E.g., 09/18/2018

Avalon Grille Dinner Menu

To Begin With

SPICY AHI Sashimi-grade tuna, shaved hot house cucumber, avocado purée and sriracha tobiko aioli, dusted with nori powder and served with furikake rice crackers / 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 / 10 
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 / 9 
CRISPY BRUSSELS SPROUTS Flash-fried tender and tossed with orange-glazed pork belly bits, pickled pearl onion, pineapple, arugula, smoked Gouda and cilantro vinaigrette / 8 
CRISPY CALAMARI Tender and light, with spicy-sweet habanero chili glaze and flash-fried shishito peppers / 14 

Farmer's Market Inspirations

CLASSIC CAESAR Crisp romaine hearts, marinated white anchovies, Parmesan cheese, lavash croutons and house-made dressing / 11 / add Chicken 7 / Steak 9 / Shrimp 10 
AG WEDGE Baby iceberg, applewood bacon, caramelized onion, sliced radish, vine-ripened tomatoes, diced green apple and chopped hazelnuts, with creamy Point Reyes blue cheese dressing / 11 / with Chicken 18 / with Lobster 26 
GRILLED CALIFORNIA PEACHES With blood orange segments, heirloom tomatoes, Drake Family Farms goat cheese, Park Row granola, tender pea shoots and La Quercia prosciutto, with aromatic herb verjus vinaigrette / 15
Vegan Dishes 
ROASTED TOMATO SOUP Vine-ripened tomatoes, slow roasted in herbs and finished with confit potatoes and basil oil / Cup 6 / Bowl 9 
ROASTED BEET SALAD Orange-infused farmstand baby beets, Black Mission figs, heirloom tomatoes, wild baby arugula and avocado purée, with marbled rye bread crumbles and a Meyer lemon pepper vinaigrette / 15 
CAULIFLOWER STEAK CONFIT Slow-cooked with garlic, shallots and thyme, and accompanied by roasted squash and carrots, potatoes, arugula and fresh herbs in a vegetable broth / 22 

Main Courses

Meat -  Certfied Angus beef, hand-formed sustainable meat and free-range Jidori 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 / 60 
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 
MARINATED HANGER STEAK Grilled 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 roasted garlic-whipped potatoes, wild ramps and roasted carrots, with 3-herb gremolata and a savory mushroom merlot reduction / 39 / 12oz filet available for 45 
Choose Your Prime Cut 
Grilled Angus beef accompanied by roasted garlic and BBQ onions, with fresh asparagus, wild mushroom ragout and roasted corn risotto, and Madeira sauce and béarnaise on the side 

Seafood - Line-caught and sustainable local fish and seafood
ANDOUILLE & LOBSTER LINGUINE Succulent lobster, andouille sausage, baby heirloom tomatoes and poached egg in a creamy king oyster mushroom sauce over squid ink linguine / 39 
PAN-SEARED SCALLOPS Accompanied by fava bean, English pea, roasted corn, Yukon gold and sautéed fava leave succotash with a pistou finish / 36 
BRANZINO FILET Pan roasted, with sautéed spinach, cream corn purée and onion escabeche / 37 
PACIFIC SEABASS Misoyaki-glazed fillet, with shiitake mushroom and cilantro-scented basmati rice, bonito-braised napa cabbage, Big Island hearts of palm and tempura nori crisps / 32 
PACIFIC SNAPPER Herb-dusted grilled fillet, sautéed summer squash, purslane and pumpkin seeds, lemongrass and English pea purée, and lemon ricotta / 35 


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