Chef: Sam Etheridge Hometown: Oak Ridge, Tennessee Education: School of Culinary arts Institute, Ft. Lauderdale, Florida Sam grew up in Tennessee working at restaurants throughout college. After graduating, Sam was a front of the house manager in several restaurants. Sam then attended the School of Culinary Arts in Ft. Lauderdale, graduating first in his class. While in Ft. Lauderdale, Sam worked for celebrated chefs Mark Milletello, Alan Susser, Kevin McCarthy and Johnny Vincencze. Sam then moved on to become the executive chef of Johnny V's kitchen in South Beach. After working in South Beach for several years, he moved to Albuquerque and became Executive Chef at Portobello. He moved on to open Bien Shur at Sandia Casino before leaving to follow his own passion when opening Ambrozia Cafe and Wine Bar in Historic Old Town. Ambrozia Cafe and Wine Bar Menus Dinner Menu Lunch Menu Sunday Brunch Menu Our Wine List	Roasted tomato Bisque served with a grilled brie cheese sandwich and basil crema. Lobster corn dogs - Skewered lobster tails in a jalapeno corn batter served with chipotle ketchup, mustard cream and avocado remoulade. Oven roasted Veal Chop stuffed with proscuitto, oven dried tomatoes and fresh mozzarella served over three kinds of risotto with grilled rapini, marsala pan jus and double mustard cream. Grilled wild boar chops served with Cabrales cheese and smoked bacon gratin, baby carrots, watercress and a late harvest red Zinfandel reduction. Tuna 3-Ways- Tartare, spring role with mango , and orange ginger cured Ahi tuna served with house made crackers and a trio of sauces. Dulce De Leche Tiramisu with marscapone cream, dulce de leche sauce and chile-lime poached pear. Classic Vanilla-bean crème brulee with a cinnamon linzer cookie and fresh berries.