Dinner Menu
Antipasti
Focaccia Nicola 6
Savory Italian flat bread baked in our wood- burning oven
Focaccia Siciliana 9
Italian flat bread baked in our wood-burning oven topped with
fresh tomato, pine nuts, sun-dried tomato, fresh basil, and olive oil
Antipasto Misto della Casa 13
Select Italian cured meats, cheeses, olives, and marinated vegetables
Melanzane al Forno 8
Baked eggplant with Parmigiano-Reggiano and Mozzarella cheese
Bruschetta al Pomodoro e Pecorino 6
Grilled Italian bread with diced tomato, basil, garlic, and Pecorino cheese
Caprese 9
Fresh Mozzarella, sliced home-grown tomato, cold-pressed olive oil, and
fresh basil
Prosciutto di Parma con Pere Arrostite 11
Hand-sliced prosciutto with roasted pears
Capesante Scottate 14
Pancetta wrapped sea scallops on rosemary skewers with shaved fennel and
orange salad
Zucchini Fritti 8
Lightly floured zucchini strips with garlic aioli and tomato sauce
Calamari Fritti 10
Lightly floured calamari with garlic aioli and tomato sauce
Carpaccio di Manzo 11
Thinly sliced, aged raw beef with spicy olive oil topped with
Parmigiano-Reggiano shavings, arugula, capers and lemon
Gamberi Dorati 14
Fried shrimp with sun-dried tomato aioli
Zuppe & Pizze
Minestrone alla Toscana 6
Hearty Tuscan vegetable soup with focaccia croutons
Zuppa del Giorno
Ask your server about today’s soup selection
Pizza del Giorno
Your server will describe tonight’s special
Insalate
Panzanella Toscana 6
Fresh tomatoes, cucumber, onion, and toasted croutons in red wine
vinaigrette
Insalata Nicola 6
Field greens, sun-dried tomato, sweet gorgonzola, pear, and red onion
Insalata di Cesare 7
Classic Caesar salad
Insalata di Calamari e Ruchetta 9
Grilled calamari and Tuscan bean salad with arugula, red onion, and lemon
citronette
Insalata di Bietole 9
Thinly sliced beets served with baby arugula, red onion, capers,
and goat cheese dressed in vinegar and oil
Secondi
Scaloppine di Vitello al Limone 22
Pan-seared veal medallions with fresh lemon, garlic, and white wine butter
sauce
Scaloppine di Vitello ai Funghi e Marsala 23
Tender pan-seared veal medallions, mushrooms, and Marsala wine reduction
served with Gorgonzola polenta and asparagus
Salmone in Crosta di Erbette 24
Herb-crusted salmon with fava bean artichoke salad in Gremolata Vinaigrette
Branzino al Forno 29
Oven-roasted sea bass with Swiss chard and tomato in white wine butter
sauce
Filetto di Sogliola con Capperoni 26
Fillet of sole sautéed with white wine, lemon, and caper berries over spinach
Paillard di Pollo 18
Grilled, thinly sliced chicken breast with capers and lemon juice
Dentice al Forno con Carciofi 24
Roasted red snapper with artichoke hearts, onions, and tomatoes
Costoletta di Alba 36
Grilled veal chop with wild mushroom and white truffle infusion on soft
polenta
Costoletta alla Milanese 34
Breaded and herb-crusted veal chop topped with arugula and tomato
Filetto di Manzo 33
Black pepper-crusted beef tenderloin with grilled vegetables, and gorgonzola
sauce
Tagliata di Manzo 30
Grilled New York strip steak with arugula, beefsteak tomato,
shaved parmesan, and balsamic syrup
Filetto di Maiale Arrosto 24
Rosemary-crusted pork tenderloin with roasted peppers and potatoes
Pasta
Fresh pasta is made every day at Nicola’s with our Italian-made pasta
machines, using organic semolina flour in original artisan shapes and styles
Lasagnetta 14
One of our house specialties. Chicken and artichoke hearts
layered with lasagna, Ricotta cheese, and tomato sauce
Orecchiette alla Checca 14
“Little ears” pasta with fresh mozzarella, basil, diced tomato,
garlic, fresh tomato purée, and olive oil
Trofie con Pesto alla Genovese 13
“Twisted” pasta with potatoes, green beans, and basil pesto
Malfatti alla Plinio 14
Pasta with oven roasted chicken, caramelized red onions,
tomatoes, garlic, and cream
Fazzoletto alla Genovese 18
“Handkerchief” pasta with shrimp and salmon sautéed in
white wine garlic sauce with julienned vegetables
Fusilli Spaccati alla Luciana 16
“Leaf shaped” pasta served with shrimp, sun-dried tomato, and arugula
with Mascarpone cheese and white wine
Ravioloni di Mascarpone e Pere con Capesante 20
Pan-seared sea scallops with roasted pear and mascarpone stuffed ravioli
served with sage clam juice and crisped leeks
Rigatoni alla Bolognese 14
Classic pasta served with savory meat sauce and Parmigiano-Reggiano
cheese
Bucatini all’ Amatriciana 14
This is the oldest known Roman recipe, featuring “hollow spaghetti”
with roasted smoked pancetta, tomato sauce, a touch of cream and
shaved Parmigiano-Reggiano cheese
Crespelle Bicolore alla Fiorentina 18
Baked cannelloni Florentine with béchamel and tomato sauces
Bucatini alla Pescatore 18
Hollow spaghetti with red snapper, sea bass, shrimp, calamari,
and clams in a zesty tomato sauce
Dolci
Tiramisu 7
Traditional lady finger cookies soaked in espresso,
layered with mascarpone, coffee liqueur, and cocoa
Profiteroles alla Vaniglia 8
Cream puffs filled with vanilla bean gelato and covered in Belgian chocolate
Pesche Caramellate con Ricotta e Miele 8
Roasted fresh peaches with ricotta and hazelnuts
Torta al Caffe 8
Layers of rich dark chocolate cake filled with chocolate butter cream
Cannolo Siciliano 7
Classic Sicilian cannoli filled with sweet ricotta cheese,
honey, chocolate chips and pistachios
Affogato al Caffe 7
Vanilla bean gelato with a shot of espresso and Cantucci almond cookies
Zabaglione Gratinato 7
Fresh berries with Amaretto cookies and Marsala zabaglione cream
Semifreddo al Croccantino 7
Semi-soft Amaretto Italian gelato with crushed
almond praline topped with a touch of chocolate sauce
Mousse di Fragole 7
Strawberry mousse with mango sauce
Nicola’s Caters to You
Please celebrate with us! We have a beautiful private dining room and
three semi-private spaces on the mezzanine for your next gathering.
