AVALON DINNER MENU

AT THE TABLE TO SHARE

RED FIFE SOURDOUGH  whipped butter, maldon sea salt 

+ salmon rillettes, picked shallot, capers, lemon 

+ chicken liver pate, honeycomb, port gelee 

+ traditional french bordier butter maldon sea salt flake

STARTERS  choice of:

RED SALANOVA GARDEN SALAD  

red wine vinaigrette, shallots, fine herbs, olive crostini   

WINTER CITRUS & BURRATA  

nasturtiam greens, basil oil, pomelo, car acara oranges, toasted pistachios

PRIME BEEF CARPACCIO 

truffle aioli, parmesan Reggiano, wild arugula, crispy capers, provencal extra virgin olive oil

ENTRÉES  choice of:

HALF JIDORI CHICKEN  

braised swiss chard, herb crouton, thyme natural jus

ORA KING SALMON  

marinated quinoa, sun dried tomato, sauce chermoula 

CELERY ROOT LASAGNA  

saffron pasta, Castelvetrano olives, roasted tomato red pepper ragu

DESSERT choice of: 

CHOCOLATE POT DE CREME 

fresh berries and Chantilly cream

PEACH BOURBON CRISP 

crème fraiche ice cream, cinnamon oat streusel

PEAR FROMAGE 

bellwether farms fromage blanc mousse, fuyu persimmon sorbet, spiced breton 

AVALON INDULGENT DINNER MENU

AT THE TABLE TO SHARE

RED FIFE SOURDOUGH  whipped butter, maldon sea salt 

+ salmon rillettes, picked shallot, capers, lemon 

+ chicken liver pate, honeycomb, port gelee 

+ traditional french bordier butter maldon sea salt flake 

STARTERS choice of:

RED SALANOVA GARDEN SALAD 

red wine vinaigrette, shallots, fine herbs, olive crostini   

HOUSE MADE CAVATELLI PASTA 

slow braised Sonoma lamb ragout, parsley

MAIN DIVER SCALLOPS 

sunchoke, almond-beurre blanc, chives 

ENTRÉES choice of:

STEAK TAGLIATA  

8oz wagyu skirt steak, arugula parmesan Reggiano, salsa rossa 

BRANZINO

salsa verde, grilled lemon, wilted escarole

CELERY ROOT LASAGNA 

saffron pasta, Castelvetrano olives, roasted tomato red pepper ragu

CHEF’S VEGETABLES 

for the table to share: really nice rice, Weiser farm carrots, broccolini   

DESSERT choice of:

CHOCOLATE POT DE CREME 

fresh berries and Chantilly cream

PEACH BOURBON CRISP 

crème fraiche ice cream, cinnamon oat streusel

PEAR FROMAGE 

bellwether farms fromage blanc mousse, fuyu persimmon sorbet, spiced breton 

AVALON LUNCH MENU

AT THE TABLE TO SHARE

RED FIFE SOURDOUGH  whipped butter, maldon sea salt 

STARTERS  choice of:

RED SALANOVA GARDEN SALAD  

red wine vinaigrette, shallots, fine herbs, olive crostini   

WINTER CITRUS & BURRATA  

nasturtiam greens, basil oil, pomelo, cara cara oranges, toasted pistachios

SOUP DE LENTILLES HIVER  

winter vegetables, provencale olive oil, garlic, roasted tomato

berries, house-made granola, banana, peanuts, coconut flakes

ENTRÉES  choice of:

HALF JIDORI CHICKEN  

braised swiss chard, herb crouton, thyme natural jus

ORA KING SALMON  

marinated quinoa, sun dried tomato, sauce chermoula 

CELERY ROOT LASAGNA  

saffron pasta, Castelvetrano olives, roasted tomato red pepper ragu

AVALON INDULGENT LUNCH MENU

AT THE TABLE TO SHARE

RED FIFE SOURDOUGH  whipped butter, maldon sea salt 

+ salmon rillettes, picked shallot, capers, lemon 

+ chicken liver pate, honeycomb, port gelee 

+ traditional french bordier butter maldon sea salt flake 

STARTERS  choice of:

KANPACHI SASHIMI

passionfruit sauce, citrus tapioca, basil oil 

PRIME BEEF TARTARE  

pickled onion, cured egg yolk, house-made potato chips

SOUP DE LENTILLES HIVER  

winter vegetables, provençale olive oil, garlic, roasted tomato

ENTRÉES  choice of:

STEAK TAGLIATA  

8oz wagyu skirt steak, arugula parmesan Reggiano, salsa rossa 

BRANZINO

salsa verde, grilled lemon, wilted escarole

CALIFORNIA SALMON SALAD

brown rice, mesclun greens, soy glaze, pickled vegetables, seaweed, green beans, avocado 

AVALON BRUNCH MENU

AT THE TABLE TO SHARE

ASSORTED BRUNCH BREADS AND PASTRIES

ENTRÉES choice of:

CALIFORNIA SALMON SALAD 

brown rice, mesclun greens, soy glaze, pickled vegetables, seaweed, green beans, avocado

BREAKFAST SANDWICH  

scrambled eggs, bacon jam, harissa aioli, aged cheddar, arugula

AVOCADO TOAST & POACHED EGGS 

sourdough, confit tomato, toasted seeds, quinoa, lemon zest

CRISPY JIDORI CHICKEN 

brioche bun, chili aioli, house pickles, green kale slaw

DESSERTS choice of:

CHOCOLATE POT DE CREME

fresh berries and Chantilly cream

CREME BRULEE 

vanilla bean custard

PEACH BOURBON CRISP

creme fraiche ice cream, cinnamon oat streusel

AVALON INDULGENT BRUNCH MENU

STARTERS choice of:

SOUP DE SAISON 

roasted butternut squash, kabocha, wild field mushrooms

RED SELANOVA SALAD 

red wine vinaigrette, shallots, fine herbs, beet baguette, crostini

PRIME BEEF TARTARE 

truffle ailoi, parmesan Reggiano, wild arugula, crispy capers provencal extra virgin olive oil

ENTREES choice of:

WILD MUSHROOM TARTINE 

roasted apples, wild arugula, goat cheese

MAINE DIVER SCALLOPS 

sunchoke, almond-beurre blanc, chives

STEAK & FRITES 

prime ribeye cap, arugula-parmesan Reggiano, salsa rossa, frites

DESSERT choice of:

CHOCOLATE POT DE CREME 

fresh berries and chantilly cream

CRÈME BRULEE 

vanilla bean custard

PEACH BOURBON CRISP 

crème fraiche ice cream, cinnamon oat streusel