Reservations are not necessary.
Restaurant menu Appetizers Fresh Deep Sea Scallop Ceviche Served in its own shell and garnished Gulf Shrimp Fresh shrimp with vine ripened tomatos, cucumber, extra virgin olive oil topped with salmon roe Florida Stone Crab Claws (seasonal) Key lime honey mustard sauce and drawn butter Shrimp/Oyster Served on ice with cocktail sauce and grated horseradish Gazpacho A La Nikki's Chilled and served with fresh mint Jumbo Lump Crab Cake Chili jam and aioli on a bed of wilted tatsoi Shredded Crispy Duck Roll Provencal vegetables dressed with a roasted poblano chili sauce Salads Nikki House Salad Romaine lettuce, diced tomatoes, cucumber, red onions, calamata olives and feta cheese tossed with lemon-oregano vinaigrette Salad Nicoise Fresh peppered tuna, mesclun greens, sliced potatoes, tomatoes, green beans, calamata olives, hard boiled egg, capers and red peppers, dressed with caper vinaigrette
Fruit Melange Tropical fruits with mixed greens and a honey yogurt sauce Yellowfin Tuna Tartar Diced tuna mixed with shallots, capers, peppers, lemon oil, garnished with micro greens and infused extra virgin oil
Sushi Tuna & Crab Roll Poached asparagus, tobikko and white sesame seeds Lobster Roll Florida lobster with tomato, cilantro, and spicy mango Inside-Out Smoked Salmon Roll Avocado, red peppers, scallions, cream cheese, and cucumber Vegetarian Roll Asparagus, kampyo, carrots, and cucumber Sushi Boat Assortment of rolls and wakame salad Entrees Chili-Crusted Beef Tenderlion On a baguette with caramelized onions, white cheddar, plum and chipotle honey mustard Satay Chicken Strips of sesame chicken sauteed with asian vegetables in a spicy peppercorn sauce, served with bamboo steamed rice Crispy Skinned Atlantic Salmon Hand picked blue swimmer crab, ruby grapefruit, shaved fennel and cress salad Chicken Paillard Cornfed breast of chicken served with roasted vegetable salad, balsamic vinaigrette Baked Florida Snapper Deboned whole snapper stuffed with fresh crab meat mousse with a leek and mussel sauce Desserts • Chocolate Hazelnut Caramel Cake • Coconut Creme Brulee • Mango Cheescake • Lemon, Pineapple , Orange, Coconut, & Peach Sorbet • Fresh Hand Picked Baskets of Santa Maria Strawberries • Chefs Selection of European Cheeses Served with carrs water biscuits and seasonal friut
