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Avon Pavilion
A delicious sandwich version of our famous specialty.
A healthy helping of fresh tomatoes, broccoli, mushrooms, diced peppersand onions, tossed with our freshly cut home-fried potatoes and smothered with melted cheddar and monterey jack cheese.
Cracked the way you like 'em, freshly cut homefries and toast.
Taylor pork roll, fried egg and hot melted American cheese. A farm fresh egg served on afresh hard roll.
A healthy helping of fresh tomatoes, broccoli, mushrooms, diced peppersand onions, tossed with our freshly cut home-fried potatoes and smothered with melted cheddar and monterey jack cheese.
Poached york apples in a nutmeg butter compote topped with black forest walnuts.
Extra thick, dipped in Madagascar vanilla cream royale and dusted with ceylon cinnamon sugar.
Grilled taylor pork roll, American cheese and Spanish onions scrambled with 3 farm fresh eggs.
Scrambled egg whites, sauteed baby spinach, fire roasted peppers, kalamata olive tapenade and imported athenos feta cheese.
Roasted portabella and crimini mushrooms, Japanese spring onions, hickory smoked bacon with scrambled eggs and mixed with imported dutch Gouda cheese.
Sauteed jumbo ocean caught shrimp, Maryland crabmeat, Italian spinachand diced roma tomatoes scrambled with 3 farm fresh eggs and smothered with a creamy mornay sauce.
A traditional favorite filled with your choice of American, Swiss, mild Vermont cheddar or Philadelphia cream cheese.
Diced sweet peppers, Spanish onions honey cured ham, cheddar jack cheese.
Egg beaters, low-fat, low sodium Wisconsin Swiss cheese served with a side of fresh melon and berries instead of potatoes and toast.
Honey cured ham, diced bacon, mushrooms, sweet peppers, jersey tomatoes, Spanish onions and American cheese.
Fresh sliced button mushrooms and Wisconsin Swiss cheese.
Honey cured ham and mild Vermont cheddar cheese.
Scottish smoked salmon, capers, tomatoes, sweet Bermuda onion and cream cheese with a toasted bagel.
Assorted seasonal and tropical fruits, fresh and sweet.
Melange of tender shrimp, lobster tail, diver scallops, baby calamari, colossal lump crab, coriander lime marinade.
Fresh watermelon, cantaloupe, orange wedges, seedless ruby red grapes and sweet strawberries.
Hand breaded, fried golden, mild Cajun tartar sauce.
Wild caught shrimp marinated and encased in a lime cocktail sauce, sliced avocado, minted green leaf.
Mixed baby field greens, triple cream Brie, strawberries, toasted almonds, wild strawberry vinaigrette.
Sangria watermelon, baby arugula, atheno feta, roasted pistachios, balsamic drizzle.
Crisp romaine, reggiano parmigiano garlic croutons, Napa valley chardonnay caesar dressing.
Romaine, iceberg, red cabbage, mandarin oranges, sun-dried cranberries, roasted sunflower seeds, vine-ripened tomatoes, cucumbers, carrotsand garlic croutons with dressing.
Philly style with melted cheese on a toasted steak roll.
Maize panko breaded local filet, mild Cajun tartar sauce, campari tomato, Napa green lettuce on a brioche bun.
Shaved prime top round, grilled onions, melted cheese, on a toasted steak roll.
Cilantro, kaffir limeand cracked pepper encrusted, flash seared, black bean roasted corn salsa, balsamic glazed arugula.
Chef kens hand crafted Maryland colossal lump crab cake, grilled golden with mild Cajun tartar sauce on a brioche bun.
Adobo dusted chicken breast, baja pico de gallo, cilantro creme on a brioche bun.
Grilled turkey breast, melted monterey cheddar jack cheese, maple cured bacon, house-made cranberry aioli on a grilled croissant.
Napa green lettuce, campari tomato.
Swiss cheese, tomato concasse, cilantro creme.
Juicy, fresh ground seasoned turkey, tomato, grilled onions, avocado creme fraiche.
Tortilla filled with chilled julienned grilled chicken breast, crisp romaine, shredded rouge cabbage and cheddar jack cheese.
Lightly coated, fried golden, marinara alfresco.
Succulent, slow cooked, fall-off-the-bone baby back ribs basted in chef ken's signature Barbeque sauce.
Wild caught shrimp marinated and encased in a lime cocktail sauce, sliced avocado, minted green leaf.
Blue shell mussels, white wine, shallots, herb butter.
Colossal pink reef shrimp, Hawaiian coconutand toasted almond encrusted, golden fried, apricot spiced grande marnier dipping sauce.
Melange of tender shrimp, lobster tail, diver scallops, baby calamari, colossal lump crab, coriander lime marinade.
Cilantro, kaffir limeand cracked pepper encrusted, flash seared, sesame jasmine rice, soy ginger sauce.
Crisp romaine hearts, herb garlic croutons, Parmesan, Napa valley chardonnay caesar dressing.
Mixed baby field greens, triple cream Brie, strawberries, toasted almonds, wild strawberry vinaigrette.
Mixed baby field greens, poached white meritage pears, candied walnuts, savory Pecorino Romano, honey champagne vinaigrette.
Sangria watermelon, baby arugula, athenos feta, roasted pistachios, balsamic glaze.
Savoy spinach, cherry wood slab bacon, golden calimyrna figs, avocado creme ranch dressing.
Tender flaky dover sole sauteed in a delicate Parmesan batter with a sauvignon blanc lemon sauce over linguini or rice.
12 Ounces prime dry-aged beef tenderloin, gorgonzola butter, thyme grilled asparagus, souffled Asiago potatoes.
Breast of chicken sauteed in a delicate Parmesan batter with a sauvignon blanc lemon sauce over linguini or rice.
Semolina cavatappi pasta, braised Angus short rib, Vermont white cheddar, bechemel, caramelized sweet onion.
Spicy chorizo, jumbo gulf shrimp, tender chicken in a robust Cajun etouffee', jasmine rice.
Succulent, slow cooked, fall-off-the-bone baby back ribs basted in chef ken's signature Barbeque sauce, jicama slaw, grandma roxie's corn bread, whipped honey butter.
Semolina penne pasta, broccoli, sun-dried tomatoes, artichoke hearts, imported peppers in a light garlic sauce.
Grilled with a madeira demi glaze, caramelized onion beehive, souffled Asiago potatoes, thyme grilled asparagus.
Pineapple teriyaki glazed served with a grilled kahuna pineapple, coconut jasmine rice.
Semolina bow tie pasta, sauteed Brazilian jumbo pink shrimp, Italian spinach, diced tomatoes, Spanish black olives, toasted pignoli nuts in a tropical citrus veloute sauce.
Pan roasted clams, braised purple garlic, white pinot noir, Pecorino Romano, semolina linguini, crostini plank.
Jumbo lump blue claw crab cakes, Cajun corn relish, jicama slaw, roasted pepper creole remoulade.
Sauteed colossal shrimp, tomato concasse, confetti peppers, roasted garlic sriracha glaze atop creamy butterkase grits and crostini.
Sauteed tender diver scallops, jumbo reef-shrimp, diced roma tomatoes, shallots, Italian baby spinach in a roasted garlic scampi cream sauce tossed with gemelli pasta.
Roasted macadamia nut and toasted coconut encrusted Pacific crest mahi mahi, loquat honey drizzle, coconut jasmine rice, sauteed summer vegetable.
Shrimp, lobster, calamari, mussels, clams, cellophane rice noodles, green curry coconut broth.
Menu for Avon Pavilion provided by Allmenus.com
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