Sant Ambroeus—Brookfield
Battery Park City · Manhattan · Italian
200 Vesey St. · (212) 732-0907
Rated 4.5 from 652 Google reviews
Taking part in NYC Restaurant Week Summer 2026. We couldn’t verify this restaurant’s regular à-la-carte prices, so there’s no savings figure — the Restaurant Week menu is below.
The menu by chef Iacopo Falai reflects the brand’s culinary vision and historic origins of Northern Italy, including its signature vitello tonnato, cotoletta milanese and risotti.
$60 dinner menu
First Course
- Minestrone Verde. traditional Italian soup with seasonal vegetables
- Vitello Tonnato. traditional slow-roasted thinly sliced veal tenderloin, pickled bell pepper, Yellowfin tuna sauce, pickled capers
- Shrimp Cocktail. warm red Argentinian shrimp, salsa rosa, parsley
- Sant Ambroeus Asparagus. traditional steamed asparagus, Kumato tomato, boiled farm egg, mustard dressing
Second Course
- Spaghetti al Pomodoro e Basilico. San Marzano tomato sauce, fresh basil
- Fettuccine alla Bolognese. traditional veal ragù, 24-month aged Parmigiano-Reggiano
- Faroe Islands Salmon. asparagus, herbal piccata sauce, parsley
- Chicken Paillard. grilled yellow and green squash, roasted tomatoes, pickled radishes, mustard sauce, basil
Third Course
- Principessa. lemon sponge layered between vanilla pastry creme and whipped cream, topped with almond marzipan
- Tiramisù. espresso soaked sponge cake layered with zabaglione mousse, mascarpone cream, flavoured with cocoa and espresso
$45 lunch menu
First Course
- Minestrone Verde. traditional Italian soup with seasonal vegetables
- Sant Ambroeus Asparagus. traditional steamed asparagus, Kumato tomato, boiled farm egg, mustard dressing
- Beets and Avocado. rainbow beets, hearts of palm, avocado, grated feta, basil
- Caprese. Kumato tomato, buffalo mozzarella, fresh basil, Primolio Extra Virgin Olive Oil
Second Course
- Spaghetti al Pomodoro e Basilico. San Marzano tomato sauce, fresh basil
- Tagliatelle Cacio e Pepe. Pecorino Romano, 24-month aged Parmigiano-Reggiano, freshly ground black pepper
- Fettuccine alla Bolognese. traditional veal ragù, 24-month aged Parmigiano-Reggiano
- Chicken Paillard. grilled yellow and green squash, roasted tomatoes, pickled radishes, mustard sauce, basil
Third Course
- Principessa. lemon sponge layered between vanilla pastry creme and whipped cream, topped with almond marzipan
- Tiramisù. espresso soaked sponge cake layered with zabaglione mousse, mascarpone cream, flavoured with cocoa and espresso
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Savings compare each Restaurant Week dish to the same restaurant’s own regular menu price. Prices were collected from public menus and may have changed; taxes, tips and drinks are not included. See all 648 Restaurant Week restaurants on the map.