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Vetri Foundation | Private Dining & Parties | Gifts

about

Amis brings the quintessential Roman-style trattoria to Philadelphia’s Center City neighborhood. Opened in 2010 by Vetri Family partners Jeff Benjamin and Chefs Marc Vetri, Brad Spence and Jeff Michaud, Amis has cemented its place as one of the city’s premier dining destinations, garnering high praise from such publications as the Philadelphia Inquirer (three-out-of-four-bells) and Bon Appetit magazine (“Top 10 Places for Pasta in the U.S.”), and from the crowds of regular guests who pack its dining room nightly for dinner and weekends for brunch.

Lively, comfortable and convivial, dining at Amis is perfect for a variety of occasions, boasting a share-plates menu of house-made pasta, salumi, farm-fresh meats and peak seasonal vegetable dishes, perfect for sharing while celebrating with friends and family, or a meal out with someone special. Be sure to ask about our “Beast of Amis” menu too. These special dishes feature whole animals—birds, hogs, fish and even full sides of beef.

bruschetta

fava beans with smoked bacon and pecorino 9

mortadella mousse 8

eggplant caponata 8

sheep's milk ricotta and black pepper 9

salumi

(all salumi is housemade)

salami del giorno with onion marmalade 8

mortadella with hazelnut honey 8

pork liver terrine 12

mixed salumi plate 16

formaggi

mozzarella with snap peas, mint and pickled red onion 12

baked pecorino with almond honey 10

marinated olives  7

antipasti di pesce

charred squid with leeks and pickled vegetables 12

swordfish meatballs with creamy polenta
and pine nuts 10

grilled shrimp with asparagus and rhubarb 12

antipasti di carne

Sal’s old school meatballs with tomato potato 10

pork ribs with rhubarb agrodolce 12

quail with bitter greens and kumquat marmalade 12

il quinto quarto (the fifth quarter)

almond dusted sweetbreads with
fennel marmalade 12

grilled veal tongue with pepper mostarda 11

tripe alla romana (roman tripe stew) 9

antipasti di verdure e instalate

escarole salad with apples and radishes 8

fried cauliflower with pecorino and salsa rossa 9

beet salad with goat cheese and walnuts  9

pasta

tonnarelli “cacio e pepe” with pecorino
and black pepper 14

chitarra with 'nduja and spring onions  16

bucatini with jalapeno and almond pesto 16

spring pea tortelli with lamb ragu and mint  18

paccheri with swordfish and eggplant fries 18

tortellini in brodo 16

secondi

striploin with mushrooms and chimichurri  28

monkfish with artichoke ragu and lemon 26

pork chop with polenta and onion agrodolce 26

roasted lamb shoulder with potatoes 22

whole fried fish with spring vegetable salad  28

fennel sausage with broccoli rabe and provolone 24

contorni

fried brussels sprouts and lemon 8

roasted potatoes 5

polenta with brown butter 6

charred asparagus with a fried egg and truffle pecorino 10

dolci

Mom-Mom’s rice pudding 8

olive oil cake with blood orange marmalade and whipped cream 10

pear and walnut bundt cake with vanilla whipped cream and syrup 10

belgian style waffle with nutella, vanilla semifreddo and toasted hazelnuts 10

“tartufo al bacio” chocolate and hazelnut semifreddo with amarena cherries 10

 

 

COCKTAILS

Amis Punch - 9
aperol/tito's handmade vodka/lemon

Negroni Pompelmo - 12
espolon blanco/campari/carpano/grapefruit cordial

Blood and Soda - 11
famous grouse/cherry heering/vermouth

Ginginber - 12
hendrick’s/ginger/cucumber

Limoncello Collins - 11
limoncello/mint/bluecoat gin

Cheechee - 10
bourbon/marsala/averna/fashioned

SPARKLING COCKTAILS

Spring Fruit Bellini - 10
strawberry-rhubarb/prosecco

Alto - 12
prosecco/ginger/blood orange bitters

Granita - 10
prosecco/red wine granita

HOUSE MADE SODAS

Amarena Cherry Soda - 4

Spring Fruit Soda - 4

VINI SPUMANTI (gls./btl.)

Cuvee Beatrice, Prosecco NV - 9 / 41
bubbles/apple/crisp/dry; Veneto

Lini, Lambrusco NV “Labrusca” 12 / 54
fizzy red/tart/blackberry/grape/dry; Emilia-Romagna

Montalbera, Bollicine Roseus Vino Brut Rose NV  - 13 / 56
strawberry/raspberry /rose petal; Piedmonte

VINI ROSATO

DiGiovanna, Rosato di Nerello Mascalese ’13 - 12 / 54
fresh/dry/raspberry/strawberry; Sicilia

VINI BIANCHI

White Table Wine - 7 / 20

available by 5OOml carafe

Adelina/Vetri, “Maialoso” Arneis ’13-  13 / 59

vetri family exclusive/baked quince/hazelnut; Australia

Fuso 21, Verdicchio di Matelica '13  -   12 / 54

green olive/melon/white peach/sea spray; Marche

Pirro Varone, Grecale Malvasia Bianca  '13 - 12 / 54

hints of ripe pear/honey/spices, Salento

Poderi Foglia, Concabianco ’13 -  11 / 49

falanghina/mineral/peach/ white flowers; Campania

Le Vigne di Zamo, Zamo Bianco, ’13 -  12 / 55

blend of 5 grapes/stone fruit/lilies/ wet stones; Friuli

Branciforti, Grillo '13  -  11 / 51

meyer lemon/green mango/key lime/juicyfruit; Sicilia

Monte Faliesi, Fiano di Avellino '11  -  14 / 61

honey/toasted hazelnuts/mayflower; Campania

Fuso 21, “Nuo” Vermentino di Sardegna ’13 - 13 / 57

“orange” wine/dried apricot/rosemary/unique; Sardegna

VINI ROSSI (gls./btl.)

Red Table Wine - 8 / 23

available by 5OOml carafe

Accornero, ‘CampoMoro’ Barbera '11  - 10 / 45

barbera/freisa blend/red plum/vibrant; Piedmonte

Montalbera, Grignolino D’Asti ‘12  - 13 / 56
floral/marasca cherry /hedgerow; Piedmonte

San Bonifacio, Monteregio di Massa Marittima '09 -13 / 59

coastal sangiovese/cab franc/syrah/ oak spice; Toscana

Ippolito, “Liber Pater” Ciro, ‘12 - 13 / 59

ancient grape/currants/violets/licorice/soft oak; Calabria

Tormaresca, Primitivo ‘12  - 13 / 59

black raspberry/dark cherry/dried herbs;  Puglia

Copertino, Riserva '07 - 11 / 49

negroamaro/dates/wild herbs/barnyard; Puglia

Domaine Maestrecci, “Clos Reginu” ’13  - 14 / 64

rhone-like/blueberry/white pepper/ volcanic earth; Corsica

Valturio, “Solco” ’08   - 16 / 72

merlot-teroldego/mocha/graphite/big/velvety tannin; Marche

*Reserve List Available Upon Request

BIRRE

DRAFT:

Sly Fox Pikeland Pilsner   4.9% - 6

german style pilsner/light-bodied; PA

Bullfrog, Space Ace Hefeweizen   5.5% -6

lemongrass/clove/passion fruit; PA

Kelso, IPA  6.3%  - 6

tropical fruit/floral us & nz hops/dry; NY

ShawneeCraft,  Black IPA  7.5% - 7

coffee/resinous/balanced; PA

Neshaminy Creek, Tribute Tripel  9.3%  - 7

golden/complex/belgian yeast/brewed with orange peel

 

ITALIAN BOTTLES:

Peroni    4.7%  -  6

the original italian lager; Lazio

Amarcord/Brooklyn, Ama Bionda  6%- 12

blond/orange blossom honey/floral/fruity; Marche

Amarcord/Brooklyn, Ama Bruna    7.6% - 12

abbey dubbel/ toffee/chocolate/cinnamon; Marche

 

 

US & INTERNATIONAL BOTTLES:

Pilsner Urquell  4.4%  - 5

first pilsner ever/crisp/clean; Czech

Yards, Brawler  4.2%  -6

english dark mild/pub session ale/dark malts; PA

Brasserie Dupont, Saison  6.5%-  12

farmhouse/citrus/pepper/quenching; Belgium

River Horse, Hop Hazard APA   6.5% -6

sticky malt/american hops/slight spice; NJ

Boulevard, Unfiltered Wheat 4.4% - 6

american style wheat ale/sweet malt/hint of citrus; MO    

Petrus, Aged Pale  7.3% - 11

sour ‘oud bruin’/oak aroma/earthy/dry; Belgium

Otter Creek, Kind Rye IPA 6.5% - 6

bittersweet rye/floral notes/ citrus; VT

Great Lakes, Edmund Fitzgerald Porter 5.8 - 6

bittersweet chocolate coffee/bold hop presence; MI

Breckenridge, Vanilla Porter  4.7%- 7

chocolate/roasted nuts/hints of vanilla; CO

Wolaver’s Oatmeal Stout -6

darkly roasted malts/coffee/chocolate; VT

Victory, Golden Monkey   9.5% - 7

belgian-style ale/exotic spices; PA

 

 

LARGE FORMAT BOTTLES:

The Bruery, Oude Tart  7.5%  - 28

sour/flemish red/ vinous/dark fruit; CA

Allagash, Curieux  11%  - 33

belgian-style tripel/aged in jim beam barrels; ME

Victory, Old Horizontal  11%  -16

barleywine/honey/candied citrus/surprising hops; PA

 

 

brunch cocktails

orange mimosa 10

limoncello collins (limoncello/mint/bluecoat gin)11

spring fruit bellini 10

bloody mary 9

bloody mary fra’ diavolo 9

freshly squeezed orange juice 5

freshly squeezed grapefruit juice 5

bruschetta

house made assorted bread basket  10

sicilian tuna salad with provolone 9

bufala ricotta with hazelnut honey 8

egg salad with charred scallions 8

mortadella mousse 8

antipasti

mozzarella with snap peas, mint and pickled red onion 12

baked pecorino with almond honey  10

classic warm salad with egg and pancetta   10

escarole salad with apples and radish   6

mixed salumi plate 16

secondi

bucatini with jalapeno and almond pesto 16

pappardelle with mushroom bolognese 16

rigatoni with sausage and egg yolk 16

tonnarelli carbonara 16

jersey cannonball 10

gnocchi alla romana with chorizo sausage ragu and scallions 12

belgian waffle with salted butter semifreddo, hazelnuts, and maple syrup 12

polenta pancake with pecans, golden raisins, and maple syrup 10

braised san marzano tomatoes with farm eggs and basil 10

soft scrambled eggs with spinach and pecorino 12

polenta scrapple with sunny side up eggs 12

striploin steak with farm eggs 28

contorni

Nueske’s smoked bacon   6

roasted potatoes 5

scrapple 6

dolci

Mom-mom’s rice pudding 8

olive oil cake with blood orange marmalade andwhipped cream 10

vanilla semifreddo with maple syrup and nuts 8

 

 

Event: Industry Night with Varga Bar and Founders Brewing Co.

Varga Bar Logo

Date/Time: Monday, March 2nd 10pm-2am
Price: Food is free and the booze is cheap!

It's everyone's favorite... breakfast for dinner!

Join us and our friends and neighbors from Varga Bar for a bacon and scrapple filled Industry Night!

menu sneak peak!
- fried chicken wings and waffles
- pork belly egg and cheese sliders
- Ned's world famous egg and potato salad
- fried scrapple sandwich
- breakfast cereal ice cream trio
and more!
Please bring a valid ID and current industry pay stub.

Event: Calabrian Wine Dinner with Vincenzo Ippolito

Vincenzo Vineyard

Date/Time: February 25th 6:30pm
Price: $85 plus tax and gratuity

Join us to celebrate the incredible culinary tradition of Calabria alongside some of the region's most important and historically significant wines. Vincenzo Ippolito of Ippolito 1845 Winery will be our host and guide for the night, sharing insights into the region's delicacies, stories of the area's culture and traditions, and wine pairings utilizing his own estate's gorgeous Greco, quirky Pecorello, and fabled Ciro. Don't miss out on this opportunity to experience true "Ospitalita Calabrese"
at the hands of an amazing winemaker.

Experience the Beast of Amis

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Every week we breakdown a whole animal and use it to create a 3-course, a la cart meal.  It's not to be missed.  We have cooked sharks, pigs, lamb, crabs, ducks, goats, salmon, and more.  Join us for a fun and truly unique meal.

Follow us on instagram to see photos of our weekly creations.

Job Openings

Amis is always looking for energetic, motivated and talented staff. To see current openings, click here.

Phone: 215.732.AMIS(2647) | Email: amis@vetrifamily.com

Mon-Thu: 5-10pm | Fri-Sat: 5-11:00pm | Sun: 5-10pm
Sunday Brunch 10am-2pm

412 S. 13th Street & Waverly | Philadelphia, PA 19147 | Between Pine & Lombard

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Special Events & Parties

Amis is one of the city’s premier dining destinations, garnering high praise from such publications as the Philadelphia Inquirer (three-out-of-four-bells) and Bon Appetit magazine (“Top 10 Places for Pasta in the U.S.”).

Lively, comfortable and convivial, dining at Amis is perfect for a variety of occasions, boasting a share-plates menu of house-made pasta, salumi, farm-fresh meats and peak seasonal vegetable dishes, perfect for sharing while celebrating with friends and family.

The semiprivate platform at Amis is located to the left of the front entrance. The platform is a small step above the rest of the restaurant creating a feeling of exclusivity while still being able to enjoy the Amis ambiance.

Full Details

Opportunities at Other Vetri Family Restaurants