Entrees

Grilled Beef Tenderloins
2 (8-oz) Beef Tenderloins, marinated in Asian spices & char-grilled to perfection. Served with a Sherry/mushroom Bearnaise sauce, sauteed String Beans & garlic Red Bliss mashed potatoes

Crispy-Roasted Duckling (an Amari favorite)
Half a fresh Duckling is semi-boned and fire roasted to a crispy skin. Served with a pool of fresh Cranberry/Cherry sauce, fresh sauteed Broccoli florets and Mediterranean rice Pilaf

Fresh Franchaise (Choice of Chicken or Cod)
2 large breasts of fresh (Chicken or Cod) are dredged in a egg wash, pan-seared to a golden brown and topped with sauteed Spinach & Shitake mushrooms in a fresh lemon/butter sauce. Served with sauteed green String Beans and a bed of Fettuccini noodles

Chicken Rocco
2 large breasts of fresh Chicken are dredged in Japanese bread crumbs, pan fried and topped with sauteed whole leaf spinach, Portobello & melted Mozzarella cheese. Serve with a white mushroom Supreme sauce, Asparagus and roasted garlic Red Bliss mashed Potatoes

Pan-Seared Sesame Tuna
A 12-oz Yellow Fin Tuna steak (sushi grade), coated with sesame seeds is pan-seared to (rare), then topped with pickled ginger, Japanese Wasabi and an a Sweet Soy /Hoi-Son sauce. Served over a bed of fresh Angel Hair noodles and sauteed Whole Leaf Spinach

Grilled Swordfish (hand cut)
A fresh Swordfish is cut into 12-oz steaks then char-grilled, topped with a Fresh lemon/butter caper sauce. Served with sauteed String Beans & roasted garlic Red Bliss mashed potatoes

Jumbo Pan-Seared Scallops (fresh off the boat)
10-oz of Jumbo Chatham Scallops are pan-seared, then drizzled with a light white wine, lemon/butter sauce. Served over a bed of Rice Pilaf and sauteed Broccoli florets

Fresh Lobster Ravioli's (Amari made)
Fresh cut Lobster meat & fresh Baby Spinach are the Key ingredients to our extra-large homemade Ravioli's. Topped with Asparagus & a light Tomato/Vodka cream sauce
Half order (3) ...
Full order (5) ...

***Our 18-oz Kina Cut (Prime Rib) is offered (Fri. & Sat.) while if lasts

specials change weekly