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Lunching and brunching at Amis
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Lunching and brunching at Amis
Beginning today, you can devour Roman classics like fried lamb's tongue with salsa rossa and tonarelli cacio e pepe during daylight hours at Marc Vetri's trattoria AmÃÂs (412 S. 13th St.). The weekday lunch menu is identical to the current dinner offerings, and runs 11:30 a.m. to 2 p.m. Monday through Friday.
This Sunday, April 11 will see the debut of a Sunday brunch menu, with prices ranging from $4 to $20. Italian breakfast treats like homemade cornetti with marmellata are featured, along with stateside classics like Belgian waffles with rhubarb syrup to fill out the sweet side. Savory-seekers can turn to the extensive housemade charcuterie selection, bruschetta with toppings like buffalo ricotta with favas and English peas, or eggy plates like a sunny side-up duck egg with grilled guanciale and pecorino fondue.
Brunch will be served 10 a.m. to 2 p.m. Sunday only. Pore over the selections after the jump.
pastries and brunch classics
freshly squeezed orange 4
freshly squeezed grapefruit juice 4
homemade Italian cornetti with marmellata 5
olive oil torta with apple butter 5
brulee half grapefruit 4
warm belgian waffles with rhubarb syrup 12
charcuterie e formaggio
prosciutto di parma with homemade frico 12
salumi misti 12
pecorino trio 10
bruschetta
egg and lemon salad 6
buffala ricotta with fava and english peas 10
mortadella mousse 8
fresh tuna and white bean 8
eggplant caponata 6
insalate
classic warm salad with egg and pancetta 10
escarole salad with apples and radish 8
watercress salad with pistachio crema and pickled rhubarb 10
verdure
artichoke alla giudia 10
roasted potatoes 6
shaved zucchini salad with mint 6
grilled scamorza with pickled vegetables 8
frico (montasio cheese and potato tart) and assorted marmalades 10
pasta
tonnarelli carbonara 16
spring onion lasagna with stracciatella 16
raviolo all'uovo 16
rigatoni with lamb ragu peas and mint 16
bufala ricotta ravioli with asparagus 16
uove (eggs)
clam cockles scallions and scrambled eggs on toast 18
grilled asparagus with poached egg in a bag and olive oil zabaione 18
potato frittato with frisse and scallion vinaigrette and roasted red bell peppers 8
sunny side up duck egg with grilled guanciale and pecorino fondue 14
egg tripe with braised tomato 10
polenta pasticciata with fennel sausage and provolone 14
alla griglia
grilled tuna tagliata with fennel and citrus 18
tagliata di manzo (ribeye) with arugula salad 26
mixed vegetable grill 10
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