Professional Documents
Culture Documents
• Starters
• Salads
• Soup
• From the Sea
• From the Land
STARTERS
SMOKED SALMON: 13
Sliced smoked salmon with classic garnish of onion,
chopped egg, horseradish, capers, toast points
OYSTERS ROCKEFELLER: 14
Creamy spinach, bacon, borsin cheese, splash of Pernod
FRIED CALAMARI: 14
Marinara, sweet chili garlic sauce, wasabi vinaigrette
ESCARGOT: 13
Garlic white wine butter, puff pastry, fresh tomato
SHRIMP COCKTAIL: 14
Horseradish, tangy cocktail sauce
SHRIMP SCAMPI: 14
Garlic butter, fresh tomato, Tuscan toast
BLACK & BLUE AHI TUNA: 14
Cajun dusted seared rare tuna, Dijon mustard soy sauce
CRAB CAKE: 15
Sweet corn, bell pepper, citrus beurre blanc
FRESH OYSTERS: 14
Half dozen, horseradish, cocktail sauce, mignonette
ASSORTED PLATTER: 16
Gulf shrimp, fresh oyster, ahi tuna tartar, smoked salmon
lollipop
SASHIMI: 14
Wasabi, pickled ginger, soy mustard sauce
TEMPURA SHRIMP SKEWERS: 14
Sweet chili garlic sauce, wasabi vinaigrette, daikon salad
SOUP
LOBSTER BISQUE: 10
Sherry, shrimp, crab
SOUP OF THE DAY: 8
our chef’s latest creation
SALADS
NICK'S CLASSIC: 8
Creamy spinach dressing, chilled bay shrimp, teardrop
tomato
MAUI WOWIE: 10
Sweet Maui onion, asparagus, bay shrimp, hearts of palm,
tomato, feta cheese, avocado, caper pimento vinaigrette
GTA SALAD: 10
Tomato, goat cheese, arugula, grilled artichoke hearts,
caper pimento vinaigrette
CAESAR SALAD: 8
Creamy Parmesan dressing, herb croutons, Parmesan
cheese
NEVADA NICK'S: 9
Bacon, hard-boiled egg, blue cheese, tomato, fresh
avocado, tomato shallot dressing
GRILLED CHICKEN & LOBSTER SALAD: 16
Tomato, mango, crispy potato strings, mango cognac
vinaigrette
NICK'S CHOPPED SALAD: 18 PERFECT FOR SHARING
Smoked salmon, currant, arugula, roasted corn, tomato,
couscous, Asiago cheese, roasted pumpkin seeds, pesto
buttermilk dressing, perfect for sharing
ROASTED SALMON: 33
Sweet oriental barbecue glaze, steamed white rice, Asian
vegetables
SHRIMP AND SCALLOPS TAGLIATELLE: 31
Shrimp, scallops, tomato basil cream sauce
MIXED GRILL: 36
Shrimp, scallops, tuna, seasonal fish, rice pilaf, saffron
cream sauce
DOVER SOLE: 48
Light brown butter or citrus herb butter, herb roasted
fingerling potatoes
SHRIMP AND LOBSTER RISOTTO: 39
Shrimp, lobster, Roma tomato, spinach, Asiago cheese
CHILEAN SEA BASS: 37
Sweet soy sake sauce, mashed potatoes, Asian slaw
BROILED AUSTRALIAN LOBSTER TAIL: 55
12 oz. tail, drawn butter or Cajun crusted with Creole
butter sauce, rice pilaf
CALIFORNIA FARM RAISED ABALONE: 54
Diced asparagus, bay shrimp, mushroom, lemon butter dill
sauce
LOBSTER THERMIDOR: 58
Gruyere sherry cream sauce, mushroom, fresh chives, rice
pilaf
ADD A 6 OZ. LOBSTER TAIL TO ANY ENTRÉE: 30