Dinner Menu

DINNER

TO START WITH……

Hummus with garlic, lemon and cumin. Served with artichoke tapenade, Greek olives
roasted garlic, and warm flatbread ∆ 8.99

Tempura Artichoke Hearts with herbed goat cheese and harissa aioli 8.99

Pan Seared Ahi* with wasabi, ginger, and a hoi-sin and sweet-chili dipping sauce ∆ 12.99

Calamari graham cracker crust, pickled peppers, lemon-thyme aioli 10.99

 Sweet Potato Fries topped with a garam masala cream sauce, Cypress Grove
goat cheese, and fresh green onions 9.99

 SOUP AND SALAD

Soup of the Day a fresh selection prepared daily 3.99 cup/5.99 bowl

 Caesar Salad crisp romaine with house made croutons and parmesan ∆ 
6.99 half / 9.99 whole    add chicken  4/   add salmon* 7/

Seared Ahi Salad* mixed greens, red bell peppers, and red onions                                                   
tossed in a hoi-sin and sweet-chili vinaigrette and topped with wasabi peas ∆ 13.99

Greek Salad mixed greens, cucumbers, red onions, Kalamata olives, and tomatoes
tossed in a creamy feta dressing ∆ 6.99 half / 9.99 whole

Ambrosia Salad mixed greens tossed in raspberry vinaigrette, with dried cranberries
candied walnuts, red onion, feta cheese and reduced balsamic ∆ 6.99 half / 9.99 whole

Pear and Roasted Beet Salad with mixed greens, red onions, tomatoes, gorgonzola,
and candied walnuts in a white balsamic vinaigrette ∆ 6.99 half / 9.99 whole

*may be cooked to order. consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne
 illness, especially if you have certain medical conditions

ENTREES

Cajun Pasta fettuccine tossed with sautéed chicken, andouille sausage, shrimp, red bell peppers,
red onions, and mushrooms in a Cajun cream sauce 18.99
perfect with the 2008 Columbia Gewurztraminer  6/23

Chicken Picatta sautéed breast of chicken in a lemon caper sauce with mashed potatoes and
seasonal vegetables ∆ 17.99
wonderful with the 2009 Duck Pond Pinot Gris 7/27

Grilled Pork Tenderloin* with apple cider demi-glace, winter squash puree, braised kale ∆ 22.99
have a glass of the 2007 Boggle Old Vine Zinfandel 7/28

Crab Ravioli chive pasta stuffed with crab and ricotta and tossed in a sherry cream sauce
with caramelized red onions 16.99
try it with a 2009 Arbor Crest Riesling 6/23

Roast Chicken stuffed with sun-dried tomatoes and goat cheese, topped with a cilantro-pesto
cream sauce, with red pepper mashed potatoes and seasonal vegetables ∆ 20.99
Perfect with the 2010 Nobilo Sauvignon Blanc 6/23

Winter Squash Risotto with caramelized onions, crisp pork belly, fried sage, parmesan ∆ 17.99                       
wonderful with the 2009 Covey Run Chardonnay 7/26

Bistro Burger* half pound Angus beef, apple wood smoked bacon, Dijon , white cheddar,
caramelized onion, lettuce and tomato on a Kaiser roll ∆ 11.99
Try with our 2009 Tamarack Cellars Firehouse Red 9/34

Pumpkin Ravioli sautéed apples and onions, salted caramel cream sauce and spiced pecans 17.99                                    
try with our 2008 Maryhill Viognier  8/31

Prawns and Black Truffle Sacchetti truffle and mascarpone stuffed pasta tossed with prawns,
mushrooms and garlic in a parmesan cream sauce with black truffle essence 20.99                                                                           
pair with the 2007 Castello D’Albola Chianti Classico 8/31

Tandoori Chicken Pita chicken marinated in Indian spices, with tomato-cucumber           
relish and red onion-mint riata wrapped in a warm pita ∆ 10.99
have a glass of the 2010 Jacob’s Creek Moscato 5/18

Let us cater your next party or special event!

*may be cooked to order. consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne
illness, especially if you have certain medical conditions 
please inform your server of any food allergies or special dietary needs 
∆ Menu item may be prepared gluten free 

Ambrosia Bistro and Wine Bar 9211 E. Montgomery, Spokane Valley 928-3222 www.ambrosia-bistro.com