Avalon
R E S T A U R A N T & B A R
Soups
Soup du jour (priced daily)
Granny Smith Apple & Braised Oxtail Stew $ 5
Salads
Watercress with golden raisins, blackberries, toasted pumpkin seeds, & Hooks 1yr
Bleu cheese chunks with nutmeg vinaigrette $ 6
Grilled Caesar salad with a housemade foccacia crouton $ 6
Baby Arugula with roasted garlic, walnuts, hearts of palm & spicy Granny Smith Apples
with mustard vinaigrette $ 6
Seafood
Seared scallops with bacon peanut raisin chutney, & basil vinaigrette $ 10/20
Deconstructed tuna sushi roll: ginger sticky rice wrapped in a wasabi pickle
& ahi tuna with carrot coulis & a soy, rice wine gastrique $ 10
Almond dusted Swordfish kabobs with saffron butter sauce $ 9/19
Garlic shrimp with ancho oil in lemon, peppercorn seafood broth $ 8/18
Grilled sushi grade tuna with ginger coconut milk & an Edamame fritter $ 9/19
Littleneck clams with Spanish chorizo & fennel in almond, pine nut, sherry broth with foccacia bread $ 8
Grilled rockfish with horseradish potato salad & mustard oil* $ 9/19
48 hour marinated Swordfish in a beet crème fraiche with toasted pine nuts, honey & braised radicchio $ 9
Meats
Grilled Australian rack of lamb with mustard, cranberry relish* $ 11/21
Smoked beef tenderloin with wild mushroom cream & shaved horseradish root $ 10
Pulled pork Spanish BBQ with sherry vinegar slaw & flatbread $ 8
Pan seared Hudson Valley duck breast with macerated cranberry demi-glace $ 12/22
Grilled filet mignon with autumn vegetable hash topped with poached Granny Smith Apples* $ 14/24
Stuffed quail with blueberry, venison sausage over sweet potato cream $ 11/21
Grilled Pork tenderloin with Hook's 1 yr Bleu cheese over blackberry compote* $ 10/20
Roasted acorn squash stuffed with goat cheese and duck, apricot confits $ 9
Spanish chorizo, saffron Israeli cous cous with parmesan cheese $ 8/18
Pan seared foie gras with pumpkin pie puree $ 15
Vegetarian
Buttered Brussels sprouts tossed with pine nuts $ 6
Parmesan asparagus with capers & roasted garlic $ 6
Shaved fennel & orange supremes tossed with olives, basil and olive oil $ 7
Smoked wild mushroom & tumbleweed cheese risotto $ 7/17
Mint, fava bean, & goat cheese pate with garlic toast $ 7
Mixed squash, date & walnut bread pudding with tumbleweed cheese $ 8/18
Honey braised radicchio with toasted pine nuts & parsley $ 5
Autumn vegetable & potato hash $ 5
Edamame fritters with olive oil $ 5
Sage infused stone ground grits $ 4
Braised shallot mashed potatoes $ 4
Mixed olives $ 3
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
Excellent food and consistent quality.
- Robert D.
I love the casual yet elegant atmosphere.
-Shannon Fisher
We always have outstanding service and food. Steven is our absolute favorite waiter in all of Richmond.
Carol Wells
The bartender was a delight, and the food was a work of art. We have been raving to our friends.
- Sherry Finnerman
Great place. One of the best bars in Richmond. Quality of food and ingredients are tops!
- Ashley R. Blunt
One of my top five spots in Richmond!”
- James J. Drinan
The waiter was superb and the food was down right delicious. Anyone who has not visited the restaurant should do so.
- Joyce A. Jones
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