Amani’s BYOB is a guaranteed home run when in search of farm fresh cuisine. Award winning Chef Jonathan Aman and his crew, complete with his lovely wife Jeanine, put together a dynamite menu that highlights the flavors of each season and their newest release is perfect for these winter days and nights. Make sure you grab a bottle of your favorite wine or a local growler and stop in soon to enjoy the menu below.
Soups
Kennett Square Mushroom Soup 7.
Crimini Mushrooms, Fresh Herbs, Cream
Soup Du Jour M.P. – Chef’s Selection of Fresh, Local Ingredients
Salads
Field Greens – Walnut Balsamic Vinaigrette 9.
Birchrun Hills Farm Blue Cheese, Candied Walnuts, Grapes
Romaine Hearts – Caesar Dressing 10.
Focaccia Garlic Croutons, Shaved Parmesan, White Anchovies
Marinated Roasted Beets – White Balsamic Vinaigrette 12.
Fromagina Crisp, Basil, Mint, White Truffle Oil, Micro Greens
Baby Spinach – Honey Dijon Dressing 10.
Applewood Smoked Bacon, Fried Egg, Roasted Peppers, Toasted Pine Nuts
Appetizers
Goat Cheese Dumplings and Pan Roasted Mushrooms 13.
Crispy Leeks, Aged Balsamic Glaze, Truffle Sabayon
Jumbo Lump Crab Blinis 16.
Tobiko Caviar, Rouille Crème Fraîche, Buckwheat Flour Blini, Micro Greens
Chicken Confit Spring Rolls 12.
Raspberry, Sheep’s Milk Camembert, Napa Cabbage, Maple Dijon Dipping Sauce
Chef’s Selection of Oysters* M.P.
Wasabi Cocktail Sauce, Red Wine Tarragon Mignonette
Baked Oysters Amani 13.
Maitake Mushrooms, Aged Parmesan, Wilted Spinach, Crème, Pancetta
House Smoked New Zealand King Salmon 14.
Caper Salt, Cream Cheese Foam, Fried Egg Yolk, Poached Egg White, Tomato Lemon Confit
Crispy Calamari 13.
Habanero Vinaigrette, Flash Fried Pickled Peppers, Meyer Lemon Aioli
Artisanal Cheese Plate M.P.
Trio of Cheeses and Traditional Accompaniments
Roasted Berkshire Pork Belly 14.
Cherry Chipotle Puree, Honey Glazed Onions, Sticky Rice Porridge
Gorgonzola Stuffed Mushrooms 11.
Walnuts, Baby Spinach, Jumbo White Mushrooms, Parsley Pesto
Togarashi Tempura Gulf Shrimp 12.
Wakame Snow Pea Slaw, Pomegranate Soy Reduction
Entrees | From the Sea
Gulf Shrimp Pad Thai 23.
Rice Noodles, Peanuts, Snow Peas, Edamame, Shiitake Mushrooms, Bell Peppers
Maine Lobster – Saffron Artichoke Cream 29.
Oven Dried Tomatoes, Edamame, Artichoke Hearts, Baby Spinach, Orecchiette Pasta
Jumbo Lump Crab Cakes – Blood Orange Sabayon 28.
Roasted Garlic Millet Grits, Lemon Tarragon Haricot Vert
Pan Seared Red Snapper – Kalamata Olive Tapenade 26.
Roasted Tomato Stuffing, Parsley Infused Quinoa, Sautéed Baby Spinach
Seared New Zealand King Salmon – Cherry Pomegranate Glaze 27.
Ginger Panko Crust, Forbidden Rice, Soy Glazed Snow Peas
Sea Salt Crusted Diver Scallops – Porcini Mushroom Consommé 28.
Green Onion Barley Risotto, White Truffle Roasted Beets
Entrees | From the Land
Colorado Lamb Bolgonese 25.
Pappardelle Pasta, Shaved Parmesan, Fennel, Mire Poix, Tomato
Organic Free Range Lancaster Chicken – Sage Au Jus 22.
Prosciutto and Fontina Stuffing, Sautéed Spinach, Whipped Potatoes
Mushroom Stuffed Pork Tenderloin – Brandy Peppercorn Sauce 25.
Oyster Mushrooms, Whipped Potatoes, Sautéed Snow Peas
Pineland Farms New York Strip Steak – Port Wine Reduction 29.
Parsley Garlic Smashed Bliss Potatoes, Pancetta Braised Brussels Sprouts
Braised Short Ribs – Soy Sherry Glaze 26.
Forbidden Rice, Shiitake Mushrooms, Ginger Fried Brussels Sprouts
Long Island Duck Breast – Blueberry Demi-Glace 27.
Goat Cheese Infused Risotto, Sautéed Haricot Vert
If you like what you see above—consider saving a spot for their Valentine’s Day Dinner. It’s right around the corner and Chef Jon is working diligently on a romantic Four Course Menu, which will feature complimentary champagne and home made limoncello for just $75.
Photograph credited to Hoffer Photography.
