Avalon is a spacious room that features natural light, large flat-screen
television and a private bar. Avalon can seat up to 24 guests.
For all inquiries, please call us at 818.575.3050 or email us at catering.westlakevillage.DST@fourseasons.com
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
AVALON BREAKFAST MENU
AT THE TABLE TO SHARE
ASSORTED BREAKFAST PASTRIES
ENTRÉES choice of:
HUEVOS RANCHEROS
black bean, cotija, house-made tortilla, cilantro, fried egg, avocado, pico de gallo
AVOCADO TOAST
sourdough, tomato, radish, pickled shallot
C&C OMELETTE
fine herbs, gruyere, green salad, sourdough bread
ACAI BOWL BOWL
mixed berries, house-made granola, banana, peanuts, coconut flakes
BEVERAGES choice of:
LAVAZZA DRIP COFFEE
HARNEY & SON TEA