Ambrosia Rooftop Restaurant & Bar

Delicate zucchini flowers lightly battered and fried, filled with creamy mozzarella and a hint of anchovy. A quintessential Roman appetizer.

Tender pan-seared veal cutlets topped with prosciutto and sage, deglazed with white wine. A timeless Roman specialty, bursting with savory flavors.

Arborio rice slow-cooked to perfection with earthy porcini mushrooms, Parmesan, and a touch of butter. A rich and comforting dish.

A Roman classic, elevated with a generous shaving of fresh black truffle. Creamy Pecorino Romano and cracked black pepper coat perfectly al dente tonnarelli.

Whole Mediterranean sea bass baked in a salt crust, preserving its natural moisture and delicate flavor. Served tableside with fresh herbs and lemon.

Silky smooth vanilla panna cotta, served with a vibrant compote of seasonal mixed berries. A refreshing and elegant Italian dessert.