Ambrosia Restaurant 801 N. Main Street Santa Ana, CA 92701 • 714-550-0811

Cuisine
French

Neighborhood
Santa Ana

Cross Street
Main St. and 8th

Ambiance
Fine Dining

Dress Code
Business Casual

Features
Private Rooms Available
Bar Dining
Full Bar
Happy Hour
Lounge
Cigar Friendly
Entertainment
Personal Wines Welcome (Corkage Fee)
Wheelchair Access

Reservations
Suggested

Parking
Free Lot Nearby

Payment Methods
AMEX
Discover
Mastercard
Visa

Private Rooms
5 custom rooms. The Boardroom seats 12; The Wine Cellar seats 18; The Lodge seats 14; El Presidente seats 8; and Dome of the Sea seats 8.

Hours
Lunch
Tuesday - Friday
11:30am - 2:30pm

Dinner
Tuesday - Saturday
5:00pm - 10:00pm

We are also open any additional show nights

Ambrosia Restaurant Dinner Menu - Spring 2007

Starters

“Our Signature” Shrimp Scampi
Flambéed Tableside in Cognac Garlic Butter

Veal Sweetbread Ragoût
with Velvet Pioppini Mushrooms, Fava Beans and Cipollini Onion

Roasted Petaluma Quail with Cornbread, Gala Apples and Foie Gras

Alaskan King Crab Raviolis
with Green Cabbage Marmalade and Lemon Balm-Spring Garlic Nage

“Ham & Eggs”
Braised Pork Belly with a Soft Poached Farmers Hen Egg,
English Peas and Country Toast

Fricassée of Burgundy Snails with Jerusalem Artichokes,
Pancetta, White Alba Clamshell Mushrooms and Squash Blossom Velouté

“Duo” of Foie Gras
Pan Seared Artisan Foie Gras with Strawberry ‘Shortcake’ and Foie Gras Crème Brûlée

Salads & Soups

Baby Spinach Salad with Mine Shaft Bleu Cheese,
Candied Walnuts, d’Anjou Pears and Cranberry Vinaigrette

Chef’s Selection of Organic Farm Fresh Greens
with Avocado, Red Onions and Champagne Vinaigrette

Ambrosia’s Traditional Caesar Salad Served Tableside
Add Shrimp or Chicken

Five Onion Soup with Melted Gruyere

Farmers Market Soup of Season

Entreés

All Natural Milk Fed Veal Loin
with Nectarines, Baby Turnips, Porcini Mushrooms and Napa Valley White Verjus Sauce

Catalina Island Day Boat White Sea Bass
with “Fra’ Mani” Chorizo, Artichokes and Piquillo Peppers in a Spicy Lobster Broth

Black Angus Flat Iron Steak
with Wild Mushroom, Applewood Smoked Bacon & Comté ‘au Gratin’ and Sauce Bordelaise

Wild-Caught Pacific Salmon
with a ‘Bouquetiere’ of Young Vegetables and Local Chanterelles

“Poussin”
Spring Chicken with Meyer Lemon Risotto, Sorrel and Natural Chicken Jus

Fillet of John Dory
with Crushed Saffron Potatoes, Pistou, Baby Fennel and Sauce Bouillabaisse

Colorado Lamb Chops
With Heirloom Shell Beans, Taggiasca Olives and Rosemary Essence

Hand-Harvested Sea Scallops
with Berkshire Bacon, Delta Asparagus and Oregon Morels