Nic’s Italian Steak & Crab House



Artichoke & Spinach Bruschetta 12
Artichoke hearts and fresh spinach in a creamy blend of cheeses served hot on our crispy focaccia bread

Shrimp Cocktail 15
Cold, plump, and delicious large shrimp piled high with a special homemade horseradish cocktail sauce

Crabby Mac-n-Cheese 12
Pasta tossed in a cheddar Alfredo sauce with sweet lump crab meat, baked bubbly hot

Steamers 14
Little neck clams simmered with wine and garlic butter

Calamari 13
Tender calamari, lightly breaded and served with a trio of our sauces

Skewer Trio 18
A steak skewer, a shrimp skewer, and a chicken skewer char-grilled, served with dipping sauces

New Zealand Green Mussels 16
Sautéed in wine and garlic, topped with tomatoes and pesto

Toasted Ravioli 12
Cheese ravioli breaded and fried crispy, served with a chunky tomato pomodoro

Stuffed Mushrooms 10
Filled with an Italian stuffing made with our Italian sausage and cheese served over a balsamic reduction

Bar Steak 13
Filet tips, mushrooms, and onions in a creamy red wine demi-glaze with crostini

Antipasto Board 18
An assortment of Italian meats, olive tapenade, roasted peppers, and cheeses served with crostini

Crostini Board 14
Italian bread toasted with olive oil and mozzarella and your choice of four toppings: Tomato & Basil - Olive Tapenade - Prosciutto, Figs & Mascarpone - Eggplant Caponata - Salami & Pesto - Artichoke and Spinach


Bowl of New England Clam Chowder 7
Served with our focaccia bread

Today’s Soup 7
Served with our focaccia bread

House Salad 7
Crisp salad topped with fresh vegetables, mozzarella cheese, and your choice of dressing

Caesar Salad 9
Fresh salad greens topped with imported Parmesan, croutons, and our creamy Caesar dressing

Soup Salad & Bread 12
Our house salad, clam chowder, and focaccia bread

Mediterranean Salad 13
Fresh spinach topped with olive tapenade, tomatoes, onions, artichoke hearts, bleu cheese and pepperoncini

Antipasto 14
Fresh salad greens topped with Italian cold cuts, olive tapenade, tomatoes, red onions, pepperoncini, mozzarella and Parmesan

Add Chicken Breast $5, Shrimp $7, or Salmon $8


Served with your choice of soup or salad

Classic Lasagna (specialty of the house) 16
Layers of pasta, meat sauce and mozzarella, ricotta, and Parmesan cheese

Fettuccine Alfredo 15
Parmesan cream sauce, with a hint of fresh basil served over fettuccine

Spaghetti Marinara 14
Spaghetti with our own marinara or meat sauce topped with Parmesan and fresh basil

Eggplant Parmesan 16
Thin layers of breaded eggplant topped with marinara, mozzarella, and Parmesan served with spaghetti

Pasta Pomodoro 15
Fettuccine in a fresh tomato cream sauce with a touch of vodka

Baked Ravioli 16
Cheese-filled ravioli topped with marinara or meat sauce and melted Italian cheeses

Pasta Primavera 15
Seasonal vegetables tossed with fettuccine with your choice of our marinara or alfredo sauce

Pesto Fettuccine 15
Our pesto cream sauce served over fettuccine topped with fresh tomatoes

Baked Ziti 16
Ziti pasta baked with marinara sauce and ricotta cheese

Carbonara 17
Crispy bacon, roasted garlic, and mushrooms tossed with spaghetti finished with eggs and Parmesan

Pasta Additions
Chicken Breast 5
Two Jumbo Meatballs 6
Shrimp 7
Two Italian Sausages 6
Salmon 8
One Meatball One Sausage 6


Charbroiled perfectly and brushed with olive oil and our special blend of Italian seasonings served with soup or salad and your choice of one side item.

*Steaks cooked to order

Filet 6 oz. 27
Broiled expertly to a melt-in-your-mouth tenderness

Sirloin 8 oz. 19
Seasoned and seared to perfection

Bone in Ribeye 16 oz. 36
Well marbled for peak flavor, deliciously juicy

Steak Kabob 21
Marinated filet skewered with fresh vegetables

Braised Beef Roulade 22
Beef tenderloin stuffed with Italian sausage, prosciutto, bread crumbs, fresh basil, and mozzarella, braised in a red wine mushroom demi-glaze

Add sautéed mushrooms & onions $3

cool red middle

Medium Rare
warm red middle

hot pink middle

Medium Well
slightly pink middle

Well Done
cooked all the way through

*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness


Create your own by adding any of the following to your entrée

Beer Battered Shrimp 9
Shrimp Scampi 10
Half Pound Snow Crab 12
Half Pound King Crab 20
Lobster Tail 25


Served with your choice of soup or salad

Alaskan King Crab Legs 45
1 pound of succulent King Crab served with drawn butter and your choice of one side item

Snow Crab 30
1 pound of sweet snow crab served with drawn butter and your choice of one side item

Lobster Tail
One Tail 35
Two Tails 55
A cold-water tail served with drawn butter and your choice of one side item

Shrimp Scampi 22
Large shrimp sautéed with olive oil, fresh basil, Parmesan, and garlic white wine served over spaghetti

Lobster Ravioli 23
Lobster-filled pasta served with a creamy pesto shrimp sauce

Clams Portofino 22
Clams in the shell cooked in a garlic-butter wine sauce served over spaghetti

Fish & Chips 17
Icelandic beer-battered cod served over our fresh-cut french fries with our creamy tartar sauce

Fresh Salmon 24
Grilled with your choice of Tuscan seasonings, BBQ sauce, or an artichoke and spinach cheese blend and your choice of one side item

Salmon Three Ways 26
Can’t decide? Have a larger portion prepared all three ways from above and your choice of one side item

Mahi-Mahi Roma 25
Pan seared fillet topped with succulent shrimp cooked in a crushed tomato sauce with artichokes and mushrooms, and your choice of one side item

Beer Battered Shrimp 19
Our shrimp hand-dipped in our own beer batter and your choice of one side item

Oven Baked Cod 17
A generous portion of Icelandic cod baked with fresh herbs, lemon, garlic, and olive oil and your choice of one side item


Served with soup or salad and your choice of one side item

Our Famous Palace Baby Back Ribs
Half Rack 19  Full Rack 28
Mouth-watering ribs, smoked and grilled with our tangy BBQ Sauce

BBQ Chicken 16
Charbroiled chicken breast grilled with our tangy BBQ Sauce

Chicken Parmesan 18
Breaded chicken breast topped with marinara sauce, mozzarella, and Parmesan cheese

Chicken Piccata 18
Chicken breast in a lemon caper chardonnay sauce

Chicken Marsala 18
Chicken breast sautéed with mushrooms, roasted garlic, and marsala wine sauce

Chicken Saltimbocca 21
Chicken breast sautéed, topped with prosciutto, fresh basil, and mozzarella in a brown sauce

BBQ Rib Combo: Add a half rack of our baby back ribs to any entrée 12


Baked Potato
Hand Cut Fries
Spaghetti Marinara
Parmesan Risotto
Steamed Broccoli
Sautéed Vegetables
Potato Croquette

Our Crabby Mac-n-Cheese may be substituted for an additional $7

There will be a $5 split plate charge.





La Marca, Prosecco DOC (split) – Veneto, Italy NA / 11
This sparkling wine is a pale, golden straw in color. Bubbles are full-textured and persistent. On the nose, the wine brings fresh citrus with hints of honey and white flowers. The flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing, and crisp.

Belleruche, Rosé – Rhone Valley, France 9 / 27
The Grenache in this food-friendly wine gives it bright red stone fruit flavors and beautiful color, while the Cinsaut gives its delicate strawberry aroma and the Syrah its body, making it a great pairing even for the intense flavors of seafood.

Voga, Moscato – Pavia, Italy 8 / 24
This sophisticated and refreshing Moscato represents the essence of the Italian way of living, appreciating the pleasures of life in each moment. During fermentation the carbon dioxide is retained giving the wine its “frizzante” character.

Barnard Griffin, Riesling – Columbia Valley, Washington 8 / 24
Honeydew melon, spicy baked apple and orange zest flavors, backed by intriguing notes of clove, cinnamon, and Asian pear. Elegant and polished. This off-dry Riesling pairs well with soft cheeses, light seafood, and poultry dishes.

Ant Moore Estate, Sauvignon Blanc – Marlborough, New Zealand 10 / 30
Aromatic with distinctive herbaceous notes of crushed leaf, tropical pungency, and a ripe citrus influence on the nose. Medium weight on the palate, textural acidity balancing natural fruit sweetness and a persistent full-flavored finish.

Provisioner, White Blend – Cochise County, Arizona 8 / 24
From French Colombard, Chenin Blanc, and Malvasia grapes, this fresh and energizing wine presents a perfect amount of body and a lingering fruit finish. It’s wonderful as an accompaniment to seafood and salads.

Fable, Chardonnay – California 10 / 30
Sourced from vineyards in Russian River, Sonoma Coast, and Clarksburg. Pastry crust and toasted almonds give way to lemon cream and chai on the nose. The palate is elegant with mouth-watering acidity and texture. Pears, apples, and briny wet stone linger on a second sip finish.

Torre Di Luna, Pinot Grigio – Trentino Alto-Adige, Italy 8 / 24
Refreshing and crisp wine with aromas of pear and floral hints, dry and full-bodied palate with a zesty citrus background. Perfect as an aperitif or accompanied by clams, mussels, squid, and grilled fish.


Riviera, Pinot Noir – Sonoma Coast, California 11 / 33
This wine is bright ruby red/garnet in color. The nose is filled with a variety of freshly picked red fruits including strawberries, raspberries, and black cherries, combined with a balance of white pepper, truffles, and Gouda. Flavors of black cherries are carried through, along with iron, cloves, and rose petals, all supported by lush tannins and a silky finish.

Bell’Agio, Chianti DOCG – Tuscany, Italy 9 / 27
Dry and smooth, with zesty notes of cherries and berries; full bouquet with reminiscence of violets and an intense Ruby-Red color. Ideal for pastas and cheeses.

Dos Cabezas, Red Blend – Arizona 13 / 39
Mostly Grenache, this wine presents spicy fruit on the nose and bright lively tannins in the mouth. Flavors of citrus zest, craisins, and plum. A versatile dining companion, this red would not be out of sorts next to our BBQ ribs, a bowl of pasta Carbonara, or chicken Parmesan.

Caparzo, Sangiovese – Tuscany, Italy 8 / 24
Ruby red color with notes of violet. Intense bouquet, fruity and spicy with notes of mature blackberry, raspberry, and vanilla. Savory, flavorful, and round with a persistent aftertaste. Given its fruitiness, can be paired with first courses and white meats.

Velvet Devil, Merlot – Columbia Valley, Washington 9 / 27
This little devil is wrapped in a velvet robe with classic aromas of dark fruits, brimming with cedar, pipe tobacco, and earth. Full with density and bursting with flavor. You can enjoy it very comfortably with our stuffed mushrooms, spaghetti marinara, or baked ravioli.

Zaccagnini, Montepulciano D’Abruzzo – Abruzzo, Italy 12 / 36
Well-balanced wine with aromas of plum and blackberry. It delivers a mouthful of ripe berries, leather, and black pepper with subtle hints of oregano, dried herbs, and a touch of vanilla; all leading to a dry and supple finish. Grilled meat, ribs, and sausage will go great with this wine.

Predator, Old Vine Zinfandel – Lodi, California 10 / 30
Predator is sourced from 50+ year old vines that produce rich and intensely flavored fruit. Velvety texture, spice, and vibrant varietal flavors. This gem pairs incredibly well with our spicy Italian sausage or tangy BBQ ribs.

Protocolo Tinto, Tempranillo – Castilla, Spain 8 / 24
This 100% Tempranillo is grown in limestone-rich soils at high altitudes in the Southwest corner of Spain. It shows plenty of crushed-berry and chocolate character, with some spices and a soft mouthfeel. With a medium body and light tannins that are firm yet tight, this wine really shows depth.

Avatar, Malbec – Mendoza, Argentina 10 / 30
Aged in 100% French oak barrels for 4 months with another 6 months in the bottle before release. Presents a vibrant red color with glints of Bordeaux. Great aromatic intensity. It expresses in a very fresh way, with red fruits and a remarkable sweetness. In the mouth, it’s balanced with round and sweet tannins, rich and with marked acidity.

642° Tenuta La Badiola, ‘Super Tuscan’ – Tuscany, Italy 11 / 33
642° is produced on the ‘Tenuta La Badiola’ estate at the 42nd degree of latitude in the Tuscany region of Maremma. Aromas are of wild berry fruits, like blackberry and dried plum, which then yield to richer impressions of candied fruit and dark chocolate. Nuances of vanilla and tobacco leaf. Rich and full-bodied in the mouth.

The Show, Cabernet Sauvignon – California 10 / 30
The Show combines grapes from premier California grape-growing regions and is aged in both French and American oak. What you have here is a pure, unapologetic expression of California Cabernet Sauvignon. It is a wonderful choice to complement any of our steaks.

Barrique, Pinot Noir – Sonoma Coast, California NA / 42
Dark, ruby red in the glass, the nose is full of dark, brambly fruit, with notes of fig leaf and baking spices. The texture is silky and full-bodied with black cherry, ripe fig, and cedar wood rounding out a long, seamless finish. This wine was aged in 100% French oak for 9 months.

The Haunted Group ‘Rosso’, Barbera – Yavapai County, Arizona NA / 39 
The 2000-year-old Barbera vines were shipped from Italy and have thrived since being transplanted at our home at the base of the Mingus Mountain in the Verde Valley. We created a classic Barbera with light body and mild tannins, a red-cherry character, and slight aromas of dried raspberry and baked prunes... We hope you enjoy it!

Pinnacoli, Primitivo (Zinfandel) – Puglia, Italy NA / 30
Primitivo is an Italian classic grape varietal that produces fruit-forward and full-bodied wines. Pinnacoli presents concentrated flavors of wild strawberry and hints of cinnamon. We highly recommend that you try it with our lasagna, Italian sausage or meatballs.

Branciforti, Nero D’Avola – Sicily, Italy NA / 30
Nero D’Avola, also know as Calabrese, is one of the most important indigenous grape varieties from Italy. This is a bold and powerful wine with sweet tannins, flavors and aromas of plum, blackberry, black cherry and pepper. All of our grilled meats, sausage, and red sauce pastas will pair wonderfully with it.

6th Sense, Syrah – Lodi, California NA / 33
Farmed sustainably. Super-saturated, big and juicy, it makes a bright, tangy impact. Full of flavor in the same deep-red tones as the aromas, tannins are tame. The mid-palate offers plum and blackberry, with a touch of mulberry. A great wine to complement our mouthwatering ribeye cut. Scholar & Mason,

Cabernet Sauvignon – Napa Valley, California NA / 50
The 2015 Scholar & Mason Cabernet Sauvignon shows off an inky, deep ruby color in the glass. The nose is intensely aromatic with concentrated black plum, notes of rhubarb, vanilla, and pencil shavings. The palate is opulent and silky with firm tannins. Earthy, forest fruit and loam are further layered in veins of blackberry, black cherry, and fall baking spices.

A meal without wine is like a day without sunshine, although, on a day without sunshine, you can still drink wine…Lee Entrekin



Traditional Gin
Ford’s London Dry Gin, Two Olives, and just the Essence of Vermouth

Ultimate Dirty
Prairie Organic Vodka, Olive Juice, Two Olives

AZ-Born Italian
1800 Reposado Tequila, Aperol, Crème de Pamplemousse Ruby Red Liquor, Sour, Salted Rim

Vesper la Rosa
Prairie Organic Vodka, Malfy Italian Gin, Cocchi Rosa Americano, Rosewater

Bee’s Knees
Malfy Italian Gin, Honey, Fresh Lemon

Blue Skies
Malibu Rum, Blue Curaçao, Pineapple Juice

Ancho Verde Mango
1800 Silver Tequila, Ancho Reyes Poblano Liquor, Mango, Fresh Lime, Sour, Chili Salted Rim

Blood Orange
Prairie Organic Vodka, Solerno Blood Orange Liquor, Fresh Lime & Orange Juice

1800 Reposado Tequila, Gran Citron, Fresh Lime, Sour, Salted Rim

Lemon Drop
Absolut Citron, Fresh Lemon, Simple Syrup, Sugared Rim

Bordeaux Manhattan
Four Roses Bourbon, Angostura Bitters, Sweet Vermouth, Bordeaux Cherry

Nic’s Cosmo
Absolut Mandarin, Cointreau, Cranberry Juice



Italian Mule $9
Tito’s Handmade Vodka, House-Made Limoncello, Amaretto, Fresh Lemon, Fever Tree Ginger Beer

Mango Bravo Daiquiri $9
Plantation Double-Aged Rum, Mango, Fresh Lime, Honey

Hickory Peppercorn Old Fashioned $10
House-Infused Hickory Peppercorn Rye Whiskey, Honey, Angostura Bitters, Orange Twist

Jasmine $10
Malfy Italian Gin, Campari, Cointreau, Fresh Lemon

Mezza Luna $10
1800 Reposado Tequila, Fernet Branca, Raspberry, Fresh Lemon, Mist of Mezcal

Brandy Alexander $10
Copper & Kings American Brandy, Crème de Cacao, Cream, Fresh-Grated Nutmeg

New York Sour $11
Bulleit Rye Whiskey, Fresh Lemon, Fresh Lime, Honey, Float of Velvet Devil Merlot

Blackberry Basil Sidecar $11
Copper & Kings American Brandy, Crème de Mûre Blackberry Liquor, Dry Vermouth, House-Made Lavender Syrup, Fresh Lemon, Basil

Calabrese Gold Coin $12
Agave de Cortez Mezcal, Organic Agave Nectar, Fresh Lime, Calabrese Pepper Ice Cube, Chili Salted Rim

Sazerac $12
Templeton Rye Whiskey, Peychaud’s Bitters, Angostura Bitters, Absinthe Rinse, Sugar Cube, Lemon Twist 



Peroni Nastro Azzurro Lager - Italy
San Tan Epicenter Amber Ale - Arizona
Lumberyard Flagstaff IPA - Arizona

Domestic & N/A

Coors Light
Bud Light
Michelob Ultra
Becks N/A

Imported & Craft

Blue Moon
Pilsner Urquell
Guinness Stout
Deschutes Black Butte Porter
Bell’s Two Hearted Ale - IPA

*Consuming raw or undercooked meats, poultry, shellfish, seafood, or egg may increase your risk of foodborne illness.

All prices are subject to change without notice.

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