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
Great service, food wonderful!
- Annemarie Stewart
Your servers are amazing! Get the job done but still have time to entertain! I love them!
-Darby & Steven
It’s simply the best food I’ve eaten in Richmond. Everything was perfectly cooked and seasoned. Amazing!!
Angela Shipley
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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