Nicola's Ristorante

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Soups | Salads | Appetizers

Entrees | Meats | Fish


Sea Food Pasta

Linguini noodle with shrimp, scallops, calamari, and mussels in a white wine and light spicy olive oil, garlic, and splash of tomato (twenty)

 Pasta Gilardi

Homemade ricotta noodle served on a spicy tomato cream sauce with sausage and mushroom (fifteen)

Penne Vodka Sauce

Penne pasta noodle with chicken on a spicy tomato cream sauce (fifteen)

Rigatoni Ragu

Rigatoni with meat sauce (fifteen)

Four Cheese Tortellini

Cheese tortellini in a white mushroom sauce with sweet pea and ham on a garlic cream sauce (fifteen)

Angel Hair with Pesto

Angel hair noodles with chicken breast with a vegetable meadley and pesto sauce  (fifteen)

Grilled Rainbow

Trout Rainbow Trout with olive oil, garlic, and fresh rosemary (twenty)


Grilled Salmon filet with honey mustard sauce (twenty one)

Sea Bass

Grilled and baked oven Sea Bass with saffron sauce (twenty five)


Grilled Yellow fin Tuna with lemon caper sauce, suggested rare to medium rare (twenty four)

Roasted Duck

Roasted Duck with sweet red wine sauce (twenty)

Chicken Parmesan

Traditional breaded parmesan with fresh tomato and muenster cheese. Finished baked in a cream sauce served on a bed of angel hair noodles (nineteen)

Pork Shank

Braised pork shank on a port wine (price)

Chicken Curry

Chicken curry served on a bed of wild rice (nineteen)

Costone Cowboy

Bone in Cowboy steak over sun-dried garlic butter sauce (twenty eight)

Lamb Shank

Braised lamb shank with a red wine reduction sauce (twenty eight)


8 oz. beef tenderloin with gorgonzola cheese sauce or green peppercorn sauce (twenty nine)

Rack of Lamb

Herb encrusted rack of lamb served over garlic mashed potatoes with sauteed spinach with lamb balsamic reduction (twenty two)

Veal Piccata

Tenderized Veal cutlet with a lemon caper sauce (twenty one)


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