Amalfi Ristorante Italiano & Bar

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.

Fried calamari rings and green beans served with marinara sauce

Selection of salami, prosciutto, Bresaola, Italian cheese, veggie pickles, olives.

Buffalo mozzarella served with heirloom tomatoes, fresh basil and prosciutto.

Roasted octopus served with braised black chipeas, sauteed baby zucchini, red bell pepper sauce.

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

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

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

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

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

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 pistachio-infused ravioli stuffed with Taleggio cheese and black truffle, topped with wild boar ragú.

Homemade tortelli filled with Ricotta cheese and roasted butternut squash, served with black truffle cream sauce and Maine lobster tail medallions.

Homemade ravioli with roasted Gulf red snapper filet and Ricotta cheese, topped with Limoncello sauce and roasted Maine lobster meat.

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

Traditional Amalfi Paccheri pasta tossed with creamy Pecorino cheese and black pepper, and served with roasted organic pork belly glazed in honey balsamic vinegar reduction.

Homemade spaghetti pasta served with pancetta, black pepper, and creamy egg sauce.

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

Pan roasted filet of sea bass sautéed with olive oil, thyme and served with organic black Venere rice, grilled asparagus and saffron sauce.

Berkshire pork tenderloin pan roasted with sage and juniper, served with Porto wine mushroom sauce and risotto parmigiana.

Pan-seared yellow fin tuna loin, served with grilled organic baby zucchini, sautéed heirloom fingerling potatoes, and green olive capers sauce.

Choice of three scampi or red shrimp. Marinated with orange zest, chives and garlic olive oil, served with cod croquette and arugula salad. Tap to modify.

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

Serves two. Sea bass served encrusted in rock salt or roasted with olive oil, rosemary, cherry tomatoes, and white wine. Served with grilled seasonal vegetables and roasted potatoes. Tap to modify.

Grilled salmon filet served with a roasted artichoke sauce, mashed potatoes and vegetables.

24 oz. dry-aged hereford black angus porterhouse marinated with rosemary, garlic, and black pepper, served with roasted potatoes and seasonal vegetables.

Half free-range chicken slowly with garlic, thyme and rosemary, served with roasted potatoes and seasonal vegetables.

Roasted boneless domestic suckling pig with skin-on and rolled with garlic, Mediterranean herbs and spices, served with scalloped potatoes and caramelized onions.

Braised veal ossobuco with taurasi wine, and served with lemon zest burrata risotto.

Veal scaloppini sautéed with butter and sage, topped with parma prosciutto and Fontina cheese gratin, veal demi-glace white wine sauce and black truffle shavings.

Gluten-free cauliflower pizza crust with choice of toppings. Tap to modify.

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

Tomato sauce, 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.

Tomato sauce, imported buffalo mozzarella, parma prosciutto, arugula, 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, ricotta, salami, pecorino romano, basil and extra virgin olive oil.

Serves six. Lasagna with hearty beef ragú, béchamel, mozzarella cheese, parmesan cheese and basil pesto.

Serves six. Lasagna with béchamel, mozzarella cheese, parmesan cheese, and tomato.

Serves six. Breaded chicken breast pan-fried, topped with marinara sauce and mozzarella cheese.

Serves six. Potato and ricotta dumplings, served with beef ragu.

Serves six. Potato and ricotta dumplings, served with basil pesto and melted buffalo mozzarella.

One or two dozen. Lightly fried large breaded carnaroli rice balls filled with parmesan, mozzarella, beef and mushrooms served with spicy marinara sauce.

Serves six. Ravioli filled with braised beef, parma prosciutto, ricotta cheese, and served with tomato, basil sauce.

Serves four. Pork tenderloin pan roasted with sage and juniper, served with porto wine mushroom sauce and risotto parmigiana.

Serves six. Spaghetti served with tomato sauce.

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

Serves six. Grilled salmon filet served with roasted artichoke sauce, mashed potatoes, and vegetables.

Topped with parmesan cheese.

Roasted with choice of garlic or butter. Tap to modify.

Choice of grilled or steamed. Tap to modify.

Campania specialty, shell-shaped filled with Ricotta cheese, Semolino and candied orange, topped with vanilla bean pastry cream and Amarena sour cherry.

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.

Dark chocolate mousse served between almond Florentine tuille, with chocolate truffles, and chocolate macaron.

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

Warm dark chocolate mousse in a layer of almond Florentine served with mascarpone wild berry gelato.

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 a daily selection of fruit sorbet or gelato.

Deep-fried Roman style artichoke served with arugula salad, white wine vinaigrette, Burrata cheese and heirloom tomatoes. Gluten free. Vegetarian option available upon request.

Black Angus beef Carpaccio drizzled with lemon olive oil dressing, served with arugula salad, marinated wild mushrooms, and topped with Parmesan cheese shavings. Gluten free. Vegetarian option available upon request.

Imported Parma prosciutto served with sweet cantaloupe pearls and drizzled with aged balsamic vinegar. Gluten free. Vegetarian or vegan options available upon request.

Pacific yellow fin tuna tartar with lemon olive oil and chives, served over Carpaccio tomatoes, truffle cream dressing and summer black truffle shavings. Gluten free.

Homemade ravioli with roasted Gulf red snapper filet and Ricotta cheese, topped with Limoncello sauce and roasted Maine lobster meat.

Veal short ribs braised in white wine and aromatic herbs and served with butternut squash risotto and grilled asparagus. Gluten free. Vegetarian option available upon request.

Scottish salmon filet pan-seared in olive oil and thyme, finished with orange glaze, and served with black rice, sautéed rappini, and saffron sauce. Gluten free. Vegetarian or vegan options available upon request.

Roasted boneless domestic 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. Gluten free.

Fillet of Mediterranean Sea Bass “Branzino” pan-roasted and served with potato gnocchi, roasted artichoke and lemon cream sauce. Gluten free, vegetarian, or vegan options available upon request.

Dark chocolate mousse with almond Florentine

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

Vanilla bean gelato with caramelized Texas yellow peaches.