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


Pan Seared Crab Cake Bites
Four Tender Lump Crab Cakes with Calypso Sauce, Mango Salsa, and Tender Greens

Warm Mozzarella and Prosciutto Crostini
Pan Seared Mozzarella with Basil Wrapped in Sweet Onion and finished with Harissa Sauce and Aged Balsamic Reduction

Nick’s New York Nigiri
Thinly Sliced New York Strip Steak served on a bed of Wasabi Rice and topped with thin slices of Sweet Onion, Micro Greens and a Drizzle of Teriyaki

Firecracker Shrimp
Lightly battered Tempura Shrimp tossed in Asian Sweet Chili Sauce

Sweet and Spicy Fried Calamari 
Prepared with Sweet Chili Sauce, Serrano Pepper, Sweet red and yellow peppers, Fried Lemon and Sesame Seeds

Antipasto Platter
Presented with fresh Prosciutto, Salami, Olives, Sweet Gherkins, Goat Cheese, Cheddar Cheese, Dried Cranberries, Grapes, and Walnuts, served with Honey and Fig Compote

Vegetable and Hummus Crudité Platter
Fresh Carrots, Red Radish, Celery, Grape Tomatoes, Broccoli Florets, Cucumber, and Strawberries served with Grilled Flat Bread and House Made Hummus


Lobster Bisque
Topped with a Sherry Crème Fraiche

Japanese Steakhouse Soup
LightBroth Soup garnished with Button Mushroom Slices and Green Onion

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.


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


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

Steamed Halibut Filet
A lean Halibut Filet wrapped in Swiss Chard and steamed until Flaky and Tender, served with Navy beans, Sweet Corn, Diced Red Pepper and Bacon topped with a Citrus Cream Sauce

Pan Seared Sea Scallops
Pan Seared Tender Jumbo Scallops, served with Creamy Parmesan Risotto, Sautéed Baby Spinach and topped with a rich Herbed and cheese Brown Butter Sauce

Bunn’s Berkshire Pork Chop 10 oz.
Tender Grilled pork chop served With Roast Garlic Mash Potato, Edamame Beans, Arugula Salad, Pickled Red onions and finished with Bacon and Apple Demi Glaze

Gnocchi with Grilled Chicken
Fresh House Made Gnocchi tossed with Wilted Baby Spinach and Tender Button Mushrooms and then topped with a Rich Roasted Garlic Cream Sauce and a Perfectly Seasoned Grilled Chicken Filet

Chef’s Coulotte Sirloin
A Tender Grilled 8oz. Coulotte Sirloin served with Roast Garlic Mash Potato, Edamame Beans, Peppery Arugula Salad, Pickled Red Onions, and finished with a Bacon and Apple Demi Glaze

Risotto e uovo Italian
This dish is prepared with heavy Cream, a hearty Vegetable Stock, Shallots, Mixed Fresh Mushrooms, Fresh Parsley, Aged Parmesan and Romano Cheeses cooked until perfectly creamy and then topped with a Poached Egg


Brandy Peppercorn
Truffle Bordelaise
Bourbon BBQ
Wild Mushroom


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


Bleu Cheese
Mushroom Truffle