| A
p p e t i z e r s |
Avanti
Garlic Loaf
parmesan cheese melted, sourdough baguette with fresh basil |
2 |
Calamari
Fritti
herb crusted-flash fried squid, served with basil-tomato
sauce |
8 |
Carpaccio
Avanti
paper thin raw tenderloin of beef drizzled with white truffle
oil, parmesan curls and capers |
10 |
Tuna
Tartare
sushi grade tuna drizzled with chipotle horsy sauce, arugula
and toast points |
9 |
Melon
Wrapped Prosciutto
drizzled with berry balsamic |
7 |
Italian
Ceviche
shellfish marinated in vodka and cilantro lime juice |
9 |
Stuffed
Mushrooms
spinach, prosciutto di parma and parmesan with béchamel
sauce |
8 |
Gorgonzola
Gnocchi
with walnuts |
7 |
Finger
Crab Claws
sautéed in chardonnay reduction with garlic, olive
oil and lime juice |
9 |
Pernod
Steamed Mussels
with shallots and garlic |
9 |
Jumbo
Lump Crab Cake
over whole grain dijon mustard sauce |
13 |
| Today's
Soup |
6 |
| |
 |
| |
| G
r e e n s |
|
|
Field
Green Salad
garden greens with Avanti vinaigrette
|
6 |
Greek
Salad
romaine lettuce, kalamata olives, feta cheese, cucumbers,
and tomatoes with lemon-oregano dressing |
8 |
Caesar
Salad
romaine lettuce, parmesan cheese, and garlic croutons with
classic Caesar dressing |
7 |
Arugula
Salad
roasted pear, crumbled gorgonzola and candied pecans with
hazelnut oil dressing |
9 |
Caprese
Salad
red and yellow sliced tomatoes, fresh mozzarella and red
onions with aged balsamic vinegar |
8 |
Asparagus
Salad
with gorgonzola cheese, roasted peppers, and tarragon vinaigrette
|
8 |
Beet
Salad
with watercress, endives, roasted walnuts, goat cheese cutlet
and balsamic vinaigrette |
9 |
| |
|
|
 |
| P a s t a s |
Farfalle
Carbonara
bow tie pasta, smoked ham, prosciutto di parma, and scallions
tossed in a parmesan cream sauce |
15 |
Spinach
Lasagna
trio of parmesan, mozzarella, and ricotta cheeses with béchamel
and marinara sauces |
16 |
Clams
& Mussels Linguini
steamed in white wine infused garlic |
19 |
Lobster
and Crab Ravioli
a savory fusion of alaskan crab, lobster, and herbs, enveloped
in semollina pasta, simmered in fresh tomato basil sauce |
21 |
Capellini
Pescatore
sautéed medley of shellfish served over a bed of angel
hair pasta tossed in marinara sauce |
21 |
Fettuccini
Diablo
marinated grilled breast of chicken over fettuccine with mushrooms,
basil and spicy marinara sauce |
15 |
Fettuccine
Avanti
grilled medallions of beef tenderloin with a mushroom-pinot
noir sauce |
21 |
| |
|
|
 |
| E n t r é e s |
Long
Island Duck
boneless breast braised in calvados with carmelized washington
apples |
23 |
Orange
Glazed Whole Cornish Hen
over polenta |
19 |
Lamb
Loin
lightly blackened domestic lamb loin with roasted garlic demi-glace |
26 |
Prime
New York Sirloin
marinated grilled portobelo mushroom and balsamic-truffle reduction
|
27 |
Tournedos
Avanti
grilled tenderloin of beef topped with mixed mushrooms, wilted
spinach and gorgonzola, madera wine sauce
|
30 |
Bone in Veal Chop
brandy, whole grain dijon mustard and procini mushrooms |
33 |
Yellow Fin Tuna
sesame coated and seared, herb spiked |
24 |
Pan Seared Snapper
over risotto primavera, spiked with basil oil |
24 |
Chilean
Sea Bass
crabmeat crusted with citrus beurre blanc sauce |
26 |
Hazelnut
Crusted Halibut
citrus chardonnay sauce |
25 |
Jumbo Lump Crab Cakes
over whole grain dijon mustard sauce |
27 |
Brazilian
Lobster Tail (10oz)
with saffron champagne citrus sauce, served over a bed of spinach linguini |
32 |
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