a commitment to seasonality and sustainability is at the heart of this Mediterranean restaurant - New York Times

  • lunch menu

  • appetizers for the table
  • warm marinated olives rosemary, orange zest 6
  • salvatore ricotta arugula pesto, chili, grilled ciabatta 14
  • burrata di campagna kritiko olive oil, maldon sea salt 25 & m/a

  • salumi, dry cured sausage, cheese choice of one or three 7/18

  • salumi cuts
  • coppa
  • culatello
  • lonza

  • dry cured sausage
  • saucisson sec
  • cacciotorini
  • finocchiona

  • cheese selections
  • clothbound cheddar, vt
  • baley hazen blue, vt
  • nettle meadow kunik, ny

  • farmstead cheese (+2 ea.)
  • goat tomme, twig farm, vt
  • washed rind, twig farm, vt

  • appetizers
  • empire apple salad jamon serrano, clothbound cheddar, hazelnuts 16
  • escarole caesar parmesan, breadcrumbs, herbs 13
  • arahova feta salad chicories, pistachio, grapes 16
  • baby lettuces salad red wine oregano vinaigrette 10
  • spanish octopus castelveltrano olives, yukon potatoes, wild oregano 18
  • eggplant calabrian chili honey vinaigrette, cilantro, sesame, yogurt 14
  • tiger prawns gigante beans, oregano, celery 18

  • pastas
  • ricotta gnocchi brown butter, pecorino, sage 21
  • orecchiette merguez sausage, broccoli rabe, fresh chili 26
  • tagliatelle bolognese grana padano, breadcrumbs 23
  • spaghetti cured san marzano tomatoes, fiore sardo, basil 18

  • entrees
  • smoked trout sandwich housemade brioche, hard boiled egg, mustard aioli 18
  • chicken under a brick crispy fingerling potatoes, fine herbs 26
  • line caught montauk dorade kritiko olive oil, lemon, thyme m/p
  • grass fed beef stone ground mustard potatoes, pecorino, capers m/p
  • market fish toasted fregola, garlic, herbs m/p

  • sides
  • oven roasted broccoli pine nuts, salmoriglio, breadcrumbs 11
  • brussels sprouts house-made mustard, maple syrup, pecorino 13
  • crispy fingerling potatoes stone ground mustard, pecorino, capers 8
  • market vegetable daily selection 8


  • We work with many small farmers, purveyors, and fisherman. As a result of this, our menu changes frequently.

  • We waive our corkage fee for unique or exceptional bottles of wine. If you are interested in taking advantage of the policy, please email michael@amalinyc.com or frankie@amalinyc.com. We do ask for a taste of the wine for our staff.

  • For more information about our team, private rooms, dining policies, sister restaurants, Dickens Dinner or the tasting room visit us on Facebook.