Avanti Restaurant Menu

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

white truffle oil drizzle

traditional style- pork loin, pancetta, tenderloin

mango relish, burre blanc sauce

medley of shellfish, marinara sauce

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

spinach, mushrooms, marinara

ejnoy today’s chef inspiration

mint port demi glaze

chardonnay-citrus, capers

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

whole grain dijon mustard sauce

citrus beurre blanc

herb crusted, mozzarella cheese, fettuccine alfredo

topped with pesto sauce

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