Amelia's Trattoria

Name: Amelia's Trattoria
Address: 111 Harvard St., 02139, MA, 02139
Telephone: 617-868-7600

111 Harvard St., Cambridge, MA 02139, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 5:00PM-11:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Appetizers

GARLIC BREAD

Grilled focaccia bread, extra virgin olive oil, minced garlic and parmagian cheese.

BRUSCHETTA

Grilled homemade focaccia bread with garlic rub, topped with marinated tomatoes.

CALAMARI

Fried baby calamari served with an array of mixed greens.

CAPRESE

Ripened tomatoes, fresh mozzarella cheese, extra virgin olive oil, and basil.

Salads

ANTIPASTO

Assorted imported Italian cold cuts over a bed of baby field greens.

POLLO ALLA GRILLIA

Marinate grilled chicken over mixed greens.

MEDITERRANEAN

Feta cheese, black olives, over mixed greens.

MIXED GREENS

Baby field greens with plum tomatoes, red onion served with balsamic vinaigrette.

Gourmet Pizette

BIANCA

Homemade grilled flat bread topped with fresh herbs, roasted garlic and mozzarella cheese drizzled with extra olive oil.

FIORENTINA

Homemade grilled flat bread with marinated grilled chicken, sautéed baby spinach, fresh rosemary and garlic topped with mozzarella.

MARGHERITA

Homemade grilled flat bread topped with plum tomatoes, basil and fresh mozzarella.

Pastas

CHICKEN SPINACH

Grilled chicken, sautéed spinach and imported provolone cheese.

CHICKEN MOZZARELLA

Grilled chicken, fresh mozzarella, marinated sun-dried tomatoes and basil.

PESTO CHICKEN

Grilled chicken, tossed in homemade basil pesto sauce with grilled tomatoes.

PROSCIUTTO

Imported prosciutto with marinated sun-dried tomatoes, fresh mozzarella cheese, basil, toasted in the oven.

HOOKA

Roasted portabella mushroom, roasted red peppers, fresh mozzarella cheese and basil pesto sauce.

HONEY MUSTARD

Grilled chicken, roasted red peppers, imported provolone cheese and Dijon honey mustard.

GRILLED TOMATO

Grilled garden tomatoes, fresh mozzarella cheese, extra virgin olive oil and basil.

VEGGIE GRILL

Marinated grilled zucchini, tomatoes, roasted red peppers and imported provolone cheese.

ITALIANO

Imported selection of cured Italian meats with provolone.

Entrée Combinations

VOLTINI DI VITELLO

Pan seared baby veal with wild mushrooms plum tomato and light cream sauce served with grilled vegetables and mashed potatoes.

POLLO PORTOFOGLIO

Stuffed chicken breast with prosciutto, fontina cheese, baby asparagus served with grilled vegetable and mashed potatoes.

CHICKEN TIP

Marinated chicken served with mixed greens and fresh cut fries.

STEAK FRIES

Marinated sirloin tips served with mixed greens and fresh cut fries.

Pastas

CHICKEN CACCIATORE

Pan seared chicken tossed with sautéed green peppers, Spanish onions in a marinara sauce over a bed of penne.

CHICKEN BROCCOLI & PENNE

Sauteed chicken, broccoli florets in oil and garlic or cream sauce.

CHICKEN PARMAGIANA

A breaded breast of chicken topped with mozzarella cheese, marinara sauce over a bed of penne.

COMBO

Sauteed shrimp &chicken tossed with broccoli florets, sun-dried tomatoes in a marsala wine reduction over penne.

FETTUCINE MAMA

Homemade fettucine, sautéed chicken, broccoli florets, sun dried tomatoes, in garlic butter white wine sauce.

SHRIMP BROCCOLI & PENNE

Sauteed shrimp, broccoli florets in oil and garlic or cream sauce.

VEAL PARMAGIANA

Milk fed baby veal topped with mozzarella cheese, marinara sauce over a bed of penne.

PENNE & MEATBALL

Homemade meatball served with penne &marinara sauce.

VEAL MARSALA

Pan seared milk fed baby veal cutlet with portabell mushrooms, imported prosciutto in a marsala wine sauce over a bed of penne.

TORTELLINI PRIMAVERA

Ricotta and basil stuffed tortellini with an array of vegetables in a garlic, butter, white wine sauce.

RAVIOLI BELLA

Ricotta cheese and basil filled ravioli with sautéed native mushrooms in alfredo cream sauce.

ARRABIATTA

Caramelized onions, capers, in a spicy marinara sauce over a bed of penne.

PENNE PESTO

Homemade basil pesto sauce tossed with stewed plum tomatoes over a bed of penne.

DINNER MENU

Appetizers

Antipasto for Two:

Traditional Selection Of Cured Italian Meats and Cheeses with our Own House- Made Foccacia Crostini

Mussel di Mare:

Black Native Mussels Tossed in a Beurre Blanc and Rosemary Sauce, with Roasted Garlic Crostini

Toasted Bruschetta of Marinated Tomatoes, Shaved Parmesan Cheese and Fresh

Crispy Calamari

with Garlic Lemon Aioli Dipping Sauce and Vinegar Peppers

Cast Iron Seared Sweet Bread, Warm Panzanoti Potato Cake

with Mission Fig Demiglace

Pan Seared Maine Lobster

with Potato Dumplings, Black Truffles and Baby Asparagus

Polenta Tasting for Two:

Copper Pot Cooked Polenta Served On Wooden Plank, with Chef's Choice of Three Topping

Salads

Assorted Field Greens

with Balsamic Vinaigrette

Baby Spinach

with Goat Cheese, Caramelized Shallots and Warm Pancetta Vinaigrette

Arugula Salad

with Blue Cheese, Pecans and Aged Balsamic Vinaigrette

Hand Made Pastas

Potato Gnocchi

with Roasted Butternut Squash, Brown Butter and Sage

Fresh Spaghetti alla Chitarra

with Plum Tomato Ragu, Garden Basil and Shaved Parmesan Cheese

Carbonara:

Handmade Linguine tossed with Caramelized, Pancetta, Shallots and whipped Parmesan Cheese, Peas and Eggs

Duck and Brie Cheese Ravioli

served in a Wild Mushroom Cream Sauce with Roasted Root Vegetables

Entrées

Grilled Black Angus Beef Tenderloin

with Truffle Mashed Potatoes, Gorgonzola Butter and Red Wine Demiglace

Pan Roasted Free Range Statler Chicken

Studded with Rosemary, Grilled Seasonal Vegetables and Bistro Potatoes

Pan Seared Venison Tenderloin

with Parsnip Puree, Blue Berry Demiglace and Fresh Bay Leaves

Slow Oven Roasted Pheasant

with Wild Mushroom, Anchovy Demiglace, and Red Bliss Potato Groton

Rabbit Cacciatore:

Braised Rabbit in Ragu with Deep Forest Mushrooms and Caper Berries on a Bed of Farro