| Carpaccio of Beef |
$9.95 |
pepper marinated black angus beef, shaved paper thin and topped with cracked pepper extra virgin olive oil and shaved parmesan cheese |
| Grilled Shrimp Cocktail |
$12.95 |
marinated in nikz own dressing and grilled to perfection, served with traditional cocktail sauce or our garlic and lime aoli |
| Calamari Fritti |
$8.95 |
tender calamari fried crispy and served with tomato pomadora and fresh lemon |
| Oklahoma Crab Cakes |
$12.95 |
a blend of jumbo lump and show crabmeat, pan seared and served with garlic lime aoli with shredded greens |
| Smoked Salmon and Goat Cheese Pizzette |
$11.95 |
sliced Norwegian smoked salmon and crumbled goat cheese served atop a paper thin crust toasted with fresh basil |
| Baked Brie |
$8.95 |
a classic only available at nikz. served with apple compote and cinnamon cream |
| Chefs Soup de Jour |
$4.95 |
|
| Tomato Creme en Croute |
$5.95 |
|
| Caesar Salad |
$5.95 |
a take off of the traditional with full romaine leaves in a balsamic caesar dressing |
| Nikz Salad |
$5.95 |
California greens tossed with orange chardonnay vinaigrette and topped with shreds of marinated fresh vegetables and crisp fried onions |
| Ambrosia Salad |
$7.95 |
a selection of wine friendly cheeses and fruits served with fresh baby spinach leaves and onion croustads |
| Filet |
$19.95 - $24.95 |
Petite cut, traditional cut |
| Sirloin |
$17.95 - $26.95 |
marinated to buttery tenderness |
| Bone-In Ribeye |
$23.95 |
highly seasoned and basted in butter |
| Porterhouse |
$35.95 |
prime tender cut |
| New York Strip |
$25.95 |
aged to perfection with a 1/4 inch trim for flavor |
| Proprietor's Cut Prime Rib |
$22.95 - $29.95 |
slow roasted today served with natural jus and horseradish sauce |
| Steak and Tail |
$69.95 |
8 oz prime beef fillet with a 12 oz. north Australian cold water lobster tail |
| Steak Diane |
$25.95 |
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 |
| Steak Au Poivre |
$25.95 |
medallions of beef tenderloin rubbed with cracked pepper and sauteed to your specification with brandy and a lightly creamed beef demi glace |
| Grilled Brochette |
$24.95 |
roasted garlic marinated beef tenderloin and striploin grilled to perfection and topped with a red wine shallot demi glace. |
| Chateaubriand |
$49.95 |
specially seasoned center cut of beef tenderloin pan seared and finished in the oven to your specification. |
| Champagne Dover Sole |
$21.95 |
buttery smooth fillet, lightly sauteed and topped with a champagne burre blanc scented with fresh button mushrooms and tarragon |
| Swordfish Carribe |
$24.95 |
south pacific swordfish fillet, dusted with cashews and sauteed to temperature, topped with caramelized onion, mango and orange glace |
| Orange Roughy Coullete |
$24.95 |
superbly seasoned and roasted in the oven, topped with wilted baby spinach, bacon shards and mandarin sesame glace |
| Ginger Grilled Salmon |
$23.95 |
fresh Atlantic salmon fillet, marinated in fresh ginger threads and grilled to perfection, topped with leek and pine nut scented lemon glaze. |
| Tuscano Shrimp |
$22.95 |
roasted garlic and fresh basil marinated shrimp sauteed with sun-dried tomatoes, mushrooms and capers, served over linguini pasta pomadoro |
| Lobster Thermador Capallini |
$25.95 |
tender pieces of cold water lobster, sauteed with leeks and mushrooms in a sherry cream glace, served over tender angel hair pasta |
| Chicken Picatta |
$16.95 |
escalopes of chicken pan seared with shallots, capers, and garlic, finished with a white wine and lemon butter cream |
| Potato Crusted Chicken |
$20.95 |
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. |
| Grilled Chicken with Mushroom Alfredo |
$15.95 |
basil marinated breast of chicken served over linguini with a rich creamy mushroom alfredo sauce, topped with shredded parmesan cheese |
| Duck Sandeman |
$23.95 |
pan seared tender duck breast finished with aged port wine, shallots and rosemary demi glace |
| Veal Chops Monique |
$34.95 |
center cut veal chop lightly seasoned and grilled, served with sauteed shallots, Michigan cherry and merlote demi-glace |
| Veal Saltimbocca |
$27.95 |
an Italian classic, escalopes of veal tenderloin pan seared with proscuitto, mushrooms and fresh sage demi glace |
| Tenderloin of Pork |
$19.95 |
horseradish marinated pork tenderloin, pan seared and finished in the oven with orange hunters style glace. |
| Lamb Chops |
$24.95 |
herb crusted rack of lamb slow roasted and served chop style with minted lamb jus glaze |
