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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
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