Amelia's Trattoria

111 Harvard Street
Cambridge, MA 02139
617-868-7600

Opened in 1999 as an homage to chef-owner Delio Susi's mother, Amelia's Trattoria has long been a favorite among the Kendall Square academics and professionals. It's no wonder - the intimate and inviting dining room is an ideal spot for a business lunch and, with its full bar and carefully-honed menu, even better suited for a wind-down drink after work or a relaxing dinner. The wooden floor and brick walls, accented with copper fixtures, give the room a rustic Italian vibe - light and airy during the day and warm and cozy in the evening.

Taking its cues from its Abruzzi roots, the menu at Amelia's is full of clean-flavored, hand-crafted cuisine. Susi is has become known for his handmade pasta (especially his gnocchi) and his skill with meat (especially braised short ribs). And, just as his mother taught him, he uses the best local ingredients he can get his hands on.

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tuna

at Amelia's Trattoria

Black sesame-crusted bluefin tuna with a Sicilian white bean salad with radish, fennel, red onion and gremolata

Dinner
Lunch

Small Plates

$10 each

Mediterranean Olives, Shaved Fennel, Red Onion

Fire Roasted Red Peppers

Marinated Roma Artichokes

Polenta, E.V.O.O., Garlic, Parmesan

Truffle Frites

Appetizers

Crispy Calamari, Preserved Lemon Risotto, Horseradish Aioli 12

Antipasto for Two: Chef's Selection of Assorted Meats and Cheeses 18

P.E.I. Mussels Stewed in Basil, Slow Roasted Tomatoes, White Wine, Garlic, Butter 12

Caponatina: Roasted Eggplant, Capers, Plum Tomatoes, Mint, Foccacia Toast 10

Soft Polenta, Wild Mushroom Braise, Crispy Sage 12

Salads

Classic Caesar Salad: Lemon Parmesan Croutons, Romaine Hearts, Shaved Parmesan 12

Baby Arugula, Sweet Pears, Gorgonzola Cheese, Pecan Citrus Vinaigrette 12

Mixed Baby Field Greens, Balsamic Vinaigrette, Sweet & Sour Onions 7

Baby Spinach, Caramelized Shallots, Vermont Goat Cheese, Crispy Pancetta 10

Pasta

House-made Spaghetti, Plum Tomato Ragu, Basil, Shaved Parmesan 16

Ravioli of the Night: Ask Your Server for the Ravioli & Sauce of the Night 20

Braised Short Rib Bolognese, Fresh Fusilli, Shaved Parmesan Cheese 20

Linguine alla Vongole:Fresh Clams, House-made Linguine, Red or White Sauce 19

House-made Gnocchi, Butternut Squash, Brown Butter Crispy Sage 19

Spaghetti alla Carbonara: Crispy Pancetta, Parmesan, Onions, Egg Yolk 19

Wild Mushroom Risotto, Green Peas, White Truffle Butter, Shaved Cheese 25

Entrees

Pesce di Notte: Ask Your Server about the Fish of the Night, Changes Daily 24

Chicken Milanese, Fresh Mozzarella, Stewed Tomato Three Cheese Risotto 17

Off The Bone Beef Short Rib, Sweet Pea Polenta, Shoestring Onion Rings, Pea Tendrils 25

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Aïoli: 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Beurre noisette: 1. noun Butter cooked to a hazelnut (noisette) color.

Ceviche: 1. noun Raw fish and/or shellfish in a citrus marinade.

Compote: 1. noun Slow-cooked fruit in syrup.

Empanada: 1. noun Savory or sweet turnover.

Entrecote: 1. noun French term for the tender steak cut from between the ninth and eleventh ribs of beef.

Gâteau: 1. noun French cake.

Jicama: 1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Limoncello: 1. noun Lemon liqueur.

Mâche: 1. noun Dark, tangy greens used most often in salads.

Mascarpone: 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Noisette: 1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;

Pancetta: 1. noun Cured Italian bacon.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Prix fixe: 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Ragu: 1. noun Tomato and meat sauce from Bologna.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Tartare: 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Tempura: 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

Vichyssoise: 1. noun Creamy potato and leek soup, served cold.

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