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  • Nicola's Dinner Menu
  • Nicola's Lunch Menu
  • Nicola's Party Menu
  • Nicola's Catering Menu
  • Nicola's Luncheon Menu

Nicola's Dinner Menu

Please call for daily specials.

Antipasti Caldi


Stuffed Artichoke
15
Eggplant Rollatini
14
Fried Calamari
15
Clams Oreganata
15
Mozzarella in Carozza
14
Hot Antipasto for Two
18

eggplant rollatini, stuffed mushrooms, shrimp, clams, mussels

Antipasti Freddi


Cold Seafood Salad
18
Colossal Crabmeat Cocktail
18
Jumbo Shrimp Cocktail
18
Caprese with Roasted Peppers
14

Verdure


Sautéed Broccoli Rabe
9
Sautéed Escarole
9
Sautéed Spinach
9

Insalate


String Bean Salad
8

topped with potato, red onion, and tomato

Arugula Salad, Caesar Salad, Tri Colore Salad, or Nicola's House Salad
6
Beet Salad
8

with arugula, mangos, and goat cheese

Iceberg Wedge
8

topped with crumbled bacon and creamy blue cheese

Mesclun Salad
8

topped with pear, walnuts, and gorgonzola

Pasta


Homemade Orechiette alla Maria
22

sautéed broccoli rabe and white beans in a pink garlic sauce

Cavatelli Sabina
20

arugula, shiitake mushrooms, sun-dried tomato, and black olives in garlic and oil

Homemade Meat or Cheese Ravioli
19
Linguini Red or White Clam Sauce
27
Linguini Barese
26

broccoli rabe and shrimp tossed in garlic and oil

Linguini Malafemmina
32

clams, lobster tail, and shrimp in a white clam sauce

Fettuccine Portofino
30

shrimp, scallops, and shiitake mushrooms in a marechiara sauce

Penne, Rigatoni, Fettuccine
19

vodka, arrabiata, or alfredo

Pollo


Chicken Calabrese
23

stuffed with smoke mozzarella and asparagus topped with shiitake mushrooms

Chicken Savoy
21

served with sweet peppers in a balsamic reduction, breast or bone

Chicken Scarpiello
21

sausage and mushrooms sautéed in garlic and white wine

Chicken Marsala, Francese, or Oreganata
21

Vitello


Veal Rossini
24

topped with prosciutto, tomato, and mozzarella in a light pink wine sauce

Veal Milanese Barese
26

topped with broccoli rabe and shrimp

Veal Saltimbocca
24

served with prosciutto and mozzarella in a white wine reduction over spinach

Veal Francese, Piccata, or Marsala
24

Pesce


Shrimp Scampi
32

served over risotto

Seafood Riviera
34

broiled lobster tail, clams, scallops, mussels, and shrimp

Zuppa di Pesce alla Nicola
34

lobster tail, shrimp, calamari, mussels, clams, and scallops in a red sauce

Shrimp Francese, Parmigiana, Marinara, or Fra Diavolo
32

Nicola' s Suggestions


Antipasti


Crab Cake and Shrimp Nicola
17

served in a ginger teriyaki sauce

Clams Combination
17

one dozen served Oreganata, Casino, and stuffed with Crabmeat

Spock Shrimp
16

sautéed with hot cherry peppers in garlic and oil

Fried Calamari Chino
16

topped with fresh tomato and scallions drizzled with a ginger teriyaki sauce

Trippa alla Nicola
17

Marinara or Fra diavolo

Burrata
17

seasonal preparation

Pasta


Homemade Orechiette Bracciola
28

served in a red sauce

Homemade Lasagna
23

made with mozzarella and Bolognese

Cappelini Del Mare
25

shrimp, crabmeat, shiitake mushrooms, arugula, and chopped tomato in garlic and oil

Wild Mushroom Ravioli
22

topped with shiitake mushroom and asparagus in a light vodka sauce

Homemade Pappardelle
28

topped with braised short ribs in a brown sauce

Fettucine Lobster
32

lobster tail chunks and shiitake mushrooms in a brandy crème sauce

Gnocchi
25

with baby artichokes, shrimp, and pignoli nuts in a creamy pesto sauce

Entrée


Chilean Sea Bass

served over sautéed escarole and cannellini beans

Salmon
30

baked and topped with a creamy pistachio and Dijon mustard sauce

Grouper
30

baked with a potato crust served over sautéed spinach

Stuffed Tilapia
30

topped with crabmeat in a lemon and white wine sauce

Snapper
36

topped with crabmeat and shiitake mushrooms in a marechiara sauce

Scallops Casino
34

topped with roasted peppers and bacon served over sautéed spinach

Double Cut Monster Veal Chop
44

served over broccoli rabe and hot cherry peppers

Veal Osso Buco
44

braised in red wine served over risotto

Veal Chop Milanese Pomodoro
32

pounded thin and topped with tomato, arugula, and onion

Chicken and Shrimp
26

topped with melted mozzarella in a brandy crème sauce

Chicken San Remo
24

topped with asparagus, prosciutto, mozzarella, and tomato

Rack of Lamb
44

baked with a Dijon mustard and light bread crumb crust

Nicola's Lunch Menu

Appetizers


Mussels Luciano or Marinara
12
Clams Oreganata
12
Fried Calamari Chino
12

topped with tomato and scallions, drizzled with a ginger teriyaki sauce

Colossal Crabmeat Cocktail
16
Eggplant Rollatini
12
Caprese
14

mozzarella and tomato

Stuffed Mushrooms
12

stufferd mushrooms, breadcrumbs, and cheese

Salads


Mesculin Salad
6

served with pears, walnuts, gorgonzola, vinaigrette

Cold Seafood Salad
16

calamari, shrimp, scungilli, celery and onions

Caesar Salad
6
Beet Salad
6

with arugula, mangos, and goat cheese

String Bean Salad
6

topped with potato, red onion, and tomato

Pasta

All Pasta Entrees are served with Soup of the Day or Salad


Butternut Squash Ravioli
18
Wild Mushroom Ravioli
18

shitake mushrooms, asparagus, vodka sauce

Homemade Papardelle
18

topped with braised short ribs in a brown sauce

Cappellini White Clam Sauce
18

white wine, oil and garlic

Linguini Bosco
18

broccoli rabe and sausage

Penne Siciliano
18

eggplant, mozzarella, tomato, basil

Homemade Orechiette served with Pork Barcciola
18

Pesce

All Pesce Entrees are served with Soup of the Day or Salad


Lemon Sole
21

topped with fontina cheese, lemon, white wine butter

Snapper Romano
21

served over porcini risotto

Shrimp Scampi
21

served over risotto

Scallops Casino
21

served over a bed of sauteed spinach

Salmon Savoy
21

served with red sweet peppers

Grilled Scallops
21

served over an arugula salad

Grilled Shrimp
21

served over white cannellini beans and hot cherry peppers

Grilled Salmon
21

served over a tri-color salad

Pollo

All Pollo Entrees are served with Soup of the Day or Salad


Grilled or Blackened Chicken
18

served over a bed of sauteed broccoli rabe

Chicken Rossini
18

topped with prosciutto, tomato, and mozzarella in a pink wine sauce

Chicken Calabrese
18

stuffed with smoked mozzarella and asparagus topped with shiitake mushrooms

Chicken Scarpariello
18

sausage, mushrooms and hot peppers

Chicken Marsala, Francese, or Oreganata
18

Vitello

All Vitello Entrees are served with Soup of the Day or Salad


Veal Milanese Barese
21

topped with broccoli rabe and shrimp

Veal Saltimbocca
21

served with prosciutto and mozzarella in a white wine reduction over spinach

Veal San Remo
21

topped with tomato, mozzarella, asparagus, prosciutto

Veal Pallard
21

served over sauteed broccoli rabe

Veal and Shrimp Francese
21

Nicola's Party Menu

$47 Per Person; $20 for children under the age of 12.

Appetizers

all appetizers served family style


Hot Antipasto

Stuffed mushrooms, clams oreganata, eggplant rollatini

Cold Antipasto

Fresh mozzarella, tomato, provolone, sopressata

Fried Calamari

hot, sweet, or chino

Cold Seafood Salad

Add $7 per person

Pastas

choice of 2 pastas:


Rigatoni Vodka
Rigatoni Filetto Pomodoro
Farfalle Primavera
Orechiette Bracciola
Cavatelli and Broccoli

Featured Item


Nicola's House Salad

Entrees

Rack of Lamb, Filet Mignon, or Sirloin Steak. Available for an extra $15 Per Person. Choice of 3 entrees:


Chicken Savoy

reduction of balsamic vinegar, sweet peppers

Chicken Calabrese

stuffed with asparagus and smoked mozzarella

Chicken Florentine

topped with spinach, melted cheese, white wine

Chicken Francese

lemon, white wine

Veal Rossini

topped with tomato, prosciutto, cheese, pink wine sauce

Veal Sorrento

topped with eggplant, prosciutto, mozzarella

Veal Milanese Pomodoro

topped with arugula, onion, and fresh tomato

Stuffed Tilapia

topped with crab meat

Salmon Oreganata

breadcrumbs, lemon, white wine

Snapper Marechiara

light red tomato, white wine

Also Included

Mini Pastries available for $3 Per Person


Fresh Seasonal Fruit
Coffee
Espresso
Cappuccino
Soda

Nicola's Catering Menu

Full Tray Catering Prices

Main


Stuffed Mushrooms
85
Cold Antipasto
85
Fried Calamari
95
Eggplant Rollatini
80
Mussels
80
Stuffed Tilapia
125
Sole Stuffed with Spinach and Crabmeat
125
Rigatoni Vodka
70
Orecheitte Bracciola or Broccoli Rabe
95
Veal Francese or Parmigiana
100
Chicken Rossini or Scarpeillo
100
Eggplant Parmigiana
95
Sausage and Peppers
80
Chicken Parmigiana
95
Salmon
125
Zuppa di Pesce (No Lobster or Pasta)
140
Sautee Broccoli Rabe
80
House Salad
40
Clams
18
Jumbo Shrimp
4
Medium Shrimp
3
Nicolas Vodka Sauce or Red Sauce
20
Nicolas Red Sauce with Bracciola
25
Nicolas Caponata
20

Nicola's Luncheon Menu

(Monday-Friday 11am-2pm) - $30 per person

Appetizers

All appetizers are served family style


Cold Antipasto

Fresh mozzarella, tomato, provolone, sopressata

Hot Antipasto

Stuffed mushrooms, clams oreganata, eggplant rollatini - Add $5.00 per person

Friend Calamari

hot, sweet, or chino sauce - Add $5.00 per person

Pasta

Choice of 2


Rigatoni Vodka
Rigatoni Filetto Pomodoro
Farafelle Primavera
Orechiette Bracciola
Cavatelli and Broccoli

Salad


Nicola's House Salad

Entree

Rack of Lamb, Filet Mignon, or Sirloin Steak. Available for an extra $15 Per Person. Choice of 3 entrees:


Chicken Savoy

reduction of balsamic vinegar, sweet peppers

Chicken Calabrese

stuffed with asparagus and smoked mozzarella

Chicken Florentine

topped with spinach, melted cheese, white wine

Chicken Francese

lemon, white wine

Veal Rossini

topped with tomato, prosciutto, cheese, pink wine sauce

Veal Sorrento

topped with eggplant, prosciutto, mozzarella

Veal Milanese Pomodoro

topped with arugula, onion, and fresh tomato

Stuffed Tilapia

topped with crab meat

Salmon Oreganata

breadcrumbs, lemon, white wine

Snapper Marechiara

light red tomato, white wine

Also Included


Coffee
Espresso
Cappuccino
Soda