Culinary Decadence awaits in the world-class Ambrosia Restairant as Executive Chef Michael Rossi creates a menu celebrating the Seasonal Marketplace.  Visitors can experience tableside flambe and live entertainment during both lunch and dinner.  For reservations please call 714.550.0811

Lunch:  Tuesday - Friday         11:30am - 2:30pm

Dinner: Tuesday - Saturday      5pm - 10pm

Special Events

First Seasonal Wine Dinner with Special Guest Clos La Chance Winery

Firday, March 21, 2008 - 7:00 pm

This March Ambrosia is proud to announce it's first Seasonal Wine Dinner, where Executive Chef Michael Rossi will be serving a specially prepared seasonally inspired five course tasting menu.  We will also be welcoming special guest, Clos La Chance winemaker Stephen Tebb whose exemplary wines will be paired with dished throughout the evening.

For Reservations Please Call: 714.550.0811

East Brunch at Ambrosia

Sunday, March 23, 2008 - 11:00 am - 3:00 pm

$55 per person with Complimentary Glass of Champagne

$20 for Children under 12

For Reservations Please Call: 714.550.0811

Come and celebrate Easter Sunday at Ambrosia wher Executive Chef Michael Rossi has created a four course brunch menu especially for the occasion.

Inspired by the 'Seasonal Marketplace'

1st Course

America Raised "Kobe" Beed Tartare

with Traditional Garniture and Gaufrette Potatoes

Season's Best Melons

with Serrano Ham, Spanish Manchego, and Baby Arugula

Ambrosia Tarte Flambée

with Smoked Salmon, Fromage Blanc and Spring Onions

House Made Mascarpone Raviolis

with English Peas and Forest Mushrooms in a Creamy Lobster Broth

2nd Course

Dungeness Crab and Champagne Bisque with Oyster Crackers

Baby Spinach Salad

with Asian Pears, Mise Shaft Blue Cheese and Cranberry Cider Vinaigrette

Entrées

"Lamb and Eggs"

Poached Farm Eggs and Grilled Colorado Lamb Chops

with Black-eyed Peas, Chayote Squansh and Jalapeño Hollandaise

"Crêpes de la Mer"

Herb Crêpes filled with Jumbo shrimp, Sun-dried Tomatoes and Castoville Artichokes

Pecan Brioche French Taost

with Roasted Baby Bananas and Vermont Maple Syrup

Thyme Grilled Poussin

with Meyer Lemon & Leek Risotto and Natural Chicken Jus

Finales

Panettone Bread Pudding with Grand Marnier Crème Anglaise

Double Choclate Ganache Gateâu with Fresh Raspberries

New York Style Cheesecake with Strawberry Sherbert

Old-Fashiioned Blackberry Cobbler with Crème Fraîche Ice Cream