Avalon Dinner Menu Spring09 Final

lounge plates vine tomato gazpacho, cucumber froth 4 corn cappuccino, basil milk, crispy smoked bacon 5 truffled lobster mac & cheese, crispy potatoes 10 crispy calamari, pepperoncini, sundried tomatoes, romesco sauce 8 “tinga” tacos, smoked pork shoulder, cilantro crema 7 deviled local organic eggs, bacon shards, homemade hot sauce 4 “double dipper”, red pepper hummus, cucumber raita, soft lavosh 6 shrimp “julep”, mint, meyer lemon, old forester, grilled bread 12 artisan cheese board, house made garnishes, local bread 10 bacon wrapped dates, crispy tempura, bourbon honey glaze 6 chicken & waffles, spicy kentucky sorghum, maldon sea salt 9 korean bbq wings, crispy shallots, cilantro 6 fish & chips, malt vinegar, garlic mayo 9

flatbreads flatbread creation of the day 8 cherry jam, “la quercia” shaved lardo, Avalon garden marjoram, parmesan 9 heirloom tomatoes, pinenuts, arugula pesto, parmesan 9 moroccan spiced lamb , fresh harissa, cured lemon, feta, mint, toasted almonds 8

19% Gratuity Added To Parties of 6 or More

salads Avalon house salad, butter lettuce, green goddess dressing, spiced pecans 6 romaine, garlic croutons, parmesan crisp, caesar dressing 5 green and white asparagus, poached hen egg, truffle vinaigrette, local greens 10 local vegetable “chop” salad, lemongrass-ginger vinaigrette, lots of herbs 9 house-cured salmon, herb potato cake, baby arugula, honey grain mustard 10 additions: lemon & garlic chicken 3 soy & mirin glazed salmon 7 “julep” shrimp (3pcs) 6

sandwiches Avalon grass-fed burger, choice of too many cheeses to list, applewood smoked bacon, homemade pickles, ciabatta 10 vegetarian burger, portobello mushroom, tofu, vegan pepperjack cheese 10 brick-pressed “cuban” sandwich, homemade pickles, swiss, mojo 10 all sandwiches served with french fries yam fries (add 50 cents) fried egg (add 50 cents)

pastas egg noodles, beef bolognese, horseradish ricotta, summer tomatoes 10

small

campanelle pasta, favas, roasted red peppers, tarragon, smoked mushrooms 9 putanesca, casarecci pasta, capers, plum tomatoes, cerignola olives 9

19% Gratuity Added To Parties of 6 or More

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/ 15 small

large

/ 14

/ 14

large

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entrée plates all natural chicken herb roasted, “piccata style”, arugula-tomato salad, polenta croutons 16 slow braised kentucky bison short rib, herb crusted, crushed peas, sun choke purée, romesco 21 smoked tempeh & bulghur wheat cabbage roll, spring vegetable fumet, fresh herbs 15 36-hour braised bacon, succotash, tarragon tomato jam, pickled ramps 17 pan seared red snapper, sauce vierge, olive oil mash, asparagus 21 blue mussels, thai coconut pho, rice vermicelli noodles, lime, chili 15

(half portion 9)

butter roasted beef tenderloin, smoked paprika, trompette royale, potato rosti, parsley chimichurri 26 scottish salmon, warm potato salad, grilled white asparagus, baby spinach, country ham vinaigrette 20 [split plates - add $5]

sides for the table add $4 each

french fries yam fries potato salad wilted local greens peas & bacon wild mushrooms olive oil mash mac & cheese succotash 19% Gratuity Added To Parties of 6 or More

homemade lemonades & libations 3 lavender cucumber strawberry ginger black cherry-vanilla egg cream vegan egg cream

EXECUTIVE CHEF Laurence Agnew GENERAL MANAGER Larry Watson Avalon is proud to use locally produced organic ingredients and implements a restaurant wide recycling program.

1314 Bardstown Road Louisville, KY 40204 502.454.5336 www.avalonfresh.com

Proud Member 5/20/09