is rolling out his new autumn menu featuring comforting petit and grand plates to keep you warm on these chilly November nights….
Les Soups
Butternut Squash Soup 8
Roasted butternut squash bisque
Les Salads
Salade Maison 7
Mixed greens with anchovy vinaigrette, sliced apples and walnuts
Salade Nicoise 12
Greens, nicoise olives, capers, pickled red onion, hard-boiled egg,
haricots verts, red bliss potatoes and albacore tuna
Les Petits Plats
Poached Apple with Smoked Trout 12
Apple poached in white wine and spiced cider,
served with cream fraiche and apple butter vinaigrette
Artichoke, Spinach and Goat Cheese Tart 10
Artichokes, leeks and spinach in a lavender goat cheese custard tart
Risi e Bisi with Shrimp 12
Fennel scented risotto fritter with green pea puree and sautéed shrimp
Roasted Root Vegetable Gratin with Grilled Sausage 12
Grilled boudin blanc sausage served with roasted beets,
parsnips and turnips in cream with blue cheese crumble and pickled red onion
Mussels 12
Mussels in brandied cream sauce with frits
Fois Gras Du Jour 15
Les Grands Plats
Braised Brisket Vol au Vent 22
Beef brisket braised in red wine with sundried cherries in a puff pastry
Coq au Vin en Croque 22
Chicken braised in red wine with pearl onions, bacon and mushrooms,
served in a buttery pie shell with vegetable du jour
Saumon En Croute 24
Salmon baked in herbed pastry with cauliflower, celeric puree
and vegetable du jour
Lamb Chops with Carrot and Farro Torte 25
Grilled lamb chops with curry-scented carrot custard
served in a farro and walnut crust
Polenta Napoleon 22
Firm polenta layered with ratatouille and served with corn chowder
and roasted vegetables
Duck with Roasted Pear and Savory Cake 25
Seared duck breast served with roasted pear, herbed kugelhopf,
lentil demi and vegetable du jour
Daily Seafood Selection
Pasta
Wild mushroom and Pumpkin Ravioli 20
Free form wild mushroom ravioli with pumpkin flan, toasted sesame and ricotta
Pasta Bolognese 20
Classic beef, veal and pork ragout with house made linguini
Pistachio Gnocchi 18
House made potato gnocchi in pistachio pesto
Avril is also available for holiday parties,
corporate events and off-site catering!
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The interior of Avril is awash in warm chocolates, mochas and black. Guests will dine at cozy black leather banquets, at a chef’s table for eight, or at romantic two-top tables. Al fresco seating is available in season.
