Sant Ambroeus Brookfield

traditional Italian soup with seasonal vegetables

pan seared filet mignon finely cut in a millefoglie version, marinated green and red cabbage, seasoned bread crumbs, Taleggio cheese, herbs

24-month aged Dok Dall'ava San Daniele prosciutto, burrata

red Argentinian shrimp, salsa rosa

fried gulf shrimp, calamri, asparagus, lemon aioli

traditional slow-roasted thinly sliced veal tenderloin, pickled bell pepper, yellowfin tuna sauce, pickled capers. *Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

roasted Kumato tomato, buffalo mozzarella, fresh basil, Primolio Extra Virgin Olive Oil

farm chicory, sliced avocado, vine ripened cherry tomatoes, buffalo mozzarella, Castelvetrano olives

thinly sliced artichokes, arugula, hearts of palm, shaved 24-month aged Parmigiano-Reggiano

raw shaved Brussels sprouts, dried cranberries, toasted hazelnuts, Parmigiano-Reggiano

traditional veal raguÌ, 24-month aged Parmigiano-Reggiano

San Marzano tomato sauce, basil, 24-month aged Parmigiano-Reggiano

traditional Sant Ambroeus spinach lasagna, veal ragù, besciamella

traditional Sant Ambroeus spaghetti, garlic, peperoncino, fresh parsley, extra virgin olive oil

Pecorino Romano, 24-month aged Parmigiano-Reggiano, freshly ground black pepper

spicy tomato sauce, Genovese basil pesto

Manila clams, Italian red peperoncino, garlic confit, fresh parsley, white wine sauce *Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. All of our freshly baked products and dishes are prepared in facilities where nuts, wheat, dairy, and other food allergens are present. While we make every effort to separate these items, we cannot guarantee that our products will be free of the major food allergens.

Faroe Island salmon, served with choice of one side dish and sauce: Salmoriglio, Citrus, Peperoncino, or Dijon *Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

sea bass from the Mediterranean Sea served with a choice of one side dish and sauce: Salmoriglio, Citrus, Peperoncino, or Dijon

Angus short rib and veal, artisanal brioche bun, bibb lettuce, Kumato tomato, roasted red onion, Taleggio cheese, French fries *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

heritage Brune Landaise chicken paillard from Quakertown, Pennsylvania, served with a choice of one side dish and sauce: Salmoriglio, Citrus, Peperoncino, or Dijon

traditional breaded veal, wild arugula, tomato

veal scaloppine, piccata sauce, garlic, wild spinach

20 oz dry-aged prime ribeye steak, served with roasted potatoes and Salmoriglio sauce *Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

layered fried eggplant, San Marzano tomato sauce, Parmigiano-Reggiano, basil, mozzarella

roasted Maitake mushroom, porcini mushroom demi-glace sauce, hazelnut, sage praline

sautéed baby spinach, braised leeks

grilled asparagus

roasted Brussels sprouts

roasted Yukon potatoes

light chocolate mousse cake with layers of moist chocolate almond sponge, soaked with a light rum syrup, topped with chocolate granules and caramelized cocoa nibs

gianduia mousse, hazelnut sponge, hazelnut wafer, hazelnut cream and milk chocolate glaze

espresso soaked sponge cake, layered with zabaglione mousse, mascarpone cream, flavored with cocoa and espresso *Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

lemon cream with shortbread crus

sable dough crust filled with vanilla bean custard, topped with seasonal fruits

lemon sponge layered between vanilla pastry creme and whipped cream, topped with almond marzipan

sugar dough base with a fluffy cheesecake and a hint of lemon, vanilla and oranges

a selection of cookies

Approximately 16 ounces/54 cookies.

Featuring seventy-five recipes, including coffee drinks, breads, light fare such as tramezzini and panini, cookies, cakes and pastries, and the famed gelati and sorbetti, Sant Ambroeus. The Coffee Bar Cookbook brings the true soul of Milanese culture into readers’ homes—quality, craftsmanship, and the feeling of being among friends—and delivers just a little of the magic stardust that has made Sant Ambroeus an essential destination for nearly 4 decades.

Panettone is a classic Milanese dessert, typically enjoyed during Christmas and the New Year, it is the perfect gift to celebrate the during Fall and Winter seasons. The delicately sweet leavened bread is filled with candied orange, citron, lemon zest and raisins. It weighs 1 kg (2 lb) and serves up to 8 people.