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

*FDA FOOD ADVISORY: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR SEAFOOD MAY INCREASE YOUR RISK OF FOOD-BOURNE ILLNESS