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Mother’s Day Brunch at Amore Bistro Sunday May 14, 2017,  10:30am - 2:30pm

Local Strawberries at Moon Pie

The Local Strawberries are here from Osage and other area farms. This week we are offering a Strawberry and Spinach Salad with Pine Nuts and Feta Cheese, Strawberry Dressing and Balsamic Glaze. 

Butternut Squash Pasta

This week and probably next week as well we will be working with butternut sqash in different soups, pasta and sauces.  Not sure about the butternut squash creme brulee yet, but we're working on it.

The Big Calzone

This Big Calzone was a special request, an "Everything" Calzone which is basically all the Veggie Pizza/Calzone toppings combined with all the Meatlover's Pizza/Calzone toppings with Ricotta cheese and maybe some sliced olives and banana peppers.

Birthday Dinner for Gary Lazarini

 

Appetizers at 6:30

Proscuitto wrapped fresh mozzarella with basil

Grilled Canadian Salmon with Asparagus and Artichoke Caponata

Fresh Asparagus is a beautiful compliment to Grilled Salmon which we top with an Artichoke Caponata.  We saute sliced asparagus stalks and fold them into the risotto, and grill the tops.  Fresh lemon, parsley and garlic butter make a simple but perfect sauce. 

Sweet Potato Gnocchi with Ricotta Impastata

This dish is entirely comfort food; rich, sweet, savory, garlicky, buttery with a little lemon and fresh sage, then there's the quenelle of fresh ricotta impastata which is downright luxurious.  

Smoked Salmon Ravioli

We cure the salmon filets with fresh herbs, white wine and lemon, then we smoke the sides over cherry wood. The filling for the ravioli gets salmon (obviously), a little cream cheese, caper, fresh dill and marjoram.

Butternut Squash Ravioli

We roasted the butternut squash with shallots and fennel and then folded in mascarpone cheese for the filling.  We hand roll and fold the pasta dough about 12 times. After the ravioli are made we sautee them in sage brown butter. Definitely a classic.