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.
bruschetta
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
pasta
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
secondi
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
contorni
borlotti bean ragu with ricotta 8
tuscan kale with almonds and raisins 6
roasted potatoes 5
polenta with brown butter 6
dolci
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