Amber Cafe

NEWS & EVENTS

Easter Brunch Buffet

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SUNDAY, April 16
10:30am-2:30pm
BUFFET: $34.95 Adults | $12 Children 12 and under

OMELET STATION
smoked ham, applewood bacon, mushrooms, tomato, spinach, onion, sweet peppers, assorted cheeses

HOT
Applewood Smoked Bacon & Sausage
Breakfast Potatoes
French Toast – berry jam, whipped cream
Classic Eggs Benedict
Orrechiette – slow roasted lamb shoulder, Spring peas, red pepper, thyme cream
Wisconsin Rainbow Trout – roasted cauliflower, fingerling potatoes, Swiss chard, charred citrus butter

COLD
Mixed Greens – tomatoes, cucumbers, shaved radish, white balsamic vinaigrette
Kale Caesar – ciabbata croutons, roasted garlic, grana padano
Panzanella Salad – tomatoes, mozzarella, basil, olive oil

CARVING STATION
House Smoked Ham
mustard creme fraiche, honey rosemary jus

CHARCUTERIE
Artisan Salumi
Housemade Pate – house pickles, mustard
Smoked Salmon – red onions, capers, mustard-dill sauce

CHEESE & FRUIT
Assorted Small Batch Cheeses, spiced nuts, seasonal jams
Seasonal Fruit & Berries – honey-lime yogurt

PASTRY STATION
Chef’s selection of Spring Desserts & Little Bites

Seven Hills Winery Wine Dinner

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Seven Hills Winery Wine Dinner
March 16, 2016   |   $75++ per person

Seven Hills

First
Seared Scallop
mint avocado citrus salad, roasted hazelnuts
Seven Hills Winery Pinot Gris, Oregon 2015

Second
Goat Cheese Croquette
roasted beets, Tuscan Spring mix, balsamic vinaigrette
Seven Hills Winery Merlot, Oregon 2013

Third
Housemade Ricotta Gnocchi
leg of lamb, wild mushrooms, baby San Marzano tomatoes, herb cream
Seven Hills Winery Walla Walla Valley Red Wine, Walla Walla Valley, 2014

Fourth
Roasted Grassfed Sirloin
garlic sautéed Swiss Chard, black cherry red wine sauce
Seven Hills Winery Ciel du Cheval Vineyard Red Wine, Red Mountain, 2013

Fifth
Blackberry Cobbler
cardamom vanilla whipped cream

Westmont Restaurant Week Menu

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westmont restaurant week

 

3 Courses for $30

March 9 – March 19, 2017

 

FIRST choose one

Butternut Squash Bisque

Gnocchi
mushroom ragout, spinach, grana Padano

Lamb Sausage
yogurt, harissa tomato sauce

Baby Kale
cranberries, pepitas, radish, white balsamic vinaigrette

SECOND choose one

Sage Braised Pork Shoulder
creamy polenta, Swiss chard

Pan Seared Rainbow Trout
crispy fingerling potatoes, spinach, charred cherry tomatoes, brown butter caper sauce

Mushroom Ravioli
sun dried tomatoes, caramelized onions, kale, parmesan broth

Rock Shrimp Risotto
saffron broth, Spanish chorizo, English peas, cherry tomatoes

THIRD choose one

NY Cheesecake
raspberry sauce, fresh berries

Apple Strudel
caramel sauce, vanilla gelato

Assorted Seasonal Gelato

 

Available Tuesday-Saturday from 5pm – 10pm
(Closed Sunday & Monday)

All Westmont Restaurant Week offers are dine-in only and do not include beverage (unless stated), tax or gratuity.
Not valid with any other offers/discounts.

Valentine’s Day Menu

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Valentine’s Day Menu: February 14, 2017
4 Course Menu – $75++ per person

First

Beef Carpaccio
arugula, shaved grana padano, cornichons, black garlic aioli

Crab Cake
piquillo beurre blanc, frisee-herb salad

Mushroom Fritter
truffle fondue, marinated cherry tomatoes

Second

Lobster Bisque
saffron creme fraiche, brioche croutons

Endive Salad
walnuts, parmesan, pear vinaigrette

Roasted Beets
whipped goat cheese, arugula, tarragon vinaigrette

Third

Lobster Ravioli
English peas, charred grape tomatoes, caramelized onions, saffron cream

Rack of Lamb
braised lamb shoulder, creamed Swiss chard, pomegranate jus

King Salmon
edamame puree, maitake mushroom, miso-soy beurre blanc

Crab Crusted Petit Filet
artichoke gratin, red wine sauce

Fourth

Chocolate Lava
raspberry sauce, cafe bianco gelato

Chocolate Mousse
fresh berries, hazelnut biscotti

Carrot Cake
spice rum caramel, candied carrot shavings

Assorted Seasonal Sorbet

New Year’s Eve Menu

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4 Course Menu $75++ per person

FIRST
Seared Crab Cake
remoulade, napa cabbage slaw

Steak Tartar
cucumber, crème fraiche, black garlic, ciabatta toast

Mushroom Risotto
wild mushrooms, truffle oil

Shrimp Cocktail
cocktail sauce

SECOND
Lobster Bisque
saffron crème fraiche, crispy shallots

Wedge
crab meat, bacon, tomatoes, green goddess

Burrata
baby arugula, fig jam, grilled bread

THIRD
Veal Tenderloin
parsnip puree, melted leeks, red wine reduction

Lobster Ravioli
meyer lemon, caramelized fennel, basil emulsion

Surf & Turf
petit filet, lobster tail, Dijon glazed potatoes, béarnaise sauce

Grilled Fluke
roasted and pureed cauliflower, lemon, brown butter, capers

FOURTH
Chocolate Lava Cake
café bianco gelato, ganache

Carrot Cake
bourbon caramel

Chocolate Mousse
fresh berries, hazelnut whipped cream

Seasonal Sorbet