Dinner

DINNER

Served Monday - Friday 4:30pm to close / Saturday & Sunday 5:00pm to close

ANTIPASTI INSALATA E ZUPPA PRIMI PASTI PIZZA & CALZONE

ANTIPASTI

Crab Cakes

Blue crab mixed with celery, red onions, and red bell pepper. Served with caper aioli and fresh baby arugula

Crab Stuffed Mushrooms

Cremini mushroom caps stuffed with blue crab, ricotta, and Parmesan. Baked in our wood-fired oven

Piadina con Rucula

House-made Italian flatbread brushed with olive oil and baked in our wood-fired oven. Topped with an arugula pistachio pesto, fresh baby arugula, capers, toasted pistachios, and a drizzle of lemon

Antipasti

Chef’s display of choice cured meats and artisan cheeses. Served with house-made crostini and seasonal accompaniments

Gluten Free without crostini

Calamari Fritti

Lightly battered and fried. Served with garlic aioli and lemon wedges

12.5

Traditional Bruschetta

House-made crostini topped with marinated Roma tomatoes, red onions, garlic, and basil. Drizzled with balsamic reduction

12.5

add feta for 1.5

Steamed Clams

Steamed clams sautéed with shallots, garlic, herbs and a touch of red pepper flakes in a white wine butter sauce. Served with house-made crostini

Gluten Free

4.5

Wood-Fired Brick Oven Roasted Olives

An assortment of Mediterranean olives seasoned with fresh herbs and warmed in our wood-fired oven (may contain pits)

4.5

Vegetarian & Gluten Free

Artichoke Hearts

Battered in Cajun seasoning and fried. Served with red pepper aioli and lime wedges 11

Mozzarella Sticks

Herbed, battered, and fried. Served with marinara

Vegetarian

INSALATA E ZUPPA

Insalata

Fresh organic spring mix served with your choice of house-made dressing and croutons

add bay shrimp or smoked salmon for 4

Sm 8 / Lg 13

Insalata Caesar

Romaine lettuce tossed in Caesar dressing with croutons and Parmesan

Sm 8 / Lg 13

Add grilled chicken, bay shrimp, or smoked salmon for 4

Insalata Pear Walnut

Fresh organic spring mix tossed with a raspberry vinaigrette. Topped with fresh pears, toasted walnuts, and Gorgonzola

Insalata Cucumber

Fresh organic spring mix tossed with a creamy peppercorn vinaigrette. Topped with coriander-infused cucumbers, red onions, chili-toasted pistachios, and feta

Insalata Beet

Fresh organic spring mix tossed with a blackberry vinaigrette and oven-roasted beets. Topped with crumbled chèvre and toasted hazelnuts

Seasonal Minestrone or Zuppa del Giorno

Cup 4.5 / Bowl 5.5

PRIMI

Rack of Lamb

Herb-crusted and oven-roasted local Anderson Ranch lamb rack topped with a rich lamb demi-glace. Served with mashed sweet potatoes and asparagus

Duck Confit

Seasoned and slow-cooked duck thigh topped with a creamy duck demi-glace. Served with butternut squash polenta and seasonal vegetables

Sausage-Stuffed Quail

Quail stuffed with house-made pork sausage and topped with a rosemary demi-glace. Served with asparagus and risotto

Pan-Seared Sea Scallops

Strawberry almond -glazed Pacific Northwest sea scallops topped with feta, bacon and scallions. Served with risotto and seasonal vegetables

Gluten Free

Pork Saltimbocca

Pork loin stuffed with manchego and fresh sage, wrapped in Prosciutto and pan-roasted. Topped with a white wine Dijon butter sauce. Served over risotto and seasonal vegetables

PASTI

Bucatini Florentine

Bucatini tossed with caramelized onion, spinach, and wild mushroom in a white wine chèvre cream sauce. Topped with scallions and fresh basil

Vegetarian

Beef Ragu

Pappardelle tossed with shredded beef tenderloin, roasted Roma tomatoes, and smoked mozzarella in a white wine sauce. Topped with sour cream and fresh scallions

Lamb Agnolotti

Half-moon ravioli filled with pulled lamb shoulder, manchego, mozzarella, mascarpone, and scallions. Served in a creamy beer sauce with figs and basil. Topped with fresh baby arugula and toasted hazelnuts

Chicken Manicotti

Fresh pasta rolled with marinated and grilled chicken thigh, ricotta, basil, and mozzarella. Topped with béchamel, breadcrumbs, and a drizzle of olive oil

Ravioli Frutti di Mare

House-made ravioli filled with lobster, bay scallops, and ricotta in a roasted garlic proscuitto cream sauce. Topped with langostinos and dusted with smoked paprika

Lasagna Classico

Fresh pasta layered with Bolognese and marinara, béchamel, caramelized onions, seasoned ricotta, mozzarella and Parmesan

19.5

Fettuccine Davide

Created by and named for Ambrosia’s first chef, David Proctor. Fettuccine with chicken thigh, basil, Parmesan and garlic. Tossed in a sun-dried tomato cream sauce

19.5

Spaghetti alla Bolognese

Spaghetti tossed in a plum tomato sauce with ground beef, pork, basil, and oregano

*Gluten Free pasta available upon request*

Our pizzas and calzones are prepared from freshly made dough and baked in our custom wood-fired oven. This oven, which we imported from Naples, Italy in 1987, was the first of its type in the Pacific NW. We burn a mix of Oregon grown hardwoods in our oven which produces a taste that is uniquely Ambrosia.

PIZZA & CALZONE

12.5

Pizza Margherita

Traditional Italian margherita. Fresh mozzarella and basil leaves over a tomato base

12.5

Vegetarian

Pizza Tre Formaggio

Mozzarella, provolone, and Parmesan with fresh basil

Vegetarian

Pizza Diavola

Provolone, Italian sausage, roasted red peppers, red onions and red pepper flakes

Pizza Napoletana

A traditional and lighter option. Mozzarella with tomato, red onion, fresh garlic, and fresh basil over an olive oil base

Vegetarian

Pizza Four Seasons

Four sections with mozzarella, each with its own topping - pepperoni, proscuitto, artichoke hearts and mushroom

15.5

Pizza Ambrosia

Provolone, proscuitto, Niçoise olives, fresh tomato slices and basil

15.5

Pizza Greco

Mozzarella, herb-roasted Roma tomatoes, spinach and Kalamata olives. Topped with feta

Vegetarian

Calzone Pollo con Pesto

Mozzarella, grilled chicken thigh, mushrooms, sun-dried tomatoes, red onions, pesto and basil

13.5

Calzone Margherita

Mozzarella, roasted garlic and basil

13.5

Vegetarian

Calzone Modo Nostro

Mozzarella, Italian sausage, mushrooms and roasted garlic

1.50

Create Your Own

Add your choice of ingredients to any pizza or calzone for

1.50

Anchovies, Artichoke hearts, Bacon, Feta, Green olives, Grilled chicken, Herb-roasted Roma tomatoes, Jalapeños, Italian sausage, Kalamata olives, Niçoise olives, Mushrooms, Pepperoncini, Pepperoni, Pesto, Proscuitto, Red onions, Roasted garlic, Roasted red peppers, Sliced black olives, Spicy Italian sausage, Spinach, Sun-dried tomatoes or Tomato slices (fresh or cooked)

We will gladly give separate checks for parties with five or fewer guests.
An 18% service charge will be added for parties of six or more or for credit card slips left unsigned.