Spiced walnuts, pickled red onion, chevre, and maple vinaigrette.
Autumn fruit salsa, almonds, and bacon vinaigrette.
Roasted garlic, white anchovies, and focaccia croutons.
Over parmesan grits and orange infused chimichurri.
Roasted potatoes, leeks, serrano ham, and manchego.
wasabi aioli and pickled red onions
With smoked tomato sauce.
Roasted pumpkin butter and toasted pepitas.
Champagne hollandaise and pea shoot salad.
Red beans, baby spinach, and pan jus.
Salsify mashed potatoes and shitake demi-glace.
With cured chorizo, campo de montalban, leeks, and piquillo peppers.
Over beer braised brussels sprouts.
Stuffed with sherried walnuts, fennel, and chevre with a pear coulis.
Rosemary garlic goat cheese and port wine gastrique.
Marinated in olive oil, thyme, and garlic.
Fried and salted spanish almonds.
Of manchego, idiazabal, campo de montalban, san simon, mahon, and cabrales.
Tossed in butter, pine nuts, and sea salt.
Spicy roasted potatoes with romesco sauce.
With rosemary, garlic oil.
With black bean, garlic, chili sauce and pea shoots.
With truffle oil and fried leeks.
Stuffed with coconut, basil, and pine nut cous cous with apricot puree.
With garlic, sherry, and butter.
Baked with pecorino romano and bread crumbs.
Pesto, onion and tomato on focaccia.
With mozzarella, and pesto on focaccia.
With pesto, goat cheese, mozzarella and seasonal vegetables.
With smoked tomato sauce, mozzarella, pancetta, prosciutto and pepperoni.
With smoked tomato sauce, goat cheese, mozzarella and caramelized onions.
Menu for The Avalon Restaurant & Bar provided by Allmenus.com
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