Nikki Gs Menu

Front 1

Chef Christians polpetta di carne

Back 1

ground beef, eggs, garlic, s & p, shallots, bread crumbs, fresh Italian herbs, & parm chs

Front 2

Rollatini melanzana

Back 2

Thinly sliced eggplant , dipped in egg and floured, baked and rolled with ricotta mixture. Ricotta, eggs, garlic, basil, Parmesan, salt and pepper and finished off with marinara

Front 3

antipasto di bari (serves 2)

Back 3

Provolone, ricotta, housemaid mozzarella, salami, prosciutto, grilled vegetables, mushrooms, *speck alto adige* and cherry peppers served with flat breads

From Südtirol smoked, cured ham. Dry cured 3 weeks, sweet n smokey

Front 4

Little neck clams al forno

Back 4

Baked w/ pork sausage, oregano, butter, s&p, cippolini onion, lemon zest & juice, parsley, parm, & white wine, steamed in Italian beer w/flat bread

Front 5

Prince Edward island mussels

Back 5

Sauteed in white wine, butter, garlic, basil, salt and pepper and serve with flatbread

Front 6

Polenta cakes

Back 6

Pan fried polenta, ground celery, carrots, onion, garlic, basil, butter and Parmesan cheese. Served w/ marinara sauce

Front 7

Calamari fritta

Back 7

Dipped in flour and lightly fried with cherry peppers can substitute corn meal for flour for gluten free served with marinara or a citrus aioli, (Mayo lemon lime orange garlic shallots and salt and pepper)

Front 8

Herb focaccia bruschetta

Back 8

Calabro mozzarella, provolone marinated tomatoes finished with balsamic reduction served on grilled focaccia

Front 9

Baked penne bolognese

Back 9

Penne pasta, topped with bolognese, ground beef, pork and veal, carrots, cipollini onions, celery, oregano, salt and pepper, basil, parsley, butter and tomatoes. Finished with provolone and shaved parmesan

Front 10

Giardino

Back 10

Seasonal greens with our house vinaigrette or house made blue cheese dressing , house vinaigrette = oil, red wine vinegar, Italian herbs, garlic and salt and pepper

Front 11

Caprese di Napoli buratta

Back 11

Calabro mozzarella, native tomatoes, evoo, Tom basil,

Front 12

Caesar classico

Back 12

Romaine hearts, grated cheese blend, garlic and housemade croutons, topped with Caesar dressing

Front 13

Mediterranean spinach insalata

Back 13

Spinach, kalamata olives, plum tomatoes, onion, goat cheese, house vinaigrette

Front 14

Cubetti

Back 14

Chopped romaine hearts, marinated tomatoes, artichoke hearts, scallions, cucumber, gorgonzola crumbles, house cured bacon house vinaigrette

Front 15

Salmonatta Reale

Back 15

Salmon and scallop burger mix, has garlic, shallots, fresh Italian herbs, egg, capers, with cherry pepper aioli. Let and Tom on ciabatta roll. (CP aioli= mayo, cherry peppers, basil, garlic, shallots, and s&p)

Front 16

Carne macinato griglia

Back 16

1/2 lb ground chuck, gorgonzola, provolone and onion marmalade served on a ciabatta roll add house cured bacon for an upcharge. lettuce and tomato upon request. (onion marmalade= onion house cured bacon brown sugar full stomach and salt and pepper)

Front 17

Polpetta or salsiccia

Back 17

House made meatballs or sausage, sauteed peppers, marinara, provolone cheese, 10 inch grinder roll with garlic butter

Front 18

parmigiana di pollo

Back 18

Breaded chicken cutlet, Calabro mozzarella, provolone and marinara served on a garlic butter 10 inch grinder roll

Front 19

Bistecca

Back 19

Grilled and sliced 8 ounce sirloin, provolone cheese and grilled radicchio slaw. Served on a herb focaccia bread.

(Slaw= radicchio onion tomato capers kalamata olives basil olive oil and sherry)

Front 20

Caprese panino

Back 20

Calabro mozzarella, tomato, arugula, eggplants and cherry pepper aioli on herb focaccia

Front 21

Parma

Back 21

3 eggplant rollatini, served over capellini pasta, finished w/house marinara

Front 22

Roma

Back 22

5-6 shrimp arabiatta, with sliced cherry peppers, garlic, tomato sauce, butter and white wine served over capellini pasta

Front 23

Di Siena

Back 23

House made sausage, and broccoli rabe, wild mushrooms, garlic butter, marsala, chicken stock, parmesean, over penne

Front 24

Tuscany

Back 24

Housemaid bolognaise, beef pork veal carrots onion celery fresh Italian herbs butter tomato provolone and parsley with fresh ricotta served over penne

Front 25

Florence

Back 25

Plum tomatoes, roasted eggplant, garlic, onion, s + p, evoo, tossed with linguini

Front 26

Abruzzo

Back 26

Seafood cioppino made with clams, mussels, squid, and fresh daily fish. Tomato base, shallots, white wine, garlic, s + p, served over linguini.

Front 27

Sicily

Back 27

Sea scallops with house cured bacon, peas and *carbonara sauce (*egg whites, heavy cream, s + p, bacon and parm), served over linguini.

Front 28

Veneto

Back 28

Porcini mushroom risotto, cippolini onion, butter, cheese, vegetable stock, finished with shaved pecorino cheese and truffle oil. * Can add scallops, chicken, shrimp or meatball for an upcharge.

Front 29

Pesce di spada

Back 29

6 oz. swordfish with grilled seasonal fruit, arugula dressed in oil and vinegar, s + p. Served with wild rice.

Front 30

Lombata

Back 30

12 OZ. marinated New York sirloin finished with a cippolini demi, roasted shallots and mushrooms, cream, butter, s + p. Served with a local organic steamed vegetable medley.

Front 31

Bistecca

Back 31

8 OZ. Hanger steak with house cured bacon, compound butter and served with parmesan truffle fries.

Front 32

Brasato Alanna

Back 32

10 0Z. braised, square cut short ribs, finished with a natural espresso au jus. Served with polenta fries and *Brussel sprout hash. (* grilled Brussel sprouts, caramelized onion, bacon)

Front 33

Lombatta Vitello

Back 33

porcini encrusted 12 oz. bone in veal chop. Butter, panko, porcini mushrooms. Finished with mushroom demi. Served with mushroom bread pudding=wild mushrooms, bread, marsala, butter, thyme, roasted shallots and egg yokes.

Front 34

ARROSTITO di POLLO

Back 34

Free range organic boneless roasted chicken, lemon glaze, shallots, garlic, s + p, chicken stock, butter and parsley. Served with sautéed spinach with garlic and rustic mashed potatoes.

Front 35

Salmone Reale

Back 35

6 OZ. pan roasted king salmon finished with a pomegranate honey glaze, served with *ridiccio slaw and goat cheese risotto.

Front 36

Sul Lato (sides)

Back 36

*MUSHROOM BREAD PUDDING PARMESAN FRIES *BRUSSEL SPROUT HASH GARLIC SAUTEED BROCCOLI RABE RUSTIC MASHED POTATO MUSHROOM RISOTTO GARLIC SAUTEED SPINACH STEAMED BROCCOLI WILD RICE

Front 37

Kids menu.. (10 and under)

Back 37

ALL KIDS MEALS SERVED WITH CHOICE OF FRIES, SALAD OR CARROT AND CELERY STICKS PASTA W/ MEATBALL OR SAUSAGE WITH MARINARA OR BUTTER MINI MOZZARELLA PIZZA (FRENCH BREAD STYLE) MAC AND CHEESE HAND BREADED CHICKEN STRIPS, SERVED WITH KETCHUP OR MARINARA *1/4 ILB ANGUS BURGER (UP CHARGE FOR CHEESE AND BACON) *STEAK AND CHEESE SANDWICH