AMBROSIA Restaurant & Lounge – Spring 2017 with Chef Victor Bongo

by

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

 

Leave a Comment