Nico Ristorante menù, Windsor

Nico Ristorante Windsor - Menu

Antipasti‎

Suppli Al Telefono

Fried roman risotto fritters + saffron, spinach, parmesan and mozzarella + red pepper-garlic aioli

Misticanza—Salad

Mixed greens + strawberries + cucumbers, tomatoes, red onion, blue cheese, toasted walnuts, blueberry balsamic dressing

Caponata

Grilled in-house hand made spinach and roasted garlic bread + goat cheese + "caponata" ( sicilian eggplant-tomato spread with olives and capers)

Salmone Affumicato

Grilled in-house hand made sundried tomato bread + goat cheese + smoked salmon + red onion + capers + olive oil

Caprese

Fresh mozzarella + roasted tomatoes + olive oil + basil + sea salt

Cesare Con Gamberi

A house made ceasar salad dressing + romaine lettuce + garlic crostini + grilled shrimp

Insalata Di Polipo

Octopus salad + potatoes + lemon + minced garlic + parsley

Calamari

Grilled squid + arugula + radicchio + lemon-garlic balsamic vinaigrette

Cozze

P.E.I.‎ Mussels + white wine + garlic + chile pepper + oregano + tomato

Freddo

An assortment of our house made grilled and marinated eggplants, mushrooms, peppers and zucchini, insalata caprese, smoked salmon, and salumi 10/person

Primi‎

Gnocchi Tre Formaggi

Handmade in-house potato gnocchi + asiago + gorgonzola + parmesan + cream

Gnocchi Quattro Funghi

Handmade in-house potato gnocchi + porcini + poratabello + shiitake + cremini + blush sauce + fresh fennel, rosemary and thyme

Pappardelle Bolognese

Wide egg pasta + slow braised tomato- meat sauce with stewed beef, pork, veal + freshly grated parmesan cheese

Fettuccine Con Trota Affumicato

Egg pasta + vodka blush sauce + smoked trout + sautéed spinach, red onion, garlic + asiago

Bucatini a L ’Amatriciana

Traditional “abruzzese” dish + spicy roasted tomato sauce + sautéed guanciale and red onion+ freshly grated pecorino cheese

Secondi‎

Agnello Duo

Bourbon Braised Lamb Shank + Chargrilled Lamb Rack Chops + Vin Cotto + Gnocchi Quattro Formaggi + Vegetable of the Day

Vitello Funghi

Veal Scallopine + Chardonnay-Mushroom Cream Sauce + Truffle Oil Vegetable and Potato of the Day

Osso Buco

Slow cooked veal shanks + reduced braising sauce of chianti and veal stock + risotto milanese + gremolata + vegetable of the day

Pesce Spada

Grilled swordfish steak + olive oil, capers, garlic, chile pepper, fresh herbs + served over risotto milanese + vegetable of the day

Trota

Grilled trout filet + toasted almond-lemon-garlic brown butter sauce + vegetable and potato of the day

Risotto Pescatore

Slow cooked italian arborio rice + shrimp + smoked trout + salmon + scallops + lobster tail + monkfish + mussels + roasted tomatoes + mascarpone + lime + chile oil

Veal Chop “Saltimbocca”

Grilled 10 oz. Veal chop topped with fresh sage + roasted tomato + mozzarella + prosciutto + served with satéed vegetables and “paglia e fieno” aglio e olio

Chefs Nick Politi (Calabrese)Joseph Graziano(Siciliano)

Glossary‎

Ricotta:

A very soft cows milk cheese made here in windsor

Aglie E Olio:

Sauteed garlic in extra-virgin olive oil

Risotto Milanese:

A slow cooked arborio rice dish with saffron

Gorgonzola:

A type of blue cheese made in northern italy

Guanciale:

Italian cured bacon made from pork jowls

Pecorino:

A piquant sheeps milk cheese imported from central italy

Salsa Verde:

A mint and basil sauce with dijon mustard, olives and capers

Salsa Rossa:

A red pepper sauce with toasted almonds, herbs and lemon

Scamorza:

A‎ mild windsor made cows milk cheese similar to provolone

Vin Cotto:

Cooked wine, a thick syrupy balsamic wine reduction