Ambrogio15 Antipasti are a collection of appetizers and salads made with gourmet ingredients imported from Italy. In traditional Italian dining, antipasti are the first course to be savored before the main spread. Antipasti as well as salads, formaggi and salumi make for perfect table share plates or can serve as a meal on their own.
Organic mixed greens, seasonal produce, croutons, shaved Parmigiano-Reggiano DOP 24 month aged
Mozzarella fi ordilatte, local organic heirloom tomatoes, EVOO, balsamic vinegar from Modena
Sliced oranges, fennels and onions in an orange vinaigrette, topped with Italian mixed olives and berries.
Unchopped romaine lettuce, cherry tomatoes, croutons, homemade Caesar dressing, shaved Parmigiano-Reggiano DOP 24 month aged
Air-dried salted beef aged 3 months, served with arugula, cherry tomatoes, Parmigiano-Reggiano 24 month aged and lemon
Imported burrata cheese from Puglia, prosciutto crudo di Parma 20 month aged, EVOO, mixed Italian olives, homemade focaccia
Local Ahi Tuna marinated in chili, soy and sesame oil. Served with cabbage and Asian slaw
Local Ahi Tuna marinated in lemon, orange, lime and wonton chips, topped with imported burrata cheese from Puglia and basil
Imported burrata cheese from Puglia, zucchini marinated in an orange, lemon, garlic and thyme sauce finished with a lime and orange zest, served with homemade focaccia
Tenderloin sliced very thin, served raw in a citronette sauce, topped with fresh arugula, salted Italian capers and shaved Parmigiano-Reggiano 24 month aged
Hard, granular cheese from Parma, 24 month aged
Extra-Aged and hard salty Italian cheese from Sardinia, made out of sheep’s milk
Italian cow’s milk cheese produced in the Asiago Plateau, regions of Veneto and Trentino
Italian cheese originated near Vesuvius, made from cow’s milk and smoked
Semisoft, mature Italian cheese, with thin crust and strong aroma. Mild flavor with a fruity tang
Veined Italian blue cheese, made from unskimmed cow’s milk
Cow’s-milk cheese, typical of Lombardy, with a very soft, creamy texture and a mild and delicate flavor
Cold cut from Bologna, made of finely hashed, heat-cured pork and flavored with Pistacchio
Dry cured Italian ham from Parma, 20 month aged
Air-dried salted beef aged 3 months
Italian cooked ham from Parma
Spicy salame from Calabria
Savory, fatty, and moist boneless pork roast of Italian culinary tradition
Dry-cured, lightly smoked ham, produced in South Tyrol, Northern Italy