Restaurant Week — Summer 2011

Lunch — August 15–19

First Course

• Tomato, Fresh Mozzarella, Basil, Olive Oil
• - or -
• Chilled Potato, Fennel, Leek Soup
• - or -
• Crispy Fried Calamari, Hot Cherry Peppers, Lemon Aioli

Entrée

• Organic Scottish Salmon, Summer Fregola Salad, Fried Oysters, Prezzemolata Aioli
• - or -
• Avila’s Steak House Burger, Crispy Fries
• - or -
• Spaghettini, Organic Wild Mushrooms, English Peas, Vermont Goat Cheese
• - or -
• Paella Valencia, Clams, Mussels, Shrimp, Chorizo, Calamari, Chicken, Saffron Rice (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s Dessert Selection

$20.11, or two-course lighter lunch for $15.11

Note: Avila does not serve lunch on the weekend; on Sundays, please join us for Sunday brunch instead.

Dinner — August 14–20

First Course

• Crispy Arancini, Tomato Basil Sauce
• - or -
• Heirloom Tomato Gazpacho Soup

Entrée

• Spaghettini, Rare Tuna, Tomato, Oregano, Capers, Lemon Olive Oil
• - or -
• All Natural Chicken Under a Brick, Celery Root, Brussels Sprouts
• - or -
• Grilled Swordfish, Tomato Fregola, Fried Oysters
• - or -
• Top Sirloin, Crispy Fries, Onion Jam (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s Dessert Selection

Our regular dinner menu is also available.

Lunch —  August 22–26

First Course

• Crispy Artichoke Salad, Baby Mache, Olive Aioli
• - or -
• Grilled Bruschetta, Heirloom Tomatoes, Local Ricotta Cheese, Olive Oil
• - or -
• Creamy Corn Coriander Soup

Entrée

• Chicken Sandwich, Lettuce, Manchego Cheese, Bacon, Tomato, Mayo, Ciabatta Roll
• - or -
• Organic Scottish Salmon, Golden Beets, Sweet Corn Succotash
• - or -
• Trofie, Cherry Tomatoes, Artichokes, Burrata Cheese, Lemon Oil
• - or -
• Chicken Statler, Creamy Mashed Potatoes, Lemon Thyme Sauce (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s Dessert Selection

$20.11, or two-course lighter lunch for $15.11

Note: Avila does not serve lunch on the weekend; on Sundays, please join us for Sunday brunch instead.

Dinner — August 21–27

First Course

• Two Minute Calamari, Chick Peas, Oregano, Tomato
• - or -
• Hand Rolled Potato Gnocchi, Fresh Tomato, Herb Ricotta
• - or -
• Roasted Beets, Goat Cheese, Pistachios, Baby Mache

Entrée

• Seared Local Diver Scallops, Golden Beets, Sweet Corn Succotash
• - or -
• Chicken Statler, Celery Root, Brussels Sprouts
• - or -
• Spaghettini, Tiny Clams, Grape Tomato, Lemon, Parsley
• - or -
• Grilled Flat Iron Steak, Pomme Frites, Classic Béarnaise Sauce (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s Dessert Selection

Before placing your order, please inform your server if a person in your party has a food allergy.

Our regular dinner menu is also available.

Please note that not all ingredients are listed.

We do our very best to keep the menus on our website current. However, due to daily changes in product availability & quality, menu items may vary or not be exactly as they appear on our website. Please call or email us to receive a copy of today’s menu.

*The Commonwealth of Massachusetts suggests that raw or undercooked meats or seafood may increase your risk of food borne illnesses, especially if you have certain medical conditions.

• We are proud to serve all natural Brandt Beef.
• We offer a selection of homemade breads, desserts, ice creams, and sorbets from our own bakery.
• Our water, ice, and coffee are purified with Premium Aqua Health Filter System.
• A 19% gratuity will be added to parties of 7 or more.