Amarena Italian Restaurant

A spicy cucumber salad with organic tomatoes, red onions and basil in a balsamic vinegar dressing.

Arugula salad with pecorino romano cheese, fresh pears and cherry tomatoes with balsamic vinegar dressing.

Creamy mozzarella cheese served with tomatoes in basil oil and arugula.

Homemade potato dumplings with fresh radicchio in a Gorgonzola cheese creamy sour.

Homemade traditional meat lasagna.

Homemade butternut squash ravioli topped with salty ricotta cheese in a brown butter and sage sauce.

Homemade large broad fettuccine noodle with wild boar meat ragout, fort hunter, central California.

Linguini noodle sauté with prawns and calamari in a lightly spice tomato sauce.

Large tube pasta with smoked prosciutto, sun-dried tomatoes, and arugula in a creamy Madeira wine sauce.

Homemade small ears pasta with broccoli rabe and Italian sausage in a spicy white wine sauce.

Homemade tagliolini noodle with mushrooms and truffle sauce.

Thick hollow spaghetti noodle sauteed with bacon, onions and pecorino romano cheese in a tomato sauce.

A spicy cucumber salad with organic tomatoes, red onions, and basil in a balsamic vinegar dressing.

Arugula salad with pecorino romano cheese, fresh pears, and cherry tomatoes with balsamic vinegar dressing.

Creamy mozzarella cheese served with tomatoes in basil oil and arugula.

Homemade potato dumplings with fresh radicchio in a gorgonzola cheese creamy saur.

Homemade traditional meat lasagna.

Homemade butternut squash ravioli topped with salty ricotta cheese in a brown butter and sage sauce.

Homemade large broad fettuccine noodle with wild boar meat ragout (fort hunter, central California).

Linguini noodle sauté with prawns and calamari in a lightly spice tomato sauce.

Large tube pasta with smoked prosciutto, sundried tomatoes, and arugula in a creamy Madeira wine sauce.

Homemade small ears pasta with broccoli rabe and Italian sausage in a spicy white wine sauce.

Homemade tagliolini noodle with mushrooms and truffle sauce.

Thick hollow spaghetti noodle sauteed with bacon, onions, and pecorino romano cheese in a tomato sauce.

A spicy cucumber salad with organic tomatoes, red onions, and basil in a balsamic vinegar dressing.

Arugula salad with pecorino romano cheese, fresh pears, cherry tomatoes, and balsamic vinegar dressing.

Beets, spinach, orange, red onion, salty ricotta cheese walnuts, and extra virgin olive oil.

Meatballs served in a tomato sauce.

Lightly fried calamari, prawns, zucchini, and spicy marinara sauce.

Diced heirloom organic tomatoes, red onions in a balsamic vinegar, and extra virgin olive oil dressing over a toasted garlic bread.

Mussels saute with white wine, garlic, and parsley.

Beef carpaccio with parmegiano cheese, capers, arugula, balsamic vinegar, and extra virgin olive oil lemon dressing.

Grilled radicchio, Belgium endive, bell peppers, eggplants, zucchini, and portobello mushrooms.

Soufflé of polenta with mushroom, cream, sage, and parmigiano reggiano cheese.

Creamy mozzarella cheese served with tomatoes in a basil oil arugula.

Baked portobello mushroom in a balsamic vinegar reduction served with gorgonzola crostini.

Baked eggplants with fresh tomatoes sauce, basil, smoked mozzarella cheese, and parmigiano reggiano.

Fried bread dough served with mix cold cut meat prosciutto, speck, mortadella, and soppressata piccante.

Thick hollow spaghetti noodle sauteed with bacon, onions, and pecorino romano cheese in a tomato sauce.

Potato dumplings with fresh radicchio in a gorgonzola cheese creamy sauce.

Butternut squash ravioli topped with salty ricotta cheese in a brown butter and sage sauce.

Spaghetti with manila clams, parsley, bread crumbs, garlic, and extra virgin olive oil.

Lasagna with meat sauce and béchamel.

Large broad fettuccine noodle with wild boar meat ragout fort hunter and central California.

Linguini noodle saute with prawns, mussels, manila clams, and calamari in a lightly spice tomato sauce.

Large tube pasta with smoked prosciutto, sundried tomatoes, and arugula in a creamy Madeira wine sauce.

Tagliolini noodle with mushrooms and truffle sauce.

Small ears pasta with broccoli rabe and Italian sausage in a spicy white wine sauce.

Roasted wild salmon, organic cherry tomatoes, Kalamata olives, capers, and raw red onions in a light extra virgin olive oil sauce with a side of saute green beans.

Seafood stew with mussels, clams, prawns, salmon, and calamari in a lightly tomato broth.

Free range rotisserie half chicken marinated with Mediterranean herbs served with roasted red potatoes and Swiss chard.

Grilled racks of lamb served with blueberry sauce, served with roasted red potatoes, and saute green beans.

Veal scaloppini saute in a white wine lemon sauce served with roasted potatoes and Swiss chard.