Nicoletta Menu - Handcrafted Italian Kitchen

ANTIPASTI

MINESTRONE SOUP

Vegetable soup with fresh pasta, pesto, tomato, red wine, and Parmesan cheese

ARTICHOKE HEARTS

Fried with mint, garlic, and lemon gremolata, arugula, and Grana Padano cheese

BURRATA & MORTADELLA BRUSCHETTA

With pesto, pistachio, peperoncino, and lemon zest

BROCCOLI & RICOTTA

Sautéed with garlic and caramelized onion, served over lemon ricotta cream, peperoncino, and lemon zest

PARMESAN SPHERES

In roasted pepper sauce

SAFFRON ARANCINI

Stuffed with mozzarella cheese. Served with Pomodoro sauce

WAGYU MEATBALL WITH POMODORO SAUCE

With Grana Padano cheese

TRUFFLED BEEF WAGYU CARPACCIO*

With arugula, black olive aioli, and Parmesan cheese

FRITTO MISTO

Breaded seafood, calamari, shrimp, catch of the day, and tempura zucchini. With garlic-lemon aioli and peperoncino

CAESAR NICOLETTA*

Romaine lettuce hearts, croutons, and classic dressing

BURRATA, AVOCADO & TRUFFLE

With arugula, fresh fig, cherry tomatoes, pesto, crispy prosciutto, and thinly sliced black truffle

MOZZARELLA, TOMATO & WATERMELON

Arugula, mozzarella cheese, tomato, radish, pickled watermelon, pickled cherries, pumpkin seeds, and focaccia croutons

Brussels Sprouts

Green apple, grape, onion, hazelnut, and Grana Padano cheese

RAW BAR

TUNA CRUDO*

With seasonal fruits, basil, lemon juice, and olive oil

SALMON CRUDO*

With seasonal fruits, basil, lemon juice, and olive oil

OYSTERS*

With cocktail sauce and limoncello mignonette

SEVRUGA CAVIAR*

With garlic-lemon aioli

UPGRADES

– Caviar
– Truffle

PIZZAS

MARGHERITA

Tomato, mozzarella cheese, garlic, and basil

FUGAZZETA

Mozzarella cheese, Parmesan cheese, red onion, and fresh oregano

SALSICCIA

Tomato, mozzarella cheese, Italian sausage, Grana Padano cheese, garlic, and serrano chili

BURRATA

Tomato, burrata, and basil

PROSCIUTTO

Tomato, mozzarella cheese, Grana Padano cheese, prosciutto, and basil

SCAMPI & LOBSTER

Tomato, mozzarella cheese, Grana Padano cheese, olive oil, chives, confit garlic, and roasted bell pepper

Pancetta e Funghi

Pancetta, Grana Padano and parmesan cheese, garlic, sautéed mushrooms, and oregano

PASTAS

CASARECCE PESTO

Fresh pesto and pecan nuts

SPICY VODKA RIGATONI

With chili oil and chives

CACIO E PEPE SPAGHETTI

Butter, Pecorino Romano cheese, basil, and black pepper

FETTUCCINE ALFREDO

Prepared tableside

PAPPARDELLE FUNGHI E TARTUFO

Cremini, shiitake, black truffle, and white wine

BUCATINI ALLA CARBONARA*

Pancetta, Pecorino Romano cheese, and black pepper

BOLOGNESE GNOCCHI

Potato gnocchi with Bolognese sauce

BEEF CAPPELLETTI

Stuffed with truffle-scented short rib and orange sweet potato purée. With demi-glace and potato foam

LASAGNA

Traditional with Bolognese, béchamel, and Parmesan cheese

SHRIMP CAPELLINI

Garlic shrimp, roasted peppers, pine nuts, and fresh basil

FRUTTI DI MARE FETTUCCINE

With white wine pomodoro sauce, calamari, shrimp, mussels, garlic, and basil

LOBSTER RAVIOLI

Served with lobster sauce, filled with shrimp stuffing, and basil oil

MAIN COURSES

PROVENZAL CHICKEN

Marinated with white wine and rosemary. Served with sautéed spinach

PARMESAN CHICKEN MILANESE

Breaded and gratinated. With Pomodoro sauce, basil, mozzarella, and Grana Padano cheese

SHRIMP RISOTTO

Jumbo shrimp over a bed of saffron risotto, edamame, and peas

PUTTANESCA-STYLE SEA BASS

Oven-baked with Pomodoro sauce, white wine, lemon, crushed chili, parsley, and olive oi

SALMON WITH PISTACHIO GREMOLATA

Grilled. With Grana Padano gremolata, olives, dried chili, and lemon

GRILLED OCTOPUS

Tomato, pickled peppers, and rosemary

MILANESE-STYLE OSSOBUCO

Cooked for 4 hours. Served with saffron risotto, crouton dust with parsley, and pea shoots

WOOD-FIRED BRANZINO

With caper vierge sauce, pistachios, arugula, baby spinach, and lemon

AGLIO E OLIO PRAWNS

Cooked in a stone oven with garlic slices, olive oil, crouton crumbs, parsley, capers, and lemon

GRILLED LAMB RACK

With demi-glace and peashots

WAGYU CROSS FILET MIGNON

With garlic-rosemary butter. Served with roasted garlic

WAGYU CROSS RIB EYE

With garlic-rosemary butter. Served with roasted garlic

KANSAS CITY

Wood-fired with pepper sauce and rosemary roasted potatoes

PRIME PORTERHOUSE FIORENTINA-STYLE WITH TRUFFLE

With mushroom sauce and fresh truffle

UPGRADES

– Caviar
– Truffle

SIDES

POMODORO POLENTA STICKS

Infused with green olive

ROSEMARY ROASTED POTATOES

With veal sauce

GRATINATED CREAMED SPINACH

With Grana Padano cheese sauce

ASPARAGUS

With chimichurri butter

MASHED POTATOES

Wth butter, cream, and Grana Padano cheese

TRUFFLED FRENCH FRIES

With Grana Padano cheese and black truffle

EGGPLANT PARMESAN

Stuffed with mozzarella cheese, Grana Padano, béchamel, and Pomodoro sauce

DESSERTS

PISTACHIO PANNA COTTA

Vanilla bean cream, meringue, caramelized almonds. Finished with pistachio foam, white chocolate and yellow lemon zest

TARTA TENERINA

Warm chocolate cake with semi-liquid center, pistachio ice cream, Frangelico sauce and chopped pistachio

AFFOGATO

Vanilla ice cream. NESPRESSO® caramel coffee to accompany

24K TIRAMISU

Edible gold ingot with a crunchy chocolate topping filled with layers of cocoa sponge cake soaked in coffee syrup and mascarpone cream

PIZZA FRITTA ALLA NUTELLA®

Crispy fritter with Nutella® sauce and toasted hazelnuts

CROSTATA AI FRUTTI ROSSI

Sweet tart, filled with ricotta cheese and red fruit compote

MIXOLOGY

Our Mixology

Marena

Tanqueray Ten gin ® 30 ml, limoncello 30 ml, cucumber juice, lime juice, and basil

Tiramisu Martini

Ketel One vodka 45 ml, Baileys 15 ml, Amaretto di Saronno 10 ml, espresso, and chocolate syrup

Della Donna

Johnnie Walker® Black Ruby 45 ml, Frangelico® 15 ml, black cherry purée, simple syrup, coffee biscuit, and red cherry

Spritz

Aperol Spritz

Aperol® 60 ml, mineral water, and Prosecco

Torino Spritz

Italicus 60 ml, Prosecco 90 ml, soda, and a giant olive

Hugo Spritz

St. Germain 60 ml, Prosecco 90 ml, and soda

LIMONCELLO SPRITZ

Ketel One vodka® 45 ml, Nicoletta limoncello 45 ml, Prosecco 90 ml, sparkling water, basil, and lemon peel

Italian Classics

Negroni

Tanqueray Ten gin ® 30 ml, Cinzano Rosso vermouth 30 ml, Campari 30 ml

Garibaldi

Campari 30 ml and orange juice

Americano

Cinzano Rosso Vermouth 45 ml, Campari 45 ml, and soda