Celebrate Easter Sunday at Nick & Toni’s

Nick & Toni’s will be celebrating Easter Sunday on April 24th with a special Easter brunch from 11:30 a.m. – 2:30 p.m. The brunch menu is as follows:

White Bean & Escarole Soup   9

Organic Field Green Salad, Red Wine Vinaigrette 9

Hearts of Romaine, Caesar Dressing, Garlic Croutons, Grana Padano   10

House-cured Salmon Bruschetta, Mascarpone, Arugula, Fennel, Kalamata Olives   14

Brioche French Toast, Nutella, Caramelized Bananas   12

Anson Mills Creamy Polenta, Smoked Bacon, Rock Shrimp, Poached Egg   16

Chicken Hash, Poached Eggs, Hollandaise, Organic Field Greens   14

Breakfast Fricco, Montasio Cheese, Chorizo, Over Easy Eggs   14

Hangar Steak & Eggs, Fingerling Potatoes, Roasted Onions, Tuscan Bread   22

Penne alla Vecchia Bettola, Spicy Oven Roasted Tomato Sauce   15

Risotto, Jumbo Lump Crab, Garden Chives   18

Frittata, Roasted Peppers, Fontina, Caramelized Onions   12

Grilled House-made Berkshire Fennel Sausage, Broccoli Rabe, Eggplant Caponata   18

Pan Roasted Cod, Wood Roasted Vegetables, Olive Tapenade   21

Pizza

16

Margherita, Fresh Mozzarella, Tomato, Basil

Quattro Formaggio, Mozzarella, Gorgonzola, Ricotta, Parmesan

Al Ouvo, Farm Fresh Eggs, Pancetta, Asiago

Salmone, House-cured Salmon, Mascarpone, Red Onions, Capers

Sides

5

House-made Breakfast Pastries, Blood Orange Marmalade & Maple Butter

Apple Wood Smoked Bacon

Roasted Fingerling Potatoes

Broccoli Rabe

Anson Mills Creamy Polenta

Roasted Satur Farms Green Beans

Dinner will be served beginning at 6 p.m. featuring the regular a la carte menu with additional holiday specials including Crispy soft-shell crab with shaved fennel, pea shoot salad and blood-orange salad ($18); Colorado rack of lamb with sautéed Fiddlehead fern, Fingerling potatoes and salsa verde ($38); and Catapano Farm ricotta served with a Meyer lemon tart ($14).