24oz Porterhouse . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Pure Bred Lamb Chops . . . . . . . . . . . . . . . . . . . . . . . . 60We are one of the few restaurants in the country to offer flavorful lamb from Elysian Fields in PA

14oz Strip Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . 5316oz Ribeye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 538oz Filet | 6oz Filet . . . . . . . . . . . . . . . . . . . . . . . 52 | 4212oz Premium Frenched Pork Chop . . . . . . . . . . . . . . . . . . . 40seasoned and grilled with our signature dry rub

Entrées

StartersLobster & Crab Stuffed Shrimp 45three jumbo shrimp stuffed with our signature maryland crab and lobster stuffing topped with a white wine lemon butter sauce

Seared Scallops 35seared scallops with crispy pancetta, sage and black currant gastrique

Mediterranean Board 35buffalo bleu cheese olives, feta stuffed olives, garlic herb pepperazzi, artichoke feta salad, prosciutto, Italian herb sausage, calabrese, chef ’s choice of assorted cheeses, rosemary focaccia toast, apricot spread, sour cherry spread and smoked almondsperfect to share with the table

Beef Carpaccio 23thinly sliced prime beef tenderloin, arugula, pickled red onion, shaved parmesan, capers and cracked black pepper

Butternut Squash Lobster Risotto 18lobster claw meat and arborio rice perfectly blended with butternut squash puree and topped with diced butternut squash

Shrimp Scampi 16sautéed in lemon garlic white wine sauce, served with a toasted baguette

Eggplant Bruschetta 13battered eggplant, arugula, tomato, fresh mozzarella and golden balsamic

Avalon’s Hot Peppers in Oil 12served with warm Italian and rye bread

Soup Du Jourcup 2.75 | bowl 4.50

Chilicup 4.50 | bowl 6.50

Sides

Caramelized Brussels Sprouts with Pancetta & Hazelnut 5

Roasted Asparagus 4.5

Chef 's Risotto 3

Sour Cream & Chive Mashed 3

Baked Potato 3

*Served with a garden salad only

The Gatsby 16kale and spinach blend, crispy bacon, mushrooms, red onion, candied pecans,parmesan and apple cider vinaigrette

Pomegranate Quinoa 14arugula, spinach, mixed greens, pomegranate seeds, dried cranberries, quinoa,green chickpeas, kale, edamame, feta cheese and apple cider vinaigrette

The Hepburn 14iceberg and arcadian lettuce blend, fresh strawberries, mandarin oranges, candied pecans, gorgonzola and golden balsamic vinaigrette

The Grilled Salad 12mixed greens, cherry tomatoes, cucumbers, red onion, black olives, fresh-cut friesand your choice of dressing

The Caesar Salad 12romaine, parmesan and croutons tossed in Caesar dressing

steak 11 | salmon 11 | shrimp 8 | grilled or blackened chicken 5 | grilled portobella 5

From the Grill

Lobster Tail Dinner 55served with lemon garlic white wine butter sauce

Espresso Crusted Elk Chop 48oven roasted double bone elk chop seasoned with our house made espresso rub finished with a black pepper demi glaze

Seared Tuscan Sea Bass 46seared sea bass on cannellini pomodoro with crispy pancetta and fire roasted corn

Lobster & Sausage Fettuccine* 38lobster, fennel sausage, fire roasted tomato and spinach in a sherry cream sauce with shaved parmesan over fettucine

Mesquite Duck Breast 35grilled mesquite spice rubbed duck breast with a orange blackberry glaze

Tuxedo Sesame Crusted Salmon 32seared salmon coated with tuxedo sesame seed over a bed of steamed bok choy toppedwith a soy, ginger, lemongrass and honey glaze

Chicken & Shrimp Carbonara* 29blackened chicken and shrimp over linguine in a house made carbonara sauce with peasand pancetta finished with grated parmesan

Fig Honey Glazed Chicken 28twin chicken breasts, root vegetables with a fig honey glaze garnished with fried brussels sprouts

Vegan Lentil Curry* 20lentil, garbanzo, carrot, peas, onion, bell peppers, broccoli and bok choy in a house madered curry sauce over rice

lobster tail 46 | shrimp scampi 6.75 | roasted hungarian pepper strips 4.5 | sautéed onions 3 sautéed bell peppers 3 | sautéed mushrooms 3 | crumbled bleu 2.75 | gorgonzola cream sauce 2.75

SERVED WITH A GARDEN SALAD & SIDE

SERVED WITH A GARDEN SALAD & SIDE

Greens