Dinner Menu

     Avalon
                R E S T A U R A N T  & B A R

Soups
Heirloom Tomato Basil  5

Salads
Watercress with sorrel, shaved parmesan reggiano, crispy potatoes,
and a champagne mango vinaigrette  6
Grilled Ceasar salad with housemade foccacia crouton 6
Sauteed calamari tossed with frisee, julienned Belgin endive, capers,
seaweed chips, and a sweet shallot vinaigrette  6

Seafood
Pan seared scallops with Serrano crisps and balsamic Dijon sauce  10/20
Tuna tartare with garlic ginger, cilantro, and a citrus vinaigrette with lemon flatbread* 10
Fried calamari with a roasted garlic aioli 7/17
Coconut shrimp with champagne mango sauce  8/18
Grilled sushi grade tuna with tempura fried sorrel, semi-dried tomato toast
and a truffle corn puree 9/19
Steamed mussels with chorizo sausage in a sherry and Cabrales broth  8
Grapefruit and jalapeno organic salmon ceviche  9

Meats
Grilled Filet Mignon with cauliflower mashed potatoes
and a shallot port wine reduction*  14/24
Pan seared Hudson Valley duck breast with a sesame
cantaloupe puree over micro arugula 12/22
Grilled Australian rack of lamb with goat cheese mint pesto  11/22
Local Cannons’ BBQ marinated steak kabobs with a
Cabrales blue cheese sauce  9/19
Roasted beef short ribs braised in veal stock  10/20
Stuffed piqullio peppers with chorizo, pulled pork, and san simon  7
Duck confit with rosemary smoked goat cheese, frisee, and lemon flatbread  6
Serrano wrapped cantaloupe with a ginger balsamic reduction  5

Vegetarian
Buttered Brussels sprouts with toasted pine nuts  6
Asparagus Two Ways, grilled green asparagus and a white
asparagus puree topped with shaved  parmesan  6
Israeli couscous with basil, pine nuts, and mascarpone cheese  6
Grapefruit and thyme risotto with parsnip chips  6
Cauliflower and wild mushroom gratin with San Simon cheese  7/17
Terrine of Piquillo pepper with honey, shallot, mascarpone, and avacado  7
Cuban corn with ancho roasted garlic aioli and parmesan cheese  7
Tempura fried sorrel with cilantro lime crème friche  5
Brown sugar infused grapefruit supremes with micro arugula  4
Stone ground rosemary parmesan grits  4
Cauliflower mashed potatoes  4

All entrées served with a starch and a choice of asparagus or Brussels sprouts

*consuming raw uncooked meats, poultry, seafood, or shellfish may increase your risk of foodborne illness

18% gratuity for parties of 6 or more

www.avalonrestaurant.com