Ambrosia Restaurant & Bar

With mozzarella cheese and fresh basil. Classic cheese or create your own pizza.

Italian sausage, roasted red peppers, red onions, red pepper flakes and provolone cheese.

Four sections with mozzarella cheese, each with its own toppings artichoke hearts, mushrooms, pepperoni and prosciutto.

Fresh tomatoes, provolone cheese, prosciutto, fresh basil and kalamata olives.

Roasted roma tomatoes, mozzarella, feta cheese, spinach, kalamata olives and oregano.

Grilled chicken breast, mozzarella cheese, red pepper flakes, red cabbage and onions with a stone ground mustard and appricot BBQ sauce. Topped with smoked mozzarella cheese.

Calzone filled with mozzarella cheese, roasted garlic and fresh basil.

Grilled chicken, mushrooms, pesto and mozzarella cheese.

Italian sausage, mushrooms, roasted garlic, parmesan and mozzarella cheese.

Italian flat bread topped with fresh arugula, pistachio pesto, smoked salmon and capers. Finished with a drizzle of extra virgin olive oil and fresh lemon.

Olives seasoned with fresh herbs contains pits.

Clams, shallots, garlic and herbs in a white wine butter sauce.

Our pizza dough brushed with olive oil and topped with roasted garlic and provolone cheese.

Toasted house made rosemary bread topped with sun dried tomatoes, cucumbers, olives, capers and fresh basil.

Crimini mushroom caps stuffed with rock crab, ricotta and parmesan cheese and baked in our wood fired oven.

Lightly fried and served with garlic aioli and lemon wedges.

Skewered chicken thigh grilled and served with a fennel citrus salsa and house made flat bread.

Organic spring mix served with croutons and your choice of house made dressing.

Romaine lettuce, caesar dressing, croutons and parmesan cheese.

Spring mix with gorgonzola cheese. Tossed with a raspberry vinaigrette dressing and topped with toasted walnuts.

Heirloom tomatoes, fresh mozzarella cheese and basil. Topped with balsamic gastrique and hawaiian pink salt.

Spring mix tossed with pistachio dressing, topped with warm pistachio crusted chevre and dried cranberries.

Slow braised, cross cut leg of lamb with rosemary demi glace. Served with saffron israeli couscous and seasonal vegetables.

Large white prawns sautéed in olive oil, white wine, lemon and garlic with sliced italian sausage, roasted roma tomatoes, scallions and basil. Served with pesto spaghetti and seasonal vegetables.

Topped with a sun dried tomatoes honey glaze and arugula. Served with seasonal vegetables over risotto.

Spaghetti tossed in a plum tomato sauce with ground beef, pork, basil and oregano.

Fresh pasta layered with a wild mushrooms spinach cream sauce and topped with mozzarella, parmesan cheese and tomato sauce.

Half moon ravioli filled with shredded beef tenderloin and smoked mozzarella cheese in a sage brown butter sauce. Topped with shaved parmesan cheese.

House made ravioli filled with lobster, bay scallop, and ricotta cheese in a roasted garlic prosciutto cream sauce. Dusted with smoked paprika.

Fresh pasta filled with chicken, wild mushrooms, spinach and ricotta cheese. Topped with a mild dijon mornay sauce.

Grilled chicken thigh glazed with a roasted garlic lemon butter sauce with black peppers. Served with seasonal vegetables over risotto.

Created by and named for ambrosia’s first chef, david proctor. Fettuccine with chicken breast, basil, parmesan cheese and garlic. Tossed in a sun dried tomato cream sauce.

An assortment of mediterranean olives seasoned with fresh herbs and warmed in our wood fired oven. Contains pits.

Crimini mushrooms caps stuffed with rock crab, ricotta and parmesan cheese. Baked in our wood fired oven.

Skewered chicken thigh grilled and served with a fennel citrus salsa and house made flat bread.

Sauteed shrimp with pancetta, roasted roma tomatoes and rosemary. Served with fresh arugula.

Lightly fried and served with garlic aioli and lemon wedges.

Italian flat bread baked in our wood-fired oven and topped with fresh arugula, pistachio pesto, smoked salmon and capers. Finished with a drizzle of extra virgin olive oil and fresh lemon.

Spaghetti tossed in a plum tomato sauce with ground beef, pork, basil and oregano.

Organic spring mix served with croutons and your choice of dressing.

Romaine lettuce, caesar dressing, croutons and parmesan cheese.

Fresh pears with spring mix and gorgonzola cheese. Tossed with a raspberry vinaigrette dressing and topped with toasted walnuts.

Heirloom tomatoes, fresh mozzarella cheese and basil. Topped with a balsamic gastrique and hawaiian pink salt.

Field greens tossed with pistachio dressing topped with warm pistachio crusted chevre and dried cranberries.

With mozzarella cheese and fresh basil. Classic cheese or create your own pizza.

Italian sausage, roasted red peppers, red onions, red pepper flakes and provolone cheese.

Four sections with mozzarella cheese, each with its own toppings artichoke hearts, mushrooms, pepperoni and prosciutto.

Grilled chicken breast, mozzarella cheese, red pepper flakes, red cabbage and onions with a stone ground mustard and appricot BBQ sauce. Topped with smoked mozzarella cheese.

Fresh tomatoes, provolone cheese, prosciutto, fresh basil and kalamata olives.

Calzone filled with mozzarella cheese, roasted garlic and fresh basil.

Grilled chicken, mushrooms, pesto and mozzarella cheese.

Italian sausage, mushrooms, roasted garlic, parmesan and mozzarella cheese.

Flourless chocolate cake with a layer of dark chocolate mousse topped with ganache and served with raspberry coulis gluten free.

Italian for Pick me up. Rum infused mascarpone cream layered with chiffon cake soaked in espresso and dark rum.

Rich and creamy chocolate mousse with chantilly cream and chocolate topper gluten free.

A luscious custard with caramelized sugar and a house made cookie gluten free with cookie.

An old english style dessert. Sticky chocolate pudding cake topped with caramel and toffee.

Locally made, vanilla or zabaione.

Gelato and espresso.