AMBROSIA Restaurant & Lounge – Spring 2017 with Chef Victor Bongo

Pan Roasted Artic Char and Shrimp
Coconut and sweet pea risotto, sake and lemongrass cream sauce

Chilled White Asparagus and Lobster Soup Truffle herb oil and caviar

West Coast Smoked Salmon Flatbread
Crème cheese crème fraiche, capers , dill and red onion

West coast Seafood Pasta with truffle lemon cream sauce

Figs and Goat Cheese Soufflé
with maple truffle vinaigrette and vanilla infused roasted beets

Roasted Butternut Squash and Fig Flatbread
with sage and Gorgonzola cheese

Moroccan Spiced Ahi Tuna
with miso mango and habanero sauce, honey wasabi vinaigrette

Chinese Five-Spice Braised Duck Leg
Infused with Congo pepper and root vegetables

Pan Roasted Halibut and Scallops
With spicy creole broth

Black Truffle and Mascarpone Filled Saccottini Pasta with Galliano cream sauce, Pancetta and Sweet Pea Puree

Bison Sliders
with gouda cheese, cranberry onion relish and roasted beets aioli

 

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