Sant Ambroeus Southampton

traditional Italian soup with seasonal vegetables

roasted Kumato tomato, buffalo mozzarella, fresh basil, Ursini olio novello

warm rainbow beets, hearts of palm, avocado, grated feta

traditional slow-roasted thinly sliced veal tenderloin, yellowfin tuna sauce, pickled capers. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

traditional Sant Ambroeus steamed asparagus, Kumato tomato, hard-boiled farm egg

housemade veal meatballs, San Marzano tomato sauce, 24-month aged Parmigiano-Reggiano

24-month aged Dok Dall’ava San Daniele prosciutto, local burrata, olio novello

Raw filet mignon, shaved celery, Sant Ambroeus dressing, 24-month aged Parmigiano-Reggiano. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

romaine lettuce, Caesar dressing, 24-month aged Parmigiano-Reggiano

warm Beluga lentil salad, ratatouille, Caesar dressing

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

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

Spaghetti Cavaliere Cocco, cherry tomato sauce, basil

New Zealand clams, garlic, Italian red peperoncino, fresh parsley, extra virgin olive oil

traditional Sant Ambroeus slow-cooked veal ragù, 24-month aged Parmigiano-Reggiano

Genovese pesto, spicy tomato sauce

homemade spinach and ricotta ravioli, butter, 24-month aged Parmigiano-Reggiano

traditional tonnarelli recipe, aged Pecorino Romano, Parmigiano-Reggiano, freshly ground black pepper

traditional Sant Ambroeus spaghetti, garlic, red pepper, extra-virgin olive oil

baked eggplant, San Marzano tomato sauce, mozzarella, Parmesan, basil

breaded veal chop Milanese, arugula, tomatoes

veal scaloppine, piccata sauce , garlic, wild spinach

roasted chicken breast, mustard, crispy potatoes, pearl onion, winter squash, garden herbs

oven roasted mediterrenean sea bass served with Mushroom ragu, steamed potatoes and Fresh Salmoriglio

Faroe Island salmon, beluga lentils, spring caponata, parsley-caper intingolo *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

grilled Australian lamb chops, artichokes alla Romana *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

sautéed spinach

roasted Brussels sprouts

sautéed broccoli

mashed potato purée

grilled asparagus

sautéed broccoli rabe

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

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

espresso-soaked sponge cake with mascarpone cream and cocoa powder. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

A dome of thin almond marzipan, layered with lemon sponge, vanilla pastry cream and whipped cream

approximately 16 ounces/54 cookies

The very same olive oil we serve at our tables. A fruity and strong Tuscan extra virgin olive oil produced in Lucca, Italy. 750ml.

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.