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Shrimp, scallops, mussels and clams finished in oreganata sauce.
Choice of sauce.
Littleneck clams stuffed with Italian breadcrumbs and Parmigiano Reggiano.
Silver dollar mushroom caps stuffed with lump crabmeat.
Calamari, scungilli, octopus and shrimp in imported extra virgin olive oil, garlic and lemon.
Salamo, prosciutto di Parma, Parmigiano cheese.
served with organic arugala and capers, finished with a teriyaki glaze and wasabi sauce.
Trevisano radicchio, Belgium endive and baby arugula tossed in imported extra virgin olive oil and lemon.
Tossed in imported extra virgin olive oil and lemon.
Our renowned lobster bisque soup with chunks of lobster tail.
Mushrooms, prosciutto de Parma peas in a blush sauce.
Homemade gnocchi in tomato and basil sauce topped with fresh mozzarella.
Fresh pasta filled with ricotta and finished in our renowned vodka sauce.
Tossed in an Angus beef bolognese sauce, topped with mozzarella.
Italian eggplant rolled with homemade ricotta, fresh basil, Parmigiano Peggiano and fresh mozzarella, topped with tomato sauce.
Choice of sauce.
Tender slices of veal sauteed in white wine with capers, olives, garlic and topped with fresh mozzarella served with penne pasta.
Tender slices of veal and mushroom sauteed and finished in marsala wine. Served with penne pasta.
Tender slices of veal topped with prosciutto de Parma, spinach and mozzarella. Served with penne pasta.
Francese or Parmigiana. Served with penne pasta.
Francese, Parmigiana or picatta. Served with penne pasta.
Chicken breast layered with prosciutto di Parma and spinach. Topped with mozzarella cheese and finished in wine demi-glaze.
Chicken breast with shallots, prosciutto de Parma and peas. Finished in a white wine butter sauce, topped with fresh mozzarella.
Chicken breast, crimini mushrooms, artichoke hearts, shallots and roasted garlic in a marsala wine sauce.
Chicken breast, diced eggplant, grape tomatoes and sauteed shallots. Topped with fresh mozzarella.
Littleneck clams finished in imported extra virgin olive oil, roasted garlic and a touch of tomato sauce over pasta.
Lobster tail, shrimp, clams and mussels in imported extra virgin olive oil, roasted garlic and plum tomatoes.
pan seared sea scallops served over risotto and arugula finished with roasted garlic and white wine sauce complimented with grilled asparagus.
served on semolina bread
Menu for Villa Amalfi provided by Allmenus.com
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