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.

Spicy blue fin tuna tartare with jalapeños, diced tomatoes, cilantro, olive oil, served over cucumber carpaccio with saffron aioli dressing.

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.

Ravioli filled with fresh English pea mousse, ricotta cheese and mild Italian sausage, served with creamy wild mushrooms sauce and black truffles.

Homemade Traditional Piedmont Tajarin pasta served with organic butter and sage sauce, topped with Parmesan cheese and Alba black truffle shavings.

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 bucatini 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.

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

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

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

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.

16 oz. rib-eye steak marinated in rosemary, garlic, grilled, served with green peppercorn sauce and homemade potato gnocchi stuffed with Asiago cheese, and topped with black winter truffle shavings.

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.

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.

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

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.

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.