Nikz At The Top Menu and Prices

$9.95

pepper marinated black angus beef, shaved paper thin and topped with cracked pepper extra virgin olive oil and shaved parmesan cheese

$12.95

marinated in nikz own dressing and grilled to perfection, served with traditional cocktail sauce or our garlic and lime aoli

$8.95

tender calamari fried crispy and served with tomato pomadora and fresh lemon

$12.95

a blend of jumbo lump and show crabmeat, pan seared and served with garlic lime aoli with shredded greens

$11.95

sliced Norwegian smoked salmon and crumbled goat cheese served atop a paper thin crust toasted with fresh basil

$8.95

a classic only available at nikz. served with apple compote and cinnamon cream

$4.95

$5.95

$5.95

a take off of the traditional with full romaine leaves in a balsamic caesar dressing

$5.95

California greens tossed with orange chardonnay vinaigrette and topped with shreds of marinated fresh vegetables and crisp fried onions

$7.95

a selection of wine friendly cheeses and fruits served with fresh baby spinach leaves and onion croustads

$19.95 - $24.95

Petite cut, traditional cut

$17.95 - $26.95

marinated to buttery tenderness

$23.95

highly seasoned and basted in butter

$35.95

prime tender cut

$25.95

aged to perfection with a 1/4 inch trim for flavor

$22.95 - $29.95

slow roasted today served with natural jus and horseradish sauce

$69.95

8 oz prime beef fillet with a 12 oz. north Australian cold water lobster tail

$25.95

medallions of beef tenderloin rubbed in Dijon mustard and sauteed to your specification with mushrooms, shallots and fresh garlic, finished in a red wine demi glace

$25.95

medallions of beef tenderloin rubbed with cracked pepper and sauteed to your specification with brandy and a lightly creamed beef demi glace

$24.95

roasted garlic marinated beef tenderloin and striploin grilled to perfection and topped with a red wine shallot demi glace.

$49.95

specially seasoned center cut of beef tenderloin pan seared and finished in the oven to your specification.

$21.95

buttery smooth fillet, lightly sauteed and topped with a champagne burre blanc scented with fresh button mushrooms and tarragon

$24.95

south pacific swordfish fillet, dusted with cashews and sauteed to temperature, topped with caramelized onion, mango and orange glace

$24.95

superbly seasoned and roasted in the oven, topped with wilted baby spinach, bacon shards and mandarin sesame glace

$23.95

fresh Atlantic salmon fillet, marinated in fresh ginger threads and grilled to perfection, topped with leek and pine nut scented lemon glaze.

$22.95

roasted garlic and fresh basil marinated shrimp sauteed with sun-dried tomatoes, mushrooms and capers, served over linguini pasta pomadoro

$25.95

tender pieces of cold water lobster, sauteed with leeks and mushrooms in a sherry cream glace, served over tender angel hair pasta

$16.95

escalopes of chicken pan seared with shallots, capers, and garlic, finished with a white wine and lemon butter cream

$20.95

thinly sliced breast of chicken wrapped in potato shards and pan seared a crispy golden brown. finished with a fresh scallion and white wine dijon cream glaze.

$15.95

basil marinated breast of chicken served over linguini with a rich creamy mushroom alfredo sauce, topped with shredded parmesan cheese

$23.95

pan seared tender duck breast finished with aged port wine, shallots and rosemary demi glace

$34.95

center cut veal chop lightly seasoned and grilled, served with sauteed shallots, Michigan cherry and merlote demi-glace

$27.95

an Italian classic, escalopes of veal tenderloin pan seared with proscuitto, mushrooms and fresh sage demi glace

$19.95

horseradish marinated pork tenderloin, pan seared and finished in the oven with orange hunters style glace.

$24.95

herb crusted rack of lamb slow roasted and served chop style with minted lamb jus glaze