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Vetri Community Partnership | 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

mortadella mousse 9

eggplant caponata 9

bufala ricotta and black pepper 10

beef heart tartare and horseradish 10

salumi

(all salumi are housemade)

salame del giorno with onion marmalade 8

mortadella with hazelnut honey 8

pork liver terrine 10

mixed salumi plate 16

formaggi

bufala mozzarella with beets and chestnuts 12

baked pecorino with almond honey 10

marinated olives 7

antipasti di pesce

fried calamari with hot pepper and garlic 12

swordfish meatballs with creamy polenta
and pine nuts 12

scallop crudo with meyer lemon 12

antipasti di carne

Sal’s old school meatballs with tomato potato 10

duck hearts with pomegranate and herb salad 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) 10

antipasti di verdure e insalate

escarole salad with apples and radishes 9

fried cauliflower with pecorino and salsa rossa 9

winter citrus and green harissa 11

pasta

tonnarelli “cacio e pepe” with pecorino
and black pepper 16

bucatini with jalapeno and almond pesto 18

paccheri with swordfish and eggplant fries 18

linguini and clams 16

tagliolini with duck and porcini ragu 18

polenta ravioli with beef cheek ragu 18

secondi

strip steak with cipollini onion 28

grilled swordfish with orange and fennel salad 26

pork chop parmesan 28

octopus with chickpeas and broccolini 26

roasted lamb shoulder with potatoes 26

chicken alla diavola 28

contorni

fried brussels sprouts and lemon 8

roasted potatoes 6

polenta with brown butter 6

broccolini with chili and pecorino 8

dolci

Mom-Mom’s rice pudding 8

olive oil cake with apple butter and candied hazelnuts 10

"tartufo al bacio" chocolate and hazelnut semifreddo with amarena cherries 10

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

chocolate pudding with candied orange 8

COCKTAILS

Amis Punch. 10
Aperol, Tito's Vodka, Lemon

A Bird in the Hand. 13
Tito Vodka, Persimmon Shrub, Strega, Cinammon

Negroni Chiaro. 12
Boodle's Gin, Contratto Vermouth Americano, Amaro Sirene, Peach Bitters

Zio Buck. 11
Kinsey Rye, Lemon, Ginger, Soda

Basilico. 10
Espolon Tequila, Lime, Basil, Brown Sugar, Soda

A la Moda. 11
Four Roses Bourbon, Demerara Syrup, Fashioned

New York Sour. 12
Bulleit Rye, Lemon, Simple Syrup, Red Wine

Alto. 12
Prosecco, Ginger Liqueur, Blood Orange Bitters

Ugo. 10
Prosecco, Elderflower Liqueur, Lemon, Mint, Soda

le birre draft

Victory, Braumeister Pils 5.1 (16oz)     6
Keller Pilsner. Crisp and zippy, with a dry minerality. Notes of fresh bread and pine.  PA

Tired Hands, Peridot 6.6% (12oz)     7
Jasmine IPA. Brewed with oats, rye, and jasmine green tea. Notes of apricot and melon. PA

Dogfish Head, Namaste 4.8% (12oz)     7
Witbier. Brewed with orange slices, lemongrass, and a touch of coriander. Refreshing. DE

le birre italian bottles

Menabrea, Bionda  5%     7
Clean, easy-drinking macro lager. Piemonte

Menabrea, Ambrata  5%      8
Amber Ale with notes of caramel, toasted nuts, some hops and a touch of smoke. Piemonte

le birre us bottles

Victory, Prima Pils 5.3%     7
German Pilsner. A hoppy pils with an herbacious aroma and dry, biscuity finish. PA

Troegs, Dreamweaver 4.8%     6
Hefeweizen. Unfiltered and hazy gold. Notes of banana and clove. A crisp finish. PA

Allagash, White 5.1%     6
Witbier. Spiced in the Belgian tradition with a blend of coriander and orange peel. Hazy. ME

Goose Island, Sofie 6.5%     8
Belgian Farmhouse Ale. Partially aged in Chardonnay barrels. Effervescent. IL

Virtue, Michigan Brut 6.7%     7
Barrel Aged Cider. A blend of heirloom apples. Crisp up front with a tart, dry finish. CA

Petrus, Aged Pale 7.3%     11
Oaked Sour Pale Ale. Aged for two years in large format oak barrels. A classic. Belgium

Dogfish Head, 60 Minute 6.0%     7
IPA. Continually hopped for a pungent brew. Notes of bold citrus and orange pith. DE

Lagunitas, A Little Sumpin’ Sumpin’ Ale 7.5%    7
APA with Wheat. Silky smooth from the added wheat, plus a strong hop character. CA

Great Lakes, Edmund Fitzgerald 6.0%     7
Porter. Robust and complex with a huge malt aroma up front and a dry, chocolaty finish. OH

Dogfish Head, Indian Brown Ale 7.2%     7
Dark IPA. A hybrid beer: dark with caramel sweetness, plus the big hops of an IPA. DE

Russian River, Damnation 7.75%     14
Belgian Strong Ale. Medium-bodied with a fruity banana bouquet. Dry and spicy. CA

Victory, DirtWolf 8.7%     7
Double IPA. Aggressively hopped. Full bodied. Hop bitterness and a strong citrus punch. PA

vini al bicchiere spumante

Isotta Manzoni, Prosecco NV     10
Very fresh and effervescent with lemon verbena aromas and notes of spiced apple. Veneto

Contratto, Extra Brut Millesimato `11     16
A blend of Pinot Noir and Chardonnay, dry, brisk and bracing with notes of green pear, flowers, mint and white pepper. Piemonte

vini al bicchiere rosato

Valle Reale, Cerasuolo Montepulciano d’Abruzzo ’15     11
A dry rose’, intense salmon-pink in color, with generous aromas of sour cherry, strawberry jam and wild herbs. Medium-bodied and fresh, with layers of bright fruit flavor. Abruzzo

Mariotti, Set e Mez Rose` ’15     12
From the Fortana grape a natural, frizzante, sur lie wine with genuine flavor. Rustic as its land of Origin. Romagna

vini sfuso  vini della casa

White Table Wine      26
Available by 5OOml carafe

Red Table Wine      26
Available by 5OOml carafe.

vini al bicchiere bianchi

Rocchina, Verdicchio Castello Di Jesi ’14      12
A crisp wine with notes of passion fruit, stone fruits and peach with a mineral finish. Marche

Principe Pallavincini, Frascati ’14      12
This traditional wine has played a historical role in Rome, going back over 1,000 years, and is ubiquitous there today. Delicate, with pear blossom aroma and a soft, crisp finish. Lazio

Adelina/Vetri, “Maialoso” Arneis ’13      11
Famed Piemontese white grape bottled exclusively for the Vetri Family by our friends in Adelaide, Australia. Spice-tinged citrus zest and green apple aromas complemented with note of anise and wildflower honey. Australia

Podere Nespoli, Pagadebit ’15     12
From the native Bombino grape: fragrant and crisp wine with refreshing citrus character. Delicate, herbaceous and aromatic, reminiscent of Sauvignon Blanc. Emilia Romagna

Cardedu, Vermentino di Sardegna NUO  ’15     12
From the cost of the Sardegna Island this unfiltered wine has notes of sea salt, sage, basil, rosemary, cedar with just a touch of fruit.  Sardegna

Scarbolo, Friulano  ’13     13
Classic wine of this region, brilliant golden color, wild flowers and almonds notes. On the palate, elegance with structure, revealing characteristic notes of sweet and bitter almonds. Friuli Venezia Giulia

Falesco, Tellus Chardonnay ’15      12
Elegant with ripe fruit and a delicate minerality. Aromas of exotic citrus and pineapple. Lazio

vini al bicchiere rossi

Malvira`, San Guglielmo Rosso ’05     17

This blend of Barbera, Nebbiolo and Bonarda is ruby red with blackberry, prunes and tobacco notes, powerful and elegant with blackberry and leather aromas. Piemonte

Alcesti,”Isola dei Profumi” Sicilia Rosso  ’14      10
Delicate, playful blend of Nero d’Avola and Perricone with wonderful concentration of fruit. Sicilia

Scavino, Rosso ’15     13
Blend of Nebbiolo, Dolcetto, Barbera, this wine is fresh with cherries aroma. Piemonte

Casalforno, Chianti Classico Riserva   '11      13
A classic wine from Sangiovese, intense, earthy with red berries and black tea notes. Toscana

Rocco, Nebbiolo d`Alba   '13      13
Red ruby color, persistent and appealing bouquet with notes of rose and peach pit, round on the palate, balanced with soft tannins and good structure. Piemonte

Le Ragnaie, Rosso  Sangiovese '14      12
Classic, traditional Sangiovese: medium bodied, fabulous nose, aromas of tomato leaf, balsamic, black cherry and a lingering finish. Toscana

Pietranera, Le Logge Rosso '11     13
A blend of Cabernet Sauvignon, Merlot, Syrah and Petit Verdot with notes of cherry and violet. Round, silky and well balanced. Toscana

Terredavino, Barolo ’11      18
This Nebbiolo 100% is dry, full, and robust with smooth and harmonious finish. Piemonte

Podere Sapaio, “Volpolo” Bolgheri  ’13  (SuperTuscan)       19
A blend of Merlot, Cabernet Sauvignon, Petit Verdot with ripe fruit, currant and prune aromas, full bodied, long with a rich finish. Toscana

brunch cocktails

mimosa 10

ugo (prosecco/elderflower/lemon/mint) 10

alto (prosecco/ginger/blood orange bitters) 12

bloody mary 9

bloody mary fra’ diavolo 10

freshly squeezed orange or grapefruit juice 5

bruschetta

housemade assorted bread basket  10

bufala ricotta with hazelnut honey 8

mortadella mousse 8

antipasti

bufala mozzarella with beets and chestnuts 12

classic warm salad with pancetta and egg   10

escarole salad with apples and radish   9

mixed salumi plate 16

baked pecorino with almond honey  10

secondi

bucatini with jalapeno and almond pesto 16

baked paccheri with beef cheek 16

tonnarelli carbonara 16

creamy polenta with sausage & eggs 14

the sausage canonball 11

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

olive oil pancakes with candied orange 12

baked eggs in purgatory 10

seasonal open-faced omelet 12

scrapple with tomatoes and sunny side up eggs 12

french toast with seasonal fruit and cream 12

contorni

smoked bacon 6

home fries 6

housemade scrapple 6

dolci

Mom-mom’s rice pudding 8

olive oil cake with apple butter and candied hazelnuts 10

vanilla semifreddo with maple syrup and nuts 8

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

Coming soon to Bedford Square in Westport CT.

Site by edgimo

Special Events & Parties

Amis offers a semi private platform:

  • 26 people seated
  • 30 standing cocktail reception

The entire restaurant is also available to be rented for a large event.
Full restaurant capacity:

  • 80 seated
  • 100 standing only cocktail reception

>> VIEW FULL DETAILS