The menu offers a wide range of traditional dishes from home made potato gnocchi to seafood spaghetti as well as classical dishes such as roast duck, one of Ambrosini's signature dishes. Many of Ambrosini's clients return for their favourite dishes some of which are rarely found on menus such as crumbed brains in a nut brown butter or sauté chicken livers with prosciutto and sage. Desserts are all made on the premises from the geato, to the crème caramel and the very popular tira mi su.
The wine list offers a wide range of varietals predominantly from smaller producers whilst the imported offering of Italian wine covers many of the major Italian wine regions.
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When passing Ambrosini's at night, I feel drawn to its warmly glowing dining room. Couples share meals here, and business types do lunch before bringing their families back for a relaxed dinner. The warmth is felt in the ambience, the hearty food, and the cheerful maitre di who will never forget your name. This restaurant houses three generations of Ambrosinis who do it proud. Amabile is now in his late 70s but still makes his own pork, veal and venison sausages, and his special venison casserole.
The Lombardy regional influence is appreciated on a menu not overripe with tomato-based everything. A rustic dish of potato gnocchi, for instance, is served simply with sage and garlic toasted in a nut-brown butter. A Genovese speciality of sauteed veal slices in lemon juice will entrance your senses with its aromatic sauce of basil, spinach, marjoram, pine nuts and pecorino cheese.