Amalia's Authentic Italian Restaurant
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
Intimate Italian Dining with Full Bar
valutazione
Recensioni
fotografia
menù
Thinly sliced filet mignon served with capers, tomatoes, homemade mayonnaise
Red onion, carrot, fennel bulb, peppers, radicchio and mesclun mix. Served with red wine vinaigrette
Roasted beets, candied walnuts, wild arugula, goat cheese, lemon vinaigrette
Imported burrata cheese served with heirloom tomatoes and petit asparagus
Selection of local and imported meats and cheeses. Suggested for Two
Imported tagliatelle pasta served with a classic pork and veal tomato ragù
Ricotta and spinach stuffed ravioli with seasonal assorted vegetables
Lobster stuffed ravioli served with jumbo lump crab on a tomato and basil bisque
Imported penne pasta with black truffle and sausage in a creamy sauce
Traditional layered pasta with béchamel sauce, veal ragù and Parmigiano Reggiano
Imported spaghetti pasta tossed in homemade tomato sauce and served with Amalia's classic meatballs
Aged carnaroli rice with porcini and cremini mushrooms served with pan seared diver scallops
Braised beef cheek in a red wine and Tuscan herbs sauce. Served with potato purée
Roasted filet medallions with wild mushrooms, potato purée, wilted spinach and veal reduction sauce
Oven roasted airline chicken breast served with sautéed asparagus, fried polenta and apple brandy sauce
Pan seared salmon with assorted peppers, capers, garlic, tomato, lemon and white wine sauce; served atop wilted spinach
Local duck and Pancetta meatballs served in our signature tomato sauce
Thinly sliced raw prime filet mignon served with greens, Sicilian capers, Parmigiano Reggiano
Wild Arugula greens, local cherry tomatoes, toastedpine nuts, Parmigiano Reggiano, lemon vinaigrette
Imported DOP Buffalo Mozzarella, vine-ripe local tomatoes, back garden basil, cold-pressed Italian EVOO
Crispy fried goat cheese polenta served with wild mushroom ragù
Chef's selection of imported and domestic fine cheeses. Served with olives and Grissini
Linguine pasta with langouistine lobster and local shrimp, cooked in a butter, garlic, lemon and white wine sauce
Imported Tagliatelle pasta served with Bologna's traditional ragù
Ziti pasta with black truffle and homemade local pork sausage tossed in a light cream sauce
Seasonal Risotto, ingredients change upon seasonality -MKT-
Roasted catch of the day with Littleneck clams poached in a spicy cherry tomatoes, olives and capers sauce
Pounded and breaded bone-in veal chop, topped with 24 months aged imported Prosciutto and DOP Parmigiano Reggiano cheese
Grilled lamb chops marinated with herbs and spices, served with parsley, mint and pistachio Gremolada sauce
Slow braised pork shank steaks in a white wine, vegetables and herb sauce
Pan seared frenched bone-in Ribeye steak, aromatic herbs, Fontina cheese fondue
Pan roasted center cut prime filet of beef, traditional green peppercorn and crème fraiche sauce
Italian style creamed spinach
Tuscan herbs stewed Cannellini beans
Signature butter whipped potatoes
Seasonal vegetables
Creamy Parmigiano cheese risotto
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
