Sample DinnerMenu

1st COURSE

Pan-seared Sea Scallop

served over a diakon radish & carrot slaw with a basil-cucumber-lime vinaigrette

Carpaccio de Boeuf

beef carpaccio with shaved parmesan, micro arugula and basil drizzled with extra virgin olive oil

Fried Crab & Shrimp Ravioli

stuffed with Maryland crab and garlic shrimp and served with a fresh basil-oregano marinara sauce

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2nd COURSE

SOUP or SALAD

Walnut & Pear Mixed Green Salad

gorgonzola cheese, candied walnut, julienne of carrot and bartlett pear dressed in a raspberry-merlot vinaigrette

Arugula Salad

baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette

Puree of Butternut Squash Soup

garlic-herb croutons with crème fraiche

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3rd COURSE

ENTRÉE

Herb Crusted Beef Tenderloin

duo of grilled asparagus spears & honey-glazed baby carrots and oven-roasted sweet potato & butternut squash

Honey Glazed Atlantic Salmon

trio of grilled vegetables: fennel, red onion, and zucchini and Jasmine rice with cilantro

Lemon-Caper Pan-seared Chicken Breast

sautéed Brussels sprouts w/ bacon lardon & crimini mushrooms and potato-celery root puree

Mushroom-Spinach Ravioli

sautéed Haricot Vert & broccolini with a fresh Caprese salad

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4th COURSE

DESSERT

Crème Brûlée

vanilla custard with caramelized sugar garnished with fresh mint and (optional) topped with homemade vanilla ice cream

Molten Chocolate Cake

cocoa or hazelnut cake with dark chocolate ganache filling sprinkled with confectioner's sugar and finished with crème anglaise

Homemade Ice Cream

ask about our custom flavors - examples: Cap'n Crunch-Reese's Peanut Butter Cup; Blueberry-Pistachio; Cinnamon-Vanilla-Apple

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