Includes one item from each category 20 Person Minimum ~ Gratuity, extra staff and rentals not included

SALADS

Arugula and Mandarin Orange: With a basil vinaigrette

Crunchy Pea Salad: With cucumbers, radishes and green onions

Fresh Baby Greens Salad: With Candied Pecans

​Pacific NW Spinach Salad: With Candied Hazelnuts, Dried Cranberries and a Apple Cider Vinaigrette

​Mixed Greens Salad: With an Asian Citrus Vinaigrette

​Panzanella: Rustic bread cubed with fresh tomatoes, capers, roasted peppers, kalamata olives and fresh herbs​

Roasted Beet and Arugula: Served with a balsamic-honey vinaigrette and topped with feta

Orzo Salad: With grape tomatoes, green onions, pine nuts, feta and a vinegar-lemon juice dressing

Italian Style Greens Salad: With Pistachios, Gorgonzola Cheese and a Citrus Balsamic Vinaigrette

Caprese Salad: Fresh Mozzarella, Basil and Roma Tomatoes

Classic Caesar Salad: With Homemade Croutons and Freshly Shredded Parmesan Cheese

MAIN COURSE

Rosemary Chicken: Marinated in rosemary, garlic and lemon then grilled

Grilled Lemon Chicken: Marinated in garlic and lemon then grilled over hickory

​Grilled Orange Chicken: With an Orange Zest and Marmalade Marinade

​​Chicken Piccata: Boneless breasts pounded thin, tossed with seasoned breadcrumbs; served with capers and lemon wedges

​Veal, Chicken or Pork Marsala: With rosemary, fresh mushrooms and that incredible Sicilian wine, Marsala

Chicken Cacciatore: Classic, rustic Italian home cooking

​​Chicken Florentine: Tender chicken breast topped with braised spinach and a cream sauce

​Flank Steak: Grilled over a Hickory wood and served sliced with a red wine reduction sauce

​Chicken or Pork Scaloppini: Served with cremini mushrooms, peas and a saffron cream sauce

Teriyaki Chicken: Boneless/skinless breasts marinated then grilled to perfection and served with teriyaki sauce

Baked Salmon: With herbs in a Parchment Pouch
Broiled Salmon: With garlic, mustard, thyme and rosemary

Roasted Pork Tenderloin Medallions: With a rich fig sauce

Roasted Pork Tenderloin Medallions: Grilled and topped in a Tangy Asian BBQ Sauce​

Pancetta Wrapped Pork Loin Roast: Need I say more? You might want to :-)

​Chicken Parmesan: Coated with shredded Parmesan cheese then baked and topped with our signature sauce

Fajita Bar - Steak or Chicken: With flour tortillas, fresh salsa, sautéed peppers and onions, shredded cheese, lettuce and limes

Brisket: Slow hickory smoked and topped with our own BBQ sauce

Medallions of Beef Tenderloin: Served with a Dijon Mustard/Tarragon Sauce 

​Pepper Herb Crusted Beef Tenderloin: Served with a rich Demi-Glace Sauce

Prime Rib: Slow roasted over hickory and served with our own horseradish sauce

Bake d Alaskan Halibut: Topped with a Blueberry Salsa

Osso Buco: Braised veal shanks until they are far apart tender

Baby Back Pork Ribs: Coated with our Special In-House BBQ Sauce and smoked until they are fall apart tender

 

PASTAS:

Bowtie Pesto Pasta: With fresh basil pesto, sundried tomatoes, kalamata olives, artichoke hearts and feta

Pasta Primevera: With Penne pasta, seasonal vegetables and served with a creamy alfredo sauce

Baked Ziti: With our Signature Sauce and Fresh Mozzarella. With or without Meatballs

Classic Lasagna: With our Signature Sauce and Fresh Mozzarella

Orecchiette: With sausage and broccoli rabe

Five Cheese Tortellini:  With Tomato and Spinach Pasta, Grana Padano, Fontina, Swiss, Pecorino Romano and ricotta with ground nutmeg

Classic Pasta: Spaghetti or Penne with our Signature Sauce and topped with Parmesan Cheese. With or without Meatballs

La pasta quattro formaggio del forno (Baked four cheese pasta): Penne with fontine, Parmesan, provolone and mozzarella all baked together for ooey gooey goodness, topped with seasoned bread crumbs

Crespelle: Crepes stuffed with prosciutto (or mushrooms) and a fresh farmers cheese topped with béchamel and baked

Mediterranean Vegetable Ravioli: Spinach, roasted portobello, red pepper, roma tamatoes, and garlic with mozzarella and ricotta cheeses

Three Cheese Ravioli: Ricotta, Parmesan and Romano cheeses with basil

Roasted Butternut Squash Ravioli: With brown sugar, spices, Parmesan and Grana Padano, mixed with Amaretti cookies in a sage pasta

Veal and Sage Ravioli: Blended with ricotta and Parmesan

SIDES:

Roasted Baby Red Potatoes: With fresh herbs and a touch of garlic

Fruit Platter: A beautiful display of seasonal varieties

Baby Red Potato Salad

Grilled Seasonal Vegetables or Mix Vegetable Sauté: Marinated in fresh herbs and extra virgin olive oil

Polenta: Served wonderfully creamy or cut into squares and pan-fried

Balsamic Tri-Color Potato Salad

Tomato Vegetable Casserole: Baked with sweet onions, peppers, carrots, pototoes, and squash and seasoned with Italian bread crumbs and Parmesan cheese

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