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Nick Diangelo
MERRICK
33 West Sunrise Hwy.
516-379-2222
GeorgeMartinGroup.com
Portabello Mushrooms - Grilled or Stuffed
Shoestring Zucchini and Onion - Served with Marinara
Baked fresh Mozzarella & Prosciutto Pinwheels
over garlic Bruschetta & Tuscan peppers
Stacked Fresh Mozzarella
Roasted Peppers, Bermuda Onions & Tomato
Arugula Salad - Warm Goat Cheese,
oven dried Tomatoes, Toasted Pine Nuts & Raisins
Trio of Sauces - Marinara, Ricotta & Pesto with
Eggplant Fritti
Steak & Linguini - Medallions of Filet Mignon, wild
Mushrooms, fresh Spinach, Chianti & Plum Tomatoes
Nick’s Chicken - cut roasted chicken, sausage, potatoes,
Holland peppers,onions, broccoli, rosemary & garlic
Sauteed Veal & Jumbo Shrimp “Pernod”
Tomato concasse, Basil & Cream
Nick’s Steak Al Forno - NY steak with aged Provolone, wild Mushrooms, sweet Cherry Peppers, Onions,
Tomatoes & Brandy Sauce
Nick’s Classic Sampler - Filet Mignon, Lobster Tail
& jumbo stuffed Shrimp
Filet of SalmonAvailable Oreganata, Pesto or Dijon
Jumbo Garlic Shrimp
with Spinach, oven dried Tomatoes and fresh Mozzarella
Frutti Di Mare - Shrimp, Clams, Calamari, Mussels in imported Plum Tomato Sauce over Linguini
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 Cuisine: Italian Bistro and Chop House
Avg. Check: $19 - $25
Attire: Casual
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Owners George Korten, Ralph Moccio and Chef/partner Frank Greco along with Chef Charlie Dean bring you this elegant family style Italian Chop House. The decor is classic, sophisticated, and very comfortable - reminiscent of New York in the 1930’s. Rich woods surround candle lit tables
and you hear jazz music playing in the background. George and Ralph are often seen chatting with
customers and overseeing all phases of the
restaurant. George, a Cornell graduate, spent six years working in Manhattan restaurants before opening Mims in 1986 and George Martin in 1989. Chef Frank Greco is a graduate of New York Technical College, where he specialized in culinary arts, and began at Mims in 1986 as cook and worked his way up.
The menu is a blend of the traditional and
contemporary Italian favorites and prime aged steaks. Signature dishes include: Nick’s chicken, salmon filet (prepared three different ways), jumbo garlic shrimp, and the homemade ravioli in a fresh basil pomodoro. They are all presented with a
creative flair and desserts are delicious and huge, and can serve two or more. The wine list, mostly Italian and Californian offers about forty choices.
At Nick Diangelo the innovative cuisine with it’s daily specials and varied menu will keep you coming back for more. CATERING; PRIVATE PARTY ROOM; TAKE OUT
RESERVATIONS
Six or More
CREDIT CARDS
AMEX VISA MC
HOURS
Mon - Thurs
5:00 - 10:00
Fri & Sat
5:00 - 11:00
Sunday
5:00 - 10:00
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ABOUT NICK DIANGELO |
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