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GRILLED ARTICHOKES | 12 Lemon Caper Aioli, Gremolata CHARRED OCTOPUS | 15 Grapefruit, Mint, Pickled Fresno, Salmoriglio CHICKEN WINGS | 12 Pepper Jelly, Radish, Watermelon POLENTA | 11 Wild Mushrooms, Marsala Jus STARTERS » » SIDES | 7 » MAINS » SOUP | 10 Daily Selection BURRATA | 10 Prosciutto, Grilled Peaches, Arugula, Vanilla Balsamic Syrup ROASTED BEETS | 11 Hazelnuts, Frisee, Moliterno al Tartufo, Truffle Vinaigrette GRILLED ZUCCHINI | 9 Corn, Shaved Squash, Basil, Grana Padano, Lemon Vinaigrette SOUP & SALAD » PASTA LASAGNE | 17 Short Rib Ragu, Mushrooms, Bechamel HERB SPAGHETTI | 15 Sausage, Clams, Chili GIGLI | 13 Favas, Wild Mushrooms, Parmigiano Reggiano RIGATONI | 13 Smashed English Peas, Pancetta, Mint, Ricotta Salata GRILLED ASPARAGUS Bagna Cauda CAULIFLOWER Taleggio Fonduta, Herbed Bread Crumbs KALE Pancetta PORK MILANESE | 26 Red Wine Braised Turnips, Swiss Chard, Salsa Verde ROASTED CHICKEN | 23 Smashed Fingerlings, Asparagus, Sun-Dried Romesco GROUPER | 27 Chickpea Ragu, Olive Tapenade, Spinach HANGAR STEAK | 28 Grilled Eggplant Caponata, Fennel Onion Marmalade, Aged Balsamic RESTAURANT & BAR
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Avo Dinner Menu

Dec 18, 2015

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Robert Salas

Nick Lama's opening menu at Avo.
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  • GRILLED ARTICHOKES | 12Lemon Caper Aiol i , Gremolata

    CHARRED OCTOPUS | 15 Grapefruit , Mint , P ickled Fresno, Salmorigl io

    CHICKEN WINGS | 12 Pepper Jel ly , Radish, Watermelon

    POLENTA | 11 Wild Mushrooms, Marsala Jus

    STARTERS

    SIDES | 7

    MAINS

    SOUP | 10 Daily Select ion

    BURRATA | 10 Prosciutto, Gr i l led Peaches, Arugula, Vani l la Balsamic Syrup

    ROASTED BEETS | 11 Hazelnuts, Frisee, Moliterno al Tartufo, Truff le Vinaigrette

    GRILLED ZUCCHINI | 9 Corn, Shaved Squash, Basi l , Grana Padano, Lemon Vinaigrette

    SOUP & SALAD PASTALASAGNE | 17Short Rib Ragu, Mushrooms, Bechamel

    HERB SPAGHETTI | 15 Sausage, Clams, Chi l i

    GIGLI | 13 Favas, Wild Mushrooms, Parmigiano Reggiano

    RIGATONI | 13 Smashed Engl ish Peas, Pancetta, Mint , Ricotta Salata

    GRILLED ASPARAGUSBagna Cauda

    CAULIFLOWERTaleggio Fonduta, Herbed Bread Crumbs

    KALEPancetta

    PORK MILANESE | 26 Red Wine Braised Turnips, Swiss Chard, Salsa Verde

    ROASTED CHICKEN | 23 Smashed Fingerlings, Asparagus, Sun-Dried Romesco

    GROUPER | 27 Chickpea Ragu, Ol ive Tapenade, Spinach

    HANGAR STEAK | 28 Gri l led Eggplant Caponata, Fennel Onion Marmalade, Aged Balsamic

    RESTAURANT & BAR

  • SWEETS OLIVE OIL ANISE CAKE | 10Blueberry Compote, Lemon Curd

    ZEPPOLE | 10Chocolate Hazelnut , Blackberry Almond, Coconut Caramel

    WHITE CHOCOLATE SEMIFREDDO | 10Strawberr ies, Basi l Syrup, Toasted Almonds

    AFFOGATO | 7Vanil la Gelato, Espresso

    ESPRESSO | 2.50 CAPPUCCINO | 3.50LATTE | 3.75AMERICANO | 2.75

    Add Liquor 3 .50

    COFFEE

    CHEF NICK LAMASOUS CHEF JEFF EUSTIS