F'Amelia Menu

served on our tomato sugo and topped with shaved parmesan

Fresh Baby Arugula with balsamic vinaigrette & parmigiano shavings

Tri-colored beets with toasted chevre, pickled red onion & arugula in a walnut/cider vinaigrette. Finished with corriander yogurt & red beet puree

served with spicy aioli

spiralized zucchini noodles in a slow cooked vegetable bolognese

Hearty beef bolognese with San Marzano tomatoes and rich bechamel

With thyme & rosemary, oyster mushrooms, black kale & garlic confit

House made linguini with your choice of butter and parmesan or tomato sauce

with moon dried tomatoes, arugula in a fennel cream sauce

Served with rapini on Tagliatelle & finished with Pecorino Romano ​

with brown butter sauteed squash & leeks. Finished with Pecorino Romano & roasted candied walnuts ​

with wilted spinach, moon dried tomatoes, pancetta, cacio e pepe butter & finished with toasted chevre

Crushed San Marzano tomatoes, fior di latte, spicy soppressata, Grana Padano, fresh red hot chilis, basil and evoo

Kale pesto, vegan ricotta, zucchini, artichoke, sundried tomatoes and roasted red pepper

Crushed San Marzano tomatoes, fior di latte, artichokes, mushrooms, house-smoked ham, black olives, Grana Padano and evoo

Stracciatella cream, thinly sliced roasted potatoes, gorgonzola cream, rosemary, pecorino Romano & crispy pancetta ​

Scamorza, fior di latte, Grana Padano, sautéed mushrooms, fresh thyme and rosemary oil

Crushed San Marzano tomatoes, fior di latte, Parma proscuitto, arugula, shaved Grana Padano, basil and evoo

Crushed San Marzano tomatoes, house fennel sausage, rapini, fior & chillis

VEGETARIAN served on our tomato sugo and topped with shaved parmesan

VEGETARIAN Fresh Baby Arugula with balsamic vinaigrette & parmigiano shavings

Tri-colored beets with toasted chevre, pickled red onion & arugula in a walnut/cider vinaigrette. Finished with corriander yogurt & red beet puree

served with spicy aioli

spiralized zucchini noodles in a slow cooked vegetable bolognese

Hearty beef bolognese with San Marzano tomatoes and rich bechamel

With thyme & rosemary, oyster mushrooms, black kale & garlic confit

with moon dried tomatoes, arugula in a fennel cream sauce

Served with rapini on Tagliatelle & finished with Pecorino Romano ​

with brown butter sauteed squash & leeks. Finished with Pecorino Romano & roasted candied walnuts ​VEGETARIANGLUTEN FREE

with wilted spinach, moon dried tomatoes, pancetta, cacio e pepe butter & finished with toasted chevre

Crushed San Marzano tomatoes, fior di latte, Parma proscuitto, arugula, shaved Grana Padano, basil and evoo

Crushed San Marzano tomatoes, house fennel sausage, rapini, fior & chillis