Ambrosia

market inspired, fresh daily

miso - dashi broth with enoki mushrooms, scallion, bamboo shoots and organic tofu

with roasted chicken

tossed with your choice, balsamic, lemon, or pesto vinaigrettes; or 'old school' creamy bleu

crisp Romaine tossed with traditional garlic parmigiano dressing and flatbread 'croutons'

tossed with fresh arugala, baby frisee, roasted red peppers, toasted pepitas and chili - lime vinaigrette

unique wakame seaweed blended with tree - ear mushroom chiffonade, toasted sesame oil and carrot 'matchsticks' - great with sushi

skewered angus beef basted with coconut milk and spices, with homemade peanut sauce and cucumber salad

fresh mozzarella - lightly breaded - plate with tomato - basil compote

deep - fried guilty pleasure! maine lobster - local goat cheese wontons with sweet - chili sauce

fresh - ground pork, wood - ear mushroom, cellophane noodles and coriander - hand rolled and crisp - fried, with soy - scallion sauce

fresh pacific calamari dusted with aromatic spices and flash - fried plated with sambal remoulade

traditional steamed soybeans dusted with sel de mer

aged and cut on the premises, this is the steak - lover's steak, with garlic whipped potatoes and ponzu 'steak sauce'

more flavor than filet, more tender than top sirloin, this hand - cut strip - steak is plated with roasted potatoes and gorgonzola - pignoli butter

center - cut tenderloin steak, fried potato 'haystack' pork wine glaze

pan - roasted, with creamy potato cake and two - cheese red pepper fondue

whole - grain mustard crust, celery root - potato mash. 'overnight' tomatoes

natural chicken breast roasted with lemon and thyme, plated with roasted potatoes and simple pan sauce

hudson valley duck breast with a light red curry - coconut broth, with garlic - fried baby bok choy and fragrant jasmine rice

pan - roasted, with truffle - scented field mushroom risotto and sauteed greens, finished with prosecco, tomato and capers

pan - roasted, with soft polenta and pancetta - arugala veloute

sashimi - grade tuna seared rare in a sesame seed crust, with baby bok choy, jasmine rice and soy - wasabi glaze

a tangy sauce of roasted garlic, plum tomatoes and sweet basil is splashed with a hint of belvedere vodka and a touch of cream

pasta ribbons tossed with sun - dried tomato, Greek olives, artichoke hearts, imported feta and garlic, plate with seared scallops and a dollop of basil pesto

cucumber and avocado

yellowtail and scallion

kanfyo and carrot

cucumber

tuna roll

asparagus, sprouts, enoki mushrooms, cucumbers, avocado, pickled burdock, scallion and ginger

tempura battered fried shrimp rolled with cucumber, avocado and sprouts

crispy fried soft shell crab rolled with cucumber, avocado and sprouts

tai, kani kama, scallions, cucumber and masago rolled maki style, dipped in tempura batter, encrusted with panko crumbs and flash fried, served with side of unagi sauce

spicy tuna, avocado, cucumber and cream cheese wrapped in crispy flatbread, topped with tropical fruit salsa

kanikama, snow crab salad, ginger carrot, scallions, cucumber and masago rolled riceless makistyle, tempura battered, flash fried and drizzled with adrunk sauce - a mixture of sake, bourbon, sweet soy and honey

our California roll with chef's choice of two two pieces nigiri - sushi and two pieces of sashimi

lightly seared albacore tuna rubbed with togarachi served on a bed of daik on with red onions and scallions and drizzled with ponzu sauce

barbecued eel spread over bed of saushi rice and topped with sesame and sweet soy

a tuna lover's plate that includes a spicy tuna roll, four pieces of maguro, four pieces of albacore tuna and atekka roll

our California roll, tekka roll, six pieces of nigiri and six pieces of sashimi

tako, kani kama, sake, maguro, tomago, Tai, ebi, spinach and spun ginger carrots, served over a bed sushi rice

chef's choice of fresh fish and mixed greens tossed in soy ginger vinaigrette

four pieces of daikon cucumber nigiri, avocado cucumber roll, spicy vegan roll and four pieces of inari sushi

our California roll, spicy tuna roll, tekka roll, kappa roll, sriracha hama maki, eight pieces of nigiri and eight pieces sashimi

twenty five pieces of chef's choice of fresh, assorted sashimi served with tofu miso soup and a bowl of stick rice

snow crab, cucumber and avocado rolled and topped with masago

spicy salmon, cucumber and avocado rolled and topped with togarachi

smoked salmon, cream cheese, cucumber and avocado rolled and topped with furikake

barbequed eel, cucumber and avocado topped with sesame and unagi sauce

spiced tuna, cucumber and avocados rolled and topped with togarachi

teriyaki chicken, pineapple, avocado and cucumber rolled and topped with sesame and sweet soy sauce

snow crab, barbecue eel, avocado and cucumber rolled and topped with sesame and unagi sauce

spiced tuna, shrimp, crab, cucumber and avocado rolled and topped with togarachi and sriracha

spicy tuna roll topped with broiled salmon, dynamite sauce, tempura flakes and scallions

our California roll wrapped with tuna, salmon, and snapper

spicy tofu, daikon sprouts, cucumbers, avocado, and scallions rolled and wrapped with wilted bok choy

kanikama, unagi, cucumbers, avocados, rolled and wrapped with shrimp and topped with unagi sauce

grilled filet mignon, roasted garlic, cucumbers, and grilled shitake mushrooms rolled and topped with sesame

minced diver scallops tossed with dynamite sauce and masago, rolled inside out with steamed asparagus and topped with togarachi

our Cali roll wrapped in eel and avocado topped with sesame and sweet soy

unagi roll wrapped in avocado and topped with sesame and sweet soy

a mix of kani kama, scallions, tempura flakes and spicy mayo rolled with cucumber and avocado - topped with togarachi