For reservations call 1-360-344-8200

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For reservations call 1-360-344-8200

  • Home
  • Menu
  • Vino
  • Contact Us

Menu

Primo- First

Warm Chevre

16.

Warm Chevre- heirloom tomato confit, crostini 

Bruschetta

12.

Grilled bruschetta, fresh Roma tomatoes, fresh garlic, herb oil 

Polpetti di Pomodoro

16.

(1) Beef & Pork, marinara, parmesan, soft polenta 

Caprese

14.

Mozzarella pearls, tomato, basil, crostini, Olive tapenade vinaigrette 

Pesto di Limone e Gamberetti

16.

Lemon pesto Gamberetto- Prawns with basil pesto, fresh romas, lemon, parmesan

Crab Cakes

22.

A duo of pan-seared cakes with a small salad and pepperoncini rémoulade


IL Tavolato -The Boards

Antipasto board

28.

Anti-pasto- roasted vegetables, cured meats, fine cheeses & olives 

Cheese

26.

Fruit preserves, fine Cheeses, honeycomb, fruits & nuts

Vegan

25.

Assorted grilled, roasted, and pickled vegetables.

Carne

30.

Selections of imported meats, mustards, cornichon, and crostini.


Ensalata/la Minestra- Salad/Soup

Side Salad

8.

Organic greens, cherry tomatoes, croutons, house Italian dressing 

Insalata Arancia

10./17.

Spinach, orange, goat cheese, almonds, fig-balsamic dressing 

Caesar

9./16.

Classic with romaine, shaved Parmesan, house made creamy garlic-anchovy dressing, fresh lemon, and croutons  

*add wild salmon filet - 12.

Insalata di Rucola

16.

Fresh Arugula gently tossed in a lemon-champagne vinaigrette topped with prosciutto, shaved parmesan, and dusted with buttery breadcrumbs

Caprese Salad

15.

Fresh mozzarella, basil, heirloom cherry tomato, and organic greens tossed with an olive-tapenade dressing 

Tuni Nicoise

24.

Peppered 4oz Ahi Tuna steak seared rare with asparagus, olives, hard cooked egg, potato, heirloom tomato, and tapenade vinaigrette 

Soup and Sandwich

14.

Black Truffle grilled cheese with cup of classic tomato-basil soup, basil oil 


Grande- Main

Saltimbocca

28.

Chicken, crispy prosciutto, sage-brown butter, spaghetti, parmesan 

Risotto Florentine

28.

Roasted portobellos, sun-dried tomatoes, and artichoke hearts tossed with Italian arborio rice, truffle broth, local basil, and mascarpone 

Chicken Parmigiana

30.

Chicken breast breaded and fried, marinara & mozzarella, pesto fettuccine, asparagus 

Eggplant Parmigiana

24.

Breaded and pan-fried fresh eggplant baked with marinara and fine cheeses till bubbly. Served with a petite green salad. *Substitute a small Caesar salad 2.  

Tuscan Salmon

32.

Wild Sockeye filet with sun-dried tomato, fresh tomato, spinach, garlic, cream. Chef’s sides 

Veal Scallopini Picatta

30.

Tender cutlet breaded and fried with lemon-caper-butter sauce 

Cioppino

30.

Fish, Local Mussels, and Prawns in a fresh herb pomodoro broth with peppers and olives, served with garlic crostini 

Saffron Sea

36.

Local Mussels, Clams, and Prawns with leeks and heirloom tomatoes in a Saffron-lemon broth with a touch of cream over fettuccine

Lamb Shank

38.

New Zealand’s Best slow cooked till it is fall off the bone succulent with a fresh rosemary demi-glace over creamy gorgonzola polenta with vegetable.


Pasta

Cannelloni

26.

Spinach, Ricotta, and Parmesan stuffed shells with Wild Boar ragu & shaved Reggiano

Tortellini di Angels

32.

Prawns, Prosciutto, artichokes, sun-dried tomatoes, 3 cheese tortellini, in a rich goat cheese cream sauce 

Carbonara Prosciutto

26.

Local Egg, Prosciutto, English peas, tender pappardelle, Parmesan, pepper cream sauce

Spicy Sicilian Mussels

28.

Local Penn Cove Mussels, spicy smoked paprika marinara, cherry tomato, fettuccine, Parmesan 

Gamberetto di Scampi

26.

Large Shrimp, fresh garlic, white wine, Romas, capellini, basil, lemon

Spaghetti di Carne

26.

Classic Pomodoro, Beef & Pork meatballs, shaved Reggiano 

Lasagna di Carne

24.

Wild Boar & Beef, in a rich marinara with fresh herbs and fine cheeses baked till bubbly and served with a small green salad. *Substitute a small Caesar for $2.

Spaghetti Bolognese

25.

Tossed in Italian olive oil and fresh herbs, topped with Wild Boar Bolognese sauce and parmesan

Spaghetti Alle Vongole

28.

Local Clams, fresh parsley, lot's of zesty fresh garlic,  and cherry tomatoes and a white wine-butter sauce

Primavera Alfredo

24.

An abundance of vegetables and fresh herbs tossed with fettuccine in a rich parmesan-Reggiano-pecorino cream sauce OR a pesto cream sauce. *Add Chicken OR Prawns $6.


Il Dolce- The Sweet

Gelato Affogato

9.

Local Elevated Vanilla bean ice cream topped with imported fine Italian espresso pressed to order 

Tiramisu

10.

Dark rum, espresso, lady fingers, mascarpone, chocolate

Cannoli di Marchino

8.

Crispy shell filled with our house made cherry & orange zest mascarpone cream filling

Local Ice Cream

7.

A generous scoop of Elevated's best! Choice of Swiss Orange Chocolate or Vanilla Bean 

Cheese Board

25.

Fine cheeses, nuts, fruit, fresh honeycomb and crostini

Pineapple Upside-down Cake

9.

Individual cake topped with Marchino cherry  

Dessert Board

26.

Flourless chocolate torte, Cannoli, and Fine cheeses with fruit  

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