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Fresh baby artichokes and hearts of palm salad with shaved Parmesan and walnuts in a lemon vinaigrette.
Radicchio, arugula, and Belgian endive salad with shaved Parmesan.
With tomato sauce, mozzarella, and fresh basil.
Pappardelle pasta with a slow-cooked beef ragout.
Grilled jidori chicken breast paillard with lemon and caper sauce.
Fresh tomato soup with basil tips.
Chopped kale salad with chopped carrots and bell peppers in a sherry vinaigrette; topped with shaved Parmesan cheese.
Lightly breaded and pounded jidori breast Parmigiana with fresh mozzarella and tomato sauce.
Angel hair pasta with Checca or Tomato Basil sauce.
Grilled wild salmon on a bed of quinoa.
Ahi tuna tartare in a light sesame oil.
Traditional Parmesan eggplant.
Parma prosciutto served with rustic toasted ciabatta topped with melted scamorza cheese.
Golden fried calamari, rock shrimp, and zucchini.
Homemade beef meatballs in a tomato sauce; served with grilled ciabatta bread.
Organic lentil soup with fresh julienne spinach.
Seasonal mixed vegetable soup.
Fresh pea soup.
Beet salad with diced apples, walnuts, and crumbled bleu cheese in a balsamic dressing.
Organic greens with sliced cherry tomatoes, carrots, and balsamic vinaigrette.
Mixed seafood salad served warm with fresh bell peppers, kalamata olives, and a lemon dressing.
Classic Caesar salad with garlic-flavored croutons.
Margherita with buffalo mozzarella and sliced Parma prosciutto.
With Fontina cheese and assorted wild mushrooms.
White pizza with rosemary ham, artichokes, and mascarpone cheese.
With organic lentil sauce.
Risotto with wild and porcini mushrooms.
Penne with grilled jidori chicken breast and broccoli in a light spicy creamy tomato sauce.
Spaghetti with Maine lobster and fresh wild arugula in a light spicy creamy tomato sauce.
Linguine with sautéed Manila clams in a light olive oil and white wine sauce.
Corkscrew pasta with peas, mushrooms, and Italian sausage in a light wine sauce.
Homemade lasagna with turkey ragout.
Homemade ravioli filled with ricotta and spinach in a light tomato sauce.
Penne in a spicy tomato sauce.
Rigatoni in a light tomato sauce and sautéed eggplant topped with dry ricotta cheese.
Homemade potato dumpling with choice of sauce.
Grilled pork chop served in its own juice with a side of sautéed cabbage, green apples, and raisins.
Grilled beef tenderloin with a sautéed porcini mushroom sauce.
Veal scallopine with a tomato, kalamata olives, caper sauce.
Grilled organic chicken with wild herbs and garlic.
Sliced tenderloin filet on a bed of wild arugula topped with shaved Parmigiano Reggiano.
Boneless beef short ribs braised for five-hours in a Barolo wine reduction; served on a bed of Parmesan risotto.
Grilled Hawaiian prawns marinated with garlic and herbs.
Adriatic fish soup with fresh seafood, tomato, and garlic croutons.
Whole grilled fresh imported Mediterranean sea bass marinated with herbs and lemon.
Homemade Italian custard.
Traditional Italian ricotta cheesecake. Served with fresh mixed berries.
Chocolate volcano cake.
Assorted homemade cookies.
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