Amore Ristorante | Brick Township New Jersey Menu

Breaded chicken breast topped with marinara sauce and melted Parmesan cheese, typically served over pasta.

Tender veal lightly coated in egg, sautéed and served in a delicate lemon and white wine sauce.

Petto di pollo scarpariello typically includes sautéed chicken breast with sausage, peppers, and potatoes in a garlic and white wine sauce.

Veal saltimbocca typically consists of tender veal topped with prosciutto, sage, and cooked in a white wine butter sauce.

Layered eggplant baked with tomato sauce and topped with parmesan cheese.

Artichokes filled with a seasoned blend of breadcrumbs, herbs, and possibly chicken, baked until tender.

Homemade chicken meatballs, traditionally seasoned and served with a tomato-based sauce, often garnished with grated cheese.

Mozzarella in carrozza is a fried mozzarella sandwich, often served with a side of marinara sauce for dipping.

Classic Caesar Salad with Crisp Romaine, Parmesan, Croutons, and Signature Caesar Dressing.

Arugula salad typically includes fresh arugula, parmesan, and a variety of nuts, dressed with a simple blend of lemon juice and olive oil.

Lobster and shrimp are sautéed in a delicate lemon and wine sauce, following the traditional 'alla francese' method.

Mozzarella in carrozza is a fried mozzarella sandwich, often served with a side of marinara sauce for dipping.

Homemade chicken meatballs, traditionally seasoned and served with a tomato-based sauce, often garnished with grated cheese.

Baked clams seasoned with oregano, olive oil, and breadcrumbs, following a traditional preparation method.

Sliced tomatoes, fresh mozzarella, basil, and extra virgin olive oil.

Mussels. Choice of Hot Sauce or Sweet Sauce.

Ziti pasta baked with ricotta cheese and marinara sauce, prepared in a full tray to serve large gatherings.

Layers of pasta combined with a rich cheese blend and tomato sauce, baked to perfection in a full tray.

Egg-battered chicken breasts, sautéed in a delicate lemon, butter, and white wine sauce, served in a full tray.

Full tray of chicken masala typically includes boneless chicken pieces simmered in a rich curry sauce made with Indian spices, tomatoes, onions, and a touch of cream.

A full tray of Chicken Murphy combines garlic white wine sauce, sausage, peppers, onions, mushrooms, and potatoes, suitable for catering needs.

Breaded chicken breasts topped with marinara sauce and melted provolone cheese, served over a generous portion of pasta.

Chicken saltimbocca, a full tray offering, features chicken topped with prosciutto, typically accompanied by a sage butter sauce, and may include mushrooms or tomatoes.

Pan-seared chicken and Italian sausage, typically includes roasted peppers, garlic, and potatoes in a white wine sauce. Serves approximately 20-30 people.

Layered eggplant slices, breaded and baked, topped with marinara sauce and a blend of parmesan and provolone cheeses.

Thinly sliced eggplant, filled with a blend of ricotta and other cheeses, rolled and baked, typically includes a house-made pomodoro sauce and is garnished with parmesan cheese and basil.

Full tray of Faroe Island salmon Tuscano, typically includes seasonings and a mix of vegetables.

A full tray of faro salmon, typically includes a generous portion of salmon prepared with faro grains. Serves 25-30 people.

Lobster tails served with choice of hot sauce or sweet sauce.

A full tray of long hots, typically includes a generous serving of roasted spicy green chili peppers.

Full tray of lasagna layered with meat, typically includes a blend of cheeses and is baked to meld flavors together.

Mussels cooked in a robust marinara sauce, typically includes garlic and herbs, served in a full tray designed to cater to larger gatherings.

Orchiette pasta tossed with sautéed broccoli rabe and pieces of sausage, typically in a garlic and oil sauce.

Penne pasta sautéed in a creamy vodka sauce, typically includes tomatoes and a blend of Italian herbs.

Oven-roasted potatoes, seasoned with a blend of herbs to enhance their natural flavor.

Italian sausage, peppers, and onions, typically simmered together, served in a full tray designed to cater to larger gatherings.

Jumbo shrimp sautéed in a spicy fra diavolo sauce, typically served over pasta.

A full tray of shrimp Francese, featuring 60 pieces of shrimp lightly battered in egg and sautéed with a delicate lemon and wine sauce.

Shrimp scampi prepared with garlic, lemon, and white wine, typically served over linguine pasta.

Rigatoni pasta stuffed with a filling, typically cheese, and smothered in a creamy vodka sauce.

Tender veal lightly battered and sautéed, served in a delicate lemon and wine sauce.

Veal tenderloins sautéed with mushrooms in a marsala wine sauce, prepared in a full tray serving.

Breaded veal cutlets, layered with tomato sauce and mozzarella cheese, typically served in a full tray catering to large gatherings.

Veal lightly sautéed and served in a classic lemon and white wine sauce, accented with capers.

Veal wrapped with prosciutto, typically includes sage and a buttery white wine sauce.

Tender veal layered with eggplant and provolone cheese, typically includes a light marinara sauce, served in a full tray.

A generous assortment of freshly sautéed vegetables, typically including broccoli, carrots, and cauliflower, prepared for catering needs.

Tender half chicken sautéed in a rich marsala wine sauce, typically includes mushrooms.

Breaded eggplant layered with marinara sauce and parmesan cheese, typically includes a blend of Italian herbs.

Ziti pasta baked with ricotta and marinara sauce, typically includes a blend of Italian cheeses.

Broccoli rabe sautéed with olive oil and garlic, typically includes a blend of seasoning.

Layered pasta with a rich cheese blend, typically includes a savory tomato sauce. Serves approximately 10-15 people.

Chicken breasts egg-battered and sautéed in a delicate lemon, butter, and white wine sauce, typically includes a hint of fresh parsley.

A half tray of Chicken Murphy combines sautéed chicken with garlic white wine sauce, sausage, peppers, onions, mushrooms, and potatoes.

Breaded chicken breasts, topped with marinara sauce and melted provolone cheese, served over a bed of pasta.

Chicken piccata in a half tray typically includes sautéed chicken breasts in a lemon and white wine sauce, accented with capers and served over pasta.

Chicken saltimbocca in a half tray, featuring chicken topped with prosciutto, typically includes a sage butter sauce and may be accompanied by mushrooms or tomatoes.

Pan-seared chicken and Italian sausage with roasted peppers, garlic, and potatoes in a zesty white wine sauce.

Sliced eggplant, rolled with a blend of ricotta and other cheeses, typically includes seasonings, and baked in a marinara sauce. Serves approximately 8.

Six pieces of Faroe Island salmon, typically marinated and prepared to highlight its natural flavors, served in a half tray.

Half tray of Faro Island salmon Tuscano, typically includes seasonings, served with six pieces.

Six 5oz lobster tails, typically broiled, presented in a half tray suitable for gatherings, offering a simple yet elegant seafood option.

Layers of lasagna noodles, ground meat, and cheese, typically assembled with a rich tomato sauce.

Mussels steamed in a robust marinara sauce, typically including garlic, herbs, and a touch of white wine.

Orecchiette pasta tossed with sautéed broccoli rabe and Italian sausage, typically served in a half tray catering to multiple guests.

Penne pasta mixed with a rich Bolognese sauce, typically includes ground meat simmered with tomatoes, onions, and herbs.

Penne pasta enveloped in a creamy vodka sauce, typically includes a blend of tomatoes and a touch of vodka, garnished with Parmesan.

Potatoes seasoned and roasted, typically includes a blend of herbs.

Italian sausage, peppers, and onions, typically simmered together, served in a half tray suitable for group settings.

Shrimp Francese, featuring 30 pieces, is delicately battered in egg and sautéed with a tangy lemon and wine sauce.

Shrimp scampi, typically includes sautéed shrimp in a garlic, lemon, and white wine sauce, often served over linguine.

Tender veal, lightly battered and sautéed, served in a delicate lemon and white wine sauce.

Tender veal sautéed with mushrooms in a marsala wine sauce, typically served in a half tray portion.

Breaded veal cutlets, baked with a rich tomato sauce and topped with melted cheese, typically includes a portion suitable for catering needs.

Tender veal sautéed with capers in a lemon and white wine sauce, typically includes a generous portion suitable for catering needs.

Veal saltimbocca, typically includes thinly sliced veal topped with prosciutto and sage, sautéed and served in a delicate white wine sauce.

Tender veal layered with eggplant and provolone cheese, nestled in a delicate marinara sauce.

A mix of sautéed vegetables typically including zucchini, squash, onions, and bell peppers, lightly seasoned and served in a half tray.

Arugula salad, generously topped with a selection of fresh vegetables, typically includes tomatoes and onions, dressed in a light vinaigrette.

Romaine lettuce, croutons, and parmesan cheese, tossed with a classic Caesar dressing.

A generous assortment of cured meats, various cheeses, olives, and possibly marinated vegetables, arranged to cater to a larger group.

Mixed greens, tomatoes, cucumbers, and onions, typically includes a variety of fresh vegetables and a house vinaigrette.

Large pizza topped with slices of mozzarella cheese and fresh tomato, typically includes a base of tomato sauce.

Mini crab cakes made with premium crab meat and a blend of seasonings, served in a count of 24.

Seafood salad per lb typically includes a mix of fresh seafood such as shrimp, crab, and scallops, combined with crisp lettuce and a variety of vegetables, dressed lightly.

24 pieces of shrimp cocktail, typically served with a tangy cocktail sauce and a garnish of lemon.

Shrimp fra diavolo typically includes 30 pieces of shrimp sautéed in a spicy marinara sauce, often served over linguine.

Tender slices of filet mignon, typically served on a platter, offering a luxurious selection for catering events.

Arugula salad, typically includes a mix of fresh arugula leaves, often tossed with a variety of garden vegetables and a light dressing.

A small cold antipasto typically includes a selection of cured meats, various cheeses, and an assortment of olives, artichoke hearts, and roasted peppers.

A small house salad typically includes a blend of mixed greens, tomatoes, cucumbers, and a selection of dressings, designed to complement any catering spread.

Sliced fresh mozzarella and tomatoes, typically garnished with basil leaves and drizzled with olive oil and balsamic vinegar.

A small tray of long hot peppers, typically roasted to bring out their flavor.

Crostini and bruschetta, served on a tray, typically include a mix of toppings such as fresh tomatoes, basil, garlic, and olive oil on toasted bread slices.

Chicken breast, egg-battered and sautéed, typically includes a lemon and white wine sauce.

Chicken breast sautéed with a medley of sausage, peppers, onions, mushrooms, and potatoes in a garlic white wine sauce.

Petto di pollo scarpariello typically includes sautéed chicken breast with sausage, peppers, and potatoes in a garlic and white wine sauce.

Chicken breast topped with prosciutto, typically includes sage and a buttery white wine sauce.

Arborio rice gently stirred with lemon zest and Parmigiano-Reggiano, offering a creamy texture with a citrus undertone.

Linguini tossed with garlic, olive oil, and a hint of peperoncini, embodying the simplicity of traditional Italian flavors.

Spinach sautéed with garlic and olive oil, following a traditional Italian aglio e olio preparation method.

Arborio rice cooked with lemon zest and juice, typically includes parmesan cheese, garnished with fresh herbs.

Linguini pasta served with a classic marinara sauce, typically including tomatoes, garlic, and herbs.

Penne pasta served with a classic marinara sauce, often garnished with herbs.

Classic, refreshing carbonated beverage.

A dec cappuccino combines espresso with steamed milk, crowned with a frothy layer, typically including a sprinkle of cinnamon or cocoa.

A decaffeinated coffee option, brewed from select beans for those preferring a coffee experience without the caffeine.

A concentrated shot of espresso, typically served as a quick and robust coffee option.

A sugar-free cola beverage, offering a crisp and refreshing taste without the calories.

Steaming, aromatic blend of finely selected tea leaves. Perfectly soothing.

A refreshing bottle of natural spring water, typically served to complement any dish.

A concentrated shot of espresso, typically served as a strong and robust coffee experience.

Espresso blended with steamed milk, crowned with a smooth layer of milk foam.

Classic brewed coffee, perfectly balanced for a smooth and inviting cup.

Sparkling natural mineral water, offering a refreshing and crisp taste.

Crisp, Refreshing Lemon-Lime Carbonated Drink

Classic Italian dessert made with ladyfingers soaked in coffee, layered with mascarpone cheese and dusted with cocoa.

Toasted almonds, often paired with a sweet component, creating a delightful contrast in textures.

Classic Caesar Salad with Crisp Romaine, Parmesan, Croutons, and Signature Caesar Dressing.

A mix of crisp lettuce, diced chicken, bacon pieces, tomatoes, cucumbers, and cheese, tossed with a creamy buttermilk dressing.

Penne alla vodka typically consists of penne pasta tossed in a creamy tomato and vodka sauce, often garnished with parmesan cheese.

Rigatoni pasta typically served with a blend of ingredients, likely including tomatoes, garlic, and a mix of herbs, possibly finished with a touch of cheese.

Rigatoni pasta typically includes a hearty bolognese sauce made from ground meat and tomatoes, often enriched with onions, herbs, and a sprinkle of parmesan cheese.

Penne pasta served in a classic bolognese sauce, typically made with a rich blend of minced meat, tomatoes, and aromatic herbs.

Oven-baked layers of pasta, typically includes a blend of cheeses, meat sauce, and bechamel, finished with a golden top.

Penne pasta tossed with artichokes in a light garlic and olive oil sauce, typically includes parmesan cheese.

Penne pasta tossed with a classic marinara sauce, often garnished with fresh basil and grated parmesan.

Jumbo shrimp sautéed in a garlic, lemon, and white wine sauce, typically served over linguine.

Linguine malafemmina typically consists of linguine pasta tossed with a selection of seafood, often enhanced with a savory sauce, reflecting traditional Italian influences.

Broiled filet mignon, typically accompanied by a rich marsala wine sauce with fresh garlic and mushrooms.

Pan-seared salmon, traditionally accompanied by a Livornese sauce of tomatoes, capers, and olives, often garnished with fresh parsley.

Shrimp lightly battered, typically sautéed in a delicate lemon and wine sauce.

A medley of seafood, often including shrimp, mussels, clams, and calamari, simmered in a rich tomato broth with herbs.

Succulent crab blended with spices, pan-seared to golden perfection.

Seafood vodka typically includes a blend of seafood such as shrimp and scallops, served in a creamy vodka sauce, often paired with pasta.

Sautéed shrimp, scallops, and asparagus served over creamy risotto.

Crispy calamari served with choice of hot or sweet sauce.

Veal saltimbocca typically consists of tender veal topped with prosciutto, sage, and cooked in a white wine butter sauce.

Stracciatella alla fiorentina typically features a light chicken broth enriched with eggs and fresh spinach, inspired by Florentine cuisine.