Nicoletta Menu - Handcrafted Italian Kitchen

SPECIALI

BEEF TENDERLOIN TARTARE

Dijon mustard, truffle oil, and quail egg

SHORT RIB WITH ZUCCHINI SPAGHETTI

Oven-braised for 5 hours, port jus, and Italian zucchini spaghetti

Wagyu Meatball with pomodoro sauce

With Grana Padano cheese

WOOD-FIRED BRANZINO

Vierge sauce with capers, pistachio, and lemon

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

EGGPLANT PARMIGIANA

Gratinated with mozzarella and Parmesan, served over tomato sauce and fresh basil

Burrata & Mortadella Bruschetta

With pesto, pistachio, peperoncino, and lemon zest

BROCCOLI & RICOTTA

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

Parmesan Spheres

In roasted bell pepper sauce

Saffron Arancini

Stuffed with mozzarella cheese. Served with pomodoro sauce

Fritto Misto

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

SALMON TARTARE

With anchovy dressing, olive oil, basil, and avocado

Oysters

With cocktail sauce and limoncello mignonette

WAGYU BEEF CARPACCIO WITH TRUFFLE

Fig reduction, Parmesan, Grana Padano, and toasted pistachios

BI TONNO CARPACCIO

White and red tuna, lemon vinaigrette, vierge sauce, caviar, and toasted pine nuts

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

INSALATE

Caesar Nicoletta

Baby romaine, croutons, and classic dressing

CAPRESE

Tomato, fresh mozzarella, balsamic reduction, pesto, and Genovese basil

BURRATA, AVOCADO & TRUFFLE

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

BRUSSELS SPROUTS

Green apple, grapes, onion, hazelnuts, and Grana Padano

PIZZA AL FORNO

MARGHERITA

Tomato, mozzarella cheese, garlic, and basil

BURRATA

Tomato, burrata, and basil

Tre Formaggi e Pera

Mozzarella, gorgonzola, and Parmesan cheese, fresh pear, garlic oil, fig reduction, and fresh arugula

PANCETTA E FUNGHI

Pancetta, Grana Padano and Parmesan, garlic, sautéed mushrooms, and oregano

PROSCIUTTO

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

SALSICCIA MISTI

Tomato, mozzarella, Parmesan, chorizo, and spicy Italian sausage

SCAMPI & LOBSTER

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

PASTAS

CASARECCE PESTO

Fresh pesto and pecan nuts

SPICY VODKA RIGATONI

With chili oil and chives

BUCATTINI ALLA CARBONARA

Pancetta, pecorino romano cheese, and black pepper

FUNGHI E TARTUFO PAPPARDELLE

Cremini, shiitake, black truffle, and white wine

BEEF CAPPELLETTI

Stuffed with truffled short rib and orange-sweet potato purée. With meat jus and potato foam

BOLOGNESE GNOCCHI

LASAGNA

Traditional with Bolognese, béchamel, and Parmesan cheese

FRUTTI DI MARE FETTUCCINE

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

SHRIMP CAPELLINI

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

LOBSTER RAVIOLI

Stuffed with shrimp, tarragon sauce, lobster, and basil oil

CACIO E PEPE SPAGHETTI

Butter, pecorino romano, basil, and black pepper

FETTUCCINE ALFREDO

Prepared tableside inside a Grana Padano cheese wheel

SECONDI PIATTI

MASALA CHICKEN BREAST

Pan-seared with butter, marsala sauce, fusilli, chives, spinach, and basil oil

SHRIMP RISOTTO

Jumbo shrimp over saffron risotto with edamame and green peas

Parmesan Chicken Milanese

Breaded and gratinated. With pomodoro sauce, basil, mozzarella, and Grana Padano

Salmon with Pistachio Gremolata

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

Oven-baked Octopus

With tomato preserve, pickled peppers, and rosemary

Totoaba alla Puttanesca

Oven-baked with pomodoro, white wine, lemon, crushed chili, parsley, and olive oil

AGLIO E OLIO PRAWNS

With garlic, olive oil, capers, lemon, parsley, and crispy bread

CARNI AL FORNO A LEGNA

Grilled lamb rack

With demi-glace and pea shoots

WAGYU CROSS FILET MIGNON

Grilled. With roasted carrots and port wine sauce

WAYGU CROSS Rib Eye

With garlic-rosemary butter and roasted garlic

KANSAS CITY

Wood-fired with pepper sauce and rosemary roasted potatoes

Prime Porterhouse Fiorentina-Style with Truffle 28 oz

With mushroom sauce and fresh truffle

CONTORNI

ROSEMARY ROASTED POTATOES

With rosemary and veal sauce

GRATINATED CREAMED SPINACH

With focaccia croutons

ASPARAGUS

With chimichurri butter

TRUFFLED FRENCH FRIES

With Grana Padano cheese and black truffle

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