Nick's Ristorante

Six italian garlic toasts with in season tomatoes, scallions, basil chiffonade. Finished with a touch of balsamic vinaigrette

Four fried green tomato slices, topped with blue lump crab, served with spicy remoulade sauce

Five large gulf coast shrimp, boiled and chilled. Served with spicy cocktail sauce. Lemon wedge and saltine crackers

Two in house prepared, 4 ounce crab cakes, pan seared and served with spicy remoulade sauce

Served with purple onions, capers, cream cheese and crispy crackers

Tender, thin sliced, filet of certified angus beef, served rare with crumbled bleu cheese and a dash of extra virgin olive oil

One large portobello, wood grilled and stuffed full of sweet crabmeat with a spicy. Remoulade sauce

Wedge of iceberg lettuce, purple onions, cherry tomatoes, bacon bits and feta cheese

Crisp romaine lettuce, caesar dressing, parmesan cheese, croutons and smoked anchovies

Spinach, bacon, purple onion, cherry tomatoes, feta cheese and balsamic vinaigrette

Fresh tomatoes topped with onion, basil and mozzarella cheese, drizzled with olive oil and balsamic vinaigrette

Bocci ball cut and molto bellezzamo 12oz.

A beef medallion from the finest cut of tenderloin 6oz. or 10oz.

Massive and full of flavor 20oz.

Nick's flagship steak 16oz.

Served friday and saturday night, slow cooked, served with au jus and fresh horseradish

12oz. Double bone center cut stuffed with prosciutto de parma and asiago cheese

Three 4oz. chops, grilled, seasoned, rosemary and thyme, served with mint jelly

14 oz. Chop, grilled, seasoned to perfection

Wood fired grilled, served with grilled asparagus

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

Six large, fresh sea diver scallops, pan-seared in a lemon roasted garlic, infused virgin olive oil, served with lemon butter broccoli

Two 4oz. tails, served with drawn butter and lemon butter broccoli. Prepared grilled, baked or broiled

Giant crab legs, 12" to 16" in length and one claw from the ice cold waters of the great bering sea

Shrimp, pasta and thyme sauteed in white wine sauce with tomatoes and oregano

8oz. Boneless chicken breast lightly floured, seasoned with shitake mushrooms, onions and finished with italian spices in a marsala wine reduction

Two 4oz. veal filets, lightly floured, seasoned and sauteed, finished with a lemon, caper and italian white wine sauce