Chef Maria at Nibbles has just released Menu 14, which is a return to one of their most popular themes: Italian food!Old favorites are joined by debut dishes such as a classic Osso Buco. Our beautiful Faroe Island Salmon (pictured here on the cover of Dayton Magazine) makes an appearance, and by popular customer demand the Prime Filet Mignon will now be a permanent fixture!
And even more exciting, Nibbles will now be open an additional night: Wed & Thurs 5 – 9pm and Fri & Sat 5-10pm. With only 35 seats, reservations are definitely suggested at this charming eatery located at 105 S. Second Street in downtown Miamisburg. You can call 937-802-0891 or reserve on their website.
Not Entrées 
Creamy Mushroom Bisque–7 gf
fresh mushrooms, cream, onion, and herbs
GrilledOctopus–11 gf
Andouille, fingerling potatoes, fennel, zucchini, grilled lemon
Lamb Lollipops–18 gf
New Zealand rack-of-lambwith garlic aioli-pistachios-fennel fronds
Veal Ricotta Meatball–8
tender braised veal and herbs with house-made ragú topped with shaved parmesan and served with crusty bread
Deconstructed Bruschetta–10
goat cheese béchamel topped with herbed oven roasted tomatoes, onion, garlicserved with crispy flatbreads
Mango Ceviché–12gf
scallops, shrimp, fresh mango, jalapeño, lime
Crazy-Good Foie Gras Grilled Cheese–16
foie gras, bacon, and sun-dried tomato spread in a toasted cheese sandwich artisan bread and melted fontina,served with house-made potato chips
Watercress Salad–8
with roasted beets, fresh orange, goat cheese crumbles pistachios, orange-balsamic vinaigrette
Entrées
Pasta Puttanesca–19 gf
house made fresh pasta ribbonsin a sauce of Kalamata olives, garlic, capers,tomato, crushed red pepper, with shaved parmesan and herbs
Volcano Pork Shank–24
crispy pork shank with charred ratatouille sherry vinegar demi-gláce
Osso Buco–34
cross-cut veal, slow-braised and served over rosemary polenta with cipollini onions, duck fat-roasted carrots, gremolata
Seared Salmon–25 gf
Faroe Island salmon over wilted spinach and caramelized onions topped with roasted tomato and olive tapenade (pictured right)
Prime Filet Mignon–34 gf
filet of beef tenderloin, with caramelized tomato-balsamic glaze with potato puree, haricot vert
with herbed butte
Desserts
Budino Di Cioccolato–8 gf
creamy bittersweet chocolate, Bourbon, pinch of cayenne, whipped cream (pictured right)
Limoncello Cheesecake –9
graham cracker crust, candied lemon peel,whipped cream
Pumpkin Maple Spiced Custard –8 gf
creamy Mascarpone blended with roasted pumpkin, real maple syrup, and spices
Sides–5 ea
.
potato purée–grilled ratatouille–haricot vert with herbed butter
