Amalfi Menu

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

Pan seared Yellowfin Tuna served with sauté shredded zucchini “fettuccini”, carrots, and orange mousse and roast pepper caper sauce

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

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

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

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

Spaghetti with fresh grape tomato Basil Lemon Colatura fish sauce, served with Manila clams

Homemade Spaghetti pasta with sautéed clams, mussels, scallops, shrimp, calamari, and lobster in a light grape tomato sauce and lemon zest; a traditional dish from the Amalfi coast

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

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

Traditional Bucatini pasta tossed with roasted organic pork belly, creamy Pecorino cheese and black pepper

Traditional Amalfi pasta ”Paccheri ”with basil pesto cream sauce and topped with 3 caramelized fresh Maine scallops with sea salt and butter, lemon grass

Maine lobster poached with sea salt, and truffle butter, served with creamy saffron risotto and topped with shavings of summer black truffles

Carnaroli rice with squid ink sauce and baby calamari topped with roasted Mediterranean red shrimps “Carabineros"

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

Fresh Gulf red snapper filet wrapped with speck prosciutto pan roasted with olive oil and thyme, Butternut squash mousse with roasted cherry tomato, black garlic sauce

Sea diver scallops pan-seared in olive oil and sea salt, and served with poached white asparagus, smoked buffalo mozzarella sauce, and topped with shavings of winter black truffles

Imported Mediterranean seabass “Branzino” fillet, pan roasted with lemon zest and oregano, served with Sardinian Fregula and asparagus topped with jumbo lump crab meat sauce

Scottish salmon pan-seared in olive oil and sea salt, served with baby zucchini mousse, Pioppini mushrooms and black truffle cream sauce, topped with shavings of black truffle

Grilled baby lamb chops pan-roasted with olive oil and rosemary, 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, veal demi-glace white wine sauce and black truffle shavings

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

Veal Ossobuco braised with red wine, tomatoes aromatic herbs and chantarelle mushrooms served over a fresh creamy parmesan cheese and black truffle polenta

Combination of Pacific yellow fin tuna, Hamachi, and Scottish salmon marinated with lemon olive oil and chives, served over Carpaccio tomatoes, truffle cream dressing and black truffle shavings

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

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

For 2 Person (Sea Bass) (Please Ask Server If Available)

For 1 Person (Sea Bream) (Please Ask Server If Available)

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

Tomato sauce, grape tomatoes, imported buffalo Mozzarella, basil, and extra virgin olive oi

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

Tomato sauce, imported buffalo Mozzarella, Prosciutto di Parma, 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

Romano Pecorino cheese, Parmigano, Mozzarella, fresh ground black pepper

Flat bread with rosemary sea salt and extra virgin olive oil

For 2 person (sea bass) (Please ask Server if Available)

For 1 person (sea bream) (Please ask Server if Available)

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

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

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 Parma 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

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

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

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

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 black rice “Riso Venere”, 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

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 pepperoncino infused olive oil, and cherry tomato sauce

Homemade fresh tagliatelle pasta infused with porcini mushrooms, served with beef ragù Bolognese

Homemade potato and ricotta dumplings, served with basil pesto sauce and topped with fried zucchini

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, and extra virgin olive oil

Tomato sauce, fresh Mozzarella, Parma prosciutto, basil, and 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, rappini 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

Romano Pecorino cheese, Parmigano, Mozzarella, fresh ground black pepper

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

Flat bread with rosemary sea salt and extra virgin olive oil

Homemade Italian breadsticks encrusted with sea salt and paprika

24 or 32oz Dry-aged Certified Hereford Black Angus Porterhouse T-bone Steak, marinated with rosemary, garlic, and black pepper