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.