Amici Bistro

Cured Italian meats and cheese.

Tubes and tentacles deep fried, marinara dipping sauce.

Thinly sliced raw beef tenderloin, truffle oil, lemon, capers Parmigiano served with bread.

Romaine with honey mustard, topped with tomato, cucumbers, hard boiled egg, bleu cheese crumbles and croutons.

Grilled Jamaican jerk chicken breast topped crispy romaine with bleu cheese, cucumbers and croutons.

Hot Gorgonzola dipping sauce.

We make our own dressings.

Sauteed in spicy red sauce, served with bread.

Clams & black mussels. Whidbey Island, Penn cove, garlic, white wine.

Fresh sliced tomato, soft mozzarella, olive oil, basil.

Mixed greens, tomato, balsamic vinaigrette, toasted cashews, bleu cheese crumbles.

Focaccia topped with fresh tomato, garlic, basil.

Mixed field greens, apples, caramelized pecans, tossed in a balsamic vinaigrette, Gorgonzola cheese on top.

Fresh Pacific Northwest clams sauteed in white wine, garlic, fresh herbs.

Homemade spicy Italian sausage in a hearty red sauce with red bell peppers, capers and garlic.

Hand-rolled pasta stuffed with crab, shrimp, mushrooms and spinach baked in a cream sauce and mozzarella cheese.

Nonno's recipe. Fresh, homemade dumplings with a choice of tomato basil, pesto cream, or Gorgonzola sauce.

Choice of chicken or cheese in a tomato cream sauce.

Fettuccine pasta tossed in a creamy Parmigiano sauce with fresh wild prawns and scallops and mushrooms.

Chicken breast, artichoke hearts and mushrooms in a creamy Gorgonzola sauce over a butterfly pasta.

Traditional creamy garlic Parmigiano sauce with pancetta and egg. An Italian staple.

Very simple spaghetti dish with olive oil, toasted garlic and parsley and Parmigiano.

Fresh diced tomato, basil, onion, garlic and olive oil tossed in a delicate angel hair pasta.

Smoked salmon in a vodka tomato cream sauce.

Fisherman's pasta. Prawns, clams, mussels and scallops tossed in linguini with a white wine tomato sauce.

A think-layered lasagna baked with meatballs, meat sauce, mozzarella and Parmigiano cheese.

Butterfly pasta tossed with springtime vegetables with a choice of a garlic cream or tomato basil sauce.

Handmade ravioli stuffed with seasoned lobster in a garlic cream sauce.

Spicy tomato and basil sauce with pancetta, garlic, onions. Adam's favorite since he was 6 years old.

Vegetarian option. Spicy tomato sauce with olives, onions and capers.

Layers of eggplant, ricotta, Parmigiano, Italian herbs and pasta baked in tomato sauce with mozzarella.

Fettuccine pasta tossed in a creamy Parmigiano sauce with chicken breast, mushrooms and broccoli.

Spaghetti pasta in a marinara sauce topped with homemade meatballs, garlic and Parmigiano cheese.

A traditional, hearty meat sauce. We spend days simmering this sauce down.

Our chopped up homemade meatballs, our sliced homemade Italian sausage and of course pepperoni!

So Italian, so hot! Spicy vegetarian pizza. Mediterranean olives, purple onions, capers, crushed red pepper.

What makes this pizza so special it's made with the fresh sliced mozzarella balls, noy your standard hard mozzarella. Sliced roma tomatoes, garlic, fresh basil.

The ultimate green pizza. Topped with mozzarella, purple onions and Mediterranean olives, Parmigiano.

Artichoke hearts, olives, fire roasted red bell peppers, onions, mushrooms, fresh basil.

This pizza features grilled or spicy chicken breast. Caramelized onions, mozzarella, creamy alfredo sauce, topped with fresh spinach.

Yep, it's an old favorite you can't ignore.

Not your traditional sauce, fig jam, arugula, purple onion, crispy prosciutto, goat cheese.

What makes this different from a cheese pizza, is that it has light pizza sauce with fresh diced roma tomatoes, garlic, mozzarella cheese and fresh basil leaves sprinkled on top.

Our homemade Italian sausage with mozzarella and crushed red pepper. Our sausage is made. The traditional way with oregano, garlic, fennel.

Rose's favorite to order in Italy. Basic red sauce, garlic, onion, goat cheese, sliced prosciutto and topped with fresh arugula. If arugula not available, may substitute spinach.

No frills. Our pizza sauce with mozzarella.

Sauteed in lemon, butter, garlic, white wine and capers.

Filet mignon braised with mushrooms and Italian herbs in red wine with a touch of cream.

Breaded chicken breast topped with thinly cut prosciutto, cheese and mushrooms finished in a white wine demiglace, touch of cream.

Wild, not farm raised. Salmon fillet prepared in a delicate champagne-Dijon sauce.

Filet mignon braised in brandy with a green peppercorn demiglace.

Chicken breast sauteed with artichoke hearts, sweet roasted red peppers and mushrooms in a delicate cream sauce.

Veal loin medallions topped with prosciutto in a white wine demiglace.

A robust filet mignon al brandy in combination with our homemade lobster ravioli.

This generous bounty of seafood is fit for a king. Great to share as well. Our amazing Northwest wild salmon and clams, shares the broth with wild baja prawns, with mussels and calamari. Dip the foccacia bread in the broth.

A tender, delicate cut of filet mignon braised in Madeira with mushrooms and finished with crumbled Gorgonzola.

Prepared piccata or Parmigiano style.

Traditional breaded chicken breast baked in a zesty red sauce and mozzarella cheese.

Large prawns sauteed with garlic, fresh herbs, shallots , in a buttery Pernod lemon sauce.

Topped with mushrooms in a marsala wine demiglace.

Breast of muscovy duck marinated, seared and finished in the oven with a bing cherry and port reduction served over grilled polenta with a side of seasonal vegetables.