Amaranth Menu

vine ripe tomato, kalamata olives, red onion, basil, oregano, lemon juice and extra virgin olive oil

extra virgin olive oil, sesame and soy sauce dressing

with a roquefort cheese

buffalo mozzarella and roasted tomato

with avocado and parmigiano

shaved pecorino toscano di pienza

fried tiger shrimp, calamari and zucchini

frisee', cucumber and cherry tomato and basil

radicchio, watercress, endive, cremini mushrooms and citrus vinaigrette

shaved pecorino toscano di pienza

black olives, red onion, oregano, lemon, extra virgin olive oil

mache, pine nuts, parmesan cheese and herbs-shallots dressing

avocado and parmesan cheese

italian buffalo mozzarella, roasted tomato, grilled eggplant

thin sliced octopus, frisee, cherry tomato, black olives, orange, lemon, extra virgin olive oil

tiger shrimp, baby calamari and zucchini, extra virgin olive oil, sesame and soy sauce dressing

with arugula and parmesan cheese

grilled radicchio and endives

roasted asparagus and dill créme fraiche

mushrooms, braised leeks and lemon white wine sauce

super-thin pounded sliced veal, served with arugula and shaved parmigiano

served with tricolore salad and lemon wedge

prepared to your taste and served with french fries

with mashed potato

served with mashed potato, spinach and mustard seed sauce

served with organic mixed greens or fries and peppercorn sauce

with pancetta and peas

with butter and sage

with wild mushroom

organic eggs served with french fries and mixed greens

organic eggs, canadian ham, served with home fries

made with organic eggs, served with french fries and mixed greeens

with parsley and shallots

angus

served with créme anglaise the chef suggests it with a glass of port

drizzled with grand marnier and mint

with varlhona chocolate hot fudge and vanilla bean ice cream the chef suggests it with a glass of grappa

perfectly caramelized apple tarte served with vanilla ice cream the chef suggests it with a glass of calvados

the chef suggests it with a glass of limoncello

served with whipped cream the chef suggests it with a glass of cognac vsop

homemade biscotti served with vin santo wine for dipping

vanilla and chocolate ice cream lemon, passion fruit, raspberry, coconut and blood orange sorbets

lemon sorbet with absolut vodka and mint blood orange sorbet with champagne

our specialty: filled with marinated fresh tomato, arugula and drizzled with truffle oil

frisee salad, red beet, bacon shallots-lemon, extra virgin olive oil vinaigrette

tricolore salad, buffalo mozzarella cherry tomato, black olives, balsamic dressing

our special salad: free range chicken breast, romaine, roasted tomato, organic boiled egg, feta, kalamata olives

mediterranean tuna, lettuce, cherry tomato, string bean bliss potato, organic boiled egg, black olives

radicchio, endive, arugula, cremini mushrooms and citrus vinaigrette

fresh pastas, homemade ravioli, risotto, fish and entree of the day

grilled with asparagus and dill sauce

with cous cous

pan seared with mushrooms and braised leeks

with warm lentils

with sauteed spinach

sauteed with capers, olives, cherry tomato, haricots verts

with tricolore salad

mustard seed sauce, asparagus and mashed potato

medallions of veal, black olives, fresh tomato, jasmine rice

super thin pounded beef tenderloin, organic arugula, shaved parmigiano

peppercorn sauce, served with organic mixed greens or fries

perfectly caramelized apple tart served warm with vanilla ice cream

served with creme anglaise

with organic fresh whipped cream

drizzled with grand marnier and melt

the authentic homemade recipe