Amici's Restaurant Menu
Welcome to Amici's Restaurant, a charming Italian dining destination nestled in Shelton, CT. This elegant yet casual eatery combines comfort with sophistication, offering a memorable atmosphere perfect for family dinners or intimate gatherings.
Amici's menu boasts a delightful array of dishes. Start your meal with the Fried Calamari, served with zesty marinara and fried cherry peppers, or indulge in the luxurious Shellfish Martini, featuring poached shrimp and fresh-picked lobster.
For a fresh twist, the Beet Salad with gorgonzola and walnuts is a standout choice. Side options enhance your meal, from creamy Risotto to hearty Polenta.
Whether you choose takeout, dine outdoors, or enjoy waiter service in their classy ambience, Amici's offers something for everyone, including vegetarian options and catering services, making it ideal for groups. Experience the taste of Italy at Amici's Restaurant!
Appetizers
Fried Calamari
Served with marinara sauce and fried cherry peppers.
Shellfish Martini
Poached shrimp, lump crab meat, and fresh picked lobster served with a spicy vodka cocktail sauce.
Zuppa Di Mussels
Pan roasted Prince Edward Island mussels sauteed with shallots and garlic in either a red or white sauce.
Hot Antipasto for 2
Clams casino, stuffed mushrooms, shrimp and fried calamari.
Cold Antipasto
Assorted Italian cheeses and meats
Clams Casino
Littleneck clams topped with red pepper butter and bacon with a lemon white wine sauce.
Eggplant Rollatini
Eggplant, stuffed with ricotta, roasted peppers, spinach and prosciutto, baked with marinara sauce and mozzarella
Meatballs
Oven roasted and braised in marinara sauce.
Broccoli Rabe & Sausage
Sauteed with garlic, cannellini beans, red pepper flake and extra virgin olive oil.
Stuffed Mushrooms
Baked mushroom caps stuffed with seafood stuffing in a lemon white wine sauce.
Pane Colte
Escarole sauteed with cannellini beans, crusty Italian bread and baked with romano cheese.
Beet Salad
Slow roasted red beets with shaved fennel, toasted walnuts, and field greens. served with crumbles of gorgonzola dressed with balsamic vinaigrette.
Caesar Salad
Romaine lettuce with classic anchovy parmesan dressing
Wedge Salad
Bacon, vine ripe tomato, shaved red onion, peppercorns, and croutons with a gorgonzola dressing.
Arugula Salad
Shaved fennel, celery, red onion, radishes, ciliegine mozzarella and tomato with white balsamic vinaigrette
Salads
Pasta
Wild Mushroom Ragout
Roasted blend of wild mushrooms tossed with peas and orecchiette in rich ragout. finished with truffle oil.
Fettucine Carbonara
Crispy pancetta, soft onions, peas, romano cheese finished with egg yolk and touch of cream.
Clams Posillipo
Simmered little neck and chopped clams in a red or white sauce over linguine.
Shrimp & Scallops Ala Vodka
Shrimp and scallops in a vodka cream sauce with a touch of fresh tomato sauce over penne.
Orecchiette Siciliano
Loose hot sausage, broccoli rabe, mozzarella pearls, cannellini beans in a light plum tomato sauce.
Rigatoni Bolognese
Traditional meat ragu with a touch of ricotta cheese.
Frutti Di Mare
Clams, calamari, shrimp, scallops, and mussels in a red or white sauce over linguine.
Penne Ala Vodka
fresh asparagus and sun-dried tomato in a vodka blush sauce.
Lobster Fettuccine
Fresh picked lobster, peas and roasted wild mushrooms in a lobster madeira cream sauce.
Veal Chop Parmigiana
Pounded and breaded veal rib chop, baked with marinara and mozzarella served with a side of penne pasta.
Chicken Saltimbocca
Boneless breast topped with sage, prosciutto, and fontina cheese served over spinach and finished with a brown cognac sauce.
Chicken Milanese Picatta
Breaded chicken cutlet with garlic, capers and fresh tomato over broccoli rabe in a lemon white wine sauce.
Chicekn Parmigiana
Breaded chicken cutlet with marinara sauce and mozzarella served with penne.
NY Strip
Grilled strip with roasted cippolini onion, bacon and cognac sauce.
Cioppino
Clams, mussels, calamari, scallops, shrimp and fish of the day (ask server) simmered in a tomato and fennel shellfish broth served over risotto.
Half Roasted Chicken
Bone-in chicken roasted with garlic, thyme, artichoke hearts and cherry peppers in a dry vermouth sauce.
Sole Florentino
Egg battered filet of sole over sauteed spinach in a lemon white wine sauce.
Veal Marsala
Scallopini of veal with roasted wild mushrooms and a marsala demi glaze
Petit Veal Ossobucco
With a braised ragu of vegetable and rich wine sauce served over marscapone infused polenta.
Tuscan Salmon
Grilled, served over eggplant caponata and topped with baby arugula and shaved fennel, and finished with an aged balsamic drizzle.
