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Appetizers
Escargot Shell free Escargot bake in garlic, and wine sauce, served with toasted french bread. 10 Stuffed Mushroom Caps Mushroom Caps stuffed with Crabmeat Stuffing & Topped with Bernaise sauce 10 Cajun Fried Calamari Served with marinara and a lemon mayonnaise 10 Nick's Signature Items
All entrees are served with your choice of cup of soup of the day, French Onion soup au gratin or tossed green salad (choice of dressing), Fresh bread and fresh vegetable of the day. Your choice of baked potato, spaghetti, jasmine rice, sweet potato mash, or smoked bacon cheese grits is available with all entrees except Pasta Selections. Sharing charge includes an extra salad only 10.95. Broiled Stuffed Flounder Au-Gratin Two pieces of Atlantic Flounder broiled with crabmeat stuffing and topped with au-gratin cheese sauce 25 | Chicken Parmigiana w/Spaghetti Breaded and golden deep fried boneless breast with marinara sauce and mozzarella cheese. Served with Spaghetti. 23 | CrabMeat Casserole Au-Gratin Jumbo Lump Crabmeat with wild mushrooms baked in a delicate Au-Gratin cheese sauce 28 | Grilled Trout served with Bernaise 26 | Mountain Trout Almondine Local Farm Raised Trout, Lightly Floured, and Pan Sauteed .Topped with Almonds and Broiled. 25 | Fried Shrimp Six Butterflied Shrimp deep golden fried. Served with Cocktail and Tartar Sauce. 25 | Roasted Long Island Duckling served with Orange Marmalade Sauce. 25 | Veal Scallopini Sauteed with Marsala Wine and Wild Mushrooms. 28 | NY Strip 14 oz. Sterling Silver New York Strip Steak, Grilled the way you like. Served with Roasted Chipolines. 30 | Veal Picatta Sauteed with Lemon, Butter, and White Wine. 27 | Char-grilled Filet Mignon Sterling Silver Filet Mignon, Bacon Wrapped, and Grilled the way you like, Served with Caramelized Shallots and Bearnaise. 33 | Prime Rib of Beef Queen Cut 29 King Cut 31 |
Chefs Selections Appetizers
Sesame Seed Crusted Ahi Tuna with a Plum Raspberry Demi served with Wasabi, Fresh Ginger over a Balsamic Micro Green Salad. 12 Butterflied Shrimp Stuffed with Pesto over Mixed Greens with a Lemon Buerre Blanc. 13 Pan Seared Scallops, Bacon Wrapped with Roasted Red Peppers, Micro Greens and Balsamic Vinegarrete. 10 Chefs Selections Entrees
Grilled Gulf Grouper Served over Sauteed Spinach w/ a Sundried Tomato Caper Vinaigrette 28 | North Carolina Mountain Trout Stuffed with Crabmeat and Sauteed Spinach Baked in White Wine and Lemon Sauce. 27 | Grilled Pork Chop Served with Granny Smith Apple Chutney, Bourbon Sweet Potato Mash and Fresh Vegetables. 27 | Veal Parmigiana Lightly Floured and Sauteed with Marinara Sauce and Mozzaella Cheese. Served with Spaghetti. 27 | New Zealand Lamb Rack Grilled with an Herb Olive Crust in a Madeira Demi Glaze, served with Mint Jelly. 32 | Penne Pesto Pasta Sauteed Chicken Breast, White Wine, Lemon, Sundried Tomato and Artichoke with a Pesto Cream Sauce topped with Fried Prosciutto Strips and Fresh Mozzarella Cheese. 25 | Buttermilk Soaked Fried Froglegs Served with a Lemon, White Wine, Garlic and Butter Sauce. 27 | |
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