Amerigos Grill - The Woodlands, TX

with amerigos signature marinara sauce

with capers, sweet onion, truffle oil, and gratin of pecorino

wild atlantic salmon marinated in grape seed oil, lime, and dill, with mandarin orange

with a reduction of cabernet sauvignon

in a half moon-shaped pasta, with fresh corn and salsa forte essence

sliced zucchini, prosciutto dparma, fresh sage and fontina cheese lightly breaded and pan-sauteed, over raspberry cream

with a trio of sauces

with crabmeat, shrimp, and salsa crudo

baked in herbed butter

black pepper crusted ahi tuna, with asian pear and cucumber salad, wasabi-ginger remoulade and roasted pepper chutney

mustard seed crusted scallop in a cantaloupe sauce, with smoked pancetta

to accompany your entree

hearts of romaine, oven-dried tomatoes, bruschetta, and reggiano-parmiggiano

seasonal greens, dried cranberry, gorgonzola, and sliced pear with blueberrypomegranate dressing

watercress, belgian endive, walnuts, and gorgonzola in a raspberry vinaigrette.

chopped greens, hearts of palm, cucumber, and avocado tossed with shaved reggiano and bleu cheese dressing

fried artichoke buttons tossed with mixed greens, sundried tomatoes, olives, crispy goat cheese and a zinfandel-dijon vinaigrette

baby spinach with candied pecans, crispy pancetta and bleu cheese in a red wine vinaigrette

crabmeat, tomatoes, scallions and leeks in a reduction of chardonnay

roasted abalone mushroom, beer-battered artichoke hearts, and lobster panzzoti with texas mandarin and wild fennel relish

aged marsala, oregon morels, and roasted garlic

black and white sesame seed crusted, sauteed with assorted wild berries and fresh tarragon in a lemon shallot reduction

angel hair-crusted red snapper fillet lightly sauteed capers and tomatoes in a white wine cream sauce

an italian seafood stew with lobster, snapper, and shellfish, served in a light tomato sauce

baby rainbow trout crusted with pine nuts and preserved lemon, in a candied garlic citrus sauce

large shrimp sauteed with a trio of sauces and fresh wilted spinach

and shrimp in a lobster cognac cream sauce with scallions and artichoke hearts

shrimp, crab meat, clams, mussels, and scallops in a sherry cream tarragon sauce

large sea scallops grilled with extra virgin olive oil, tossed with garlic and cremini mushrooms, in a roasted tomato mint sauce

shrimp, roasted garlic, mushrooms, scallions and sugo rosa

grilled chicken in a light olive oil-based tomato sauce with fresh basil and mushrooms

double breast of chicken grilled with rosemary jus, buffalo mozzarella, and salsa forte, with grilled vegetables

parmesan-crusted chicken breast, sauteed with oven-dried tomatoes, capers, and asparagus over spinach linguini in a bianco sauce.

crispy romano-crusted veal scaloppini with mushrooms and srtichokes, sauteed in a garlic butter sauce

veal scaloppini in a zesty lemon butter with caper berries

stuffed veal with ground sausage, spinach and fontina cheese, pan-sauteed with dry figs and port reduction

14 oz., charred with aged marsala and natural jus

10 oz. center cut, charbroiled to perfection

14 oz. center cut, grilled with port wine essence

seared and served with roasted cippolini, pistachio goat cheese, and portobello mushroom

slowly braised with baby leeks, carmelized cippolini, and wild mushrooms in a natural broth with hand-made gnocchi