Nicola's
Savory Italian flat bread baked in our wood burning oven
Selections from the Antipasto Bar, serves 2
Baked eggplant with Parmigiano-Reggiano and sharp Fontina cheese
Grilled Pugliese bread with diced tomato, basil, garlic and Pecorino cheese
The Island of Capri's most famous appetizer with Buffalo mozzarella, sliced heirloom tomato, cold-pressed olive oil and fresh basil
Parma prosciutto with Ricotta cheese and pistachios over toasted croutons
Grilled Pugliese bread topped with Italian regional cheeses and cured meats
From the Ligurian Riviera comes lightly floured calamari, scallops, shrimp, artichoke hearts, zucchini, and red bell peppers with lemon aioli and marinara
Lightly floured zucchini strips served with garlic aioli and marinara
Lightly floured calamari with garlic aioli and tomato marinara
Golden fried shrimp served with sun-dried tomato aioli
Named after the 15th Century Venetian Painter, thinly sliced aged raw beef with spicy olive oil topped with Parmigiano-Reggiano, arugula, capers and lemon
Mixed greens with balsamic vinaigrette, tomatoes and Parmigiano-Reggiano
Our signature salad with field greens, sun-dried tomato, sweet gorgonzola, pear, and red onion tossed with balsamic vinaigrette
Caesar salad with toasted focaccia croutons
Buffalo mozzarella, home-grown tomatoes, cold-pressed olive oil and fresh basil
Grilled chicken breast on mixed greens with goat cheese and sun-dried tomato
Grilled breast of chicken on mixed greens with vegetables and toasted croutons
Hearty Tuscan minestrone soup with focaccia croutons
Our daily soup created from market availability
Generous slices of fresh mozzarella and home-grown tomato atop fresh basil and drizzled with olive oil
Parma prosciutto with arugula and sliced tomato, served open-face
Grilled vegetables, Portobello mushrooms and Provolone
Smoked salmon, crispy bacon, romaine, fresh goat cheese and lemon caper aioli
Grilled marinated chicken, roasted red bell pepper, mozzarella cheese and arugula with balsamic vinaigrette
Herb-crusted breast of chicken and provolone with pesto aioli
Home-made tomato sauce, fresh mozzarella and sweet basil
Imported Parma prosciutto, arugula and fresh mozzarella
Grilled breast of chicken with pesto, fresh goat cheese, pine nuts, and red onion
Fresh mozzarella, mushrooms, sun-dried tomatoes, tomato sauce, and garlic
Home-made spicy sausage, fresh mozzarella, and curly spinach
Mozzarella, mushrooms, Parma ham, artichoke hearts and sweet basil
Chicken and artichoke hearts layered in lasagna with cheeses and tomato sauce
From the Apulia region, "little ears" pasta with fresh mozzarella, basil, diced tomato, garlic, fresh tomato puree and olive oil
A Venetian dish of hand-made pasta with oven roasted chicken, caramelized red onions, aged tomatoes, garlic, and a touch of cream
The Genoa fisherman's "handkerchief" pasta with shrimp, salmon, and julienned vegetables sautéed in white wine and garlic
"Leaf-shaped" pasta served with shrimp, sun-dried tomato, and arugula finished with fresh mascarpone cheese and white wine
The Lombardy housewife's fall recipe featuring pumpkin-filled ravioli with amaretto, Mostarda di Cremona, Parmigiano-Reggiano, and sage butter sauce
A very old coalminer's dish, this spiral shaped pasta is tossed with pancetta, fresh eggs, cream, and Parmigiano-Reggiano
Hand-made pasta with savory meat sauce and Parmigiano-Reggiano
This is the oldest known Roman recipe, featuring "hollow spaghetti" pasta with roasted smoked pancetta, sweet onions, home-made tomato sauce, a touch of cream and shaved Parmigiano-Reggiano
Italian omelet made with farm fresh eggs, red bell peppers, zucchini, potato, onion, and pancetta
Classic Sicilian fare featuring tender, pan-seared veal medallions, mushrooms, and Marsala wine reduction, served with gorgonzola polenta and asparagus
From the farmers of Milano county a delicacy of juicy pork tenderloin roasted with aged tomatoes, gorgonzola cheese, and Porto wine sauce served over polenta
Oven-roasted Chilean sea bass with sautéed Swiss chard and tomato, white wine butter sauce
Grilled, thinly sliced chicken breast with capers, lemon juice, and olive oil
In the tradition of Northern Piedmont, grilled beef tenderloin crusted with fresh Herbs, aged Barolo wine sauce and grilled vegetables
Vincenzo's traditional lady finger cookies soaked in espresso, layered with mascarpone, coffee liqueur, and cocoa
Cream puffs filled with vanilla bean gelato and covered in Belgian chocolate ganache
Fresh strawberries, bananas, and vanilla gelato with Amaretto cookies and Marsala sabayon au gratin
Layers of rich dark chocolate cake filled with chocolate butter cream
Classic Sicilian cannoli filled with sweet ricotta cheese, honey, chocolate chips and pistachios
Vanilla bean gelato with a shot of espresso and Cantucci almond cookies
Our savory Italian flat bread baked in a wood burning oven
Selections from the Antipasto Bar, serves 2
Breaded eggplant stuffed with Parmigiano-Reggiano and sharp Fontina cheese baked in our wood burning oven
Grilled Pugliese bread with diced tomato, basil, garlic and Pecorino cheese
The Island of Capri's most famous appetizer with Buffalo mozzarella, sliced heirloom tomato, cold-pressed olive oil and fresh basil
Parma prosciutto with Ricotta cheese and Pistachios over toasted croutons
Grilled Pugliese bread topped with Italian regional cheeses and cured meats
From the Ligurian Riviera, lightly floured calamari, scallops, shrimp, artichoke hearts, zucchini, and red bell peppers with lemon aioli and marinara
Lightly floured zucchini strips served with garlic aioli and marinara
Lightly floured calamari with garlic aioli and tomato marinara
Golden fried shrimp served with sun-dried tomato aioli
Named after the 15th Century Venetian Painter, thinly sliced aged raw beef with spicy olive oil topped with Parmigiano-Reggiano shavings, arugula, capers and lemon
Mixed greens with balsamic vinaigrette, tomatoes and Parmigiano-Reggiano
Our signature salad with field greens, sun-dried tomato, sweet gorgonzola, pear, and red onion tossed with balsamic vinaigrette
Caesar salad with toasted focaccia croutons
Buffalo mozzarella, home-grown tomatoes, cold-pressed olive oil and fresh basil
Hearty Tuscan minestrone soup with focaccia croutons
Our daily soup created from market availability
Chicken and artichoke hearts layered in lasagna with cheeses and tomato sauce
From the Apulia region, "little ears" pasta with fresh mozzarella, basil, diced tomato, garlic, fresh tomato puree and olive oil
An old recipe from the Italian Alps combines ribbon pasta tossed with a forest mushroom mix, red wine reduction, sweet butter and Parmigiano-Reggiano
A Venetian dish of hand-made pasta with oven roasted chicken, caramelized red onions, aged tomatoes, garlic, and a touch of cream
The Genoa fisherman's "handkerchief" pasta with shrimp, salmon, and julienned vegetables sautéed in white wine and garlic
"Leaf-shaped" pasta served with shrimp, sun-dried tomato, and arugula finished with fresh mascarpone cheese and white wine
The Lombardy housewife's fall recipe featuring pumpkin-filled ravioli with amaretto, Mostarda di Cremona, Parmigiano-Reggiano, and sage butter sauce
A very old coalminer's dish, this spiral shaped pasta is tossed with pancetta, fresh eggs, cream, and Parmigiano-Reggiano
Hand-made pasta with savory meat sauce and Parmigiano-Reggiano
From the Ligurian seas and mountains a specialty of fresh seafood including clams, sea bass, snapper, calamari, scallops, and shrimp tossed with mushrooms, "hollow spaghetti" and our home-made garlicky tomato sauce
This is the oldest known Roman recipe, featuring "hollow spaghetti" pasta with roasted smoked pancetta, sweet onions, home-made tomato sauce, a touch of cream and shaved Parmigiano-Reggiano
Porcini mushrooms and sausage in tomato cream sauce over fusilli spaccati
Veal medallions pan-seared with fresh lemon, garlic, white wine and capers
Classic Sicilian fare featuring tender, pan-seared veal medallions, mushrooms, and Marsala wine reduction, served with gorgonzola polenta and asparagus
From the farmers of Milano county a delicacy of juicy pork tenderloin roasted with aged tomatoes, gorgonzola cheese, and Porto wine sauce served over polenta
Oven-roasted Chilean sea bass with sautéed Swiss chard and tomato, served with white wine butter sauce
An Adriatic Sea specialty of fresh flounder, pan-seared and served with Roasted pancetta and tomatoes on a Tuscan crouton with basil butter sauce
A traditional recipe for the tired Lombardy hunter, this grilled, thinly sliced chicken breast is topped with capers, lemon juice, and olive oil
Red snapper, artichoke hearts, onions, and tomatoes roasted in our wood-burning oven and finished in lemon butter sauce
Grilled center cut veal chop topped with crispy pancetta, Fontina cheese, and white truffle infusion on soft polenta
Our house specialty is a flattened, herb-crusted veal chop served with arugula and tomato
In the tradition of Northern Piedmont, grilled beef tenderloin crusted with fresh Herbs, aged Barolo wine sauce and grilled vegetables
Vincenzo's traditional lady finger cookies soaked in espresso, layered with mascarpone, coffee liqueur, and cocoa
Cream puffs filled with vanilla bean gelato and covered in Belgian chocolate ganache
Fresh strawberries, bananas, and vanilla gelato with Amaretto cookies and Marsala sabayon au gratin
Layers of rich dark chocolate cake filled with chocolate butter cream
Classic Sicilian cannoli filled with sweet ricotta cheese, honey, chocolate chips and pistachios
Vanilla bean gelato with a shot of espresso and Cantucci almond cookies
Apple tart
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