join us for dinner
The dinner menu at Nic + Junior’s features seasonal plates crafted by Chefs Junior Borges and Nic Yanes. Each dish reflects their shared approach to cooking — ingredient-driven, soulful, and sophisticated. From small bites to entrées meant for the table, every plate tells a story of connection between Brazil, Italy, and Chicago’s River North dining scene.
Planning a private event? Explore our group dining options.
Explore our menus
DINNER Menu
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- A signature à la carte dish—bavette steak with herb sauce and crisp frites.
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- Chef Justin brings detail and care to every dish on the line.
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- Summer’s brightest—heirloom tomato salad with mozzarella and basil.
antipasti
Sourdough Focaccia olive oil, saba, herbs 14
Pão de Queijo scamorza, garlic chive, cultured butter 16
baked to order – please allow 20 minutes
Bread Pairings:
24-Month Aged Prosciutto 12 | N’duja 8
Buffalo Mozzarella 7 | Black Truffle Butter 15 |
Whipped Ricotta 7
*Oysters smoked mignonette, lemon oil 24/48
Steamed Snow Crab Claws drawn garlic butter, chili flakes 34
Brazilian Cheese Sticks arrabbiata sauce, pecorino, oregano 18
*Bluefin Tuna biquinho, hearts of palm, golden sesame 22
Gem Lettuces salsa verde, ricotta salata, garlic herb breadcrumbs 16
Chioggia Beets stracciatella, toasted almonds, balsamic vinaigrettes 17
Polenta mushroom ragu, braised kale, parmigiano 21
Waygu + Prosciutto Skewers chimichurri aioli, lime 23
Handmade Pastas
Rotolo braised beef ragu, sundried tomato, fontina 32
Ricotta Gnocchi cured tomato, ricotta salata, basil 27
Spaghetti rock shrimp, n’duja, garlic breadcrumbs 33
Rigatoni pork bolognese, parmigiano, oregano 28
Ravioli kabocha squash, brown butter, sage, pepitas 28
Tajarin pecorino brodo, cultured butter, perigord truffle 35
Main
Black Cod risotto, coconut + shellfish broth, cilantro 46
Piri Piri Half Chicken malagueta relish, chicken jus, yuca 36
Sakura Pork Collar maitake mushroom marsala, rosemary, roasted garlic 43
Short Rib heirloom black beans, bacon farofa, guandilla chimichurri 55
8oz Rosewood Waygu Picanha crispy potato, pickled shallot, bordelaise 65
*Burger gruyère, shallot jam, maitake aioli aged cachaça au poivre, yuca fries 22 | limited availability
SWEETS
Brigadeiro Tiramisu coconut mascarpone, hazelnut, espresso, chocolate sprinkles 15
Soft Serve stracciatella, shaved chocolate 9
+ make it an affogato 3
Zeppole candied orange, vanilla diplomat 12
Consuming raw or undercooked meats
poultry, seafood, shellfish, or eggs may increase
your risk of foodborne illness
Happy Hour
Wednesday – Friday 4-6PM
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- Two takes on a favorite: our clarified espresso martini and the classic version, side by side at Nic + Junior’s in River North.
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- A comforting classic—handmade spaghetti with tomato, basil, and parmesan, paired with white wine at Nic + Junior’s.
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- Bar perfection—flame-grilled hot capicola spiedini paired with a classic and a passion fruit old fashioned at Nic + Junior’s.
Bites
Sourdough Focaccia olive oil, saba, herbs 10
Bread Pairings:
24-Month Aged Prosciutto 12 | N’duja 8 |
Buffalo Mozzarella 7 | Black Truffle Butter 15 | Whipped Ricotta 7
*Oysters smoked mignonette, lemon oil 12/24
Yuca Fries smoked hot sauce 9
Steamed Snow Crab Claws drawn garlic butter, chili flakes 28
Brazilian Cheese Sticks arrabbiata sauce, pecorino, oregano 14
*Burger gruyère, shallot jam, maitake aioli aged cachaça au poivre, yuca fries 18
Soft Serve stracciatella, shaved chocolate 7
Cocktails
Espresso Martini vodka, coffee liqueur, cold brew 8
Old Fashioned bourbon, bitters, sugar 8
Boulevardier bourbon, campari, sweet vermouth 8
N+J’s Martini gin, N+J’s vermouth blend, garnish salad 9
Negroni gin, campari, sweet vermouth 9
Dry Vodka Martini ice cold vodka, straight up, twist or olive 9
Passionfruit Margarita 100% agave tequila, passionfruit, lime 9
Caipirinha cachaça, lime 10
Wines by the Glass
NV Bisol ‘Jeio’ Prosecco 9
2024 Jacques Dumont Sauvignon Blanc 12
2023 Catena ‘Vista Flores’ Malbec 12
2024 Scarpetta Sangiovese 12
BeeR
Kolsch Draft 5
Anti-Hero IPA Draft 5
Zombie Dust Draft 5
Guinness Draft 5
Industry Handshake 9
Miller High Life Pony + shot of Fernet
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- A classic martini with a cheeky salad twist—only at Nic + Junior’s.
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- The front bar at Nic + Junior’s—where cocktails, conversation, and bold plates come together.
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- A Southside, finished with fresh mint—cool, classic, and cocktail-hour ready.
Drinks
Classics
Southside gin, lemon juice, sugar, mint
Espresso Martini vodka, coffee liqueur, cold brew
Old Fashioned bourbon, bitters, sugar
50/50 Martini gin, vermouth, bitters, lemon twist
Tommy’s Margarita 100% agave tequila, agave, lime
Caipirinha cachaça, lime, sugar
Negroni gin, campari, sweet vermouth
Modern Classics
Sake Southside sake, yuzu, shiso, ume
N+J’s Espresso Martini coffee vodka, crème de cacao, caramel foam
Passionfruit Old Fashioned jamaican rum, passionfruit, bitters
N+J’s Martini gin, N+J’s vermouth blend, garnish salad
Mixed Blessings tequila, singani, honey, grapefruit, lemon
Guilty Pleasure cachaça, aperol, lime, sugar
Strawberry Negroni gin, strawberry campari, barolo chinato, amontillado sherry
Low-ABV
Summer Solstice 4% fino viejo sherry, fresh pressed watermelon 15
Liberdade junmai daiginjo sake, Japanese green tea, Michigan peach, lemon 15
Spirit-Free
Housemade Italian Soda passionfruit, lime, salt, Topo Chico 12
Satsuma Samba Seedlip Garden, NA bitters, satsuma mandarin, lemon 12
Wine by the Glass
NV Bisol ‘Jeio’ Prosecco 12
NV Ca’ del Bosco ‘Cuvee Prestige’ 24
2024 Pasqua ‘Black Label’ 14
2024 Blanchet Pouilly-Fume ‘Calcite’ 18
2023 I Clivi ‘San Pietro’ 17
2023 Trefethen ‘Oak Knoll District’ 18
2024 Peyrassol ‘Le Croix’ Rose 16
2022 J. Christoper ‘JJ’ Pinot Noir 19
2021 Bava Nebbiolo 18
2024 Scarpetta ‘Frico’ 14
2022 Prazo de Roriz 16
2022 Vasse Felix ‘Filius’ 18
Beer
Draft
Kolsch, Dovetail Brewery 7
Anti-Hero IPA, Revolution Brewery 7
Zombie Dust, 3 Floyds Brewing Co. 7
Old Style 5
Guinness 5
Bottles/Cans
Miller High Life Pony 5
Miller Lite 5
Modelo Especial 5
NA Beer
Heineken 0.0 6
Upside Dawn, Athletic Brewing Company 6
Guinness Zero 8
Consuming raw or undercooked meats
poultry, seafood, shellfish, or eggs may increase
your risk of foodborne illness
RESTAURANT WEEK
Join us for Chicago Restaurant Week and indulge in an elegant four-course prix fixe experience. Your meal begins with a chef’s amuse-bouche, followed by your choice of appetizer, main, and dessert – each thoughtfully prepared to showcase the season.
$60 per guest, available January 23 – February 8.
Brazilian Cheese oregano, pecorino, arrabbiata sauce
Choice Of:
Braised White Beans pecorino, 24-month aged prosciutto, lacinato kale
Burrata Panzanella guandilla peppers, focaccia croutons, cherry tomatoes, basil
Choice Of:
Ricotta Gnocchi cured tomatoes, fiore sardo, basil
Risotto rock shrimp, coconut + shellfish broth, coriander
Grilled Prime Picanha Steak crispy potato, pecorino romano, bordelaise, , seat salt
Choice Of:
Stracciatella Soft Serve dark chocolate, olive oil
Condensed Milk Flan bourbon caramel, vanilla
Consuming raw or undercooked meats
poultry, seafood, shellfish, or eggs may increase
your risk of foodborne illness
Dine with Us
