Restaurant Week — Summer 2010

Lunch — August 16–20

First Course

• Creamy Corn Soup, Brioche Croutons
• - or -
• Organic Field Greens, Fennel, Orange, Chardonnay Vinaigrette
• - or -
• Chicken Parm Spring Rolls, Tomato Basil Sauce

Entrée

• Seared Organic Salmon, Grilled Squid Salad, Heirloom Tomato
• - or -
• Avila’s Grilled Steak Sandwich, Caramelized Onions, Arugula, Ciabatta Bread
• - or -
• Paella Valencia, Clams, Mussels, Shrimp, Chorizo, Calamari, Chicken Saffron Rice (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s dessert selection

Our regular lunch menu is also available. Note: Avila does not serve lunch on the weekend; on Sundays, please join us for Sunday brunch instead.

Dinner — August 15–21

First Course

• Grilled Calamari, Roasted Tomato, Lemon Olive Oil
• - or -
• Asparagus, Poached Egg, Béarnaise Sauce
• - or -
• Crispy Arancini, Tomato Basil Sauce

Entrée

• Spaghetti, Shrimp, Hot Chili, Oregano, Heirloom Tomato Sauce
• - or -
• Flat Iron Steak, Potato Purée, French Beans, Tarragon Butter
• - or -
• All Natural Half Chicken Under a Brick, Celery Root, Brussels Sprouts
• - or -
• Free Range Veal Sirloin au Poivre, Spinach Risotto (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s dessert selection

Our regular dinner menu is also available.

Lunch — August 23–27

First Course

• Beef Carpaccio, Baby Arugula Lemon Olive Oil
• - or -
• Goat Cheese & Truffle Croquettes
• - or -
• Corn Meal Crispy Fried Oysters, Citrus Aioli

Entrée

• Avila’s Chopped Salad, Grilled Flat Iron Steak
• - or -
• Organic Scottish Salmon, Fingerling Potatoes, Fennel Orange Salad
• - or -
• Pan Seared Codfish, Polenta Croutons, Heirloom Tomato Salad (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s dessert selection

Our regular lunch menu is also available. Note: Avila does not serve lunch on the weekend; on Sundays, please join us for Sunday brunch instead.

Dinner — August 22–28

First Course

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

Entrée

• Pan Seared Scallops, Fingerling Potatoes, Saffron Vanilla Sauce
• - or -
• Fedelini Pasta, Tiny Clams, Grape Tomato, Lemon, Parsley
• - or -
• All Natural Half Chicken Under a Brick, Celery Root, Brussels Sprouts
• - or -
• Top Sirloin, Barolo Wine Risotto, Sweet Onion Butter (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s dessert selection

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.