January at Ama with Dr. William Li
January at Ama is an invitation to return to balance, to quiet inflammation, support digestion, and nourish deeply without letting go of pleasure. While our cooking is always rooted in nutrient-dense ingredients and thoughtful sourcing, the new year offers a natural pause, a moment when many of us listen more closely to what our bodies are asking for.
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We are here to meet you at that moment.
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Northern Italian cuisine has long been a language of restoration, shaped by seasonality and an intuitive understanding of how food sustains us through winter. Clean ingredients, gentle preparations, and time-honored techniques come together to warm, steady, and replenish. This menu honors that lineage, offering dishes designed to restore the body while feeding the soul.
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The menu is guided by Dr. William Li, New York Times bestselling author of Eat to Beat Disease and Eat to Beat Your Diet. Dr. Li is a physician, scientist and pioneering leader of the food as medicine movement who believes it is possible to love great food and health simultaneously. Alongside Chef Johanna Hellrigl’s certification in Integrative Nutrition and Micah Wilder’s training in herbalism and functional beverage design, guests are invited to experience the menu not as a prescription, but as a conversation rooted in balance, intention, and the belief that pleasure and wellbeing belong at the same table.
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At Ama, food can be medicine, and gathering in community is part of the healing.​
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View the full January Dinner Menu with Descriptions from
Dr. William Li & Pricing Here.
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Pane • Bread
Farinata (GF) (VG) (DF)
Savory Chickpea Pancake Baked with Ligurian Extra Virgin Olive Oil
Focaccia di Formaggio (V)
Very Thin Layered Focaccia with Crescenza Cheese
Fügassa (VG) (DF)
Genovese Focaccia Made with Ligurian Extra Virgin Olive Oil
Classico • Cippolla
Ancient Grain Sourdough Crostini (AGF)
Your Choice of:
Cultured Butter & Italian Anchovies
Italian Sardines, Preserved Pepperoncini & Lemon Zest (DF)
Ligurian Taggiasche Olive Tapenade (VG)
Zucchine en Saor (VG)
Stuzzichini • little bites
Mondeghili Polpette
Pasture-Raised Beef, Pork & Mortadella (Contains Pistachio) Meatballs Milanese-Style
Rösti (GF)
Celeriac & Potato Bites with Fresh Quark, Chives & Lummi Island Wild Salmon Roe
zuppa • Soup
Minestrone (GF) (VG) (DF)
Organic Vegetable Soup finished with Ligurian Extra Virgin Olive Oil
Pasta Fagioli (AGF) (VG) (DF)
Hearty Italian Soup made with Organic Borlotti Beans from Poggio Aquilone and Monograno Fellicetti Farro Ditalini Pasta
Zuppa di Castagne (GF) (VG) (DF)
Honey Harvest Farm Sweet Potato, Leek & Chestnut Soup
Knödelsuppe
Speck Sourdough Dumplings in Housemade Bone Broth-A Typical Tyrolean Soup to Warm You Up!
Vitello Tonnato (GF) (DF)
Piedmontese Dish of Thinly Sliced Milk-Fed Veal, Pantelleria Capers & a Classic Sauce made with Omega-3 Rich Wild Albacore Tuna
Carpaccio (GF) (ADF)
Pasture-Raised Beef Carpaccio with a Mixed Green Sauce, Arugula & 24 Month Parmigiano Reggiano
Bagna Cauda (GF) (DF)
Seasonal Vegetables served with a Warm Piedmontese Sauce of Slow-Melted Garlic and Italian Nettuno Salt-cured Anchovies in Extra Virgin Olive Oil
Tartare di Salmone (GF) (DF)
Lummi Island Wild Salmon Tartare with Sun-Dried Tomato, Olive Crumble, Marinated Eggplant & Farinata Chips
Antipasti • Appetizer
Insalata & Verdure • Salad & Vegetable
Primi • Pasta
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