Nicos Ristorante Menu, Windsor Ontario
 

Antipasti

SUPPLI AL TELEFONO

fried Roman risotto fritters + saffron, spinach, parmesan & 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 & roasted garlic bread + goat cheese + "caponata" ( Sicilian eggplant-tomato spread with olives & 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

 

ANTIPASTO PLATTERS FOR TWO OR MORE

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

PESCE
grilled tiger shrimp & grilled calamari in a lemon garlic balsamic vinaigrette & octopus salad 

12/person

 

 

The following "Primi" and "Secondi" menus are only a fair representation of what any particular evenings menu might be, so they are not set in stone. We change items on our menu almost daily, sometimes just a few dishes and sometimes all of them. It mostly depends on fresh available ingredients and what we are being inspired by at that moment.

These are some of the dishes we have been making lately and also some of the dishes we will be working on in the next month or so.

 

Primi

nicos menu - 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 & 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 & red onion+ freshly grated pecorino cheese 

 

 

Secondi
nicos ristorante - 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 & potato of the day 

 

OSSO BUCO

slow cooked veal shanks + reduced braising sauce of Chianti & 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 & 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 & “paglia e fieno” aglio e olio 

 

 

 

 

 

 


 

Chefs  Nick Politi (calabrese)Joseph Graziano(siciliano)
Capitano-Giovanni Cassano (abruzzese)
Consigliere-Marco Perri(calabrese)




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 & basil sauce with Dijon mustard, olives & capers
salsa rossa: a red pepper sauce with toasted almonds, herbs & lemon
scamorza:a mild Windsor made cows milk cheese similar to provolone
vin cotto: cooked wine, a thick syrupy balsamic wine reduction
tipo 00: a finely ground flour from Italy
Bolognese: coming from the city of Bologna in north-central Italy, where the meat sauce was invented & perfected
Calabrese:a native of or related to Calabria, the Italian penninsulassouthern most region
Abruzzesse:a native of or related to Abruzze, the region just east of Rome
Siciliano: a native of or related to the island of Sicily

 

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