Dinner
Nicola's Bread Service
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Selection of House Made Breads
Baked fresh daily for two. Vermont cultured butter and extra virgin olive oil are available upon request. Gluten-free available upon request, please allow 15 min. for preparation
$16
Antipasti
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Nicola's Eggplant Parmigiana
Circa 1998 - smokey pomodoro sauce and basil
$19
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YELLOWFIN TUNA TARTARE
Genovese basil aioli / local radishes / taggiasche olives
$25
gluten free
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*Nicola's Baked Oysters
mortadella mousse / Parmigiano Reggiano / lemon juice / chives
each $7
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*Wagyu Beef Carpaccio “Harry’s Bar”, Venice
house mayonnaise / black garlic aioli / shallots / arugula
$18
gluten free
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*Mussel Guazzetto
Italian parsley / shaved garlic / white wine / butter croutons
$19
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Grilled Octopus
“Bagna Cauda” dressing / Italian pickled giardiniera
$26
gluten free
I Secondi Piatti
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Prime NY Strip Steak
peperonata “agrodolce” / arugula salsa verde / Nicola’s chianti classico jus / shallot rings
$65
Add truffle shavings 3 grams $25
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ROASTED HALIBUT
Tuscan “cacciucco” Sicilian capers / pane fritto / potato millefoglie
$45
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SCALLOPS SALTIMBOCCA
butternut squash puree / brown butter vinaigrette / speck / crispy sage
$67
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Lamb “Rossini in Crosta”
lamb strip steak / swiss chard / truffle pate / foie gras / speck
$79
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Romanesco Cauliflower "Steak"
roasted red pepper sauce / Italian parsley-pine nut gremolata
$26
gluten free, vegan
Corey Hudson: General Manager Sommelier / Michael Altman: Assistant General Manager / Adam Reed: Corporate Chef
It is industry standard to tip 20% for excellent service. We add 20% Gratuity to all parties of 5 or more. Please inform your server of any allergies.
*These items are served raw or undercooked, or contain, or may contain, raw or undercooked ingredients.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. The following major food allergens are used as ingredients in this facility: Milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame. Please notify staff for more information about these ingredients.
Insalate & Zuppa
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Insalata Siciliana
fennel / oranges / baby arugula / taggiasche olives / golden raisins / cider vinaigrette
$16
gluten free, vegan
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INSALATA CONTADINO
red pear / pecorino pepato / frisee / candied walnuts / agresto honey vinaigrette
$16
gluten free
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Boucheron Goat Cheese
crushed pistachios / live lettuces / apple-truffle vinaigrette
$17
gluten free
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ZUPPA DI ZUCCA MANTOVANA
pumpkin soup / amaretto cookie / creme fraiche / wild red shrimp tartare / ginger (gf with no cookie)
$18
gluten free
Fresh Pasta Made in House
Gluten-free (pasta alternatives available) - please notify server-
Tagliatelle Alla Bolognese
Classic veal and beef meat sauce.
$30
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Crispy Potato Gnocchi
four cheese fondue / chives / Italian truffle shavings
$35
Add Truffle Shavings (3 grams) $25
gluten free
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Malfatti “A True Love for Rome”
“cacio e pepe” / amatriciana / pancetta
$34
Add Truffle Shavings (3 grams) $25
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FRESH MAINE LOBSTER RISOTTO
roasted red pepper / Parmigiano Reggiano crema / marcona almonds / lobster sauce
$45
gluten free
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Raviolone Lungo
florentine spinach / ricotta / Parmigiano Reggiano / veal glace / sage
$29
Add Truffle Shavings (3 grams) $25
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BRAISED LAMB SPAGHETTI ALLA CHITARRA
brussel sprouts / calabrian chili / Parmigiano Reggiano
$34
gluten free
Esperienza di Caviale
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Caviar Experience
Calvisus Italian sturgeon caviar (10 grams) / buckwheat blini / creme fraiche / chives (gluten-free with no blini)
$55
gluten free
Chef's Grand Tasting
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Uniquely Crafted 5 Course Dinner Experience
Five-course tasting including Nicola’s selection of house-made breads
Adam Reed Corporate Chef
* Add a cheese course to your tasting menu with a selection of three Italian cheeses, aged balsamic “Villa Manodori,” fruit mustard, and lavender honey for $18- $110
Sommelier Pairings $160