Brunch Menu
Poached eggs nestled in a slightly spicy tomato and bell pepper sauce,
with vegetables “Shakshuka”. Served with grilled halloumi
cheese, avocado and toasted sourdough (v)
“Amavi omelette”. Spinach egg white omelette
with truffle mushroom served with zaatar fries and frisee salad (v)
Poached eggs nestled in puttanesca sauce
with chickpeas, spinach and grilled halloumi, served with toasted sourdough (v)
Layers of sliced turkey and melted gruyere cheese, topped with creamy bechamel sauce and fried eggs, in golden crispy brioche bread “Croque Madame”, served zaatar fries.
Tender ribeye patties with pomodoro sauce, halloumi cheese, beef pastrami and caramelized onion served in mini buns, “Amavi Sliders” with zaatar fries
ADD ON
Avocado
Turkey
Egg any style
Zaatar fries
Smoked salmon
—
Executive Chef, Alp Karataslioglu
All the eggs are organic and cage-free.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
k – Kosher, vv – Vegan, v – Vegetarian
Menu
STARTERS
Burrata with seasoned tomatoes, olive oil and basil (v)
Caramelized onion hummus (v)
Tzatziki with fresh mint and walnut (v)
Whipped roasted eggplant and bell peppers with pine nuts (vv)
Shishito peppers with tzatziki dressing (v)
Tuna crudo with Mediterranean relish, kalamata olives and garlic crisps
Beef tartare and bone marrow
Grilled octopus and citrus fennel salad
Grilled cauliflower with truffle feta dressing, fresh truffle and lemon
zest (V)
Roasted mini meatballs, served with Moroccan couscous and roasted
tomatoes
SALADS
Kale and quinoa salad with avocado, blood orange, cucumber, and walnut (VV)
Amavi Mediterranean salad with fresh herb vinaigrette (v)
SKEWERS
Chicken skewers with onion relish*
Kofta Skewers with Tzatziki and burnt tomatoes*
Shrimp skewers with garlic, paprika and parsley*
Grilled marinated chicken wings with pickled onion salad*
MAIN COURSE
Rigatoncini smoked pomodoro, parmesan and basil (v)
Linguini lobster arrabbiata*
Tagliatelle with truffle mushroom paste and fresh truffle
Grilled lamb chops served with celery puree, roasted carrots and lamb juice*
6oz grilled filet mignon with fingerling potatoes, roasted garlic and peppercorn sauce*
8oz New York strip steak with grilled shishito peppers, roasted tomatoes and
fries
10oz ribeye with fingerling potatoes, roasted garlic and peppercorn sauce*
32oz prime porterhouse steak with peppercorn sauce, roasted potatoes,
grilled mushrooms*
Slow-cooked short ribs with cauliflower puree, confit carrots confit leeks,
grilled oyster mushroom and tarragon veal juice
8 oz oven-roasted chicken breast, sweet potato puree, sautéed mushroom*
Grilled whole branzino with fresh herbs butter and pearl onion*
Grilled Chilean seabass with puttanesca sauce and fresh basil*
SIDES
Pommes frites (vv)
Grilled mushrooms (v)
Sauteed green beans (vv)
Brown butter mashed potato (v)
Roasted carrots with maple mustard beurre blanc (v)
Black rice seasoned with fresh herbs and pistachio (v)
—
Executive Chef, Alp Karataslioglu
k – Kosher, vv – Vegan, v – Vegetarian
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
Dessert Menu
ROYAL HAZELNUT BAR
Crunchy hazelnut praline on an almond biscuit coated with milk chocolate and pralines
CRÈME BRÛLÉE
A rich custard base delicately flavoured in vanilla bean seeds topped with a layer of caramelized sugar
CHRISTMAS ORNAMENT
Pecan and mango flavored ornament with pecan crunch and mango sorbet
TIRAMISÙ
Dipped in coffee lady fingers, sweet mascarpone cream, cocoa
AFFOGATO
Vanilla ice cream topped with espresso shot
—
AFTER DINNER
Remy Martin
Hennesy vsop
Limoncello
Port Taylor
Amaretto di
Saronno
Moscato D’Usse vsop
—
TEA & COFFEE
Cozy chamomile
Mint medley
Lemon ginger
Perfect peach
Orange & Spice
Espresso
Cappuccino
Latte
Americano