Cooking is like love. It Should be entered into with abandon or not at all. (Harriet Van Horne)
My cuisine is a labor of love. I invite you to take a moment and enjoy menus designed for recent Experiences. Get a feel for the style and culinary rythym of Ambrosia. Consider them my personal invitation as I look forward to creating a unique Experience for you.
Past Experiences
- Sunny morocco
- Caribbean Ocean
- Sailing the south pacific
- Hawaii
- N’ Orleans before the Witching Hour
- Initiation into the exotic
- Nouveau Parisienne Night
- Americana
- Vegetarian Delite
- Mediterraneo
Sunny Morocco
- grilled aubergines in honey and harissa
- tomato water-saffron soup with sautèed scallops & orange zest
- carrot and orange salad with orange flower water & freshly grated cinnamon
- spicy couscous with aromatic shellfish broth & grilled prawns
- la karma chicken with preserved lemon & coriander
- ras el hanout lamb with sliverd almonds & quince preserves
- saffron and cardamom crème caramel with cardamom gelato
Caribbean Ocean
- jerked foie gras with radish sprouts & pan fried cornbread
- calabaza soup with green pumpkin seeds & preserved ginger & fresh thyme
- somen noodle salad with romaine lettuce diced celery & cilantro vinaigrette
- grilled swordfish with scotch bonnet avocado butter & mango salsa
- passion fruit glazed roasted chicken with white wine-honeydew melon puree
- dried caribbean fruit stuffed pork tenderloin with bacon-sherry vinaigrette
- pineapple-polenta upside down cake with mango and caramel-lime ice cream
Sailing the South Pacific
- cheese pate with mango chutney
- avocado & melon salad with iceberg lettuce & strawberry dressing
- grilled tuna marinated in tomato-carrot puree with green onion lime & coconut
- coconut chicken with fafa
- pork curry with fei & sweet potato
- banana poe with coconut sorbet
Hawaii
- lomi lomi: smoked salmon, tomato & onion
- hoku {star} soup roasted diced chicken & grated ginger
- limu ogo {seaweed} salad with macadamia nuts fresh ginger & rice wine vinaigrette
- sesame crust mahi-mahi with soy shiso ginger buerre blanc
- lau lau chicken thighs wrapped in taro & ti leaves steamed with jasmine rice
- roast pork with pineapple cilantro glaze
- niu chocolate macadamia tart with white chocolate ice cream & grenadine drizzle
N’ Orleans before the Witching Hour
- blue crab marlee
- catfish courtbouillon with grilled catfish, green peppers, shaved onions & chopped celery
- champignon salad: sliced exotic mushrooms with celery leaves & lemon vinaigrette
- crawfish with spicy lobster sauce & dirty lobster rice
- chicken etoufee
- steak rouille with pomme frittes & fried shallots
- bourbon bananas foster
Initiation to the Exotic
- spicy crab cake tartlet
- chilled avocado gazpacho
- mixed greens salad with goat cheese crumble candied walnuts & honey-lemon vinaigrette
- lobster with duck sausage lavender-vanilla crème sauce
- roasted quail with tamarind glaze & peppered pear tartlet
- grilled beef tenderloin with tomatillo-avocado sauce & quinoa
- chocolate-ginger truffle tart with pineapple-caramel sauce & preserved ginger
Nouveau Parisienne Night
- petite gruyere cheese soufflè
- lobster bisque with corn flan & tarragon oil
- baby mesclun salad: beets pears fourmet d’ambert & champagne vinaigrette
- herb crusted Chilean sea bass with ratatouille & saffron butter
- oven roasted duck with green apple, fingerling potato & savoy cabbage
- filet mignon with demi glace, sautèed vidalia onion & sautèed button mushroom
- trio of crème brulee: chocolate, vanilla & passionfruit
Americana
- ahi tuna tartare with caribbean spices, lemon confit & fresh herbs
- chilled pear & celery soup with tea smoked bay scallops & diced anjou pears
- dungeness crab over arugala with meyer lemon preserves & citron caviar
- herb crusted monkfish with julienne of roasted red peppers & risotto
- grilled chicken breast with cilantro-pistachio pesto over fresh fettucini
- flat iron new york strip, pomme frittes, confit shallots & bordelaise sauce
- Ambrosia chocolate decadence with warm amarula ganache
Vegetarian Delite
- grilled watermelon with thinly sliced radish & aged balsamic syrup
- blistered corn soup with fire roasted cubano peppers
- heirloom tomato salad with hazelnut vinaigrette & sourdough croutons
- asparagus terrine with pan-fried halloumi, olive & lemon drizzle
- roasted portobello risotto with sautèed julienned zucchini & yellow squash
- grilled eggplant, roasted red pepper with sautèed red onion, mint & pomegranate molasses
- cardamom-poached apricots with crushed pistachios & shaved white chocolate
- peach & raspberry crisp with walnut streusel
Mediterraneo
- steam razor clams with diced red, green peppers & champagne vinaigrette
- chilled sweet pea soup with lobster & crème fraiche
- arugala salad with red peppers, artichoke hearts, grape tomatoes & lemon-herb vinaigrette
- seafood paella with shrimp, squid, mussels & prawns
- pollo ripieno di melo: chicken stuffed with apples
- braised lamb shanks with rosemary polenta cakes & olive oil emulsion
- fried mascarpone ravioli with vanilla-honey gelato
