E.g., 11/16/2018

Avalon Grille Dinner Menu

To Begin With

AHI TUNA Sashimi-grade tuna, citrus, shallots and avocado purée, dusted with nori powder and served with tempura nori crisps / / 18 
HAMACHI TIRADITO Pacific yellowtail with ninja radish, pickled red pepper and cucumber relish, California avocado, rocoto sauce, lemon air and micro flowers / 18 
HERB TRUFFLE PARMESAN FRIES Thin-cut crispy potatoes tossed in truffle oil, herbs and shaved Parmesan, and served with ketchup and savory-sweet black garlic dipping sauce / 12
MEAT & CHEESE BOARD A selection of cured meats and local artisanal cheeses, roasted Marcona almonds, sweet honey comb and dried-on-the-vine grapes, served with baguette toast and house-made marmalade / 29 
GRILLED OCTOPUS Tender slow-cooked octopus finished crisp on the grill and served over heirloom beans, pickled red pearl onions, chick peas and roasted eggplant purée, with savory pimento aioli and a Fresno chile kick / 22 
FLASH-FRIED GREEN BEANS An Avalon Grille favorite, lightly battered, seasoned, and served crisp and tender, with spicy mayo and savory sweet black garlic dipping sauce / 10 
CRISPY BRUSSELS SPROUTS Flash-fried tender and tossed with orange-glazed pork belly bits, pickled pearl onion, pineapple, arugula, smoked Gouda and cilantro vinaigrette / 9
CRISPY CALAMARI Tender and light, with spicy-sweet habanero chili glaze and flash-fried shishito peppers / 15 
 

Farmer's Market Inspirations

Vegan Dishes 
ROASTED TOMATO SOUP Vine-ripened tomatoes, slow roasted in herbs and finished with confit potatoes and basil oil / Cup 7 / Bowl 10
PERSIMMOM SALAD Baby yellow frisée, heirloom tomatoes, pickled radicchio, avocado purée and candied walnuts, with pomegranate vinaigrette / 15
PUMPKIN STEAK CONFIT Pumpkin slices, slow-cooked with garlic, shallots and thyme, and accompanied by rutabaga, baby turnips, parsnips, arugula and fresh herbs in a vegetable broth / 22 
 
CLASSIC CAESAR Crisp romaine hearts, marinated white anchovies, Parmesan cheese, lavash croutons and house-made dressing / 12 / with Chicken 18 / with Steak 21 / with Shrimp 23
AG COBB Chicken, applewood bacon, spinach, tomatoes, California avocado, blue cheese and hard- boiled egg, with Dijon mustard dressing / 20
 
 

Main Courses

Meat -  Certfied Angus beef, hand-formed sustainable meat and range free chicken
ROASTED WHOLE CHICKEN FOR TWO Marinated in ginger and citrus hoisin sauce, slow-roasted and served with lemony broccolini, julienne bok choy, farmstand carrots, scallions, kumquats and cilantro slaw dressed with spicy peanut sauce / 65 
GRILLED PORK CHOP Citrus and herb-brined Salmon Creek Farms pork on parsnip purée with a saba vinegar finish, accompanied by a salad of warm Brussels sprout leaves, fennel, lady apple, Blue Lake beans and pancetta / 34 
WAGYU BURGER Grilled Snake River Farms beef, crisp lettuce, vine-ripened tomato, dill pickle, shaved red onion and sweet tomato jam on a toasted Amish bun, with choice of mixed greens or thin-cut crispy sea salt fries / 16 / add Bacon 2 / Cheddar 2 / Avocado 2 / Fried Egg 2 
GRILLED HANGER STEAK Marinated 10oz cut topped with sweet heirloom tomato jam and served with cucumber and tomato salad, and herb garlic and sea salt Kennebec wedge fries / 29 
ANGUS FILET Tender grilled 8oz filet, accompanied by pommes purée, roasted carrots and asparagus, with 3-herb gremolata and a savory mushroom cabernet reduction / 41
 
Choose Your Prime Cut 
NEW YORK STRIPLOIN / 14oz / 45 
ANGUS RIBEYE / 14oz / 49
CHATEAUBRIAND FOR TWO / 16oz / 85 
Grilled Angus beef accompanied by roasted garlic, BBQ onions, potatoes au gratin, fresh asparagus and wild mushroom ragout, with red wine sauce and béarnaise on the side

Seafood - Line-caught and sustainable local fish and seafood
ANDOUILLE & LOBSTER BALLERINA Succulent lobster, andouille sausage, sundried tomatoes and spinach in a creamy king oyster mushroom sauce over fresh ballerina pasta/ 39 
PAN-SEARED SCALLOPS Accompanied by sunchoke purée, roasted butternut squash, baby turnips and heirloom beets, in a sage brown butter sauce / 35
WILD PACIFIC KING SALMON Grilled misoyaki-glazed fillet, with shitake mushroom and cilantro- scented basmati rice, bonito-braised Napa cabbage, Chinese long beans, Big Island hearts of palm and tempura nori crisps / 36
RAINBOW TROUT Grilled skin-on fillet, confit tomatoes, arugula, celeriac purée, parmesan cheese and fresh herbs / 33
 
 

 

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