Nico's Restaurant

jumbo lump blue crab, honey-avocado crème

cremini porcini mushrooms, smoked mozzarella, truffle oil

beef tenderloin, lemon truffle dressing, wild arugula, capers

chef’s selection of domestic imported cheese

herbed goat cheese, marinated tomatoes grapes

lightly fried with spicy marinara and lemon

char grilled with caper aioli, drawn butter, grilled lemon

ale batter fried with tartar sauce and fresh lemon

avocado, roma tomato, red onion, cucumber, field greens, feta cheese, capers, lemon-herb vinaigrette

slow roasted red yellow beets, wild arugula, candied walnuts, balsamic vinaigrette, goat cheese

blue cheese dressing, romaine lettuce, cherry heirloom tomatoes

romaine lettuce, house Caesar dressing, garlic croutons, parmesan cheese, anchovy filet

seared Fijian ahi over mixed greens with ginger vinaigrette, heirloom tomato, cucumber, steamed vegetables, wakami seaweed crispy wonton strips

wild arugula, baby heirloom tomato, fresh basil, white balsamic vinaigrette

wild arugula, radicchio, honey vinaigrette, blue cheese crumbles, candied pecans

pan roasted chicken tenders with grilled vegetables, garlic spinach and lemon caper sauce

roasted double cut chop with mustard demi glace

certified angus beef short ribs and Italian sausage braised with chianti wine and tomatoes

pan roasted 8oz prime cut with cabernet demi glace horseradish cream

milk fed veal shank braised Milanese style in white wine with herbs, tomatoes, and vegetables

grilled Australian lamb with cabernet and mint sauce

grilled 16oz dry aged cut with bacon blue cheese butter

charbroiled with saffron risotto romesco sauce

sautéed jumbo tiger shrimp with seared sea scallops, capers, tomatoes, basil and lemon beurre blanc over creamy arborio rice

seared rare with coriander, organic red quinoa and piquillo pepper puree

stuffed with mushroom duxelle and fresh goat cheese, served in tomato sauce with garlic sautéed spinach

jumbo lump blue crab, honey-avocado crème

cremini & porcini mushrooms, smoked mozzarella, truffle oil

beef tenderloin, lemon truffle dressing, wild arugula, capers

chef’s selection of domestic & imported cheese

herbed goat cheese, marinated tomatoes & grapes

lightly fried with spicy marinara and lemon

char grilled with caper aioli, drawn butter, grilled lemon

ale batter fried with tartar sauce and fresh lemon

avocado, roma tomato, red onion, cucumber, field greens, feta cheese, capers, lemon-herb vinaigrette

slow roasted red & yellow beets, wild arugula, candied walnuts, balsamic vinaigrette, goat cheese

blue cheese dressing, romaine lettuce, cherry heirloom tomatoes

romaine lettuce, house Caesar dressing, garlic croutons, parmesan cheese, anchovy filet

seared Fijian ahi over mixed greens with ginger vinaigrette, heirloom tomato, cucumber, steamed vegetables, wakami seaweed & crispy wonton strips

wild arugula, baby heirloom tomato, fresh basil, white balsamic vinaigrette

wild arugula, radicchio, honey vinaigrette, blue cheese crumbles, candied pecans

pan roasted chicken tenders with grilled vegetables, garlic spinach and lemon caper sauce

roasted double cut chop with mustard demi glace

certified angus beef short ribs and Italian sausage braised with chianti wine and tomatoes

pan roasted 8oz prime cut with cabernet demi glace & horseradish cream

milk fed veal shank braised Milanese style in white wine with herbs, tomatoes, and vegetables

grilled Australian lamb with cabernet and mint sauce

grilled 16oz dry aged cut with bacon & blue cheese butter

charbroiled with saffron risotto & romesco sauce

sautéed jumbo tiger shrimp with seared sea scallops, capers, tomatoes, basil and lemon beurre blanc over creamy arborio rice

seared rare with coriander, organic red quinoa and piquillo pepper puree

stuffed with mushroom duxelle and fresh goat cheese, served in tomato sauce with garlic sautéed spinach