Previous Events

Wednesday, May 8th
6:30pm hors d’ oeuvres reception
7:00pm dinner
$175pp

(tax and gratuity not included)

Reserve: 732.345.9977

DAVID ARTHUR MENU

Slow Poached Oasis Farms Hen Egg

Corned Duck Breast, Rye Bread Purée, Pickled Fiddlehead Ferns

2011 David Arthur Chardonnay, Napa

______

Caramelized Cauliflower Raviolini

Baby Artichoke, Barigoule Butter Sauce, Artichoke Purée

2010 David Arthur Meritaggio, Napa

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Pan Roasted Pork Chop,

Stone Milled Grits, Pickled Beet Greens

2010 David Arthur Cabernet Sauvignon ‘Three Acre Vineyard’, Napa

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Pan Roasted Filet Mignon,

Shallot Tart Tatin, Trumpet Royale Mushrooms

2010 David Arthur Cabernet Sauvignon ‘Elevation 1147′, Napa

______

Caramel Mousse,

Pretzel Ice Cream, Coco Nib Tuille

Sunday, May 12th

*Tax and gratuity not included

Please call 732.345.9977

MOTHER’S DAY 3-COURSE MENU

Appetizers

Baby Field Greens, Hazelnuts, Beaufort Cheese
Pickled Heirloom Baby Beets, Olive Oil Mascarpone, Meyer Lemon, Spinach Purée
Green Asparagus, Trumpet Royale Mushroom Ragout
Roasted Spring Carrots, Black Olive Crumble, Carrot Purée, Carrot Top Oil
Chilled English Pea Soup, Parmesan Gnocchi, Fresh Mint
Slow Poached Oasis Farms Hen Egg, Corned Duck Breast, Rye Bread Purée, Pickled Fiddlehead Ferns
Caramelized Cauliflower Raviolini, Baby Artichoke, Barigoule Butter Sauce, Artichoke Purée
Hudson Valley Foie Gras, Banana Four Ways, Rum Caramel Cake ($5 supp)
Day Boat Sea Scallop, Rabbit Bacon, Pork Belly, Pea and Mint Purée
Jumbo Lump Crab, Honey Tangerine, Minnesota Wild Rice, Icelandic Yogurt

Entrees

Butter Poached Nova Scotia Lobster, Gruyere & Aged Sherry Custard, Russian Fingerling Potato ($10 supp)
Slow Poached Atlantic Halibut, Pickled Spring Onion, Toasted Almond and Thyme Oil
Pan Roasted Cod, Caramelized Endive, White Bean Purée, Kumquat
Pan Seared Sturgeon, Parsley Root Purée, Black Garlic, Pink Grapefruit
Bourbon Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus
Roasted Rabbit Loin, Quinoa, Fava Beans, Snap Peas, Carrot and Mint Vinaigrette
Roasted Colorado Lamb, Smoked Ricotta, Baby Leeks, Hazelnut Honey Vinaigrette ($10 supp)
Pan Roasted Filet Mignon, Shallot Tart Tatin, Trumpet Royale Mushrooms ($5 supp)
Roasted Organic Chicken, Baby Vegetables, Whipped Potatoes

Dessert to Follow
$75

MOTHER’S DAY CHEF’S TASTING MENU

Pickled Heirloom Baby Beets, Olive Oil Mascarpone, Meyer Lemon, Spinach Purée
N/V Cramant, Grand Cru, Cuvée Restaurant Nicholas, Diebolt-Vallois
or
Jumbo Lump Crab, Honey Tangerine, Minnesota Wild Rice, Icelandic Yogurt
2011 Entre Deux Mers, Sauvignon Blanc, Château Turcaud
_____
Chilled English Pea Soup, Parmesan Gnocchi, Fresh Mint
2010 Sonoma Coast, Chardonnay, Carl Roy
or
Day Boat Sea Scallop, Rabbit Bacon, Pork Belly, Pea and Mint Purée
2005 Bacharacher, Riesling, Spätlese, Wolfshöhle, Ratzenberger
_____
Slow Poached Atlantic Halibut, Pickled Spring Onions, Toasted Almond and Thyme Oil
2010 Sonoma Coast, Chardonnay, Patz & Hall
or
Pan Seared Sturgeon, Parsley Root Purée, Black Garlic, Pink Grapefruit
2011 Carneros, Pinot Noir, Chad
_____
Roasted Colorado Lamb,Smoked Ricotta, Baby Leeks, Hazelnut Honey Vinaigrette ($10 supp)
2009 Napa Valley, Cabernet Sauvignon, East Side Cuvee, Carl Roy
or
Roasted Rabbit Loin, Quinoa, Fava Beans, Snap Peas, Carrot and Mint Vinaigrette
2011 Argentina, Malbec, Fabre Montmayou
______
Meyer Lemon Cake, Olive Oil Ice Cream, Cassis Cream
2011 Moscato d’Asti, Elio Perrone
______
Chocolate Chocolate Chip Cake, Chocolate Peanut Butter Ice Cream, Chocolate Peanut Ganache
2010 Maury, Mas Amiel
or
Tres Leches Cake, Caramel Popcorn, Banana Ice Cream
2010 Muscat de Rivesalites, Mas Amiel

$95

$155 with Wine

4 COURSE GARDEN MENU

Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese
or
Pickled Heirloom Baby Beets, Olive Oil Mascarpone, Meyer Lemon, Spinach Purée
____
Roasted Spring Carrots, Black Olive Crumble, Carrot Purée, Carrot Top Oil
or
Chilled English Pea Soup, Parmesan Gnocchi, Fresh Mint
___
Green Asparagus, Trumpet Royale Mushroom Ragout
or
Caramelized Cauliflower Raviolini, Baby Artichoke, Barigoule Butter Sauce, Artichoke Purée

Dessert to follow

$75

Children’s Menu

Main Course Choice Of:

Roasted Organic Chicken, Whipped Potatoes, Baby Vegetables

or

Filet Mignon, Whipped Potatoes, Baby Vegetables

Dessert Choice of:

Warm Valrhona Chocolate Cake, Vanilla Ice Cream

or

Assortment of Ice Creams, Sorbets

$32

Date: April 5th-14th

Please note that $30.13 menus end at 7pm on Friday and Saturday nights.

No Reservations.

Appetizers:
Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese
Pickled Heirloom Baby Beets, Olive Oil Mascarpone, Meyer Lemon, Spinach Purée
Caramelized Onion Soup, Goat Cheese Gougères, Pickled Pearl Onion

Entrees:
Pan Roasted Cod, Caramelized Endive, White Bean Purée, Kumquat
Bourbon Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus
Roasted Organic Chicken, Baby Vegetables, Whipped Potatoes

Dessert:
Walnut Cake, Banana Custard, Brown Butter Anglaise, Walnut Ice Cream
Devil’s Food Cake, Dark Chocolate Ganache, Hazelnut Ice Cream
Tres Leches Cake, Caramel Popcorn, Banana Ice Cream

Chilled English Pea Soup, Parmesan Gnocchi, Sun Daisy

2012 California, Rose, Ojai

Day Boat Sea Scallop, Crispy Pork Belly, Spring Pea & Mint Puree

2010 Santa Barbara Chardonnay, Ojai

Atlantic Halibut, Vidalia Onion, Toasted Almond & Thyme Oil

2010 Santa Rita , Pinot Noir, Fe Ciega, Ojai

Roasted Colorado Lamb, Smoked Ricotta, Baby Leeks, Honey Vinaigrette

2010 Santa Barbara County Syrah, Ojai

Walnut Cake, Banana Custard, Brown Butter Anglaise, Walnut Ice Cream

Owner, Peter Stolpman, joins us to celebrate Stolpman Vineyards, 100% Estate-grown wines, crafted on the limestone hills of Santa Barbara, California.

Tuesday, February 26th
7:00pm
$95 per person
(plus tax & gratuity)

Reserve: 732.345.9977

First Course

Jumbo Lump Crab, Honey Tangerine, Minnesota Wild Rice, Icelandic Yogurt
Sauvignon Blanc Estate, Santa Ynez Valley, 2011

Second Course

Dayboat Sea Scallop, Granny Smith Apple, Honeycomb, Bergamot Buttermilk
Roussanne L’avion, Santa Ynez Valley, 2010

Third Course

Five Cheese Tortellini, Baby Spinach, Fromage Blanc, Lemon Espuma
Sangiovese La Coppa, Santa Ynez Valley, 2009

Fourth Course

Roasted Loin of Veal, Maitake, Chestnuts, Salsify
Syrah Estate, Santa Ynez Valley, 2010

Fifth Course
Devil’s Food Cake, Dark Chocolate Ganache, Hazelnut Ice Cream
Syrah Originals, Santa Ynez Valley, 2010

$125 per person
Tuesday, February 5th
7:00-9:00pm

Reserve: 732.345.9977

Please join us on February 5th for a rare opportunity to meet twelve Burgundian winemakers. We will taste through cellar selections as well as a few  current releases while sampling Restaurant Nicholas hors d’oeuvres created specifically to complement these world class wines. Burgundian winemakers are  notoriously introverted and humble; don’t miss this chance for face to face time to learn about Burgundy, its wine and its people first-hand. I consider it an  honor that they chose to return to Restaurant Nicholas again this year. This is a “can’t miss” event, a tasting of some of the greatest Pinot Noir and  Chardonnay in the world.

Hors d’ oeuvres being served include:

• Coq au vin
• Escargot, celery  root puree, red wine butter
• Filet mignon, pickled red onion, mustard seed
• Beef bourguignon
• Foie gras and black truffle macaroon
• Artisanal Cheeses

At Potel-Aviron, Stéphane Aviron has adopted an almost radical return to tradition; sustainable viticulture, extremely old vines and classic Burgundian techniques. His cru Beaujolais drink like fine Burgundy.

Historically considered “poor man’s Burgundy,” a modern movement toward fruity, simple, quaffing wines boosted sales but eroded the region’s traditional quality. Potel-Aviron has reversed the trend. By focusing on the Beaujolais village crus, the best sites for unique, expressive wines, and finding old parcels of vines, Aviron creates very expressive, age-worthy wines relying on traditional and new methods, including organic and biodynamic vineyard management. All wines are labeled “Vieilles Vignes,” old vines, because the vines are at least 40 years-old. Potel-Aviron’s wines are authentic in every way. This is true Beaujolais.

The Leflaive family has been rooted in Puligny Montrachet since 1717. In 1984 Olivier Leflaive launched his own company Olivier Leflaive Frères with the help of his uncle Vincent and his brother Patrick. He quickly established his own reputation amongst Burgundy’s finest.

In 1988 Franck Grux took over as a winemaker and still holds this role today. Over the two past decades he was able to establish a strong long term relationships with the best growers and the quality of the wines is outstanding. Olivier Leflaive Frères is known today as a small negociant of high quality with a focus on the whites from the famous villages of Puligny, Chassagne and Meursault. Olivier Leflaive is continuously expanding and has acquired several vineyards that allow him to develop and build up a range of Domaines Wines alongside the negoce business. Today Leflaive owns about 15 hectares of several parcels in Puligny Montrachet, Chassagne Montrachet, Chassagne Montrachet 1er cru Les Chaumees, Chassagne Montrachet 1er cru Les Vergers, Chassagne Montrachet 1er cru Abbaye de Morgeot and Chassagne Montrachet Clos St Marc.