AMBROSIA DINNER MENU
Soup & Salads
Minestrone or Zuppa del Giorno - Cup 3.50 Bowl 4.50
Insalata Caesar - Romaine hearts tossed with homemade caesar dressing, topped with
freshly grated parmesan and seasoned crisp croutons. 9.50 Grilled chicken, add 2.50
Baked Chèvre Salad - Creamy goat cheese, served warm, over a nest of both wild and
domestic greens, with a fresh lemon-caper vinaigrette. 9.50
Pear
and Walnut Salad - Fresh
pears tossed with
wild greens and gorgonzola cheese,
served with a raspberry vinaigrette and topped with toasted walnuts. 9.50
Roasted Beet Salad - Oven roasted and served wild greens and goat cheese with a fresh
with orange vinaigrette. 9.50
Shrimp Salad - Gulf shrimp poached in wine, chilled and tossed with Cajun aioli,
served with half of an avocado and wild greens. 9.50
Appetizers
Sautéed
Olives - Sautéed
blend of imported olives, the perfect complement to our
Pugliese bread. 3.00
Spinach Gnocchi - Tender potato dumplings served in a savory spinach cream
sauce. 9.50
Lobster Cakes - Two lobster cakes with roasted red bell peppers, scallions and
a hint of lime, served with a lime citronade. 9.50
Steamers - Manila clams steamed in white wine with shallots, served in an herbal
butter broth. 9.50
Crab Stuffed Mushrooms - Large mushrooms baked with a savory and spicy blend of
crab, cheeses and fresh herbs. 9.50
Gamberi Romesque - Large prawns rolled in porcini flour and quickly sautéed, served
with lemons in a spicy almond sauce. 9.50
Grilled Vegetables - Fresh seasonal vegetables grilled and seasoned with herbs and
spices. 9.00
Bruschetta - Two slices of grilled organic Pugliese, one is topped with roasted
eggplant, tomatoes and capers, the other with a pesto and roasted red bell pepper
sauce. 9.00
Calamari Fritti - Lightly spiced and quickly fried, served with garlic aioli and
lemon wedges. 9.50
Entrées
All of our pastas and entrées are served with homemade organic Pugliese bread
Tossed House Salad, add 4.00 - Dinner Caesar Salad, add 5.50
Agnello
Arrosto - Rack of lamb marinated
in red wine and garlic, coated in
rosemary bread crumbs, peppercorns and Dijon mustard, oven roasted and
topped with the marinade reduction and demi glace. 22.00
Pollo Miele - Pan roasted chicken breast, honey glazed with sundried
tomatoes and pistachios, tossed with cilantro. 18.00
Vitello Alla Luca - Veal sautéed with braised onions, red, yellow and green bell
peppers, with garlic, balsamic vinegar, herbs and extra virgin olive oil. 18.00
Pollo Veneto - Chicken breast stuffed with ricotta, pinenuts and Shiitake
mushrooms, baked and served on a bed of sautéed spinach and topped with
a creamy mornay sauce. 19.00
Pesce
Scampi Funghi - Large Mexican white prawns sautéed in olive oil, white wine,
lemon and garlic, with fresh Shiitakes, sundried tomatoes and basil, served with
pasta. 19.00
Pesce Del Giorno - Our chef hand selects the finest seafood available and
prepares new dishes daily. Please ask your server for this evening's selection.
Pasti
Spaghetti Alla Bolognese - Spaghetti with a sauce of tomatoes, ground beef and
pork, simmered with basil, oregano, herbs and spices. 13.00
Farfalle
Con Gambero - Farfalle with
shrimp, snow peas and cherry tomatoes
with roasted garlic, lemon butter and arugula. 18.00
Lasagna Florentine - Fresh pasta layered with a spinach cream sauce, mozzarella
and parmesan, then topped with tomato sauce and baked. 14.00
Manicotti
Di Pollo - Tender pasta
filled with chicken, wild mushrooms, spinach
and ricotta cheese, topped with a creamy mustard Mornay sauce. 14.00
Risotto Coniglio - Rabbit and pancetta risotto with mushrooms and roasted
red bell peppers. 18.00
Beef Stroganoff - A rich beef and sour cream sauce with onions and mushrooms,
served over fresh pappardelle pasta. 17.00
Spaghetti Melanzana - A wonderful family recipe with roasted eggplant, fresh
tomatoes, roasted red bell peppers and green onions, tossed with extra virgin
olive oil over spaghetti. 13.00
Ravioli San Remo - Homemade ravioli stuffed with veal, chicken and ricotta, served
in a creamy sauce of basil, prosciutto and sundried tomatoes. 17.00
Fettuccine
Davide - Pieces of chicken
breast sautéed in garlic, olive oil, cream and
sour cream then tossed with fettuccine, Parmesan, sundried tomatoes and fresh
basil. 17.00
All Pizzas are baked in our wood-burning oven
Pizza Margherita - With mozzarella cheese and fresh basil. 10.00
Pizza
Four Seasons - We divide
this pizza into four sections, each with
its own topping – artichoke hearts, mushrooms, pepperoni, prosciutto
and mozzarella. 13.00
Pizza Diavola - Italian sausage, roasted red peppers, red onions, hot red pepper flakes
with provolone and fontina cheese. 12.00
and oregano . 12.50
Pizza Giardiniera - Provolone, fontina, artichoke hearts, fresh mushrooms, tomatoes
and garlic. 12.00
Pizza
Del Golfo - Gulf shrimp,
mozzarella, red onions and fresh tomato slices,
with a cilantro, lime pesto sauce. 13.00
Calzone Con Pesto - Filled with grilled chicken breast, fresh mushrooms, mozzarella
and fontina cheese and pesto sauce. 13.00
Calzone Modo Tuo - A pizza turnover filled with mozzarella, parmesan, basil
and garlic. 11.00
Calzone Quattro Formaggi - This turnover is filled with provolone, gorgonzola,
ricotta, and fontina cheese, tomatoes, mushrooms, and garlic. 13.00
Calzone Modo Nostro - A pizza turnover filled with Italian sausage, parmesan,
mushrooms and mozzarella. 13.00
Create Your Own - Add your choice of ingredients to the Pizza Margherita or
Calzone
Modo Tuo --- Add $1.50
*Prosciutto
*Kalamata Olives
*Mushrooms
*Pepperoni
*Roasted Tomatoes
*Pepperoncini
*Italian Sausage
*Anchovies
*Green Olives
*Tomato Slices
*Jalapeños
*Spinach
*Roasted Red Peppers
*Artichoke Hearts
*Feta Cheese
*Sundried Tomatoes
*Grilled Chicken
*Pesto
Sous Chef
Brook Yetter
09/06
We will gladly give separate checks only for parties up to 6 people