That's Amore

Natural artesian water.

Call restaurant for soup of the day.

With dipping gravy.

Seasoned rice stuffed with fresh mozzarella and lightly fried served with classic red gravy and Parmigiano shavings.

Our version has fresh chopped tomatoes, extra virgin olive oil and basil. Tossed with toasted garlic bread.

Duo of white cannellini bean hummus. One topped with roasted red peppers and the other topped with roasted garlic and lemon aioli. Served with toasted olive oil crostini.

Chef's specialty. Pillow of goat cheese topped with the chef's daily imaginings. Served with olive oil crostini.

The season's freshest veggies. Roasted, grilled and chilled topped with honey goat cheese crumbles and a sun-dried tomato salsa and balsamic drizzle.

It's fried bread with red gravy and melted mozzarella cheese.

Creamy arborio rice tossed with your choice of grilled veggies, pancetta and peas or baby shrimp.

Romaine lettuce topped with Parmigiano shavings and olive oil crostini, with our home made Caesar dressing.

Mixed greens with honey goat cheese, dried cranberries and walnuts, with creamy balsamic dressing.

Shingles of fresh mozzarella and tomatoes with olive oil and balsamic drizzle, served with creamy balsamic garlic dressing.

House favorite and specialty dish. Classic Caesar salad topped with tender, fried calamari, Parmigiano shavings and sweet vinegar pepper strips.

Lightly fried and topped with our red gravy and toasted mozzarella. Served with imported penne.

Egged and lightly fried, sauteed in butter, lemon and white wine. Served with imported penne.

Floured and sauteed in butter, mushrooms and sweet Marsala wine. Served with imported penne.

Fried eggplant slices stuffed with ricotta and baked. Served with imported penne.

Francais style topped with salsa cruda or grilled with brown sugar walnut butter, over Parmigiano risotto. Served with imported penne.

Wild forest mushrooms, caramelized shallots, mascarpone cheese and a touch of white wine. Served with penne.

Layered meatballs, peppers, sausage, fried eggplant and bread, topped with mozzarella. Served with penne.

Grilled with butter, lemon and white whine. Over Parmigiana risotto. Served with penne.

Grilled with butter and balsamic fig glaze. Over Parmigiana risotto. Served with penne.

In Marsala topped with mushrooms, sun-dried tomatoes and artichoke hearts, over risotto. Served with penne.

Lightly fried cutlet, topped with eggplant, ricotta and mozzarella, over Italian risotto. Served with penne.

Breaded medallions topped with eggplant caponata and mozzarella, over Italian risotta. Served with penne.