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APPETIZERS

CAVOLO NERO AND PROSCIUTTO BRUSCHETTA

Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast. 10

SHRIMP AND ROSEMARY CROSTINI

For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary. 12

BROCCOLI RABE AND ITALIAN SAUSAGE FRIED RAVIOLI

These giant fried ravioli are filled with a cheesy mixture of broccoli rabe, sausage, and cherry peppers. 10

SPAGHETTI FRITTERS WITH HAM AND SMOKED MOZZARELLA

Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters. 9

MEAT CROQUETTES

Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack. 9

STUFFED ZUCCHINI

This dish of zucchini stuffed with prosciutto,tomatoes, and cheese is a hearty finger food. 9

ENTREES

CLASSIC MEATBALLS

Braised in a sauce of red wine and tomatoes. Served with crusty bread or spaghetti. 10

BRACIOLA

A lean cut of beef is pounded thin and rolled around a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts. Tied, and seared, and simmered in tomato sauce. 15

OSSO BUCO

Serve these delicate and tender veal shanks with mashed potatoes to soak up the rich gravy from the pan. 18

VEAL PARMESAN

Tender meat is fried in crisp breadcrumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden. 18

SPAGHETTI ALL AMATRICIANA

Slow-simmered tomato sauce infused with bacon adds rich and flavorful body to the pasta sauce. 14

FETTUCINE WITH ARTICHOKES AND CHICKEN

Braised artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon. 15

PESTO-RUBBED CHICKEN WITH PANZANELLA

Pesto genovese adds herbal brightness to grilled chicken, which is served over a hearty toasted bread salad. 16

GAMBERI AL ROSMARINO

Redolent of rosemary, these pancetta-studded shrimp are smothered in tomatoes and a garlicky wine sauce. 18

CACCIUCCO

Octopus, squid, tomatoes, wine, garlic, sage, dried red chiles, and fish, served over garlic-rubbed bread. 22

SWORDFISH PUTTANESCA

Italy’s puttanesca sauce, briny with anchovies, olives, and capers. 29

MAIALE IN AGRODOLCE

Honey and balsamic vinegar are the sweet and sour agents in this recipe, paired with stewed sweet peppers. 19

PIZZA MARGHERITA

Thin-crust pizza topped with tomato, mozzerella de buuffala, and fresh basil. 10

CAPRESE SALAD

Fresh, in-season tomatoes, burrata, and dress with pristine olive oil and top-quality balsamic vinegar. 14

GNOCCHI AL PESTO

Tender gnocchi tossed with a classic pesto genovese. 12

BROCCOLI STRASCINATI PORKCHOPS

Regular broccoli, broccoli rabe, and romanesco paired beautifully with pork chops, topped with grated cheese. 13

TUSCAN BEAN SOUP

Cannelini beans, carrots, onion, squash, potato, and kale. Served with a slice of country-style bread. 12

DESSERTS

CHOCOLATE AND PISTACHIO BISCOTTI

These wonderful nutty biscotti are dipped in melted dark chocolate for an extra layer of flavor. 8

PUMPKIN-GINGERSNAP TIRAMISU

Pumpkin pie meets tiramisù, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup. 9

CHOCOLATE PANNA COTTA

This light, silky panna cotta tastes a lot like hot cocoa in custard form. 9

ALMOND CAKE WITH PEARS

A sponge cake baked with fragrant almond flour, split in half and filled with a layer of tender pears. 10

FROZEN CHOCOLATE CHIP MERINGATA

Meringata is an elegant yet homey frozen dessert of whipped cream sandwiched between meringue rounds served with a warm chocolate-espresso sauce. 10

TORRONE SEMIFREDDO

Torrone is an Italian nougat made with honey, egg whites, sugar and nuts. 10