| A
p p e t i z e r s |
Avanti
Garlic Loaf
parmesan cheese, sourdough
baguette and fresh basil |
2 |
Calamari
Fritti
herb crusted-flash fried, 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 with chipotle horsey
sauce, arugula and toast points |
9 |
Stuffed
Mushrooms
spinach, prosciutto di parma and parmesan with béchamel
sauce |
8 |
Ceviche
shellfish marinated in vodka and cilantro lime juice |
9 |
Gnocchi
gorgonzola cream and walnuts |
7 |
Finger
Crab Claws
sautéed in a 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, cucumbers,
tomatoes, feta cheese, kalamata
olives, oregano-lemon dressing |
8 |
Caprese
Salad
red sliced tomatoes, fresh mozzarella
and red onions with balsamic vinaigrette |
8 |
Asparagus
Salad
gorgonzola cheese crumbles, roasted
peppers and tarragon vinaigrette |
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
dressing |
9 |
Beet
Salad
watercress, 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 |
16 |
Spinach
Lasagna
trio of parmesan, mozzarella, and ricotta cheeses with béchamel
and marinara sauces |
15 |
Clams
& Mussels Linguini
steamed in white wine infused garlic |
19 |
Fettuccine
Avanti
grilled medallions of beef tenderloin with a mushroom-pinot
noir sauce |
21 |
Lobster
and Crab Ravioli
a savory fusion of alaskan crab, lobster and herbs enveloped in semolina pasta, simmered in rosetta sauce |
21 |
Tagliatelle Bolognese
traditional style with pork loin, panchetta and tenderloin |
13 |
Capellini
Pescatore
sautéed medley of shellfish served over a bed of angel hair pasta tossed in marinara sauce |
19 |
Fettuccini
Diablo
marinated grilled breast of chicken over fettuccine with mushrooms, basil and spicy marinara saucee |
16 |
| |
|
|
 |
| E n t r é e s |
Grilled Lamb Chops
rosemary balsamic reductions |
32 |
Chicken Limone
chardonnay citrus sauce and capers |
18 |
Lamb
Loin
lightly blackened with roasted garlic demi-glace |
26 |
Prime
New York Sirloin
with marinated grilled portobello mushroom and balsamic-truffle reduction
|
27 |
Tournedos
Avanti
grilled tenderloin of beef topped with mushrooms, wilted spinach and gorgonzola cheese with madeira wine reduction
|
33 |
Jumbo Lump Crab Cakes
over whole grain dijon mustard sauce |
27 |
Bone in Veal Chop
brandy, whole grain dijon mustard and porcini mushrooms |
34 |
Yellow Fin Tuna
black and white sesame seed coated, seared, herb spiked |
24 |
Chicken Parmesan
herb crusted served with fettuccine alfredo |
18 |
Crab Meat Crusted Sea Bass
citrus beurre blanc sauce |
32 |
Atlantic Grilled Salmon
topped with fresh tomato relish |
22 |
Brazilian Lobster Tail (6oz)
spicy marinara, over linguini with shrimp |
26 |
| |
|
|
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