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Entrée

Trilogi Salad

Crispy fried salmon and chicken skin, tossed in a bed of spring greens, radish, friseé in a sweet citrus dressing with pan seared salmon and cashews

Pad Thai Goong-Sod

Fresh rice noodles sautéed with chicken, shrimp, local organic tofu, and tossed with bean sprouts, chives, egg, and peanuts (Vegetarian optional)

Chicken Satay

Chicken marinated in a blend of earthy spices and coconut milk. Grilled and served with fresh cucumber salad and creamy peanut sauce on the side (option: Tortilla wraps for handy bites)

Citrus Bang Noodle Salad

Silver noodles tossed with seasoned ground pork, peanuts, chilli, and cilantro; flavored with a fish-sauce lime vinaigrette

Green Curry

Coconut milk simmered in fresh green curry with Chicken and seasonal vegetables (Vegetarian optional) Served with Jasmine rice

Spicy Bang Bang Chicken

Red chilli, Keffir lime coconut marinated chicken grilled over fire, sliced, and served in a pita wrap garnished with fresh cucumber and salad greens. Drizzled with a creamy peanut sauce dressing

Coconut Ginger Soup (Tom-Kha)

Coconut cream in ginger lemongrass broth with tender vegetables and mushroom

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