Cincinnati Restaurants » Nicola's Ristorante Menu
Nicola's Ristorante
Tel: (513) 721-6200
Address: 1420 Sycamore St, Cincinnati OH
Cuisine: Italian
Average Price: $$ ($11 to $30)
Hours:
Mon-Thu 5:30pm-10:00pm
Fri-Sat 5:30pm-11:00pm
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Antipasti
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Gazpachowith Jonah crab salad and truffled Mayonnaise
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Poached Baby Octopuswith soft potato puree and haricot verts
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Tuscan Fava Beanswith pecorino fresco, fried croutons, red wine vinegar and extra virgin olive oil
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Coffee Drinks
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Fra' AngelicoHot coffee blended with Frangelico, dark creme de cocoa, and heavy cream.
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Hot JamaicaHot coffee with Jamaican Tia Maria, dark Myers rum and cream.
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Irish CoffeeIrish whiskey, hot coffee, and fresh whipped cream.
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Italian CoffeeAn old-world combination of hot coffee, Amaretto di Saronno, brandy, and whipped cream.
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Dessert
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Chocolate FondantServed warm with crème anglaise
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Classic Panna CottaWith strawberry rhubarb coulis
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Cream Of RicottaWith mascarpone cream and Belgian dark Chocolate mousse
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Dessert Del GiornoAsk your server for today's specialty.
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Gelato |
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Modern Version Of TiramisuWith coffee crème anglaise and, zabaione gelato
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Moscato Di Asti La Spinetta 2006To better serve you, we require that all the guests at the table choose the tasting menu.
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Panna CottaWith strawberry rhubarb coulis
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Valhrona Chocolate TartWith mango puree and its sorbet
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Vanilla Bergamot Cr |
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Drinks And Cordials
AFTER DINNER | ||
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Amaretto Di Saronno OriginaleMade in Italy from apricot stones, which produce a delightful almond flavor.
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B&bFamous blend of Benedectine and brandy from Normandy: infused with 27 herbs and spices.
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Bailey's Irish CreamChocolate liqueur from Ireland.
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CointreauA dry orange triple sec liqueur from France
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DrambuieGreat honey flavored liqueur from Scotland
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FrangelicoLiqueur made in Italy from wild hazelnuts with infusions of berries and flowers.
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GallianoMade in Italy, flavored with herbs roots and spices.
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Grand MarnierFrench product of orange peels steeped in cognac; rich and elegant.
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KahluaSweet Mexican liqueur infused with coffee bean extract, vanilla and herbs.
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LimoncelloClassic Italian after dinner drink made from lemons and vodka.
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SambucaItalian product infused with elderbrush, nice licorice flavor
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Tia MariaJamaican liqueur flavored with coffee and spices.
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TuacaFrom Tuscany, an elegant blend of vanilla and fruit essences
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I Secondi Piatti
with parsnip puree and spring vegetables | ||
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Alaskan Halibutwith hen of the woods mushrooms, crispy potatoes and cream of artichokes
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Alaskan Halibutwith hen of the woods mushrooms, crispy potatoes and cream of artichokes
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American Kobe Beef Short Ribs6 hours braised
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American Kobe Beef Short Ribs6 hours with parsnip puree and spring vegetables
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Asparaguswith Vermont butter and Parmigiano Reggiano
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Barbera D'asti Montaribaldi, Piemonte 2005 |
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California Guinea Hen Breastwith Italian sausage and fennel pollen, with my mom's green beans and jus
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Chef Cristian Pietoso's Grand Tasting($115 with wine), Monday through Thursday Nicola recommends a "tasty" experience:
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Chianti Classico Le Cinciole, Toscana 2004 |
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Crispy Potato Gnocchiwith four cheeses fondue and Italian Truffle shavings
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Filomusi Montepulciano D'abruzzo 2003 |
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Fourper Person (with Wine Pairing $75)
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Gazpachowith Jonah crab salad and truffled Mayonnaise
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Gazpachowith Jonah crab salad and truffled Mayonnaise
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Greco Di Tufo Benito Ferrara 2006 |
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Pepper Encrusted Tunawith braised shallots and carrot "brodetto"
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Sauvignon Blanc San Pietro, Alto Adige 2006 |
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Threeper Person (with Wine Pairing $60)
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Tuscan Fava Beanswith pecorino fresco, fried croutons, red wine vinegar and extra virgin olive oil
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Insalate
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Arugula And Prosciuttowith citronette and Parmigiano Reggiano
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Belgian Endivewith pears, walnuts in a shallot sherry vinaigrette.
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Boucheron Goat Cheesewith spring mix, raspberry vinaigrette and pistachios.
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La Pasta
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Asparaguswith Vermont butter and Parmigiano Reggiano
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Carnaroli Risottowith spring onions, red endive and vaccinara sauce
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Crispy Potato Gnocchiwith four cheese fondue and ItalianTruffle shavings
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Scallop Ravioliwith marinated zucchini and lobster "burro montato"
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Taglioliniwith browned cauliflower, its cream with garlic, Tuscan olive oil and Maine lobster
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Wheat Dough Agnolotti Filledwith light Gorgonzola in veal-Parmigiano sauce.
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Port
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Fonseca 10 Year Old Tawny |
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Fonseca 20 Year Old Tawny |
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Taylor Fladgate 10 Year Old |
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Taylor Fladgate 20 Year Old Tawny |
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