Amalfi Ristorante Italiano & Bar

$45 Per Person

Restaurant will donate $1 from each dinner sold. Food Bank will provide 3 meals from this donation. Please call restaurant directly for curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)

Aperitivo

WELCOME APPETIZERS AND FROZEN BELLINI FROM CHEF GIANCARLO

1st Course

CARCIOFO ALLA GIUDIA CON RUCOLA E BURRATA (GF) (V AVAILABLE)

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

CARPACCIO DI MANZO RUCOLA E FUNGHI DI BOSCO (GF) (V AVAILABLE)

Black Angus beef Carpaccio drizzled with lemon olive oil dressing, served with arugula salad, marinated wild mushrooms, and topped with Parmesan cheese shavings

PROSCIUTTO DI PARMA CON PERLE DI MELONE E BALSAMICO (GF) (V AVAILABLE) (VG AVAILABLE)

Imported Parma prosciutto served with sweet cantaloupe pearls and drizzled with aged balsamic vinegar

TARTARE DI TONNO AL TARTUFO NERO (GF)

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

2nd course

RAVIOLI DI DENTICE ALL’ARAGOSTA E LIMONCELLO

homemade ravioli with roasted gulf red snapper filet and ricotta cheese, topped with limoncello sauce and roasted maine lobster meat

10 OZ COSTINE DI VITELLO CON RISOTTO DI ZUCCA E ASPARAGI (GF) (V AVAILABLE)

VEAL short ribs braised in white wine and aromatic herbs, served with butternut squash risotto and grilled asparagus

6 OZ SALMONE SCOZZESE ALLO ZAFFERANO CON RISO NERO (GF) (V AVAILABLE) (VG AVAILABLE)

scottish salmon fillet pan-seared in olive oil and thyme, finished with orange glaze, and served with black rice, sautéed rappini and saffron sauce

PORCHETTA AL FORNO CON ERBE MEDITERRANEE (GF)

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

5 OZ FILETTO DI BRANZINO CON GNOCCHI AL LIMONE (V AVAILABLE) (VG AVAILABLE) (GF AVAILABLE)

fillet of mediterranean sea bass “branzino” pan-roasted and served with potatoes gnocchi, roasted artichoke and lemon cream sauce

3rd course

MOUSSE AL CIOCCOLATO FONDENTE CON FIORENTINE ALLE MANDORLE (GF)

dark chocolate mousse with almond florentine

DELIZIA AL LIMONCELLO

sponge cake filled with lemon cream and limoncello syrup, covered in a lemon whipping cream glaze

PESCA MELBA E GELATO ALLA VANIGLIA (GF) (V AVAILABLE) (VG AVAILABLE)

vanilla bean gelato with caramelized texas yellow peaches