blend of traditional hummus, peppers, rich spices and feta cheese. Served cold with warm pita slices. |
| Crust-tini plate |
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Warm baguette slices smothered in our house made garlic herb butter and a basil pesto aioli sauce for dipping. |
| Romano Spinach Dip |
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Spinach, artichoke hearts, fresh garlic and sharp romano cheese blended and served hot with tri-colored tortilla chips. |
| Bruschetta |
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Diced tomatoes tossed in olive oil, herbs, and cheese crumbles served on toasted baguette slices. |
| Prawns |
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Six succulent jumbo prawns served in Nickys own horseradish studded cocktail sauce. |
| Dublin Sandwich |
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Hot roast beef on a toasted hoagie topped with melted bleu cheese and our own house mustard spiked with horseradish, hot sauce and spices. Served with chips and a pickle spear. |
| Turkey Pita |
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Succulent, smoked turkey piled on a pita that is topped with pesto, traditional hummus, cucumber and tomatoes in a balsamic herb bath all topped with a slice of Vermont cheddar. Served warm with chip |
| Portobello Mushroom Sandwich |
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Juicy portobello mushroom caps marinated in balsamic vinegar and olive oil, then topped with garlic herb butter, provolone and roasted red tomatoes. Served on a toasted Hoagie with chips and a pickle |
| Mesquite Chicken Rolls |
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Mesquite smoked chicken, onions, jalapenos and jack cheese rolled in tortillas and baked. Served with sour cream and barbeque sauce. |
| Pestomato Grilled Cheese |
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Melted provolone, diced tomatoes olive oil, balsamic vinegar and mixed herbs. Topped with basil pesto and served with chips and a pickle spear. |
| Seafood Dip |
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Herbed crab meat and shrimp mixed with fresh garlic, olive oil and romano cheese, then baked in a sourdough bread bowl. Served with melted garlic-herb butter and crackers. |
| Nicky Styx |
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Warm pretzel bread sticks served with house made spicy mustard and marinara sauce. |
| French Bread Pizza |
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Sliced hoagie topped with marinara sauce, mozzarella, pepperoni and sausage. Toasted to perfection. |
| Shrimp and Crab Stuffed Portobello Caps |
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We stuff two portobello mushroom caps with our fabulous herb and garlic seafood dip, then bake it in the oven and served up hot. |
| French Dip Sandwich |
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Sliced roast beef and melted provolone cheese served on a toasted Hoagie with hot au jus, potato chips and a pickle spear. |
| Salted Cashews and Glazed Pecans |
$13.50 |
A bowl of salted cashews and nickys house made glazed pecans. |
| Fat Tuesday Party Mix |
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The French quarters very flavorful blend of potato chips, pretzels and crackers laced with an authentic creole seasoning. |
| Baja Egg Rolls |
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Egg rolls never had is so good. Chicken, pepper jack cheese, black beans, corn and peppers all wrapped and baked to golden brown perfection. Served with Nickys own southwestern sauce to cool it down |
| Garlic Cheese Toasts |
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Eight baguette slices topped with garlic butter and mozzarella. Toasted and served with marinara sauce. |
| Cupcake Sample |
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Mini cupcakes of the gourmet cheesecake variety, served cold. Two black-out dark chocolate and a pair of vanilla bean are presented along with a duet of silky red velvet cupcakes. |
| Chocolate Lava Cake |
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A moist, rich chocolate bomb cake served warm with raspberry puree. Perfect for sharing. |
| Banana Delight |
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Two condensed versions of a banana split complete with chocolate, banana, strawberry, whipped cream and a cherry. |
| Triple Chocolate Delight |
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Indulge yourself in fudge, chocolate cookie crumbles and chocolate ice cream topped with whipped cream and a cherry. |
