| 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 | 
