97019312 nicole s

speciality della casa Eggplant Roulade

steaks on the grill

smoked mozzarella, roasted red peppers, lemon oregano vinaigrette 9.

all of our steaks are hand selected from the finest midwestern steer. they are aged for increased flavor and tenderness, rubbed with sea salt and pepper. served with a side of pasta or potatoes, add a house salad 2.

Classic Crispy Fried Calamari

with marinara 9.

Calamari Platter for two

fried calamari, shaved prosciutto ham, provolone, stuffed hot peppers, olive salad, pesto oil and wasabi aioli 15.

Grilled Sirloin Steak

USDA choice aged center-cut sirloin 19.

Bone-in Ribeye Steak

CERTIFIED ANGUS BEEF BRAND. only 8% of all angus beef raised will earn the coveted CAB branding. 16oz 28.

Filet Mignon Nicole’s Signature Stuffed Steak

STEAK ENHANCEMENTS

SAUCE SELECTIONS

Grilled Portobello 2.

Port Wine Demi Glace

Sautéed Mushrooms 2.

Mushroom Marsala Wine Sauce

Caramelized Onions 2.

Blackened with Hickory Molasses

Creamed Spinach 6.

fennel, pesto cream and crostini 12.

wrapped with Fontina cheese, prosciutto ham, in a garlic, white wine butter 11.

USDA choice aged sirloin stuffed with shrimp and prosciutto, with a wild mushroom, sun dried tomato, bourbon cream sauce 31.

3. each

2.

Chardonnay Steamed Mussels Scampi Nicole

center cut 28.

Imported Gorgonzola Dolce

starters

Spicy Tomato-Caper Relish Pizzaiola:

mushrooms, peppers, onions and spicy marinara

STEAK TOPPERS

Shrimp Scampi Nicole wrapped with prosciutto ham and fontina cheese 7.

Scallops sauteed scampi style 6.

Crab Cake with a rémoulade sauce 6.

“Hazelnut Crusted Brie

raspberry chambord sauce 9.

Fried Roman Style Artichokes

with provolone 8.

Stuffed Piquillo Peppers

with chorizo and manchego cheese over field greens tossed with almonds and balsamic vinaigrette 8.

Pumpkin Ravioli

maple walnut cream sauce 7.

Crab Cake

rock island tartar sauce 9.

soup Zuppa di Mussels

tomato broth scented with garlic, white wine & basil, a touch of hot pepper 12.

Zuppa di Clams

spicy tomato broth, garlic and herbs 12.

Pasta Fagoli

tender roman cranberry beans simmered in vegetable broth with garlic, basil and escarole vegetarian style 5. tuscan style with pancetta and sausage 6.

Chicken Escarole

traditional chicken stock with tender escarole and parmesan cheese 5.

Tortellini Egg Drop

with porcini mushroom purses 7.

Soup Of The Day = Nicole’s vegetarian

available daily

the classics

salads

served with side of pasta, add a house salad 2.

Fennel Orange Salad

field greens, fennel, oranges, red grapefruit, figs, candied pecans, grapes, bell peppers, cucumbers, red onion and shaved parmigiana with mango-poppy vinaigrette 12. add shrimp 7. chicken 5. ahi tuna 7.

Caesar Salad

Chopped Antipasto

greens, italian meats, provolone, roasted red peppers, artichokes, olives, onions, hot peppers, Italian vinaigrette 9.

crisp romaine lettuce, garlic toasted croutons, romano cheese, white anchovies 6. / 9. add shrimp 7. chicken 5. ahi tuna 7.

Iceberg Wedge

House Salad

iceberg lettuce, tomato, crispy bacon, gorgonzola, cucumber, red onion and wasabi ranch 8.

field greens, garden vegetables, balsamic vinaigrette 4. / 7. add crumbled gorgonzola dolce 2.

Parmigiana

hand breaded layered with marinara sauce, parmesan and mozzarella cheese Veal 20. Chicken 17. Eggplant 15.

Saltimbocca

sage rubbed topped with prosciutto ham, fontina cheese over spinach with sherry wine sauce Veal 23. Chicken 19.

pasta

add a house salad 2.

Capellini Angelica

shrimp and spinach in a garlic wine sauce 21.

Pumpkin Ravioli

with a maple walnut cream sauce 14.

Lobster Ravioli

with a white dubonnet cream sauce 20.

Andouille, Shrimp and Mussels Arrabiatta pan-fresh marinara with capers, hot peppers, red onions over linguini 22.

Broccoli, Chorizo & Cannelloni Beans capellini, diced tomato, romano cheese and chili flakes 13. / 17.

Grilled Portobello & Porcini Sacchetti porcini mushroom purses surrounding creamed spinach stuffed portobello with gorgonzola 20.

with tomato sauce or marinara 7. / 10. add sausage 4. meatballs 4.

Linguini Puttenesca

pan-fresh marinara, white anchovies, onions, capers, green and black olives 11. / 15.

Penne Alla Vodka

creamy tomato vodka sauce with onions 11. / 15. add chicken 5. shrimp 7.

Linguini with Clam Sauce

with marinara sauce and fresh basil or extra virgin olive oil, white wine and butter 17.

Penne Sorgento

shrimp, prosciutto ham, hazelnuts, broccoli, roasted red peppers, sweet basil cream sauce 22.

Gluten free penne additional 2.50

tender scallopini simmered in an imported marsala mushroom wine sauce Veal 23. Chicken 19.

Pangasius Sarafini

breaded striped catfish filet with spinach, roasted red peppers, artichokes, red onions and capers in a lemon-butter wine sauce 17.

Salmon Angelina

Veal Sorrento Penne

Marsala

veal cutlet, eggplant, marinara and mozzarella 23.

Veal Nicole

sautĂŠed with sausage, mushrooms, broccoli, marsala cream sauce and fontina cheese 23.

Veal Puttanesca

scallopini veal, olives, capers, red onions, white anchovies in a spicy marinara sauce 23.

Chicken Theresa

lightly battered chicken, prosciutto ham and mozzarella in a pan-fresh marinara 22.

Hazelnut Chicken

Cider Braised Pork Shank

with a cranberry and apple brandy glace over risotto 23.

Grilled Salmon

charred fennel, fresh fruit salsa, herbed olive oil 22.

Grilled or Blackened Swordfish

tomato caper relish and fresh celery curls 25.

Shrimp Genovese

coated with toasted hazelnuts in a frangelico orange cream sauce 15. / 20.

lightly battered shrimp sautĂŠed with mushrooms, lemon, garlic, butter wine sauce over spinach 22.

Stuffed Eggplant

herbed goat cheese, ricotta, spinach, marinara and mozzarella cheese 17.

Grilled Portobello Napoleon

tower of grilled vegetables served with mushroom risotto 19.

pistachio nut crusted salmon topped with shrimp in a lemon-dill beurre blanc over spinach and risotto 27.

Zuppa di Pesce

shrimp, scallops, calamari, clams, mussels, white wine tomato broth 27.

Seafood Fra Diavolo

shrimp, scallops, clams, mussels, simmered in a spicy marinara sauce served over linguini 30. for two 49. dinner plate sharing charge 5.