Amaro Bistro Menu

Four Creamy Risotto Fritters, Italian Cheeses, Arugula Salad, Balsamic Tomato Jam

Crispy Brussels Sprouts, Toasted Marcona Almonds, Housemade Pancetta, Romano Cheese, Fig Balsamic Reduction

Fresh Burrata, Tomato Jam, Olive Oil, Basil, Sea Salt, Grilled Sourdough

Sautéed with Garlic, Olives, Capers, Spicy Marinara

Whipped Ricotta, Truffle-Chestnut Honey, Grilled Sourdough Bread, Olive Oil, Black Pepper

Sautéed White Prawns, Italian Vermouth, Vine Ripened Roma Tomatoes, Basil

Thinly Sliced Beef Tenderloin, Capers, White Truffle Citronette, Parmesan, Chopped Shallots, Arugula

Tomato Sauce, Mozzarella, Parmesan, Pepperoni, Prosciutto, Soppresata, Sausage, Italian herbs

Fig Jam, Balsamic Glaze, Fontina, Gorgonzola, Parmigiano-Reggiano, Prosciutto, Arugula

Tomato Sauce, Fresh Mozzarella, Parmesan, Garlic Oil, Sundried Tomato, Basil Chiffonade

Grilled Chicken, Artichoke Hearts, Sundried Tomatoes, Goat Cheese, Basil Pesto

Butternut Squash Ravioli, Housemade Pancetta, Wild Mushrooms, Sherry Cream Sauce, Crispy Sage

Housemade Rigatoni Pasta, Ground Veal & Lamb Ragu, Red Wine, Rosemary, Pecorino-Romano

Fresh Spaghetti, Housemade Pork & Veal Meatballs, Marinara, Parmigiano-Reggiano

Traditionally Prepared with Ground Veal & Lamb, Imported Italian Cheeses, Marinara

Spaghetti Pasta, Housemade Pancetta, Garlic, Romano Cream, Fresh Italian Herbs, Black Pepper, Fresh Egg

Three Cheese Tortellini, Pomodoraccio Tomato Cream Sauce, Housemade Italian Sausage, Spinach

Housemade Bucatani Pasta, Basil Pesto, Fresh Burrata, Sea Salt, Olive Oil

Fresh Linguine Pasta, Penn Cove Mussels, Manila Clams, Prawns, Calamari, Fish, White Wine Butter Sauce

Porcini Crusted Grilled St. Helens New York Steak, Confit Marbled Potatoes, Seasonal Vegetables, 10 Year Aged Balsamico

Pan Seared Northwest King Salmon, Pomodoraccio - Tomato Risotto, Basil oil, Crispy Capers

Braised Heritage Berkshire Pork Shank, Saffron Risotto, Seasonal Vegetables, Braising Jus, Parmigiano-Reggiano

Dungeness Crab, White Prawns, Mussels, Clams, Salmon, Calamari, Bell Pepper-Roma Tomato Broth

Alphabet Vodka / Aperol / Luxardo / Lime Juice / Simple Syrup / Peach Bitters

Aperol / White Wine / Prosecco

Grey Goose Vodka / Amaro Ramazzotti / Lime / Simple Syrup / Ginger Beer

Aviation Gin / St. Germaine / Lemon / Earl Grey Syrup

Casamigos Blanco / St. Germaine / Lime; served on the rocks

Monkey 47 Gin / Luxardo / Thyme Simple Syrup / Fresh Blackberry / Lime Juice / Orange Juice / Egg White

Empress Gin / Lavender Simple Syrup / Lemon Juice / Prosecco

Fresh and Fruity / Made each Friday!

Big Gin / Campari / Carpano Antica

High West Double Rye / Yellow Chartreuse / St. Maria al Monte Amaro / Orleans Bitters

Redemption Rye / Genepy de Alps Liqueur / Kopke White Port / Peach Bitters

Redemption Rye / Carpano Antica / Campari

Campari, Ramazzoti, Vecchio

Cardamaro, Zucca, Sfumato

Campari, Cynar, Fernet Branca

Grappa based Amaro from Fruili. Delicate orange, rhubarb and wood notes; perfect for novices

Created by the Barbieri brothers in 1919 for the Padua International fair. Orange & rhubarb tinged with herbs

Secret family recipe of Gaspare Campari from 1860. Despite its brilliant red color the flavor is of bitter orange

Wine based Bosca family recipe with Cardoon (artichoke family), thistle and botanicals aged in oak barrels

Bottled in 1815 by Italian pharmacist Ausano Ramazzotti. Sweet orange, vanilla, cinnamon & oregano

Flavors of herbs, flowers and fruits. Most widespread Amaro sold in Italy

Infused in ash barrels, with 15 different Alpine herbs, a touch sweet but rich and aromatic

Developed in 1845 by Ettore Zucca using special rhubarb roots. Slightly smoky & earthy

Ripe myrtle berries and tender sprouts with an intense balsamic flavor

Dark smokiness with bitter woodiness from Alpine herbs and rhubarb

Produced by Campari 1952 using the leaves of artichokes. Sweet molasses and earthy bittemess; no artichoke

From the monks of the Santa Maria monastery. Rhubarb, orange, cola, jasmine & ginseng

12 hand-picked herbs and botanicals, selected for their bold aromas and intense flavors creates a refined and elegant, yet tremendously punchy elixir. Made in San Francisco

Rich caramel and hazelnut flavors and just enough bitterness & baking spice

Created in 1845 by Bernandino Branca. Our boldest Amari, think eucalyptus and bitter rhubarb

Served cold, intense mint, but the cooling effect of menthol. It's a step sweeter than Fernet Branca

Bold allspice & star anise, dark chocolate & vanilla, finishes spiced, lightly bitter

Pine, lavender, eucalyptus, cola and orange peel with curry leaf & cardamom

Orange peels & layers of spice, floral notes, vanilla & earthy character

Notes of deep baking spice, restrained orange peel, soft smoke, cherry cola, and chocolate

Tarragon, wild mint, sarsaparilla, espresso, candied orange & chocolate hazelnut

Herbs, macerated flowers, and roots into wine that adds a touch of sweetness from tree sap

Notes of blueberries, pine & smoke, together with bitter alpine smoke

15 aromatic herbs with distinct flavors of orange, rhubarb & peppermint

Made in Seattle! Toasted sugar and dark fruit, rounded truffle, vanilla bean and Mexican chocolate with a savory bitterness

Italian Style Cheesecake with Almond Biscotti Crust & Lemon Curd. Pairs nicely with our Kiona Ice Wine

Madagascar Vanilla Panna Cotta, Seasonal Toppings

Flourless Chocolate-Hazelnut Torte with Sweet Mascarpone & Raspberry Coulis

Housemade Orange-Almond