Blue Moon Over Avila

garlic parsley butter, with a touch of gorgonzola

camembert, mimolette, and point reyes blue cheeses with spanish chorizo jambon de paris, and saucisson sec

with caramelized shallots and baguette

with cornichons and toast points

house cured olives with orange and anise, herb marinated eggplant, and 4 grain tabbouleh served with warm pita

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

little gems lettuces with avocado, parisian radish, cucumber, and brioche crumbs in a fines-herb vinaigrette

ahi tuna over a bed of mixed greens accompanied by tapenade, eggs mimosa, haricot vert, and pomme nuevo

langoustine, bibb lettuce, beets, and eggs mimosa in a shallot and herb vinaigrette

pounded Mary's organic chicken breast in an herb aioli with local chicories, pomegranate, chevre, and pistachios

soup du jour, a half croque monsieur, and an organic mixed greens salad

Baked with bechamel and gruyére au gratin. Our house specialty!

turkey, brie, and pistou

roasted mushrooms and braised kale with an herb chevre

on a brioche split-top roll with lemon aioli and a cabbage slaw

with shortbread crust and whipped creme fraiche

with Avila Barn apples, caramel, and chantilly

garlic parsley butter, with a touch of gorgonzola

four large wild-caught white shrimp with tangy cocktail sauce

our chef's seasonally rotating preparation of fresh raw fish

with cornichons and toast points

camembert, mimolette, and point reyes blue cheeses with spanish chorizo, jambon de paris, and saucisson sec

rich soups selected and prepared daily by our chef

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

local chicories, pomegranate, pistachios, and chevre in a date vinaigrette

little gems lettuces with avocado, parisian radish, cucumber, and brioche crumbs in a fines-herb vinaigrette

langoustine, bibb lettuce, beats, and eggs mimosa in a shallot and herb vinaigrette

a medley of mushrooms in a porcini jus risotte

shrimp, scallops, mussels, leeks, and potatoes with toast rouille

14 day dry-aged new york strip steak in a green peppercorn and brandy sauce with haricot vert and rustic mashed potatoes

fresh cuts of fish from all over the world selected daily by our chef

roasted vegetables and mushrooms of the season wrapped in pastry dough with pomme purée and sauce jardiniére

with shortbread crust and whipped créme fraiche

with Avila Barn apples, caramel, and chantilly

Our refreshing House Mimosa! A blend of Cava Spanish sparkling wine and guava juice

Baked with bechamel and gruyére au gratin. Our house specialty!

turkey, brie, and pistou

roasted mushrooms and braised kale with an herb chevre

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

new england style clam chowder with smokey bacon, clams, potato, onion, and a hint of pastis

rich soups selected and prepared daily by our chef

mixed baby field lettuces, heirloom tomatoes, radish carrots, dressed with a lemon vinaigrette

ahi tuna over a bed of mixed greens accompanied by olives, eggs mimosa, tomatoes, haricot vert, and pomme nuevo

apples, celery, walnuts, and grapes on a bed of mixed local greens dressed with champagne vinaigrette, and served with your choice of salmon rillette, cocktail shrimp, or provencal chicken salad

bacon lardons, roast chicken, tomatoes, sieved egg, point reyes blue cheese, and avocado, dressed in a creamy herb vinaigrette and served on a bed of gem and endive lettuces

ancient whole grains, chopped kale, roasted seasonal vegetables, pear, pomegranate arils, and pepitas, dressed in a pumpkin goddess dressing

14 day dry-aged new york strip steak in a green peppercorn and brandy sauce with haricot vert and rustic mashed potatoes

with braised kale nero, in a caramelized onion jus

Our take on this classic dish from the south of France. A half duck served over cannellini beans, cippolini, winter squash, kale, and braised short rib jus

brown butter poached shrimp and langoustines folded into saffron and fennel risotto and garnished with creme fraiche and fine herbs

red wine and brandy stewed organic Mary's chicken with local carrots, mushrooms, potatoes, cippolinis, and kale

garlic parsley butter, with a touch of gorgonzola

camembert, mimolette, and point reyes blue cheeses with spanish chorizo jambon de paris, and saucisson sec

with caramelized shallots and baguette

with cornichons and toast points

house cured olives with orange and anise, herb marinated eggplant, and 4 grain tabbouleh served with warm pita

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

little gems lettuces with avocado, parisian radish, cucumber, and brioche crumbs in a fines-herb vinaigrette

ahi tuna over a bed of mixed greens accompanied by tapenade, eggs mimosa, haricot vert, and pomme nuevo

langoustine, bibb lettuce, beets, and eggs mimosa in a shallot and herb vinaigrette

pounded Mary's organic chicken breast in an herb aioli with local chicories, pomegranate, chevre, and pistachios

soup du jour, a half croque monsieur, and an organic mixed greens salad

Baked with bechamel and gruyére au gratin. Our house specialty!

turkey, brie, and pistou

roasted mushrooms and braised kale with an herb chevre

on a brioche split-top roll with lemon aioli and a cabbage slaw

with shortbread crust and whipped creme fraiche

with Avila Barn apples, caramel, and chantilly

garlic parsley butter, with a touch of gorgonzola

camembert, mimolette, and point reyes blue cheeses with spanish chorizo jambon de paris, and saucisson sec

with caramelized shallots and baguette

with cornichons and toast points

house cured olives with orange and anise, herb marinated eggplant, and 4 grain tabbouleh served with warm pita

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

little gems lettuces with avocado, parisian radish, cucumber, and brioche crumbs in a fines-herb vinaigrette

ahi tuna over a bed of mixed greens accompanied by tapenade, eggs mimosa, haricot vert, and pomme nuevo

langoustine, bibb lettuce, beets, and eggs mimosa in a shallot and herb vinaigrette

pounded Mary's organic chicken breast in an herb aioli with local chicories, pomegranate, chevre, and pistachios

soup du jour, a half croque monsieur, and an organic mixed greens salad

Baked with bechamel and gruyére au gratin. Our house specialty!

turkey, brie, and pistou

roasted mushrooms and braised kale with an herb chevre

on a brioche split-top roll with lemon aioli and a cabbage slaw

with shortbread crust and whipped creme fraiche

with Avila Barn apples, caramel, and chantilly

garlic parsley butter, with a touch of gorgonzola

four large wild-caught white shrimp with tangy cocktail sauce

our chef's seasonally rotating preparation of fresh raw fish

with cornichons and toast points

camembert, mimolette, and point reyes blue cheeses with spanish chorizo, jambon de paris, and saucisson sec

rich soups selected and prepared daily by our chef

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

local chicories, pomegranate, pistachios, and chevre in a date vinaigrette

little gems lettuces with avocado, parisian radish, cucumber, and brioche crumbs in a fines-herb vinaigrette

langoustine, bibb lettuce, beats, and eggs mimosa in a shallot and herb vinaigrette

a medley of mushrooms in a porcini jus risotte

shrimp, scallops, mussels, leeks, and potatoes with toast rouille

14 day dry-aged new york strip steak in a green peppercorn and brandy sauce with haricot vert and rustic mashed potatoes

fresh cuts of fish from all over the world selected daily by our chef

roasted vegetables and mushrooms of the season wrapped in pastry dough with pomme purée and sauce jardiniére

with shortbread crust and whipped créme fraiche

with Avila Barn apples, caramel, and chantilly

Our refreshing House Mimosa! A blend of Cava Spanish sparkling wine and guava juice

Baked with bechamel and gruyére au gratin. Our house specialty!

turkey, brie, and pistou

roasted mushrooms and braised kale with an herb chevre

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

new england style clam chowder with smokey bacon, clams, potato, onion, and a hint of pastis

rich soups selected and prepared daily by our chef

mixed baby field lettuces, heirloom tomatoes, radish carrots, dressed with a lemon vinaigrette

ahi tuna over a bed of mixed greens accompanied by olives, eggs mimosa, tomatoes, haricot vert, and pomme nuevo

apples, celery, walnuts, and grapes on a bed of mixed local greens dressed with champagne vinaigrette, and served with your choice of salmon rillette, cocktail shrimp, or provencal chicken salad

bacon lardons, roast chicken, tomatoes, sieved egg, point reyes blue cheese, and avocado, dressed in a creamy herb vinaigrette and served on a bed of gem and endive lettuces

ancient whole grains, chopped kale, roasted seasonal vegetables, pear, pomegranate arils, and pepitas, dressed in a pumpkin goddess dressing

14 day dry-aged new york strip steak in a green peppercorn and brandy sauce with haricot vert and rustic mashed potatoes

with braised kale nero, in a caramelized onion jus

Our take on this classic dish from the south of France. A half duck served over cannellini beans, cippolini, winter squash, kale, and braised short rib jus

brown butter poached shrimp and langoustines folded into saffron and fennel risotto and garnished with creme fraiche and fine herbs

red wine and brandy stewed organic Mary's chicken with local carrots, mushrooms, potatoes, cippolinis, and kale

garlic parsley butter, with a touch of gorgonzola

camembert, mimolette, and point reyes blue cheeses with spanish chorizo jambon de paris, and saucisson sec

with caramelized shallots and baguette

with cornichons and toast points

house cured olives with orange and anise, herb marinated eggplant, and 4 grain tabbouleh served with warm pita

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

little gems lettuces with avocado, parisian radish, cucumber, and brioche crumbs in a fines-herb vinaigrette

ahi tuna over a bed of mixed greens accompanied by tapenade, eggs mimosa, haricot vert, and pomme nuevo

langoustine, bibb lettuce, beets, and eggs mimosa in a shallot and herb vinaigrette

pounded Mary's organic chicken breast in an herb aioli with local chicories, pomegranate, chevre, and pistachios

soup du jour, a half croque monsieur, and an organic mixed greens salad

Baked with bechamel and gruyére au gratin. Our house specialty!

turkey, brie, and pistou

roasted mushrooms and braised kale with an herb chevre

on a brioche split-top roll with lemon aioli and a cabbage slaw

with shortbread crust and whipped creme fraiche

with Avila Barn apples, caramel, and chantilly

garlic parsley butter, with a touch of gorgonzola

camembert, mimolette, and point reyes blue cheeses with spanish chorizo jambon de paris, and saucisson sec

with caramelized shallots and baguette

with cornichons and toast points

house cured olives with orange and anise, herb marinated eggplant, and 4 grain tabbouleh served with warm pita

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

little gems lettuces with avocado, parisian radish, cucumber, and brioche crumbs in a fines-herb vinaigrette

ahi tuna over a bed of mixed greens accompanied by tapenade, eggs mimosa, haricot vert, and pomme nuevo

langoustine, bibb lettuce, beets, and eggs mimosa in a shallot and herb vinaigrette

pounded Mary's organic chicken breast in an herb aioli with local chicories, pomegranate, chevre, and pistachios

soup du jour, a half croque monsieur, and an organic mixed greens salad

Baked with bechamel and gruyére au gratin. Our house specialty!

turkey, brie, and pistou

roasted mushrooms and braised kale with an herb chevre

on a brioche split-top roll with lemon aioli and a cabbage slaw

with shortbread crust and whipped creme fraiche

with Avila Barn apples, caramel, and chantilly

garlic parsley butter, with a touch of gorgonzola

four large wild-caught white shrimp with tangy cocktail sauce

our chef's seasonally rotating preparation of fresh raw fish

with cornichons and toast points

camembert, mimolette, and point reyes blue cheeses with spanish chorizo, jambon de paris, and saucisson sec

rich soups selected and prepared daily by our chef

Caramelized onions with thyme and sherry, topped with cream and gruyére cheese. Our house specialty!

local chicories, pomegranate, pistachios, and chevre in a date vinaigrette

little gems lettuces with avocado, parisian radish, cucumber, and brioche crumbs in a fines-herb vinaigrette

langoustine, bibb lettuce, beats, and eggs mimosa in a shallot and herb vinaigrette

a medley of mushrooms in a porcini jus risotte

shrimp, scallops, mussels, leeks, and potatoes with toast rouille

14 day dry-aged new york strip steak in a green peppercorn and brandy sauce with haricot vert and rustic mashed potatoes

fresh cuts of fish from all over the world selected daily by our chef

roasted vegetables and mushrooms of the season wrapped in pastry dough with pomme purée and sauce jardiniére

with shortbread crust and whipped créme fraiche

with Avila Barn apples, caramel, and chantilly

Our refreshing House Mimosa! A blend of Cava Spanish sparkling wine and guava juice