Six Italian Garlic Toasts with "In Season" Tomatoes, Scallions, Basil Chiffonade.
Finished with a touch of Balsamic Vinaigrette.
Fried Green Tomatoes
Four Fried Green Tomato Slices, topped with Blue Lump Crab, served with Spicy Remoulade Sauce.
Cold Water Shrimp Cocktail
Five Large Gulf Coast Shrimp, boiled and chilled. Served with Spicy Cocktail Sauce.
Lemon Wedge and Saltine Crackers.
New England Style Blue Lump Crab Cakes
Two In House prepared, 4 ounce Crab Cakes, Pan Seared and served with Spicy Remoulade Sauce.
Smoked Alaskan Salmon
Served with Purple Onions, Capers, Cream Cheese and Crispy Crackers.
Tender, Thin Sliced, Filet of Certified Angus Beef, served rare with Crumbled Bleu Cheese and a dash of Extra Virgin Olive Oil.
Crab Stuff Portobello
One Large Portobello, Wood Grilled and stuffed full of Sweet Crabmeat with a Spicy
Soups and Salads
Wedge of Iceberg Lettuce, Purple Onions, Cherry Tomatoes, Bacon Bits and Feta Cheese.
Crisp Romaine Lettuce, Caesar Dressing, Parmesan Cheese, Croutons and Smoked Anchovies.
Warm Spinach Salad
Spinach, Bacon, Purple Onion, Cherry Tomatoes, Feta Cheese and Balsamic Vinaigrette.
Fresh Tomatoes topped with Onion, Basil and Mozzarella Cheese, Drizzled with Olive Oil and Balsamic Vinaigrette.
House made Thick, Creamy and Loaded with Crab
Steaks and Chops
Nick's House Sirloin
Bocci Ball Cut and Molto Bellezzamo 12oz.
A Beef Medallion from the finest cut of Tenderloin 6oz. or 10oz.
Bone in Ribeye
Massive and Full of Flavor 20oz.
New York Strip
Nick's Flagship Steak 16oz.
Prime Rib (served Friday and Saturday Night )
Slow Cooked, served with Au Jus and Fresh Horseradish
Pork Chop Davillo
12oz. Double Bone Center Cut Stuffed with Prosciutto de Parma and Asiago Cheese.
Australian Lamb Chops
Three 4oz. Chops, Grilled, Seasoned, Rosemary and Thyme, served with Mint Jelly
14oz. Chop, Grilled, Seasoned to Perfection!
All Entrees are served with a Wedge Salad and your choice of Garlic Mashed potatoes, Baked Potato, Baked Sweet Potatoes, French Fries, Sweet Potato Fries or Steak Flavored Rice and Fresh Baked Bread.
Wild Alaskan Salmon Filet
Wood Fired Grilled, served with Grilled Asparagus.
Four Jumbo Prawns, Wood Fire Grilled to Sweet Tenderness, served with Head_on with your choice of Drawn Butter or Remoulade Sauce and Sauteed Green Beans.
New England Sea Diver Scallops
Six Large, Fresh Sea Diver Scallops, Pan-Seared in a Lemon Roasted Garlic, Infused Virgin Olive Oil, served with Lemon Butter Broccoli.
Caribbean Lobster Tail
Two 4oz. Tails, served with Drawn Butter and Lemon Butter Broccoli. Prepared Grilled, Baked or Broiled.
Giant "Siberian Red" Crab Legs
Giant Crab Legs, 12" to 16" in Length and One Claw from the Ice Cold Waters of the Great Bering Sea.
Angel Hair Pasta Nicky
Shrimp, Pasta and Thyme Sauteed in White Wine Sauce with Tomatoes and Oregano
8oz. Boneless Chicken Breast Lightly Floured, Seasoned with Shitake Mushrooms, Onions and Finished with Italian Spices in a Marsala Wine Reduction.
Two 4oz. Veal Filets, Lightly Floured, Seasoned and Sauteed, Finished with a Lemon, Caper and Italian White Wine Sauce.
Add to Any Entree
Lobster Tail Two Prawns
Two Sea Diver Scallops One Giant Crab Leg
Baked Potato Baked Sweet Potato
French or Sweet Potato Fries Garlic Mashed Potatoes
Grilled Asparagus Lemon Butter Broccoli
Sauteed Grilled Beans Steak Flavored Rice
Baked Alaska con Sherry
Red Wine Poached Pear
Brownie Al Capone