Avanti Restaurant

parmesan cheese, garlic, basil, French baguette

herb crusted-flash fried, basil-tomato sauce

oregano, thyme, shallots, crushed pepper, marinara

spinach, prosciutto, parmesan, béchamel

shellfish marinated in vodka and cilantro-lime juice

citrus-chablis sauce, angel hair, mushrooms, tomatoes

crushed tomatoes, red pepper, garlic

romaine lettuce, cucumbers, tomatoes, feta cheese, kalamata olives, oregano-lemon dressing

hearts of romaine, parmesan cheese, garlic croutons, classic caesar dressing

roasted pear, crumbled gorgonzola, candied pecans, hazelnut dressing

gorgonzola cheese crumbles, roasted peppers, tarragon vinaigrette

prosciutto, ham, scallions, parmesan-garlic cream sauce

parmesan, mozzarella, ricotta, béchamel, marinara

pinot grigio infused garlic

grilled medallions of beef tenderloin, mushroom-brandy

cremini, oyster, shiitake, white truffle oil drizzle

traditional style- pork loin, pancetta, tenderloin

risotto primavera, mango relish, burre blanc sauce

medley of shellfish, marinara sauce

marinated grilled breast of chicken, mushrooms, basil, spicy marinara

spinach, mushrooms, marinara

enjoy today’s chef inspiration

mint port demi glaze

capellini, chardonnay-citrus, capers

grilled tenderloin of beef topped, mushrooms, wilted spinach, gorgonzola cheese, madeira wine reduction

whole grain dijon mustard sauce

risotto primavera, citrus beurre blanc

herb-breaded crusted, mozzarella cheese, fettuccine alfredo

parmesan risotto, pesto sauce

by Alias, 2018

by Jean-Luc Colombo, 2018

herb crusted-flash fried, basil-tomato sauce

shellfish marinated in vodka and citrus-chablis

citrus-chablis sauce, angel hair mushrooms, tomatoes

spinach, prosciutto di parma, parmesan, béchamel

topped with fresh tomato relish

chardonnay-citrus sauce, capers

bow tie pasta, smoked ham, prosciutto di parma, scallions, parmesan-garlic cream sauce

marinated grilled breast of chicken, mushrooms, basil, spicy marinara

traditional style- pork loin, pancetta, tenderloin

fresh seasonal berries

ladyfingers and mascarpone dusted with cocoa

crunchy peanut butter and dark chocolate, on a sweet and salty crust, topped with chocolate ganache

whipped mascarpone, coffee immersed lady fingers, cocoa dusting

smooth french vanilla crème, sugar brittle topping

crunchy creamy peanut butter, dark chocolate layers, sea salt crystals

old world vanilla ice cream, espresso

chef's inspiration of the week