Amis Launches New Menu

Marc Vetri and Brad Spence
Marc Vetri and Brad Spence Photo: uwishunu

Flying in the face of Restaurant Week, Brad Spence, chef and co-owner of the Vetri family of restaurants’ trattoria Amis, has finalized a new menu. Its updates include heartier dishes and seasonal ingredients. While old standbys, like the almond dusted sweetbreads and the tonnarelli “cacio e pepe” with pecorino and black pepper remain, each of the menus sections boast new additions. Some highlights include scallop crudo with blood orange and almonds; lamb neck fritters with salsa rossa; and black linguine with squid and chorizo. Keep reading for the full menu.


mortadella mousse 8

smashed dried fava beans with
preserved lemon 8

eggplant caponata 8

imported bufala ricotta and black pepper 9

stracciatella with pickled squash and walnuts 10

salumi and formaggi
(all salumi is housemade)

salami del giorno with marmalade 8

mortadella with hazelnut honey 8

pork liver terrine 8

frascati wine cheese with shallots and crackers 9

mixed salumi plate 16

marinated olives 6

baked pecorino with almond honey 10

antipasti di pesce

mussels all’amatriciana 10

scallop crudo with blood orange and almonds 12

swordfish meatballs with creamy polenta
and pinenuts 10

seafood fritto misto 11

antipasti di carne

chicken leg spiedini with pomegranate 9

lamb neck fritters with salsa rossa 9

Sal’s old school meatballs with tomato potato 8

Il quinto quarto (the fifth quarter)

almond dusted sweetbreads with
fennel marmalade 10

grilled veal tongue with pepper mostarda 8

trippa alla romana (roman tripe stew) 9

pigs foot arancini with fennel mayonnaise 8

antipasti di verdure e insalate

escarole salad with apples and radishes 8

fennel gratin with parmesan and chili flake 8

crunchy root vegetables with coriander yogurt
and pistachios 8


tonnarelli “cacio e pepe” with pecorino
and black pepper 14

bucatini with pork jowl and escarole 14

rotini with black trumpet mushroom ragu 16

creste de gallo with cotechino and cabbage 16

paccheri with swordfish and eggplant fries 16

black linguine with squid and chorizo 18

tuna lasagna bolognese 16

pappardelle with oxtail ragu 16


abbacchio con patate (roasted lamb with potatoes) 20

pork chop milanese with arugula and parmesan 18

turkey saltimbocca with celery root and chestnuts 18

braised beef cheeks with polenta 20

tagliata di manzo (grilled ribeye) over
arugula salad 26

roasted grouper with radicchio and cipollini onions 22

monkfish cacciatore 18

roasted skate with lemon puree and
fried brussels sprouts 18


borlotti bean ragu with ricotta 8

tuscan kale with almonds and raisins 6

roasted potatoes 5

polenta with brown butter 6


banana marmalade tart with bitter chocolate 9

Mom-Mom’s rice pudding 8

olive oil torta with whipped cream and apple butter 8

belgian style waffles with nutella, vanilla semifreddo and toasted hazelnuts 10

“caffe affogato” vanilla semifreddo with a shot of espresso 6

“tartufo al bacio” chocolate and hazelnut semifreddo with amarena cherries 10

pizzelle and salted butter semifreddo sandwich 8

lemon poppy seed cake with ricotta semifreddo 10

Amis Launches New Menu