Menu for Ambience Restaurant

Tasting
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Prix Fix

Tasting

Hors D’oeuvres Spinach and French Combozola Brulee Or Seared AN Tuna, Spicy Tobiko Caviar, Cilantro Oil, and Pine Nuts Options: Mumm Sparkling wine, Brut Nap

First Course Seared East Coast Lobster Medallions, Diced Mini organic Cucumber, wasabi Coulis, Caviar Sriracha and Ponzu Sauce Lobster Broth, Medallion of Lobster, Potato Gnocchl, Tarragon Crème Fraiche Options: Mulderbosch Sauvignon, Blanc, South Africa ‘09

Second Course . Organic Spiced Rod and Golden Beets, Baby Arugula, French Goat Cheese, Radlcchlo, Truffle oil Vinaigrette Options: Gruner Veitliner, Hopler,, Burgenland-A us (na ‘09

Third Course Chilean Seabass, Corn Arborio Rice, Braised organic Leeks, Golden pear Cherry Tomatoes wiDill Butter Options: Domaine Des Nembrets,, Saint Veran, France ‘07

Fourth Course Natural Tenderloin Beer Tartar, Topped with Quail Egg. Gamnished with Truifle Oil Vinaigrette Organic watercress, Sliced Pear, and Pine Nuts Boot Bone Marrow Broth, Braised Sweetbread, Herb and Roasted Garlic Ragout Options: Robert Stemmier Pinot Noir, Carneros 06’

Palate Course Meyer Lemon Sorbet. orange Zest

Fifth Course Australian‌ Rack of Lamb, Burgundy. Apricot Nappage Pearl onion Conf.t, Fresh Fava Beans, Mint Gelatin Options: Rivola, Sardon de Duero, Spain ‘07

Sixth Course wild Boar Tenderloin, French Combozola Cheese, Burgundy Poached Pear, Black Wild Rice, Balsamic Apricot Reduction Options: Stag’s Leap wine Cellars, Hand of Time Red Blend, Napa ‘08

Seventh Course Raspberry Soufflé, Petit Four Options: Taylor 10 year Tawny

Prix Fix

First Course

Spinach and Gorgonzola Cream Gratin With oaxaca cheese

Salmon Scallop Mousse Brioche With tomato casino de pans and smoked mozzarella tratin (‘servings are limited to quality)

Second Course

Grilled Asparagus, Shaved reggiano parmesan, white truffle oil

Hawaiian Ahi Tuna Sampler Tomatoginger Coulis, Cilantro oil, pine nuts, and spicy green tobiko

Poached Day Boat Scallop With cambozola and spinach agnolotti wi creamy saffron.Dill sauce

Peppercomn Seared Salmon On petite romaine hearts in a caesar dressing, gamnished wl heirloom tomato salsa, diced kalamata olives, regglano parmesan cheese and croutons

Third Course

Asparagus Puree Garnished With‌ lemon crème fraiche

Fourth Course

Wild Alaskan Salmon (Subject to change on availability), fresh corn kemnel potato gnocchi, dill butter

Seared Venison Flank steak (marinated with molasses, soy sauce, garlic and herbs| on golden yukon potato gratin,

Asparagus Finished With white truffle oil, (supplement $6)

Pan Seared Muscove Duck‌ breast on organic marinated mixed greens with butternut squash timbale,

Moulard 0uck fole gras mousse, pearl onion confst, onion.Apricot reduction

Salmon Creek Natural Pork Tenderloin‌ medallions stuffed with combozola cheese on scalloped potatoes,

Burgundy Poached pear and black wild rice

Fifth Course

Chocolate Mousse and Mousse Cake With fresh berries

Apricot Crème Brulee With apricot brandy and fresh berries

Raspberry and Mango Mousse Cake With lady fingers i