Nick & Sam's

Tender lump crab cake served with zesty grain mustard aioli and fresh citrus slaw.

Crispy golden calamari served with rich roasted garlic aioli and fresh tomato basil sauce.

Tempura-battered broccoli tossed with spicy serrano aioli and toasted sesame seeds.

Delicate steamed dumplings filled with premium Wagyu beef and tender shrimp, bathed in savory black garlic and scallion-sesame ramen broth.

Fresh oysters baked on the half shell with Pernod, savory bacon, and rich golden hollandaise.

Chef's daily seasonal soup creation prepared fresh in-house.

Tender Spanish octopus grilled over open flames with Peruvian anticucho marinade, charred cucumber salsa, and Yukon gold potatoes.

Crispy savory zucchini pancakes paired with refreshing dill yogurt and robust Spanish romesco sauce.

Seared decadent foie gras served over plush brioche French toast with black truffle shavings, sweet kumquat, and Sauternes syrup.

Lightly battered tempura jumbo shrimp served with house-made Japanese pickled vegetables and creamy spicy mayo.

Thick-cut house-cured brown sugar bacon paired with smoked salmon deviled eggs and topped with premium salmon caviar.

Freshly shucked raw oysters served chilled on ice with zesty Bloody Mary cocktail sauce and citrusy orange lobster tartar sauce.

Fresh daily clams served on the half shell with spicy Bloody Mary cocktail sauce and orange lobster tartar sauce.

Luxurious sustainable Black River Caviar available in Traditional, Royale, or Imperial selections, served with classic accoutrements.

Hand-chopped prime raw beef steak skillfully seasoned and served with toasted brioche points and Heinz 57 sauce reduction.

Crispy taco shells packed with raw Big Eye tuna, peanut ponzu, fresh avocado, toasted sesame, eel sauce, and spicy Thai chili aioli.

Creamy fresh burrata cheese accompanied by savory Serrano ham, ripe seasonal melon slices, and toasted French baguette.

Chilled jumbo lump crab meat accompanied by zesty Bloody Mary cocktail sauce and citrusy orange lobster tartar.

Plump jumbo poached shrimp served on ice with tangy Bloody Mary cocktail sauce and citrus-infused orange lobster tartar.

Fresh, high-grade sliced raw tuna served masterfully as sashimi or over seasoned sushi rice.

Buttery yellowtail hamachi expertly sliced for sashimi or placed over delicate sushi rice.

Silky raw Atlantic salmon served fresh as sashimi or nigiri.

Crisp organic garden greens tossed in a light house vinaigrette.

Crisp romaine hearts dressed in classic house-made Caesar dressing with crunchy anchovy croutons and shaved parmesan.

Chilled iceberg lettuce wedge topped with creamy Point Reyes blue cheese, thick smoked bacon crumbles, and fresh vine-ripe tomatoes.

Peppery fresh arugula tossed with creamy Bûcheron goat cheese, sweet roasted grapes, toasted pine nuts, shaved red onion, and aged balsamic reduction.

A bountiful bowl of chopped romaine and iceberg, Kalamata olives, house croutons, cucumber, hearts of palm, sweet roasted corn, scallions, tomatoes, and crispy chickpeas in aromatic oregano dressing.

Sweet grape tomatoes, fresh basil, aged aceto balsamico, creamy burrata cheese, and basil pesto, served with crispy toasted baguette slices.

Sweet roasted corn mixed with tender Alaskan king crab and drizzled with spicy sriracha aioli.

Crispy roasted brussels sprouts tossed with savory miso smoked bacon and tangy togarashi apple slices.

Tender broccolini sauteed with spicy Calabrian chile flakes and finished with shaved parmesan cheese.

Fresh garden broccoli steamed or charred with simple seasoning and extra virgin olive oil.

Fresh spinach sauteed with garlic and extra virgin olive oil or prepared classic creamed style.

Assorted wild forest mushrooms roasted with fresh herbs, garlic, and butter.

Jumbo green asparagus stalks, available expertly grilled over open flames or gently steamed.

Fragrant jasmine fried rice cooked with sweet crab meat, scrambled egg, cilantro, curry soy reduction, crispy fried garlic, and scallions.

Ultra-indulgent pasta shells baked with rich duck confit, luxurious foie gras, and a velvety cheese sauce.

Sweet sweetcorn folded into a rich, velvety cream sauce with aged Romano cheese.

Layered sliced potatoes baked until bubbly and tender in a rich cream and melted cheese sauce.

Thick-cut onions dipped in light batter and fried until golden brown and super crispy.

Smooth Yukon Gold potatoes whipped with roasted garlic, butter, and cream.

Hand-cut golden potato fries seasoned to perfection with sea salt and house herbs.

Crispy sweet potato fries served with rich molasses ketchup.

Elbow macaroni baked in a decadent blend of white cheddar, smoked gouda, mozzarella, and parmesan cheese.

10 oz center-cut prime filet mignon cooked over wood fire to velvety tenderness.

16 oz prime rib eye beef steak, rich in flavor with deep marbling throughout.

Massive 22 oz bone-in cowboy rib eye steak, dry-aged and seared over high heat.

12 oz center-cut prime rib eye steak offering exceptionally tender meat and rich beefy flavor.

16 oz prime New York strip loin steak dry-aged to enhance its deep, beefy intensity.

22 oz bone-in dry-aged sirloin steak offering supreme juiciness and flavor.

10 oz cut of prime porterhouse combining tenderloin and strip steak in one steak.

Herb-marinated roasted chicken cooked to crisp golden skin and juicy tenderness.

Lean and flavorful 8 oz tender bison filet grilled over open flames.

Classic pairing of prime tenderloin filet mignon alongside a rich, succulent broiled lobster tail.

16 oz rack of domestic lamb roasted to perfection and served with sweet honey mint pesto.

16 oz bone-in prime filet mignon cooked on the bone for heightened moisture and flavor.

Dramatic long-bone cowboy steak aged to perfection and finished with decadent black truffle butter.

Succulent whole lobster tail lightly battered, flash-fried, and served with custom dipping sauces.

A colossal 41 oz dry-aged tenderloin named in honor of Dallas basketball royalty, served with rich bone marrow gravy.

Epic 77-day dry-aged 77 oz NY strip steak crafted for sharing, paired with aromatic Barolo mushroom sauce.

Tender Maine lobster meat baked into pasta shells with white cheddar, creamy Gruyere, and mozzarella cheese.

Broiled West Australian cold-water lobster tail served with clarified drawn butter and charred grilled lemon.

Pink peppercorn-crusted Big Eye tuna steak served with cilantro pesto and refreshing mango aguachile.

Pan-seared jumbo diver scallops served over earthy forbidden black rice and creamy carrot coconut curry.

Crisp almond-crusted sea bream fillet topped with saffron beurre blanc and sweet potato caponata.

Seared New Zealand Ora King salmon served with rich she-crab bisque and dual stewed and crispy okra.

Chef's daily selection of fresh market catch prepared with seasonal vegetables and sauces.

Pan-crisped sushi rice cakes topped with spicy minced tuna tartar and finished with sriracha dots.

Thinly sliced Black Hawk Reserve Wagyu seared tableside on a sizzling hot rock, seasoned with togarashi salt and warm soy garlic butter.

Fresh slices of Big Eye tuna, yellowtail, and king salmon bathed in ponzu with fresh orange slices and spicy serrano peppers.

Decadent assortment of raw Bluefin Toro sashimi, nigiri, and tartare topped with rich quail egg yolk and citrus ponzu.

Alaskan king crab and creamy avocado wrapped in soy paper, finished with sweet yuzu mango sauce.

Spicy yellowtail, spicy tuna, and shrimp tempura wrapped with avocado, serrano peppers, sriracha, and jalapeño miso.

California roll topped with crispy fried lobster pieces, toasted peanuts, kung pao glaze, and chili threads.

Tempura shrimp, cream cheese, and avocado topped with spicy tuna, spicy mayo, and sweet eel sauce.

Maine lobster, avocado, spicy tuna, and jalapeño cream cheese wrapped and drizzled with Thai chili and eel sauce.

Oshinko pickle, asparagus, avocado, sushi rice, romaine, and field greens wrapped in cucumber and dressed with yuzu shiso vinaigrette.

Red king crab and asparagus roll topped with seared Ora King salmon, Thai chili aioli, and savoury furikake.

Tenderloin cut exclusive to Japanese emperors, featuring distinct lustrous marbling and a sweet, silky flavor.

Japanese Brown Cattle tenderloin offering a mellow beef flavor with a leaner, healthier marbling structure.

Full-blood Australian Wagyu tenderloin raised on molasses and distiller's grain for deep complexity.

Pure 100% Tajima cattle cuts available in tenderloin, strip loin, or rib eye; ultra-rare and prized worldwide.

Domestic Black Angus and Tajima Wagyu crossbred beef, corn and alfalfa fed for 500 days for superb fat-to-meat balance.

Rare Hokkaido tenderloin or rib eye featuring snowflake-like marbling, raised in freezing climates for delicate texture.

Authentic Miyazaki Japanese Wagyu tenderloin, renowned for its tender texture and smooth marbling.

Special chef's rotating cuts of certified imported Japanese A5 Wagyu.

Velvety white chocolate custard beneath a caramelized sugar crust, served with sun-dried cherry biscotti and raspberry coulis.

Warm chocolate cake with a molten chocolate center, served with chocolate chip ice cream and rich chocolate glaze.

Tender upside-down blueberry sponge topped with roasted pecan caramel and tangy lemon ice cream.

Torch-browned meringue enclosing devil's food cake, marshmallow and graham cracker ice cream, finished with milk chocolate sauce.

Creamy banana pudding layered with vanilla wafers, salted caramel glaze, and light fluffy meringue.

Tangy warm lemon cake pudding accompanied by soft Chantilly cream and tart blackberry sorbet.

Fusion dessert featuring three-milk soaked sponge cake, espresso, creamy mascarpone, and cocoa powder.

Goat's milk caramel cheesecake topped with mango jam, artisanal chevre cheese, and a drizzle of truffle honey.

Espresso ice cream pie built on an Oreo cookie crust, topped with Trablit coffee caramel and rich chocolate sauces.

Daily chef-inspired selections of handcrafted artisanal ice creams and fruit sorbets.

Famous towering 7-layer cake slice available in rotating daily specialty flavors.

Spectacular whole multi-layer carrot cake frosted with rich cream cheese frosting and toasted nuts.

Classic whole Red Velvet cake featuring rich cocoa sponge layers and smooth cream cheese frosting.

Whole decadent German chocolate cake layered with sweet coconut-pecan filling and chocolate fudge icing.

Luxurious multi-layer whole dark chocolate cake coated with silky chocolate buttercream.

Iconic multi-colored whole layer cake wrapped in vanilla buttercream frosting and sprinkles.