Dinner at Ama -Authentic Italian Cuisine in washington, DC
Using only the finest ingredients and following our ethos and principals to make sure you leave feeling nourished.
View the full Dinner Menu Here
Focaccia
Farinata
Savory Chickpea Pancake Baked with Ligurian Extra Virgin Olive Oil
Focaccia di Formaggio
Very Thin Layered Focaccia with Crescenza Cheese
Fügassa
Genovese Focaccia Made with Ligurian Extra Virgin Olive Oil
Classico • Cippolla
Stuzzichini
Affettati & Formaggio
An Ode to Chef Johanna's Father- His Famous Herb & Extra Virgin Olive Oil Breadsticks served with your Choice of Affettati and/or Formaggio
Crostini
Italian Anchovy, Cultured Butter
Liguria Taggiasche Olive Tapenade
Italian Sardines, Pepperoncino, Lemon Zest
Polpette Mondeghili
Pasture-Raised Beef & Pork Meatballs with Mortadella, Served Milanese-Style
Antipasti
Vitello Tonnato
Piedmontese Dish of Thinly Sliced Milk-Fed Veal, Pantelleria Capers & a Classic Sauce made with Omega-3 Rich Wild Albacore Tuna
Tartare di Salmone
Lummi Island Wild Salmon Tartare with Sun-Dried Tomato, Olive Crumble, Marinated Eggplant & Farinata Chips
Knödelsuppe
Speck Dumplings in Bone Broth-
A Typical Tyrolean Soup to Warm
You Up!
Carpaccio
Pasture-Raised Beef Carpaccio with a Mixed Green Sauce, Arugula & Parmigiano Reggiano
Fritto Misto
Lightly Fried Medley of Anchovies, Prawns & Calamari with a Lemon to Squeeze
Verdure
Insalata Verde
Brimming with Fresh Greens, Radishes, Cucumbers, Styrian Pumpkin Seeds & our Signature Dressing
Barbabietole
Roasted Beets in Balsamic with Fresh Robiola Cheese, Sprouted Walnuts & Tarragon
Patate al Forno
Fluffy & Crispy Roasted Potatoes with Rosemary, Garlic & Extra Virgin Olive Oil
Finocchio
Shaved Fennel, Lemon & Black Pepper Salad with Shaved Pecorino Sardo Cheese
Insalata di Radicchio
Radicchio & Crispy Speck Salad with a
Leek Chestnut Honey Balsamic Vinaigrette
Spigarello
Heirloom Leafy Greens Sautéed with Italian Peperoncini & Lemon Zest
Primi
Spaghetti al Pomodoro
Monograno Felicetti Kamut Flour Pasta with D.O.P. San Marzano Tomato Sauce & Fresh Basil
Lasagnetta
Fresh Pasta with Wild Mushroom, Fowl & Marsala Ragu, Mushroom Bechamel & 24 Month Parmigiano Reggiano
Raviolini al Tocco
Ravioli filled with Braised Pasture-Raised Beef & Escarole, Served in a Meat Jus
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Gnocchi di Castagne al Pesto (V) (AGF)
Gnocchi made with Chestnut Flour in a Traditional Tigullio Basil Pesto
Tagliatelle con
Ragù alla Bolognese
Monograno Felicetti Organic Tagliatelle Pasta with a Traditional Emilia-Romagna Beef & Pork Ragù
Schlutzkraften
Rye Half Moon Ravioli filled with Spinach & Fresh Cheese topped with Brown Cultured Butter, Parmigiana Reggiano & Chives
Picagge Verdi
Organic Borage Pasta Ribbons with
Delicately Tossed with Spring Onion Infused A2
Butter & 24 Month Parmigiano Reggiano
Secondi
BiSTECCA
Local Pasture-Raised 100% Grassfed Steak with Parsnip Kefir Puree, a Salsa Bruna Brown Sauce & Fresh Chives
Vitello alla Milanese
Thinly Pounded Breaded Milk-Fed Veal & Served with Arugula and Lemon for a Fresh Squeeze
Pesce
Seatopia Branzino with Braised Local Escarole & a Leek Salsa Verde. From Nutrient-Rich Estuaries near Cádiz, Spain using Regenerative Aquaculture Practices
Pollo Arrosto al Forno
Roasted Organic Half-Chicken, Accompanied by Zucchini with Fresh Marjoram, Garlic, and White Wine
Coniglio (aGF)
Braised Free-Range Rabbit Stew with Fennel, Tomato & Ligurian Riviera Olives, Served with Housemade Sourdough ‘Per Fare La Scarpetta’