At Nick and Nino’s you will savor certified Black Angus aged steaks and exquisite entrees from 30 stories above Springfield, with stellar views matched only by the acclaimed cuisine and attentive service. Winner of Open Table Diners’ Choice Award in 2016 & 2015. Dishes created by award-winning Executive Chef Bradly Mechol.
Tuesday – Saturday: 5:30pm – 10pm Sunday & Monday: Closed for private parties Phone: 217-789-1530
APPETIZERS
Warm Mozzarella and Prosciutto Crostini
Pan Seared Mozzarella with Basil Wrapped in Sweet Onion and finished with Harissa Sauce and Aged Balsamic Reduction
Pan Seared Crab Cake Bites
Four Tender Lump Crab Cakes with Calypso Sauce, Mango Salsa, and Tender Greens
New Zealand Lamb Lollipops
Three herb-grilled New Zealand lamb chops with mint gremolata and creamy cauliflower sauce
Firecracker Shrimp
Lightly battered Tempura Shrimp tossed in Asian Sweet Chili Sauce
Classic Shrimp Cocktail
Six jumbo shrimp served with housemade cocktail sauce and lemon wedges
Cheese Board
Fresh gorgonzola, aged cheddar, brie, grapes, strawberries, fig compote and crisp crostini
SOUPS & SALADS
Lobster Bisque
Topped with a Sherry Crème Fraiche
Smoked Ham and Bean Soup
Hearty smoked ham and bean soup served with house-made corn muffins
Classic Caesar
Fresh chopped Romaine Hearts tossed in our House Made Caesar Dressing, Crisp Herb Scented Croutons and Fresh Grated Parmesan
Nick & Nino’s House Salad
Fresh Baby Spinach, Red Onion, Blueberries, Sliced Almonds and Blue Cheese Crumbles Tossed in a Lemon Champagne Vinaigrette. Add Steak or Shrimp at an extra cost.
CHEF’S CHOICES
Filet Mignon 8 oz. / 10 oz.*
Cowboy Steak – Bone in Ribeye 18 oz.*
Porterhouse 24 oz.*
New York Strip 14 oz.*
Rack of Lamb 12 oz. / 14 oz.*
Flight of Filets 3 – 3oz. Filets with choice of crust*
Twin Jumbo Maine Lobster Tails*
*Make any of Chef’s Choices a Surf and Turf with Broiled Lobster Tail or 8 Shrimp
CHEF’S CREATIONS
Chipotle Marinated Sea Bass
Our Pan Seared Sea Bass is served with Wilted Baby Spinach, Grilled Tomato Salsa, and a Smoked Pepper Cream Sauce. Topped with Sweet Potato Curls
Pan-Seared Ahi Tuna
Served with fried Japanese eggplant, shaved fennel, pomegranate, crisp bacon and a touch of orange zest
Pan Seared Sea Scallops with Sweet Potato Hash
Pan-seared tender jumbo scallops served atop bacon, green onion and sweet potato, finished with Canadian pure maple syrup
Pork Chop Loco Moco
Hawaiian-inspired tender grilled pork chop served with red rice, mushroom sauce and a sunny-side-up egg.
Chef’s Coulotte Sirloin
A tender grilled 8 oz Coulotte sirloin served with orzo rice, smoked cream pepper sauce and pico de gallo, topped with tobacco onions
Vegetarian Warm Orzo
Warm pasta prepared with yellow and green squash, green onion, tomato, arugula, dried cranberries and toasted almonds, finished with a drizzle of smoked orange marmalade vinaigrette
SAUCES
Béarnaise
Brandy Peppercorn
Truffle Bordelaise
Bourbon BBQ
Wild Mushroom
Chimichurri
SIDES
Nick’s Potatoes
Roasted Garlic Mashed Potatoes
Parmesan Truffle Fries
Sweet Corn Grits
Hash Brown Brick
Chef’s Seasonal Sautéed Vegetables
Cream Baby Spinach
Sautéed Wild Mushrooms
Sautéed Asparagus
CRUSTS
Garlic
Bleu Cheese
Mushroom Truffle
Horseradish