FULL MENU

APPETIZERS

AHI TUNA – 21
Seared rare with lime soy sauce, asian cucumber and carrot ribbons

LAMB LOLLIPOPS – 19
Succulent herb seasoned Lamb with Rosemary Dijon sauce

NICK’S HOUSE CRAB CAKES – 23
Two house-made crab cakes, pan-seared with housemade remoulade

GRANDE MOZARELLA STUFFED MEATBALLS – 15
Served with house marinara and toast points

STRIP LOIN RARO – 18
Seared rare sliced strip loin with arugula, roasted portabella, shavaed parmesan and house made onion crackers

SHRIMP COCKTAIL – 19
Five large gulf-coast shrimp boiled, chilled, and served with spicy cocktail sauce

ANITPASTA ITALIANO – 17
Olives, cherry tomatoes, pepperoncini, meats, artichokes, cheeses, EVOO, & balsamic vinegar

FUNGHI “SHERRY” – 18
Button mushrooms filled with crabmeat, garlic, scallions, parmesan with creamy horseradish

FORMAGGIO MARINARA FONDITO – 13
Chef Joey’s famous baked marinara fondue with breaded goat cheese and honey toast points

FRIED GREEN TOMATOES – 17
Four pan-fried green tomato slices, topped with blue lump-crab, served with house remoulade

NICK’S HOUSE BRUSCHETTA – 13
Six toast points topped with herb marinated chopped tomatoes, basil, and feta cheese

SALADS AND SOUP

Salad Dressings: Balsamic Vinaigrette, Raspberry Vinaigrette, Pear-Gorgonzola Vinaigrette, French-Balsamic, Ranch, Bleu Cheese, 1000 Island, and Sherry’s Own Special Italian

INSALATA SPINATO / ADD TWO GRILLED JUMBO SHRIMP – 10/18
Spinach, bacon, red onion, cherry tomatoes, feta, olives, balsamic vinaigrette

INSALATA CAPRESE – 12
Tomato and mozzarella slices topped with onion, basil, EVOO, balsamic vinegar

INSALATA CAESAR / ADD TWO GRILLED JUMBO SHRIMP – 10/18
Crisp romaine lettuce, Caesar dressing, parmesan cheese, croutons, smoked anchovies

INSALATA DICASA / ADD TWO GRILLED JUMBO SHRIMP – 8/16
Wedge of crisp iceberg lettuce or spring mix, purple onions, cherry tomatoes, bacon bits, olives, feta cheese

ZUPPA DIGIORNO – Cup 7 | Bowl 9
Ask your server for our daily selection

ITALIAN SPECIALTIES

FRESH SEAFOOD

All seafood selections are at market price; please ask your server for current pricing
Served with House Salad and Side

SALMON OR MAHI MAHI FILET – MP
Wood-fire grilled to tender perfection with pesca al salmoriglio

JUMBO PRAWNS – MP
Head-on, wood-fire grilled to sweet tenderness with drawn butter

LARGE NEW ENGLAND SEA DIVER SCALLOPS – MP
Pan-seared in lemon-roasted-garlic-infused EVOO

COLD WATER LOBSTER TAILS – MP
Two 5-7 oz. tails, served with drawn butter

GIANT “SIBERIAN RED” CRAB LEGS – MP
Two pounds of succulent king crab from the Great Bering Sea with drawn butter

Add to Any Entrée – Supplemento*

One lobster tail – MKT PRICE

One prawn or two sea diver scallops – MKT PRICE

One crabcake – 13

One giant crab leg – MKT PRICE 

STEAKS AND CHOPS

Nick’s Ristorante is licensed and serves 100% CERTIFIED ANGUS BEEF aged 21 days cooked to perfection on our hickory-smoked, wood-fired grill served with Insalata DiCasa (Caesar & Spinato + $2, Caprese + $4) and one side.

NEW YORK STRIP 14 OZ -49

Classic steak lovers choice

BONE-IN RIBEYE 18 OZ – 49

Massive and full of flavor 

FILET MIGNON SMALL (6 OZ) / LARGE (10 OZ) – 43/49

Tender beef medallion from the finest cut of Certified Angus Beef tenderloin 

DUCK ALBICOCCA – 45

Grilled breast and duck foie gras sausage topped with apricot anise glaze

NEW ZEALAND LAMB RACKS – 45

Herb seasoned, pan roasted with sweet & spicy curry cream 

PORK CHOP 12OZ – 39

Grilled thick cut with a sweet whiskey mustard BBQ and green apple slaw

PORTER HOUSE FOR 2 – 28OZ – 96

Superb bone in cut of two favorites, a strip & a filet, two sides and two salads

Add to Any Steak:

HERB GARLIC COMPOUND BUTTER – 3

SAUTÉED MUSHROOMS – 4

SEASONED LUMP CRAB – 9

BLEU CHEESE COMPOUND BUTTER – 5

CREAMY HORSERADISH – 3

STEAKS AND CHOPS

 TRIPLE CHOCOLATE CHEESECAKE – 12

Dark Chocolate crust, Creamy chocolate cheesecake, Milk chocolate whipped cream and Raspberry coulis

CREME BRULEE – 9
Our interpretation of a classic…ask your server for tonight’s flavor

MOM’S BAKED ALASKA – 10
An amazing classic of spumoni ice cream in a flaky crust topped with a deliciously rich baked meringue and Grand Marnier flambè

TIRAMISU (“PICK ME UP”) CON SHERRY – 10
Lady Fingers, Italian creams, cocoa, with Kahlua and Cognac

NICK’S BREAD PUDDING – 10
A southern favorite…ask your server for tonights flavor

TRADITIONAL CANOLLI – 9
An Italian pastry shell filled with a blend of Italian cheeses, almond, chocolate, and lemon zest

CUSCINETTO LIMONE (“LEMON PILLOW”) CON SHERRY – 9
Light, heavenly lemon curd cream in a perfectly baked meringue

GELATO DIGIORNO – 7
Chef’s choice