Amalfi Ristorante Italiano & Bar

Beef carpaccio served with a salad of arugula, aged ricotta salata, marinated wild mushrooms and truffle oil dressing

Dry-cured beef "bresaola" topped with arugula salad, Parmesan reggiano DOP shavings, organic olive oil and lemon dressing

Lightly fried tender calamari rings and green beans served with marinara sauce

Imported buffalo mozzarella from Campania, Italy, served with heirloom tomatoes, fresh basil and cold-pressed olive oil

Spicy blue fin tuna tartare with jalapeños, fresh tomatoes, cilantro, olive oil served over cucumber and tomatoes Carpaccio with saffron aioli dressing

Fresh Maine mussels delicately sautéed with lemon zest, black pepper and white wine sauce, topped with shishito peppers and crostini bread

Delicate soup of Manila clams, Tuscan farro, saffron and lemon-infused broth

Scottish salmon marinated with sea salt, lemon, orange zest and raw sugar, served with carrots and zucchini julienne, drizzled with orange-infused olive oil dressing

Imported San Daniele prosciutto served with basil, Burrata cheese from Puglia, Italy, and drizzled with cold-pressed olive oil dressing

Half shell baked eggplant with fresh oregano and garlic, and served with melted Buffalo Mozzarella and cherry tomato sauce

Spring mix, cherry tomatoes, Belgian endive, Parmesan cheese and balsamic vinaigrette dressing

Baby lettuce, walnuts, artichokes, smoked Mozzarella and honey vinegar dressing

Arugula, candied tomatoes, Belgian endive, goat cheese and Sorrento orange-infused olive oil dressing

Octopus, cuttlefish, shrimp, arugula and heirloom tomatoes in a lemon olive oil dressing

Fillet of fresh Mediterranean Sea Bream “Orata” pan-roasted with rosemary and olive oil, served with scalloped potatoes and lemon caper sauce

Roasted boneless suckling pig with skin-on and rolled with garlic, Mediterranean herbs and spices, cooked in a wood-burning oven, served with scalloped potatoes and caramelized onions

Scottish salmon pan-roasted with olive oil and fine herbs, served with baby zucchini mousse, vegetable caponata and Limoncello sauce

Fresh white Gulf shrimps pan-roasted with olive oil, rosemary and capers, served with organic black rice, grilled asparagus and saffron sauce

10oz Black Angus strip loin cooked to perfection in the wood-burning oven and sliced over a salad of arugula, sautéed wild mushrooms and roasted potatoes

Fresh gulf red snapper filet, poached and served with light cherry tomatoes, garlic and parsley broth; a traditional dish of the Amalfi coast

Half free-range chicken slowly roasted in the wood-burning oven with garlic, thyme, and rosemary, served with charred spring onions and roasted potatoes

14oz Dry-aged Certified Hereford NY Strip Steak, marinated with rosemary, garlic and grain mustard

24oz Dry-aged Certified Hereford Black Angus Porterhouse T-bone Steak, marinated with rosemary, garlic and black pepper

Price is per person. Sea bass

Price is per person. Sea bream

Price is per person. Red snapper

Homemade spaghetti served with Manila clams, basil and cherry tomatoes in a white wine sauce

Homemade saffron-infused tagliolini pasta served with pancetta, black pepper and creamy egg sauce…

Homemade ravioli stuffed with ricotta and parmesan cheese, spinach, served in a butter and sage sauce

Homemade fettuccine pasta, served with Parma prosciutto, wild mushrooms, and creamy black truffle sauce

Homemade lasagna with meat sauce, béchamel and Mozzarella cheese

Homemade fresh squid ink-infused spaghetti with fresh baby calamari and black olives in a pepperoncini infused olive oil, and cherry tomato sauce

Homemade fettuccine pasta served with fresh tomatoes and basil sauce

Homemade potato and ricotta dumplings, served with beef ragù

Carnaroli rice simmered with lobster broth, scallops, clams, mussels, calamari, and shrimps

Traditional Amalfi Coast paccheri pasta served with braised Yellow Fin tuna, onions, bay leaves, and Colatura fish sauce basil, and lemon zest olive oil

Tomato sauce, grape tomatoes, imported buffalo mozzarella, basil, extra virgin olive oil

Tomato sauce, fresh mozzarella, prosciutto di parma, basil, extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, salami, basil and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, mushrooms, basil and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, Italian sausage, basil, rapini broccoli and extra virgin olive oil

Heirloom tomatoes, spinach, red onions, smoked Mozzarella, marinated salmon and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, hot soppressata, basil and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, fresh ricotta, salami, Pecorino Romano, basil and extra virgin olive oil

Flat bread with rosemary sea salt and extra virgin olive oil

Beef Carpaccio served with a salad of pears, micro greens, shaved Pecorino cheese and lemon olive oil dressing

Dry-cured beef “Bresaola” topped with arugula salad, Parmesan Reggiano DOP shavings, organic olive oil and lemon dressing

Traditional seafood stew “Cioppino” with scallops, white fish fillet, shrimp, mussels, clams and lobster, and served with tomato fish broth, farro, and toasted bread crostini and orange-infused olive oil

Lightly fried, tender calamari rings and green beans, served with marinara sauce

Grilled fresh Maine lobster tail served over Belgian endive salad, green asparagus and orange segment.

Deep-fried Roman-style artichoke served with arugula salad, white wine vinaigrette, Burrata cheese and heirloom tomatoes.

Imported Buffalo Mozzarella served with heirloom tomatoes, fresh basil and San Daniele prosciutto

Mediterranean octopus roasted with rosemary, garlic, and fine herbs, served over vegetables caponata, fingerling potatoes and arugula pesto

Maine mussels and clams delicately sautéed with lemon zest, saffron, fennel and white wine.

Homemade spaghetti served with Manila clams, basil and cherry tomatoes in a white wine sauce.

Homemade ribbon pasta served with Texas wild boar ragú braised in red wine and tomatoes, topped with aged-Ricotta salata

Homemade Scialatielli pasta with sautéed clams, mussels, scallops, shrimp, calamari, and lobster in a light grape tomato sauce and lemon zest.

Homemade fresh squid ink-infused tagliolini pasta with fresh baby calamari and black olives in a pepperoncino-infused olive oil, and cherry tomato sauce.

Carnaroli rice simmered with Porcini mushroom, served with East Coast sea diver scallops caramelized with sea salt, butter and thyme, and red wine reduction sauce.

Carnaroli rice simmered with lobster stock and Burrata cheese, topped with roasted Santa Barbra, CA spotted prawns.

Amalfi Artisan Paccheri pasta served with white veal bolognese sauce and sage, topped with Parmesan cheese and summer black truffle shavings.

Homemade ravioli filled with Ricotta cheese and roasted butternut squash, served with creamy black truffle sauce and Maine lobster tail medallions

Gluten-free ravioli filled with artichoke, kale, mushroom, vegan mozzarella, served with fresh tomato sauce, and sautéed shredded zucchini.

Your choice of fresh half shell East Coast oysters served raw -or- served roasted in the wood-burning oven. Price per dozen

Tasting of five crudo: salmon, tuna, snapper, lobster, and oyster served with orange-infused EVOO, spicy chili pepper and lemon dressing

Pan-roasted Dover Sole with tarragon, lemon, and shallots, and served tableside with Salmoriglio sauce (capers, olive oil, parsley, garlic and lemon sauce), roasted potatoes and seasonal vegetables (Serves 2 people)

Three (3) Mediterranean langoustine “Scampi” marinated with orange zest, chives and garlic olive oil, grilled in the wood-burning oven, served with cod croquette and arugula salad

Fresh Gulf red snapper filet, in a light cherry tomato, garlic, and parsley, lemon zest broth; a traditional dish of the Amalfi coast.

Pan-roasted butterfly filet of whole Mediterranean Sea Bass “Branzino” with olive oil and thyme, served with grilled organic baby zucchini, sautéed heirloom fingerling potatoes, and green olive capers sauce.

Mediterranean octopus and Sea Diver scallops roasted with rosemary, garlic, and fine herbs, served with baby zucchini mousse, vegetable caponata, and bell pepper paprika sauce.

Grilled baby lamb chops pan-roasted with olive oil and rosemary, coated with roasted pistachio crumbs, fresh mint, and served with chive mashed potatoes and aged balsamic vinegar sauce.

Veal scaloppini sautéed with butter and sage, topped with Parma prosciutto and Fontina cheese gratin, served with roasted potatoes, seasonal vegetables, veal demi-glace white wine sauce and summer black truffle shavings.

Boneless Domestic rabbit stuffed with Country-style foie gras pâtè, fresh sautéed Porcini mushrooms, and candied tomatoes served with green asparagus risotto.

Spring mix, cherry tomatoes, Belgian endive, Parmesan cheese and balsamic vinaigrette dressing

Arugula, candied tomatoes, Belgian endive, goat cheese and Sorrento orange infused olive oil dressing

Baby lettuce, walnuts, artichokes, smoked Mozzarella and honey vinegar dressing

Octopus, cuttlefish, shrimp, arugula, heirloom tomatoes and lemon olive oil dressing

Selection of Artisan Imported Salami, Prosciutto, Bresaola, Buffalo Mozzarella, Veggie Pickles and Olives, served on a cutting board

Selection of Imported Italian cheeses, served with honey from the Bellaire Honey Company, fresh fruits, walnuts and almonds

16oz Dry-aged Certified Hereford NY Strip Steak, marinated with rosemary, garlic, and grain mustard

24oz Dry-aged Hereford Black Angus Porterhouse marinated with rosemary, garlic, and black pepper.

Half free-range chicken slowly roasted in the woodburning oven with garlic, thyme and rosemary

Price is per person. Sea bass

Price is per person. Sea bream

Price is per person. Red snapper

Gluten-free cauliflower pizza crust with your choice of toppings.

Tomato sauce, grape tomatoes, imported buffalo mozzarella, basil, extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, salami, basil and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, mushrooms, basil and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, Italian sausage, basil, rapini broccoli and extra virgin olive oil

Flat bread with rosemary sea salt and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, hot soppressata, basil and extra virgin olive oil

Tomato sauce, smoked Mozzarella, Porchetta, spicy salami, jalapeño and extra virgin olive oil

Tomato sauce, imported Buffalo Mozzarella, fresh ricotta, salami, Pecorino Romano, basil and extra virgin olive oil

Half shell baked eggplant with fresh oregano and garlic, served with melted Buffalo Mozzarella and cherry tomato sauce.

Grilled seasonal vegetable.

Grilled or steamed.

Grilled or steamed.

Campania specialty, shell-shaped filled with pasty cream of Ricotta cheese, Semolino and candied orange served with vanilla bean sauce.

A rich sponge cake soaked in spicy Jamaica rum filled with vanilla pastry cream and served with sour cherry in syrup

Sponge cake filled with lemon cream and Limoncello syrup, covered in a lemon whipping cream glaze

Warm dark chocolate mousse served with mascarpone wild berry gelato

Hazelnut trilogy: a warm cake, panna cotta, and gelato, topped with caramel sauce

Melted rich dark chocolate cake served with Recioto wine sauce

Ricotta cheese, caramelized pear mousse cake, and an almond biscuit, drizzled with a vanilla bean cream sauce.

Caramel crème brûlée served with Chantilly cream and fresh berries

Homage to my wife’s Cuban heritage, a Classic Cuban Pastelito filled with guava paste and cream cheese, served with figs and almond gelato

A gluten-free chocolate and almond cake with pistachio gelato and a Porto wine reduction

Chef Giancarlo’s selection of Italian miniature pastries: cannoli with ricotta cheese, chocolate mousse tart, fruit tart, hazelnut custard, macaron, baba, and chocolate truffles

Raspberry soft parfait cover with crunchy almond glace, caramelized orange sauce.

3 Scoops of daily selection of fruit sorbet or gelato.