Nicola Restaurant & Bar March 18th-24th

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Course 1

Burrata

Fresh creamy burrata, pears, arugula, roasted pistachio, chef’s infused honey

Nicola Insalata

green Leaf Lettuce, tomato, cucumber, carrot, mushrooms, onions, lemon agrumato

Piadina alla Portobello

Flatbread, portobello, gorgonzola doice, modena balsamic

Course 2

Trancio di Spada alla Puttanesca

Sword fish puttanesca style, linguine pasta

Pappardelle al Ragu alla Bolognese

Nicola’s three-meat rustic. Bolognese ragu

Filetto di Maiale in Salsa di Fichi

Tuscan rubbed pork medallion tenderloin, faro kale risotto & fig reduction

Pollo con Melanzana

Chicken scaloppini, grilled eggplant, fresh mozzarella, Pomodoro spaghetti

Course 3

Cannoli

Imported tube-shaped shells of pastry dough sweet creamy ricotta, candied citrus peel

Crostata al limoncello

Classic Italian lemon cake, lemon custard, Nicola’s Limoncello