Amici Cafe

Baguette of bread served with butter.

Served in garlic olives oil, sea salt, and Italian seasoning. Vegetarian.

Black olives tapenade, basil cream cheese and ragu al pormodoro, served with warm baguette. Vegetarian

Artichoke hearts dreaded in seasoned flour and delicately fried served with a horseradish dip. Vegan.

Kentucky proud green tomatoes, served with a chill caper remoulade.

Fresh spinach, artichoke hearts, and a blend of cheese, baked and served with a warm baguette.

Rolled, lightly fried and served on a bed of spinach with a champagne mignonette.

Tender chilean mussels in a zesty tomato and pesto broth. Served with a warm baguette.

Mixed greens topped with tomatoes red onions, carrots and cucumber. Served with your choice of house made dressing.

Romaine lettuce and parmesan cheese tossed in a traditional caesar dressing topped with anchovy and croutons.

Tomato, fresh mozzarella, avocado and fresh basil on mixed. Served with balsamic vinaigrette

Zucchini, asparagus, eggplant, onions, peppers, mixed greens with grogonzola, cannellini beans and kalamata olives. Served with roasted tomato vinaigrette.

Baby spinach, gorgonzola, pears, red onions, roasted red peppers, and pine nuts. Served with lemon and olives oil dressing.

A marriage of chicken, raisins, organ juice, olives oil and white wine vinegar over mixed greens with red onions and pine nuts.

Pureed tomatoes and artichoke hearts.

Please contact to merchant for soup du jour.

Thin layers of olive tapenade and sweet basil dressing. Slices of salami, capicola, provolone, tomatoes, red onion, and Romaine on grilled Italian bread.

Layers of basil cream cheese and olive tapenade with avocado, tomato, bell pepper, cucumber, red onions and Romaine.

Tender slices of chopped steak with grilled onions, peppers and provolone cheese. Served with au jus.

Served with a cup of soup, house salad, or caesar salad.

Ragu al pomodoro, fresh mozzarella, and hand tom basil. Vegetarian.

Olive oil and garlic base topped with fresh spinach, mozzarella and dollops of ricotta. Vegetarian.

Olive oil and garlic base, topped with grilled onions, pears, portabella mush rooms, gorgonzola and mozzarella. Vegetarian.

Diced chicken paired with Italian sausage, bell peppers, mozzarella and provolone cheese.

A trio of provolone, mozzarella and parmesan cheese.

A spin on the classic lightly breaded and fried eggplant slices over capellini tossed in our ragu al pomodoro, topped with parmesan and provolone, then baked to golden perfection.

Tender ravioli shells stuffed with ricotta and Romano cheese, tossed with wilted spinach and a creamy blush sauce. (Vegetarian)

Cheese tortellini served in an asparagus pesto cream sauce infused with chili flakes, garlic and white wine vinegar. Topped with sliced chicken and fresh basi.

Slices of chicken breast tossed with capellini, artichoke hearts, sundried tomatoes, black olives, garlic, and capers in a light white wine and lemon sauce. Substitute shrimp at no cost.

An old family recipe of penne pasta in a creamy gorgonzola sauce, flavored with finely minced prosciutto and sardines, topped off with fried green tomatoes.

Shrimp sauteed in a roasted red pepper sauce served over herbed polenta and drizzled with parsley oil.

House made family recipe layered with Italian meat, ragu al pomdoro, ricotta and provolone cheese, Topped with parmesan and baked to a golden brown.

Seared salmon, grilled to order in a raspberry balsamic glauze a wilted spinach and cannellini bean salad.

Served with your choice of house salad, caesar salad or cup of soup.

Mozzarella and provolone fresh basil and tomato on grilled Italian bread.

House made meatballs using a secret family recipe dressed with cheese, baby spinach, red onions and ragu al pomodoro.

Breaded and lightly fried white fish. Served with Romaine, tomato, red onion and dill caper remoulade.

Chicken breast with prosciutto, parmesan cheese, baby spinach, tomatoes, red onions, and a savory sage butter sauce.

Asiago is both a small town and a popular cheese in Italy. We decided to go with the cheese. You’re welcome. Chicken with prosciutto, cream, onions, and mushrooms tossed in an asiago cream sauce.

Ravioli shells stuffed with ricotta and romano tossed with wilted spinach and a creamy blush sauce.

House-made family recipe layered with Italian meats, ragu al Pomodoro, and ricotta and provolone cheeses. Topped with parmesan and baked to a golden brown.

Strangely reminiscent of that first serious relationship. Sweet and spicy with a kick. Blackened chicken in a sweet chili sauce with parmesan cheese and cream.

Perfectly crusty savory bread topped with a delightful spread of asiago cheese and diced artichoke hearts.

The word portabella actually means mature. Stuffed with goat cheese, prosciutto, and spinach with walnut, pesto, and chive vinaigrette.

These are nacho mama’s nachos. Toasted pita chips smothered in asiago cheese, Italian sausage, banana peppers, tomatoes, and kalamata olives.

These are nacho mama’s nachos. Toasted pita chips smothered in asiago cheese, Italian sausage, banana peppers, tomatoes, and kalamata olives.

My heart, but feel free to dredge these artichoke hearts in seasoned flour and delicately fry them. Then serve ‘em up with horseradish dip.

Pardon our french. But add enough parmesan and even the french speak with an Italian accent.

Rolled like the pearls we found inside them, lightly fried, and served on a bed of spinach with an august caesar dressing.

Here’s the best way to build your mussels. Steam in wine sauce with garlic, parsley, and thyme. Charles atlas approved

Grilled bread rubbed with olive oil and topped with tomatoes, cheese, basil, and garlic. Seriously, grilled bread toast.

A bed of beds topped with diced living room, roasted hallway, sliced. A bed of mixed greens with tomatoes, red onion, carrots, and cucumbers.

Romaine lettuce and parmesan cheese in caesar dressing with anchovies and croutons.

Tomatoes, basil mozzarella, and avocado, with balsamic vinaigrette.

This marriage of sweet fruit and seasoned prosciutto on a bed of arugula with goat cheese and pine nuts.

Britney spears have nothing on these beautiful, well, spears. And pears. Arugula with asparagus, gorgonzola bleu cheese, and pears.

That’s a gondola. This is an Italian bleu cheese, with baby spinach, peas, red onion, roasted red peppers, and pine nuts in a lemon and olive oil dressing.

White albacore tuna with our own house-made balsamic Italian dressing, artichoke hearts, feta cheese, black olives, red onion, and diced tomatoes.

Chicken salad whipped together with celery, grapes, and our own honey mayonnaise.

Caramel walnuts over this medley of grilled chicken and tossed field greens with diced tomatoes, feta cheese, red onion, raspberry vinaigrette, and caramel walnuts.

Chicken, raisins, orange juice, olive oil, and white wine vinegar over mixed greens, red onion, and pine nuts. Okay, not at all like Venetian blinds. Balsamic vinaigrette, lemon and olive oil, sweet basil, bleu cheese, parmesan ranch, caesar, raspberry vinaigrette, and, well, Italian.

Chicken. Sauteed chicken in butter and lemon sauce with capers. Served with asparagus.

Second verse, same as the first, with annoyed salmon instead of chicken. Served with asparagus.

Asiago is both a small town and a popular cheese in Italy. We decided to go with the cheese. You’re welcome. Chicken with prosciutto, cream, onions, and mushrooms tossed in an asiago cream sauce.

Right. Thin layers of olive tapenade and sweet basil dressing with salami, capicola, provolone, tomatoes, red onion, and romaine.

Marinated grilled eggplant with baby spinach, portabella mushroom, prosciutto, asiago cheese, sun-dried tomato, and basil vinaigrette.

Basil cream cheese and olive tapenade with avocado, bell pepper, cucumber, tomato, red onion, and romaine.

House-made meatballs using a secret family recipe. With provolone cheese, red onions, and sage butter sauce.

Breaded and lightly fried white fish with romaine, tomato, red onion, and dill caper remoulade.

One halibut good panini. Because one salmon of a good panini wasn't funny. With baby spinach, red pepper, prosciutto, and a lemon-dill mayonnaise on ciabatta.

Pizza named after queen Margherita, who was scandalous in her royal love for peasant food. This version was made for her with tomatoes, basil, and mozzarella to rep the Italian flag.

Garlic and olive oil base with spinach, mozzarella, and dollops of ricotta.

Diced chicken with Italian sausage, bell peppers, mozzarella, and provolone.

Provolone, mozzarella, and parmesan.

Pizza piled with pepperoni and mozzarella.

Thinner than spaghetti but heavier than angel hair, capellini literally translates little tongues. Insert your own joke here. Chicken with spinach, pine nuts, tomatoes, and mushrooms in lemon butter.

Strangely reminiscent of that first serious relationship. Sweet and spicy with a kick. Blackened chicken in a sweet chili sauce with parmesan cheese and cream.

Scallopine means thin and boneless. Like that guy in high school. Thin and boneless chicken in a lemon butter sauce with pancetta, mushrooms, artichoke hearts, and capers over pasta.

Shrimp sauteed in a roasted red pepper sauce served over herbed polenta and drizzled with parsley oil.

Mama. Lightly breaded and fried eggplant slices over capellini, tossed in ragu al Pomodoro, and topped with parmesan and provolone cheeses baked to perfection.

House-made family recipe layered with Italian meats, ragu al Pomodoro, and ricotta and provolone cheeses. Topped with parmesan and baked to a golden brown.

Ravioli shells stuffed with ricotta and romano tossed with wilted spinach and a creamy blush sauce.

Cheese tortellini served in an asparagus pesto cream sauce with chili flakes, garlic, pine nuts, and white wine vinegar, sliced chicken, and fresh basil.

Tomato sauce, silly, not a jar of sauce.

Batman’s butler’s personal recipe.

Tomato sauce and anchovies, capers, and olives.

Here’s an entire baguette served with butter.

Served with garlic olive oil and Italian seasoning.