An assortment of cheeses; Brie, Gorgonzola and Gouda. Served with fine crackers, nuts and seasonal fruit.

Roast beef, salami, smoked turkey, and ham; with Brie, Gorgonzola, and Gouda cheese; served with baguette slices, and Nicky’s own mustard.

A traditional Mediterranean dish made from chickpeas, tahini, olive oil, fresh lemon juice, salt, and garlic. Served cold with warm pita slices.

Hummus thoroughly kicked up a notch. A flavorful traditional hummus blend with peppers, rich spices, and Feta cheese. Served cold with warm pita slices.

Warm baguette slices smothered in our house made garlic herb butter, with basil pesto aioli sauce for dipping.

A warm blend of spinach, artichoke hearts, fresh garlic, and sharp Romano cheese. Served with tri-colored tortilla chips.

Diced tomatoes tossed in olive oil, herbs, and cheese crumbles, served on toasted baguette slices.

Six succulent jumbo prawns served in Nicky’s own horseradish-studded cocktail sauce.

Herbed crab meat and shrimp mixed with fresh garlic, olive oil, and Romano cheese; baked in a sourdough bread bowl, served with crackers.

Warm pretzel bread sticks served with house made spicy mustard and marinara sauce.

Sliced hoagie topped with marinara sauce, mozzarella, pepperoni, and sausage. Toasted to perfection.

We stuff two portobello mushroom caps with our herb and garlic seafood dip, top with mozzarella cheese, then bake it in the oven and serve it hot.

A bowl of salted cashews and Nicky’s house made glazed pecans.

The French quarter’s flavorful blend of potato chips, pretzels, and crackers, laced with authentic creole seasoning.

Egg rolls never had it so good. Chicken, pepper jack cheese, black beans, corn, and peppers. All wrapped and baked to golden brown perfection. Served with Nicky’s own southwestern sauce to cool it down.

Eight baguette slices topped with garlic butter and mozzarella. Toasted and served with marinara sauce.