Amici Brentwood

Fried shitaki mushroom, sprinkled with Parmesan cheese and truffle oil.

Traditional Sicilian breaded saffron rice balls filled with melted Mozzarella.

Home made turkey meatballs served in a tomato sauce with grilled ciabatta bread.

Golden fried calamari, rock shrimp and zucchini.

Grilled white peached with fresh burrata drizzled with EVOO on a bed of fresh pesto.

Parma prosciutto, served with rustic toasted ciabatta topped with melted Scamorza cheese.

Beef carpaccio topped with shaved Parmesan cheese and sliced baby artichoke drizzled with extra virgin olive oil.

Traditional eggplant parmigiana.

Chopped kale salad with chopped carrots and bell peppers in a sherry vinaigrette, topped with shaved Parmesan cheese.

Beet salad with diced apples, walnuts and crumbled Blue cheese in a balsamic dressing.

Fresh baby artichokes and hearts of palm salad with shaved Parmesan and walnuts, in a lemon vinaigrette.

Organic greens with sliced heirloom cherry tomatoes, carrots, and balsamic vinaigrette.

Radicchio, arugula, and Belgian endive salad with shaved Parmesan cheese.

Mixed seafood salad served warm with fresh bell peppers, kalamata olives, in a lemon dressing.

Classic Caesar salad with garlic croutons.

Grilled mixed vegetable salad in a lite balsamic vinaigrette.

Fresh tomato soup with basil tips.

Organic lentil soup with fresh julienne spinach.

Seasonal mixed vegetable soup.

Fresh organic broccoli and spinach soup.

Pizza with tomato sauce, Mozzarella and fresh basil.

Fresh Mozzarella, sliced heirloom tomato, oregano.

Margherita with fresh Mozzarella and sliced prosciutto.

Spicy. Pizza with sausage, mushroom, arugula and shaved Parmesan cheese with a light, spicy tomato sauce.

Gemelli with grilled Jidori chicken breast and broccoli in a light, spicy creamy tomato sauce.

Spaghetti with cacio and cracked black pepper.

Homemade ravioli filled with Ricotta and spinach in a light, spicy creamy tomato sauce.

Pappardelle pasta with a slowly cooked beef ragout.

Homemade potato dumpling with choice of sauce.

Spicy. Spaghetti with Maine lobster and fresh wild arugula in a light, spicy creamy tomato sauce.

Rigatoni with house smoked Guanciale, tropea onion zesty tomato sauce and topped with grated Pecorino.

Corkscrew pasta with peas, mushrooms and Italian sausage in a light white sauce.

Spaghetti in a light olive oil and garlic sauce with sardinian bottarga.

Rigatoni in a light tomato sauce and sauteed eggplant and Ricotta cheese.

Homemade lasagna with turkey ragout.

Spaghetti with sauteed Manila clams in a light olive oil and white wine sauce.

In a light pink sauce.

Gemelli pasta in a spicy tomato sauce.

Served with a light rosemary sage infused olive oil sauce.

Slowly roasted sonoma county duck served with sauteed spinach.

Grilled beef tenderloin with a sauteed porcini mushroom sauce.

Lightly breaded, pounded Jidori chicken breast parmigiana with fresh mozzarella and tomato sauce.

Grilled Colorado Rack of Lamb. Rosted potatoes

Five hour braised beef boneless short ribs in barolo wine reduction, served on a bed of Parmesan risotto.

Sliced tenderloin filet on a bed of wild arugula, topped with shaved Parmiggiano Reggiano.

Grilled jidori chicken with wild herbs and garlic.

Grilled Hawaiian prawns marinated with garlic and herbs.

Adriatic fish soup with fresh mixed seafood, tomato and garlic crouton.

Grilled wild salmon on a bed of red and white quinoa.

Whole grilled fresh imported Mediterranean sea bass lightly breaded with Mediterranean herbs.

Fresh grilled Dover sole finished in the oven served with a lemon butter capper sauce.Served with sauteed spinach and steamed heirloom carrots.

750 ml

750 ml

Traditional eggplant parmigiana.

San Daniele prosciutto served with rustic toasted ciabatta topped with melted Scamorza cheese.

Golden fried calamari, rock shrimp and zucchini.

Homemade beef meatballs served in a tomato sauce with grilled ciabatta bread.

Beef carpaccio topped with shaved Parmesan and sliced baby artichoke drizzled with extra virgin olive oil.

Fresh baby artichokes and hearts of palm salad with shaved Parmesan and walnuts.

Organic greens with sliced heirloom cherry tomatoes, carrots and balsamic vinaigrette.

Radicchio, arugula and Belgian endive salad with shaved Parmesan.

Mixed seafood salad served warm with fresh bell peppers and Kalamata olives in a lemon dressing.

Classic Caesar salad with garlic-flavored croutons.

Chopped kale salad with chopped carrots and bell peppers in a Sherry vinaigrette topped with shaved Parmesan cheese.

Fresh tomato soup with basil tips.

Organic lentil soup with fresh julienne spinach.

Seasonal mixed vegetable soup.

Pizza with tomato sauce, Mozzarella and fresh basil.

Margherita with Bufala Mozzarella and sliced Parma prosciutto.

Pizza with Fontina cheese and assorted wild mushrooms.

White pizza with rosemary ham and artichokes with Mascarpone cheese.

Risotto with wild and porcini mushrooms.

Penne with grilled organic chicken breast and broccoli in a light spicy creamy tomato sauce.

Spaghetti with Maine lobster and fresh wild arugula in a light spicy tomato sauce.

Linguine with sautéed Manila clams in a light olive oil and white wine sauce.

Corkscrew pasta with peas, mushroom and Italian sausage in a light white sauce.

Pappardelle pasta with a beef meat sauce.

Homemade lasagna with turkey ragout.

Homemade potato dumplings with your choice of sauce.

Homemade ravioli filled with Ricotta and spinach in a light tomato sauce.

Penne in a spicy tomato sauce.

Rigatoni in a light tomato sauce and sautéed eggplant topped with dry Ricotta cheese.

Angel hair pasta with "checca" or tomato and basil sauce.

Grilled organic chicken breast paillard with lemon and caper sauce.

Grilled beef tenderloin with a sautéed porcini mushroom sauce.

Lightly breaded, pounded chicken breast Parmigiana with fresh Mozzarella and tomato sauce.

Veal scallopine with a tomato, Kalamata olive and capers sauce.

Grilled organic chicken with wild herbs and garlic.

Sliced tenderloin filet on a bed of wild arugula topped with shaved Parmigiano Reggiano.

Five hours braised beef boneless short ribs in Barolo wine reduction served on a bed of Parmesan risotto.

Grilled Hawaiian prawns marinated with garlic and herbs.

Adriatic fish soup with fresh seafood, tomato and garlic crouton.

Grilled wild salmon filet served on a bed of quinoa.

Whole grilled fresh imported Mediterranean sea bass marinated with herbs and lemon.