6901
Kingston Pike, Knoxville, Tennessee
865-558-6990
6901
Kingston Pike, Knoxville, Tennessee
865-558-6990
| COST: N/A | ||
| SERVICE: N/A | ||
| ATMOSPHERE: N/A | ||
| FOOD: N/A | ||
| RATING: N/A | ||
| HEALTH INSPECTION RATING: | ||
| Official Website: www.amerigo.net |
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| SOUP OF THE DAY
Served by the Cup or Bowl |
6.00 |
| CEDAR WOOD ROASTED FISH
OF THE DAY
Our fresh catch of the day cooked on cedar wood with blended Asiago cheese leek potatoes and vegetables (lunch portion). |
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| SPAGHETTI
Traditional tomato sauce and meatball. |
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| ITALIAN SAUSAGE AND MEATBALL
HERO
Our knife and fork version of the classic New York style hero sandwich served with choice of Caesar salad or shoestring fries. |
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| CHICKEN CAESAR SALAD
Traditional Caesar with Grana Padano Parmesan and flame grilled chicken. |
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| ARUGULA SALAD WITH FLAME
GRILLED APPLES AND CHICKEN
With roasted walnuts, gorgonzola cheese and gorgonzola vinaigrette. |
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| GOAT CHEESE AND WALNUT SALAD
Assorted mixed greens in balsamic vinaigrette, with tomato, red onions, roasted red peppers, goat cheese, roasted walnuts and flame grilled chicken. |
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| ITALIAN CHOPPED SALAD
Chopped Genoa salami, pepperoni, cappicola and Benton’s bacon with Bonnie Blue Farm feta cheese, black olives, capers, red onion and tomato on a bed of mixed greens with balsamic vinaigrette. |
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| HOUSE SMOKED TURKEY PANINI
Griddle-pressed sandwich with almond wood smoked turkey, bacon, caramelized red onion and Fontina cheese with roasted coriander mayonnaise. Served with Caesar salad or shoestring fries. |
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| ITALIAN CLUB PANINI
Griddle-pressed sandwich with white wine Genoa salami, pepperoni, cappicola, bacon, caramelized red onion, roasted red pepper and Fontina cheese with roasted coriander mayonnaise. Served with Caesar salad or shoestring fries. |
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| FETTUCCINE IMPERIAL
Roasted chicken, ham, garlic and mushrooms in Alfredo sauce. |
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| PORTOBELLO MUSHROOM BURGER
Marinated portobello mushrooms grilled over hickory and served on a homemade focaccia bun with baby greens, roasted red pepper, goat cheese and pesto mayonnaise. Served with Caesar salad or shoestring fries. |
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| FETTUCCINE ALFREDO
Tossed in made-to-order Alfredo sauce with Grana Padano and Pecorino Romano cheeses. |
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| CANNELLONI AL FORNO
Fresh egg pasta stuffed with roasted chicken, ricotta cheese, spinach, fresh herbs and Parmesan cheese, topped with fresh mozzarella, tomato sauce and béchamel sauce. |
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| STRAW AND HAY
Green and white fettuccine tossed with smoked ham, green peas and mushrooms in a Parmesan cheese cream sauce. |
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| CHICKEN VESUVIO
Flame grilled chicken over sautéed spinach, topped with artichoke cheese glaze. |
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| CHICKEN MARSALA
Over angel hair, sautéed chicken breast, Marsala wine brown sauce, mushrooms, and artichokes. |
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| CHICKEN ACUTO
Flame grilled chicken breast over black bean salsa with grilled Roman artichokes and green beans. Topped with a spicy sauce of olive oil, cilantro, lemon juice, and seasoning. |
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| FLAME GRILLED SALMON FILET
With sun-dried tomato herb butter over black bean salsa with green beans. |
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| MONDAY | CHICKEN COURT-BOUILLON
Breaded and sautéed chicken breast over angel hair pasta with mozzarella cheese and a spicy creole tomato sauce. Served with sautéed vegetables. |
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| TUESDAY | CHICKEN MARTEDI
Flame grilled chicken breast over angel hair with Italian sausage, roasted red pepper and creole mustard cream sauce. |
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| WEDNESDAY | ROASTED GARLIC AND SUN-DRIED
TOMATO MEATLOAF
Served with green beans and blended Asiago cheese leek potatoes. |
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| THURSDAY | CHICKEN FLORENTINE
Breaded and sautéed chicken breast served over angel hair pasta with a creamy spinach and mushroom sauce. Topped with mozzarella cheese and served with sautéed vegetables. |
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| FRIDAY | PLANTATION CHICKEN
Breaded and sautéed chicken breast served over angel hair pasta in a chicken cream sauce with vegetables, peppers and ham. Topped with mozzarella cheese and served with sautéed vegetables. |
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| SATURDAY | CEDAR WOOD ROASTED CURED
PORK LOIN CHOP (LUNCH CUT)
Roasted on cedar wood and pineapple glazed. Served with blended Asiago cheese leek potatoes and vegetables. |
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| SUNDAY | SPECIALITÀ della
DOMENICA
From traditional omelettes to new world Crab Cake Benedettina, our Italian inspired Sunday Brunch has something for everyone. |
MKT |
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| TUSCAN CRAB CAKES
Jumbo lump crab, baby greens, white bean salsa and lemon basil butter sauce. |
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| CHEESE FRITTERS
As featured in Bon Appétit, blended cheeses, fried with marinara and honey mustard. |
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| CALAMARI FRITTI
Flash fried with creamy caper pesto sauce and marinara. |
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| PRINCE EDWARD ISLAND MUSSELS
In garlic wine broth, diced tomatoes, capers and grilled bruschetta. Over angel hair. 14.50 |
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| WOOD FIRED ARTICHOKE CHEESE
DIP
Artichokes, Swiss and Grana Padano Parmesan cheese blend with focaccia crisps. |
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| BRUSCHETTA AL POMODORO
Flame grilled Italian bread topped with diced tomatoes, capers and basil with melted mozzarella. |
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| MOZZARELLA AND TOMATO BASILICO
Fresh mozzarella, red and yellow vine-ripe tomatoes with basil walnut pesto, thinly sliced red onions and balsamic vinaigrette. |
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| SOUP OF THE DAY
By the Cup or Bowl. |
6.00 |
| ITALIAN CHOPPED SALAD
Chopped Genoa salami, pepperoni, cappicola and Benton’s bacon with Bonnie Blue Farm feta cheese, black olives, capers, red onion and tomato on a bed of mixed greens with balsamic vinaigrette. |
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| ARUGULA WITH FLAME GRILLED
APPLES
Roasted walnuts, gorgonzola cheese and gorgonzola vinaigrette. With grilled chicken. 9.50 With grilled salmon. 10.50 |
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| CAESAR SALAD
Traditional Caesar with Grana Padano Parmesan cheese. 6 With grilled chicken. 9 With grilled salmon. |
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| FLAME GRILLED PORTOBELLO
MUSHROOM
As featured in Southern Living, baby greens, roasted walnuts and goat cheese in a balsamic vinaigrette. |
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| BOW TIE PASTA CAESAR
Roasted chicken, sun-dried tomatoes and Parmesan cheese in a pesto and balsamic vinaigrette. |
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| GOAT CHEESE AND WALNUT SALAD
Assorted mixed greens in balsamic vinaigrette, with tomato, red onions, roasted red peppers with goat cheese and roasted walnuts. With grilled chicken. 9.50 With grilled salmon. 10.50 |
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| MEDITERRANEAN PASTA SALAD
Bow tie tossed with roasted chicken, olive oil, sun-dried tomatoes, black olives, roasted red peppers, walnuts, Parmesan cheese and capers over mixed greens with Fococcia crisps. Substitute grilled shrimp. 11.50 |
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| TENNESSEE CHEESE
Bonnie Blue Farm feta, gorgonzola and Asiago cheese with basil walnut pesto. |
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| ITALIAN SAUSAGE & CHEESE
With fennel and rosemary. |
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| ALMOND WOOD SMOKED CHICKEN
& SPINACH
With sun-dried tomatoes, ricotta cheese and roasted garlic. |
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| PEPPERONI
With roasted red bell peppers and mushrooms. |
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| ARTICHOKE & THREE CHEESE
With almond wood smoked chicken. 12.00 |
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| ALMOND WOOD SMOKED DUCK
AND SAUSAGE PASTA
Tossed in a white wine and garlic butter sauce with diced tomatoes, scallions and spices served over angel hair pasta. |
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| CANNELLONI AL FORNO
Fresh egg pasta stuffed with roasted chicken, selected cheeses, spinach and herbs, topped with fresh mozzarella and served with tomato sauce and béchamel. |
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| SPAGHETTI
Traditional tomato sauce and meatball. |
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| OVEN ROASTED LASAGNA
Ricotta, mozzarella, sautéed ground beef layered between fresh pasta and topped with tomato sauce and baked. |
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| BOW TIE PASTA AND SAUSAGE
IN VODKA TOMATO CREAM
Spicy ground sausage, peppers and onions in a vodka tomato cream reduction with Asiago cheese. |
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| SMOKED CHICKEN RAVIOLI
Parmesan cream sauce, diced tomato, scallions and flash fried Roman artichoke. |
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| FETTUCCINE IMPERIAL
Roasted chicken, ham, garlic and mushrooms in Alfredo sauce. |
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| GOAT CHEESE PASTA
Sun-dried tomatoes, garlic, scallions, diced tomatoes with penne noodles. With grilled chicken. 12.00 With grilled shrimp. 13.00 |
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| BLACK AND WHITE LOBSTER
RAVIOLI
Tossed in white wine cream sauce with diced tomato and flash fried Roman artichoke. |
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| THREE CHEESE TORTELLINI
WITH JUMBO LUMP CRAB MEAT
Tossed in a spiced Parmesan cream sauce with garlic, onions and fresh spinach. |
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| CHICKEN PARMESAN
Breaded chicken breast sautéed over eggplant, with tomato sauce, mozzarella and Parmesan. Over angel hair. 17.00 |
13.50 |
| CHICKEN TUSCANY
Breaded, sautéed chicken breast over angel hair pasta, with a red wine brown sauce, herbs, tomatoes, scallions and mushrooms. |
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| CONTEMPORARY EGGPLANT PARMESAN
Breaded sautéed eggplant and wood grilled zucchini topped with marinated Portobello mushrooms, mozzarella and house tomato sauce. Over angel hair. 16.50 |
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| CHICKEN MARGARITE
Flame grilled chicken over angel hair pasta, with mozzarella cheese, basil and choice of tomato sauce, garlic butter sauce or scallion cream sauce. |
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| CHICKEN MARSALA
Sautéed chicken breast, Marsala wine brown sauce, mushrooms and artichokes. Over angel hair. 18.00 |
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| SHRIMP SCAMPI
Over angel hair, with white wine garlic butter, scallions and tomatoes. |
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| VEAL PICCATA
Pan-roasted and finished with a white wine lemon butter, mushrooms and capers, topped with jumbo lump crabmeat. |
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| VEAL SALTIMBOCCA
Stuffed with mozzarella, ham and sage, oven roasted and served over sautéed spinach in a tomato brown sauce. |
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| CEDAR WOOD ROASTED FISH
OF THE DAY
Today’s “flown in fresh” selection roasted on cedar wood with blended Asiago cheese leek potatoes and vegetables. |
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| “BRICK GRILLED” PRIME SIRLOIN
Ten-ounce true center cut, USDA Prime sirloin steak bricked over hickory coals to seal in moisture and flavor. Served with grilled asparagus, red chili roasted potatoes and Espresso demi-glace. |
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| FLAME GRILLED SALMON FILET
With sun-dried tomato herb butter over black bean salsa and green beans. |
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| CHICKEN ACUTO WITH BLACK
BEAN SALSA
Flame grilled chicken breasts over black bean salsa with grilled Roman artichokes and green beans. Topped with a spicy sauce of olive oil, cilantro, lemon juice and seasoning. |
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| FLAME GRILLED FILET WITH
GORGONZOLA AND ROSEMARY COMPOUND BUTTER
Center cut, choice beef filet served with green beans and fettuccine alfredo. Add Jumbo Lump Crab - 4.00 |
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| FLAME GRILLED FILET AND
PORTOBELLO MUSHROOM
Center cut beef filet over Portobello mushroom, topped with caramelized onions in a veal reduction sauce. Served with blended Asiago cheese leek potatoes. Add Jumbo Lump Crab - 4.00. |
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| TUSCAN BONE-IN RIBEYE
Choice, aged, Black Angus beef, 19-ounce cut, rubbed with Italian herbs and spices, flame grilled, topped with a garlic parsley brown butter, with blended Asiago cheese leek potatoes and green beans. Add Jumbo Lump Crab - 4.00. |
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| FLAME GRILLED PORK TENDERLOIN
Honey merlot reduction, gorgonzola crumbles, and flash-fried onion strings with blended Asiago cheese leek potatoes. |
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| CEDAR WOOD ROASTED DOUBLE
CUT CURED PORK LOIN CHOP
Roasted on cedar wood and pineapple glazed with blended Asiago cheese leek potatoes and vegetables. |
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| TIRAMISU
Vanilla cream and Kahlua chocolate sauce. |
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| CHOCOLATE PECAN FUDGE BROWNIE
Pecan praline ice cream, caramel and white chocolate sauce. |
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| CRÈME BRÛLÉE
CHEESE CAKE
With Chambord and fresh raspberries. |
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| PECAN BUTTER CRUNCH CAKE
Vanilla ice cream and a Granny Smith apple cinnamon glaze. |
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| SORBET OF THE DAY |
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| Fettuccine Alfredo | Red Chili Roasted Potatoes |
| Angel Hair with Choice of Sauces | Creamy Parmesan Polenta w/ Lemon Basil Butter |
| Blended Asiago Cheese Leek Potatoes | Vegetables |
| Chicken Strips and Fries | Spaghetti |
| Pizza | Fettuccine Alfredo |
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SPECIALITÀ della DOMENICA |
| BELLINI
Prosecco sparkling wine with white peach puree |
| MIMOSA
Prosecco sparkling wine with fresh orange juice |
| PROSECCO |
| FRESHLY SQUEEZED ORANGE JUICE |
| CAPPUCCINO OR ESPRESSO |
| FRESHLY BAKED CROISSANTS
With a selection of local jams and Nutella, an imported Italian chocolate-hazelnut butter. |
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| SMOKED SALMON BRUSCHETTA
Smoked salmon on dill-caper mascarpone with diced red onion. |
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| OVEN ROASTED ARTICHOKE CHEESE
DIP
Artichokes, Swiss and Grana Padano Parmesan cheese blend with Fococcia crisps. |
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| TOSTO FRANCESE
French toast, Mascarpone cheese and house-made cinnamon syrup with fresh fruit. |
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| OMELETTE DEL GIORNO
Featured omelette of the day with risotto cakes and Benton’s Tennessee smoked bacon. |
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| OMELETTE AMERICANO
Traditional ham and cheese with risotto cakes and Benton’s Tennessee smoked bacon. |
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| UOVA CON PANCETTA
Three eggs over-easy, served with Benton’s Tennessee smoked bacon and risotto cakes. |
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| STRAW AND HAY
Green and white fettuccine tossed with smoked ham, green peas and mushrooms in a Parmesan cheese cream sauce. |
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| CRAB CAKE BENEDETTINA
Jumbo lump crab cakes and skillet poached eggs over homemade focaccia with lemon basil butter sauce, asparagus and Parmesan polenta. |
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| CEDAR WOOD ROASTED CURED
PORK LOIN CHOP
Lunch cut chop roasted on cedar wood and pineapple glazed. Served with blended Asiago cheese leek potatoes and vegetables. |
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| TUSCAN STEAK AND EGGS
Prime sirloin steak and poached eggs with lemon basil butter sauce, asparagus and Parmesan polenta. |
20.00 |
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RETURN TO KNOXVILLE DINING
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This page last updated 11/05/2007