L

S TA R T E R S
ROASTED PUMPKIN SOUP Okinawa sweet potato, Vermont maple syrup 8
FORAGED GARDEN SALAD Scarborough Farms mixed greens, Belgium endive, radicchio, shaved vegetables,
tarragon, shallot vinaigrette 8
SMALL CAESAR SALAD Romaine hearts, herbed croutons, Parmigiano-Reggiano 7
N+S JUMBO LUMP CRAB CAKE Jumbo Maryland lump crab, cracker, creamy grain-mustard sauce,
scallion pure 18
SEAFOOD COCKTAILS
BBQ grilled shrimp, Madagascar 18
King crab, Alaska 21
Lobster, Maine 19

OYSTERS
EASTERN OYSTERS

each

Malpeque

15

Chincoteague

17

Misty Point

Eastern

PACIFIC OYSTERS

each

30

Fanny Bay, British Columbia

15

33

Coromandel 3
15
30

17

33

Grassy Bay

17

33

17

33

Kumiai

17

33

Kumamoto, Washington

17

33

doz dozen

doz dozen

30

Served with cocktail sauce and mignonette.

ENTREE SALADS
CLASSIC CAESAR Romaine hearts, herbed croutons, Parmigiano-Reggiano 14
CHOPPED SKIRT STEAK SALAD Kale, radishes, avocado, cherry tomatoes, cucumber, red onion,
salsa verde 21
ROASTED FREE RANGE CHICKEN Bibb lettuce, bacon, organic egg, hearts of palm, mustard vinaigrette 17
THREE KALE SALAD Black, purple, and baby green kale, cranberry bean vinaigrette, Pecorino 16
FARRO SALAD Belgium endive, trevissio, goat cheese, caramelized pine nuts, dried fruit, citrus vinaigrette 15
BABY GEMS Avocado, smoked salmon, red onions, lemon vinaigrette 17

BURGERS AND SANDWICHES

THE STEAKHOUSE Black Angus beef, smoked ketchup, Tillamook cheese, iceberg,
beefsteak tomato, grilled red onions 16
THE BRAISED Braised short rib, pickled red onions, horseradish crme frache, black kale 14
THE PACIFIC Tempura black cod, shredded cabbage, sake aioli, confit spring onions 14
THE N+S CHICKEN CLUB Wood-grilled pasilla-pepper marinated chicken, bibb lettuce, bacon, avocado,
organic egg, beefsteak tomato, brioche 14
THE GARDEN BURGER Farro and lentil patty, cumin and curry, tofu, roasted beefsteak tomato,
avocado spread 14
Served with hand-cut Kennenbec fries.

COMPOSED ENTREES
6-HOUR BRAISED SHORT RIB JBS mashed potatoes, braised vegetables, forest mushrooms 19
STEAK TARTARE Black Angus sirloin, fried Chino Ranch egg, hand-cut Kennebec fries 22

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
EXECUTIVE CHEF Andreas Roller | GENERAL MANAGER Aron Cohen
SPECIAL EVENTS 213 972 3028 | events@nickandstefs.com

L
ANGUS BEEF
Sirloin Steak 8 oz 28
Petit Filet Mignon

6 oz

30

Flat Iron Steak 10oz 19

Hanger Steak 8 oz 18
Skirt Steak 8 oz 19

LAND
Roasted Half Jidori Chicken

10 oz

16

Kurobuta Pork Loin

8 oz

18

Arctic Char

7 oz

26

Canadian Salmon

7 oz

22

SEA

Branzino 7 oz 24
Swordfish 7 oz. 24
Market Fish 7 oz MP
Dinner cuts available upon request.

SAUCE

Argentinean chimichurri

Pear mostarda

Pacos moms red sauce

Shallot red wine Bordelaise

Yuzu kosho

Grated fresh horseradish

N+S A-2 steak sauce

Sauce Barnaise

Caf de Paris butter

Creamy mustard and Cognac sauce

Sauce au poivre
Uni butter

SIDES
HAND-CUT KENNEBEC FRIES Garlic and parsley 8
JBS MASHED POTATOES 7
SWEET POTATO FRIES 7
ROASTED ROMANESCO Colatura, pickeld anchovies, shaved Pecorino 8
ORCHIETTE MAC & CHEESE Gruyre, fried shallots 8
POACHED JUMBO GREEN ASPARAGUS Brown butter 10
CREAMED SPINACH Bacon and breadcrumbs 8
SAUTEED BROCCOLINI Chile flakes, lemon zest 8
SEA SALT ROASTED FINGERLING POTATOES Sunchokes, warm bacon-mustard vinaigrette 8
WILD CAST IRON ROASTED MUSHROOM Shallot butter, oloroso Sherry 14
ROASTED FALL SQUASHES Maple syrup, pumpkin seeds 8
SZECHUAN LONG BEANS Pink peppercorns 8
Nick + Stefs Signature Classic

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
EXECUTIVE CHEF Andreas Roller | GENERAL MANAGER Aron Cohen
SPECIAL EVENTS 213 972 3028 | events@nickandstefs.com

WAT E R M E N U
Water is essential to life. Our curated water selection demonstrates the difference in taste between eight
different waters from around the world. Their TDS levels (total dissolved solids of minerals including sodium,
calcium, and magnesium) are determined by their terroir and characterize their flavor profiles, which assist in
informing your water pairing choice.

STILL
ANTIPODES New Zealand, TDS 130 mg | Sodium 10.6 mg | Magnesium 1.7 mg | Calcium 3.4 mg 6
ACQUA PANNA Italy, TDS 188 mg | Sodium 7 mg | Magnesium 7 mg | Calcium 32 mg

FIJI Fiji, TDS 224mg | Sodium 18 mg | Magnesium 15 mg | Calcium 18 mg 6

ISKILDE Denmark, TDS 426 mg | Sodium 70 mg | Magnesium 6.8 mg | Calcium 63 mg 7

S PA R K L I N G
MOUNTAIN VALLEY SPRINGS United States, TDS 220 mg | Sodium 0 mg | Magnesium 7.3 mg | Calcium 74 mg 6
S.PELLEGRINO Italy, TDS 1109 mg | Sodium 36 mg | Magnesium 53 mg | Calcium 181 mg 6
BADOIT France, TDS 1200 mg. | Sodium 150 mg | Magnesium 80 mg | Calcium 153 mg 7
VICHY CATALAN Spain, TDS 3052 mg | Sodium 1100 mg | Magnesium 6.4 mg | Calcium 14 mg 7

DESSERT
MEYER LEMON MERINGUE PIE 10
WARM BUTTERMILK CINNAMON DOUGHNUTS
Bourbon caramel sauce, hot fudge, raspberry jam, chocolate pop rocks, rainbow sprinkles,
candied maple bacon 12
RUM RAISIN CHOCOLATE SOUFFL CAKE
Warm Manjari Valhorona chocolate liquid center, frosted almond, Strauss Farms fresh milk sorbet 14
FARMERS MARKET FRUIT SHERBET 8
OATMEAL COOKIE
Red fruit compote 10

CHEESE
BLUE / COW | Caveman Blue, Oregon
HARD / COW | Challerhocker, Tupfertschwil Switzerland
SOFT / COW | Petit Brie Rudolphe le Meunier, France
AGED / GOAT | Sophia Capriole, Indiana
HARD / SHEEP | Ombra, Spain
CHOICE OF 3 OR FULL FLIGHT 15 / 22

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
EXECUTIVE CHEF Andreas Roller | GENERAL MANAGER Aron Cohen
SPECIAL EVENTS 213 972 3028 | events@nickandstefs.com