Ambar Restaurante Menu

albacore tuna, oven dried roma tomatoes, manzanilla olives, jalapeño, onion, capers, lime, baja olive oil

poached shrimp, grilled octopus, crab, classic mexican coctel sauce (ketchup, lime juice, tapatío hot sauce), cilantro

little gem lettuce, classic tijuana cesar dressing, parmesan

nopales, corn, grilled squash, heirloom tomatoes, pickled onions, pepitas, queso cotija, recado negro vinaigrette

a mexican classic made with rich tomatopasilla broth, chicken, house-made crema, asadero, crispy house-made tortilla strips

silky cream of fresh hatch green chiles, toasted pumpkin seeds, crispy maitake mushrooms, goat cheese mousse

grilled pasilla-lime marinated artichokes hearts, salsa de cacahuates, herbs, limes

ancho-lime glazed brussels sprouts, toasted cashews, lime zest, cilantro, queso fresco, chipotle aïoli

jumbo shrimp battered in beer and tequila, topped with napa cabbage slaw, ancho-lime aïoli, avocado

slow braised beef, seared queso crisp, pickled onions, cilantro, salsa roja

slow cooked pork, avocado-tomatillo salsa, spicy pickled white onions, micro cilantro

steak skirt, salsa cascabel, rajas, guacamole, queso fresco

grilled chicken breast, guacamole, rajas, salsa verde, cilantro

chipotle braised chicken, munster cheese, avocado, mezcal-grilled pineapple slaw, on a house baked jalapeño-cheddar telera roll

pork carnitas, frijoles negros spread, avocado, spicy pickled white onions on a chipotle-rosemary bolillo roll, served in morita broth

Garlic-herb roasted chicken breast, roasted tomato-pepita spread, romaine lettuce, bacon, avocado, wrapped in a spinach tortilla. Served with your choice of red or green salsa

half-pound prime beef, topped with sotolonion jam, ancho chile "special sauce", asadero, herb-roasted tomatoes, arugula, in a house-made brioche bun

fresh-made corn tortillas filled with roasted mushrooms, goat cheese, grilled onion, bathed in green chile cream sauce, topped with asadero, fresh arugula, black beans

garlic-herb-lime salmon, roasted tomatosaffron risotto, veracruzana sauce, topped with shaved fennel and jalapeño

achiote marinated seabass, mezcal-pineapple salsa, green bean "diabla" garlic-yuca purée

12 oz slow-cooked pork carnitas, avocadotomatillo salsa, chicharrón, spicy pickled onions, salsa verde, frijoles negros, served with house-made corn tortillas

8 oz skirt steak in a chili-garlic marinade, served with frijoles charros, limes, salsa, chiles toreados, fresh corn tortillas

braised short ribs, pasilla-black garlic sauce, queso añejo-smashed potatoes, mezcal-glazed carrots

albacore tuna, oven-dried roma tomatoes, manzanilla olives, jalapeño, onion, capers, lime, baja olive oil

herby green adobo (herbs, green chiles, lime juice), avocado, cucumber, jícama, red onion, micro cilantro

poached shrimp, grilled octopus, king crab, classic mexican coctel sauce (ketchup, lime juice, tapatío hot sauce), cilantro

little gem lettuce, classic tijuana cesar dressing, parmesan

nopales, corn, grilled squash, heirloom tomatoes, pickled onions, pepitas, queso cotija, recado negro vinaigrette

a mexican classic made with rich tomato-pasilla broth, chicken, house-made crema, asadero, crispy house-made tortilla strips

silky cream of fresh hatch green chiles, toasted pumpkin seeds, crispy maitake mushrooms, goat cheese mousse

grilled bone marrow, salsa macha, grilled rosemarychipotle bolillo

grilled pasilla-lime marinated artichoke hearts, salsa de cacahuates, herbs, limes

ancho-lime glazed brussel sprouts, toasted cashews, lime zest, cilantro, queso fresco, chipotle aïoli

jumbo shrimp battered in beer and tequila, topped with napa cabbage slaw, ancho-lime aïoli, avocado

slow braised beef, seared queso crisp, pickled red onions, cilantro, salsa roja

slow-cooked pork, avocado-tomatillo salsa, spicy pickled white onions, micro cilantro

roasted duck breast, creamy camote, spicy sweet and sour compote, classic puebla mole

slow-cooked local beef short ribs, green chile cauliflower purée, mezcal-braised carrots, pasilla reduction

fresh-made corn tortillas filled with roasted mushrooms, goat cheese, grilled onion, bathed in green chile cream sauce, topped with asadero, fresh arugula, black beans

garlic herb-lime salmon, roasted tomato-saffron risotto, veracruzana sauce, topped with shaved fennel and jalapeño

achiote marinated seabass, mezcal-pineapple salsa, green bean "diabla", garlic-yuca purée

pork carnitas, frijoles negros spread, avocado, spicy pickled white onions on a chipotle-rosemary bolillo roll, served in a morita broth

half-pound prime beef, topped with sotol-onion jam, ancho chile "special sauce", asadero, herb-roasted tomatoes, arugula, in a house-made brioche bun

16 oz, cilantro-lime marinade, grilled broccolini, yukon mash, salsa verde

12 oz, mole de la casa, ash roasted beets, sunflower seeds, goat cheese mousse

10 oz, topped with herbed bone marrow butter, crisp ancho-lime brussel sprouts, yukon mash

lobster, salsa roja and verde, topped with fresh herb salad, chili-lime sauce, esquites, roasted potatoes

new zealand rack of lamb, queso añejo mashed potatoes, grilled asparagus, ancho tamarindo

grilled asparagus with salsa macha, chipotle-cream tossed potatoes, mole poblano, ancho sauce and a guajillo sauce, served with house-made tortillas

grilled asparagus with salsa macha, chipotle-cream tossed potatoes and a guajillo sauce

garlic marinated chicken, green chile emulsion, queso añejo, mashed potatoes

24 oz slow-cooked pork carnitas, avocado-tomatillo salsa, chicharrón, spicy pickled onions, salsa verde, frijoles negros, served with house-made corn tortillas

two fried eggs, quesadilla filled with rajas, smothered in a smokey ranchero sauce, avocado, cotija, frijoles negros

two sopes filled with black bean purée, beef barbacoa, avocado, queso fresco, two poached eggs, topped with guajillo sauce and green salsa

classic mexican chilaquiles made with guajillo sauce, skirt steak, two fried eggs, asadero, frijoles negros

roasted tomatoes, nopales, onions, mushrooms, asadero, arugula, asparagus

chorizo, asadero, rajas, guacamole

steel-cut oats, fresh seasonal fruit, local honey

local honey, fresh seasonal fruit

scrambled eggs, green chile turkey sausage, asadero, house-made garlic aïoli, on a chipotle-rosemary telera roll, salsa

smashed avocados, house-made sourdough, poached farm egg, crispy bacon, habanero-pickled onions, shaved radish, queso fresco

short stack of large grilled pancakes, tossed in cinnamon and sugar, licor 43 infused cream

eggs, asadero, guacamole, smokey chili crema, wrapped in a flour tortilla

brioche bread topped with citrus-tequila marinated berries, fresh mint, citrus zest, drizzled with agave syrup

inquire with your server about today's selection

Lobster claw meat, tossed with green chile aioli, watercress, served on a chipotle-rosemary mini telera roll. Tequila: Soledad Joven - Tequila Blanco & 15 Años Extra Añejo

Garbanzos, golden raisins, almonds, seasoned with winter spices, stuffed in a fresno chile, smokey Crema dip. Tequila: Soledad Dos Barricas - Añejo

10 oz strip loin rubbed with a smoked chili paste, topped with escabeche, tricolor tortillas, whipped bone marrow butter. Tequila: Soledad Día de los Muertos / Ajijíc Edition - Extra Añejo

Almond frangipane tart boat. Tequila: Socorro Blanco

smooth and sweet, district oak wood complemented by vanilla, raisins and honey with a hint of melon

Sweet, smooth, medium wood, dry fruits. Spicy, light ginger, black pepper, light caramel, raisin, vanilla

caramel, vanilla, dried fruit, and pecans

Triple distilled for a smooth and balanced finish. Smooth, crisp taste with hints of citrus, buttery-sweet cooked agave and honey

Aged for 364 days in french oak barrels. Vanilla, lemongrass and floral notes. Finished off with toasted oak and cooked agave

Aged for two years in french oak barrels. Toasted oak, vanilla, sweet cooked agave and butterscotch. Aromas of spice and dried fruits

Aged for five years in french white oak barrels. Notes of cedar, spice and citrus

Made with 100% weber blue agave from both the highland and lowland regions of jalisco. Smooth, fresh agave, citrus, pepper and light vanilla notes

Aged for 8-10 months in barrels first used to age bourbon. Smooth, wood notes, white chocolate, and caramelized vanilla. Finished off with baking spices and vanilla

Aged for 24-28 months in barrels first used to age bourbon. Toasted oak, dark chocolate and butterscotch. Finished off with dried fruits and baking spices

A rare tequila produced in limited allocations. Aged for 40-44 months in american bourbon barrels. Sweet cooked agave, white chocolate, light coffee, and toasted oak