Starters
Burrata pomodoro14
Apulia burrata, heirloom tomatoes, oregano, basil oil
Seafood salad
18
Shrimp, lobster, seared scallops, broccoli, fava beans, salmoriglio vinaigrette
Prosciutto platter
24
Parma, San Daniele, Speck Alto Adige, pickled gerkin
“Nikita” cannolo*
22
Crispy sea Bass, Amalfi coast lemon, celery, cantaloupe
Lobster medallions
26
Eggplant, San Marzano tomatoes, arugula, crispy potatoes, balsamic vinaigrette
Carpaccio di gamberi
20
Santa Barbara shrimp, Ligurian olive oil, oscietra caviar, chives
Beef crudo
22
Angus beef tartar, pappa al pomodoro, cherry-pacchino tomatoes, grana padano cheese
Albacore Tuna
20
Three-layer sesame wafers, caprino cheese, radicchio
Salad niçoise
18
Grilled tuna, anchovies, French beans, picadillo tomato, quail eggs
Seasonal garden salad
12
Aged balsamic and olive oil vinaigrette.
Handmade Pasta
Tagliolini
14
Artisan tomato sauce, basil oil
Fettuccine cacio e pepe
20
Cacio cheese Alfredo, pepper, toasted breadcrumbs
Tortelli alla emiliana
18
Roasted eggplant and tomato tortelli, ricotta, basil, thyme
Fagottelli carbonara
18
Ravioli del plin, crispy pancetta *also available vegetarian
Spaghetti alla chitarra
20
Red snapper, zucchini, roasted peppers
Risotto carnaroli
22
Shrimp, arugula pesto, lemon agrumato
Gnocchi “San Marzano”
Soft potato dumplings, ricotta, tomato coulis
*Nikita Signature Dish
16
Fish
Wild sea bass
30
Marinated artichokes, garlic, burrata
Halibut
24
Wilted kale, vegetable ratatouille
Ricciola alla Caprese
26
Amber Jack, asparagus, potato pressatina, Mediterranean herbs
Cacciucco Livornese
28
Traditional Tuscan seafood stew
Meat
Milanese
30
Veal medallion, fennel, orange, red cabbage
Chicken alla cacciatore
26
Wild mushrooms, roasted potatoes
Lamb Chop alla brace di olivo
32
Fire-grilled Colorado lamb rack, Taggiasca black olive caponata
Niman ranch ribeye steak
34
Grilled dry aged ribeye, hand cut pommes frites
Wagyu beef filet*
48
Crunchy cauliflower, smashed new potatoes
Tasting Menu pp $170 / pp $110 without wine
“Nikita” cannolo. Crispy sea Bass, Amalfi coast lemon, celery, cantaloupe*
Champagne Gosset, Brut Excellence, France
Fagottelli carbonara. Ravioli del plin, crispy pancetta *also available vegetarian
Bianco Pomice, Tenuta di Costellaro, Sicily, Italy 2010
Wild sea bass. Marinated artichokes, garlic, burrata
Sémillon, Andrew Thomas, Hunter Valley, Australia 2011
Wagyu beef filet. Crunchy cauliflower, smashed new potatoes*
Cabernet Sauvignon, Mad Hatter by Dancing Hares, Napa Valley 2009
Seven-layer chocolate bar. Hazelnut mousse, crunchy almond*
Niepoort, Colheita Port, Portugal 1999
Nikita Tea and Coffee Selection
*Nikita Signature Dish