| A p p e t i z e r s |
Avanti
Garlic Loaf
garlic-parmesan cheese melted atop baked sourdough baguette
with fresh basil |
3 |
Calamari
Fritti
flash-fried herb-crusted squid served with basil-tomato
sauce |
8 |
Carpaccio
Avanti
delicately sliced raw tenderloin of beef drizzled with extra virgin
olive oil, parmesan curls and capers |
10 |
Tuna
Tartare
sushi grade tuna drizzled with chipotle horsy sauce, served
with arugula and toast points |
9 |
Italian
Ceviche
shellfish marinated in vodka, cilantro
lime juice |
9 |
Stuffed
Mushrooms
spinach, prosciutto di parma and parmesan with béchamel sauce |
8 |
Escargot
Chablisien
sauteed with garlic, vine-ripened tomatoes
and mushrooms tossed with angel hair pasta |
8 |
Finger
Crab Claws
sauteed in chardonnay wine 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
Italian home-style vegetable soup |
6 |
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| G r e e n s |
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Field
Green Salad
organic greens with Avanti vinaigrette |
6 |
Greek
Salad
romaine lettuce, kalamata olives, feta cheese, cucumbers,
and tomatoes with fresh lemon-oregano dressing |
7 |
Caesar
Salad
romaine lettuce, parmesan cheese, and garlic croutons with a classic
Caesar dressing |
7 |
Arugula
Salad
roasted pear, crumbled gorgonzola and candied pecans drizzled with hazelnut oil |
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 |
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| P a s t a s |
Farfalle
Carbonara
bow tie pasta with smoked ham, prosciutto di Parma, and scallions tossed
in a parmesan cream sauce |
15 |
Spinach
Lasagna
trio of parmesan, mozzarella, and ricotta cheeses with bechamel
and marinara sauces |
16 |
Clams
& Mussels Linguini
steamed in white wine infused garlic, served over linguine |
20 |
Lobster
and Crab Ravioli
a savory fusion of Alaskan crab, lobster, and herbs, enveloped
in Semollina pasta and simmered in fresh tomato basil sauce |
21 |
Capellini
Pescatore
a medley of shellfish served over a bed of angel hair pasta with marinara sauce |
20 |
Fettuccini
Diablo
marinated grilled breast of chicken with mushrooms, basil and
spicy marinara sauce |
15 |
Fettuccine
Avanti
grilled medallions of beef tenderloin with a mushroom pinot
noir sauce |
21 |
| |
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|
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| E n t r é e s |
Long
Island Duck
boneless breast braised in calvados with carmelized Washington
apples |
23 |
Veal
Cacofino
scaloppini of veal sauteed chardonnay-citrus and mushrooms |
20 |
Lamb
Loin
lightly blackened domestic lamb loin with roasted garlic demi-glace |
26 |
Prime
New York Sirloin
with marinated grilled portobelo mushroom
|
27 |
Tournedos
Avanti
grilled tenderloin of beef topped wtih Madagascar green peppercorn-Hennessey
cognac sauce
|
30 |
Bone in Veal Chop
with brandy, whole grain dijon 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 |
25 |
Pistachio
Crusted Halibut
with citrus chardonnay sauce |
25 |
Jumbo Lump Crab Cakes
over whole grain dijon mustard sauce |
28 |
Brazilian
Lobster Tail (10oz)
with saffron champagne citrus sauce, served over a bed of spinach linguini |
32 |
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