The Gardens of Avila Restaurant
Menus

1st Course- Choice of Soup or Salad

ROASTED BELL PEPPER AND TOMATO BISQUE
potato, grilled garlic bread, Meyer lemon, fried leeks

or

POMEGRANATE AND GOAT CHEESE SALAD
served with spring mix, toasted pistachios, and honey mustard vinaigrette

2nd Course- Choice of Appetizer

GARLIC BUTTER AND CHILE POACHED PRAWNS
 with crispy garlic chips, fresh herbs, Meyer lemon zest, and grilled sourdough

or

GRILLED RATATOUILLE
fried parmesan polenta cake, topped with poached egg

or

MINI SHORT RIB SHEPARD'S PIE
served with celery, carrots, peas and potato cheddar truffle crust

3rd Course- Choice of Entrée

STUFFED TURKEY BREAST
chorizo cornbread hash, cheddar truffle mashed potato, gravy and charred broccoli

or

GRILLED 12 oz. NEW YORK STRIP STEAK
roasted fingerling potatoes, asparagus, chanterelle mushrooms, Swiss chard, red wine demi-glaze

or

VEGGIE POT PIE
celery, onion, garlic, potato, in a pastry crust

4th Course- Choice of Dessert

HOUSE MADE PUMPKIN PIE
 with whipped cream

or

PECAN PIE
with cinnamon coconut whipped cream

or

VEGAN APPLE CRISP

MENU $60 | KIDS 10 AND UNDER CHOICE OF TWO COURSES $25| KIDS UNDER 5 EAT FREE.

2PM - 8PM

PLEASE CALL  805.540.3640 TO MAKE YOUR RESERVATION

POZOLE
stewed pork, hominy, salsa rojo, served with shaved cabbage, cilantro, sliced radish, corn chips and lime

or

YUCATAN KALE SALAD
baby kale, pickled onions, roasted corn, cotija cheese, cherry tomatoes, cilantro, pepita seeds, Meyer lemon vinaigrette

MORRO BAY OYSTERS
cucumber tossed  with lime juice, olive oil, sea salt, charred green onions

or

VEGGIE ENCHILADA
potato, carrot, shaved cabbage, queso fresco, pickled onions

or

HANGAR STEAK CARPACCIO
crostini, aioli, roasted bell pepper jam, micro cilantro

GRILLED PORK CHOP
Spanish rice, baby carrots, peas, soft boiled egg, handcrafted mole

or

CHICKPEA HASH
cauliflower, yams, corn, spinach, garden pesto

or

BEEF BARBACOA
steamed fingerling potatoes tossed in olive oil and broccollini

FLAN
caramel and fresh strawberries

FRIED PLANTAINS
coconut whipped cream, fresh berries, cinnamon caramel sauce

RICE PUDDING
Banuelos chips and raspberry cream

MENU $60 | COMPLIMENTARY GLASS OF CHAMPAGNE

Choice of Soup or Salad

Cauliflower and Gouda
chili oil, crispy pancetta

or

Charred Romaine Salad
anchovies, shaved parmesan brioche croutons, cherry tomatoes, creamy Caesar dressing

Choice of Appetizer

Proscuitto Wrapped Asparagus
manchengo cheese puff pastry, blueberry compote

or

Seared Diver Scallops
pancetta, mushroom, leek risotto, poached egg and lemon herb cream sauce

or

Stuffed Pique Pepper
with cheese on gluten free crostini, topped with sunflower sprouts

Choice of Entrée

Cilantro Coconut Curry
quinoa squash hash, fried garlic polenta cake, jalapeno lime yogurt

or

Slow Roasted Prime Rib
garlic cheddar truffle whipped potato, glazed baby carrots, charred broccoli, pan jus

or

Half Stuffed Chicken
garden pesto, spinach, asparagus, chanterelle mushrooms, wild rice, lemon garlic thyme demi glaze

Choice of Dessert

Blood Orange Cheesecake

or

Chocolate Mousse
raspberry, whipped cream, chopped walnuts

MENU $60 | KIDS 10 AND UNDER CHOICE OF TWO COURSES $25| KIDS UNDER 5 EAT FREE.

3PM - 9PM

PLEASE CALL  805.540.3640 TO MAKE YOUR RESERVATION

breakfast

8am -11am- Monday - Saturday

juice bar

carrot orange | 7
50/50 combination of market carrots, naval oranges
great for post workout, high in vitamin a & c, packed with zinc

green meanie | 8
kale, ginger, jalapeño, apple, cucumber, orange, pineapple
great green juice loaded with vitamin c & plant protein, high in fiber, cholesterol lowering abilities

beet friendly| 8
chioga red beets, apple, fresh ginger, meyer lemon
high in potassium, magnesium, phosphorus, iron & folic acid, reduces stomach cramping & purifies the blood

happy trails| 8
pineapple, strawberry, kiwi
vitamin c, bromelain, vitamin a, calcium, potassium, refreshing, anti-inflammatory, improves digestion

breakfast

 steel cut irish oatmeal | 9
brown sugar, local seasonal berries

yogurt parfait |  9
muesli, strawberries, whipped cream, almonds

lemon-poppy seed pancakes | 15
whipped mascarpone, blueberry compote

traditional eggs benedict | 17
canadian bacon, lemon hollandaise, served with fruit or breakfast potatoes

sub:
blue crab and avocado| 18        OR          Florentine, spinach, tomato, avocado| 17

monte cristo | 16
brioche French toast, ham, white cheddar, eggs, hollandaise, served with fruit or breakfast potatoes

sub crab | 4

two farm fresh eggs | 13
choice of bacon, sausage, or ham, served with toast and fruit or breakfast potatoes

steak and eggs | 19
grilled 8 oz prime flat iron steak, eggs, tomatillo salsa, served with fruit or breakfast potatoes

egg white tacos | 14
mushrooms, cotija, pico de gallo, corn tortillas, served with fruit or breakfast potatoes

artichoke, feta & mushroom frittata | 14
 topped with house salad, balsamic vinaigrette

Sycamore vegetable omelette | 13
tomato, spinach, mushrooms, served with a house salad

 caramelized apple French toast | 14
 brioche, caramelized apple butter, maple syrup, walnuts, whipped cream

Bob Jones burrito| 14
scrambled eggs, bacon, black beans, shredded cheese, potatoes in a spinach tortilla.  Served with tomatillo salsa and fresh fruit.

signature breakfast|19.95

Served with a glass of orange juice and coffee or tea

Choice of

two farm fresh eggs
 bacon, ham or sausage, served with toast, breakfast potatoes, and fresh fruit

egg white soft tacos
 mushrooms, cotija cheese, pico de gallo, corn tortillas, served with fruit and breakfast potatoes

due to the sourcing of our local and organic product, some of our menu may be substituted whenever necessary

all of our eggs are cage free and are from chickens that are hormone and anti-biotic free

18% gratuity added to parties of 6 or more

 Sunday brunch

8am - 2pm - Sundays

starters

bottomless mimosa | 13

irish oatmeal | 9
brown sugar, local seasonal fruit

yogurt parfait | 9
muesli, strawberries, whipped cream, almonds

artichoke, feta and mushroom frittata | 14
served with house salad, choice of dressing

breakfast

eggs benedict | 15
canadian bacon, lemon hollandaise and fruit or breakfast potatoes

sub:

blue crab and avocado | 18     OR        Florentine, tomato, spinach, avocado | 17

two farm fresh eggs | 13
choice of bacon, sausage, or ham, served with toast, and fruit or potatoes

steak n eggs | 19
grilled 8 oz prime flat iron, two eggs, tomatillo salsa, fruit or potatoes

Sycamore vegetable omelet | 13
tomato, spinach, mushrooms, white cheddar, with a side salad, choice of dressing

caramelized apple french toast | 14
brioche, caramelized apple butter, maple syrup, walnuts, whipped cream

lemon poppy seed pancakes | 15
whipped mascarpone, blueberry compote

monte cristo | 16
brioche French toast, ham, white cheddar, fried eggs, hollandaise, breakfast potatoes

sub crab | 4

 egg white tacos | 13
mushrooms, cotija cheese, pico de gallo, corn tortilla, fruit or breakfast potatoes

lunch

Yucatan Kale Salad  | 14
 Baby Kale, Pickled Onions, Roasted Corn, Cotija Cheese, Garden Cherry Tomatoes, Cilantro, Pepita Seeds, Meyer Lemon Vinaigrette

Big Island Poke Salad  | 17
 Assorted Fish, Baby Gem Lettuce, Julienned Cucumbers, Fuji Apples, Black Rice Cracker, Grapefruit Yuzu Vinaigrette, Sesame Seeds

Sycamore Burger | 15
Natural Beef, Aged White Cheddar, Caramelized Honey Dijon Onions, Baby Gem Lettuce, Tomato, Farb's Bakery Brioche Bun. Served with Fries or House Salad

Forest Garden Burger  | 14
House Made Patty of Checked Quinoa, Black Beans, Roasted Corn, and Pecans. Arugula, Pepper Jack Cheese, Guacamole, Tomato, Red Onion, Served on a Gluten Free Bun. Choice of Fries or House Salad

Halibut Reuben  | 17
Seared Halibut, Sauerkraut, Radicchio, Whipped Honey Chevre, Russian Dressing, Marble Rye Baguette. Served with Fries or House Salad

due to the sourcing of our local and organic product, some of our menu may
be substituted whenever necessary.

18% gratuity added to parties of 6 or more

 all day dining

11am-9pm Monday-Saturday

2pm - 9pm Sunday

appetizers

Local Bread | 6
 Balsamic Vinegar, Olive Oil, Sea Salt Flakes, Whipped Black Garlic Butter

Grilled Artichoke| 12
 Roasted Garlic Aioli, Grilled Lemon Cheek, Smoked Salt

Smoked Cauliflower Fondue| 9
 Served with Crispy Flatbread and a Sour Cream and Chive Creme Fraiche

Ahi Ceviche Tostadas| 15
 Marinated Fish, Pickled Red Onions, Cilantro, Tomatoes, Avocado, Shaved Lettuce

Tortilla Corn Cup| 12
 Grilled Fresh Corn off the Cob, Chipotle Aioli, Cotija Cheese, Chili Powder, Cilantro, Fried Tortilla Cup

Sprouted Walnut Pate | 12
Sunflower Sprouts, Honey Chevre, Black Rice Cracker

Al Pastor Tacos | 11
Rotisserie Roasted Marinated Pork, Pineapple, Cilantro, Chopped Onions, Tomatillo Salsa

Soup of the Day  | 7 or 10
Cup or Bowl

salads

House Salad  | 8
Spring Mix, Cucumber, Garden Cherry Tomatoes,  Matchstick Carrots, Choice of Dressing

Sycamore Wedge  | 18
 House Smoked Chicken, Blue Cheese Crumbles, Chopped Bacon, Cherry Tomatoes, Soft Boiled Egg, House Blue Cheese Dressing

Yucatan Kale Salad  | 14
 Baby Kale, Pickled Onions, Roasted Corn, Cotija Cheese, Garden Cherry Tomatoes, Cilantro, Pepita Seeds, Meyer Lemon Vinaigrette

Strawberry and Beet | 13
 Baby Spring Mix, Toasted Almonds, Chevre, Blood Orange Vinaigrette

Hearts of Palm and Avocado  | 16
 Fresh Hearts of Palm, Avocado, Cherry Tomatoes, Cilantro, Organic Spinach, Lemon Dressing

Traditional Caesar Salad | 12
 Baby Gem Lettuce, House Made Caesar Dressing, Shaved Pecorino Cheese, Grated Egg, Brioche Croutons

             Add Grilled Chicken  | 7                  Add Grilled Salmon  | 12                    Add Grilled Flat Iron Steak | 14

sandwiches

Choice of Fries or Mixed Greens

Sycamore Burger | 15
Natural Grass Fed Beef, Aged White Cheddar, Caramelized Honey Dijon Onions, Baby Gem Lettuce, Tomato, Brioche Bun

Forest Garden Burger  | 13
House Made Patty of Checked Quinoa, Black Beans, Roasted Corn, and Pecans. Arugula, Pepper Jack Cheese, Guacamole, Tomato, Red Onion, Farb's Bakery Bun

House Poached Albacore Tuna Sandwich  | 16
Capers, Onions, Chopped Celery, Romaine, Tomatoes, Local Marble Rye Bread

Bison Chorizo Burger  | 16
100% Ground Buffalo, Chorizo Spices, Guacamole, Baby Gem Lettuce, Tomato, Cotija Cheese, Farb's Bakery Brioche Bun

Heritage Pork Belly LT  | 13
Grilled Pork Belly, Baby Gem Lettuce, Tomato, House-Made Mayo, Farb's Bakery Brioche Bun

Grilled Garden Sandwich  | 14
Fresh Garden Vegetables, Sprouts, Avocado, Cucumber, Red Pepper Aioli

 (gluten free buns available upon request)

entrees

Served from 4pm-9pm

Tomahawk Ribeye | 75
 Roasted Baby Potatoes, Sour Cream, Chives, Chopped Bacon, Roasted Broccolini, Black Garlic Butter and Smoked Sea Salt

Bacon Wrapped Elk Meatloaf | 34
 Sweet Potato Mash, Wilted Baby Kale, Oyster Mushroom Jus

Skuna Bay Salmon | 32
 Forbidden Black Rice, Sautéed Purple Cabbage, Garlic, Ginger Sesame Gastrique

Vegan Polenta Tamales | 27
 Wild Mushroom Mole, Coconut Checkered Quinoa, Wilted Baby Greens

Smoked Chicken Tortellini  | 28
 Cheese Filled Tortellini, House Smoked Chicken, Roasted Garlic, Sundried Tomatoes, Spinach, Parmesan Cream Sauce, Topped with Poached Egg

8 oz. Organic Filet of Beef| 47
 Carrot Cumin Puree, Roasted Colored Cauliflower and Romanesco, Roasted Beets, Bechamel

Roasted Pheasant  | 42
 Wild Mushroom Risotto, English Peas, Garden Mint Pan Jus

Wild Caught Seared Diver Scallops  | 39
 Grilled Endive, Coconut Quinoa, Cherry Chili Glaze

simply grilled

Served from 4pm-9pm

Sauces: Garden Chimichurri, Mushroom Jus, Wild Mushroom Mole, or Arugula Pesto

Beef Filet | 32

Chicken Breast | 8

Skuna Bay Salmon | 13

Diver Scallops | 27

Bacon Wrapped Elk Meatloaf | 22

sides

Served from 4pm-9pm

Roasted Broccolini | 5

Roasted Fingerling Potatoes | 6

Mashed Sweet Potatoes | 6

Forbidden Rice | 7

Roasted Colored Romanesco | 5

Coconut Checkered Quinoa | 7

Sautéed Spinach | 4

Wild Mushroom Risotto | 8

deserts

Carrot Cake  | 10
House Made Ginger Carrot Cake with Cream Cheese Frosting

Strawberry Short Cake  | 11
Topped with House Made Vanilla Bean Whipped Cream

Vegan Apple Crisp  | 10
Caramelized Fuji Apples, Toasted Steel - Cut Oat and Nut Topping

Chocolate Mousse Cake  | 10
Topped with Fresh Berries

Due to the sourcing of our local and organic product, some of our menu may be substituted whenever necessary.

The Gardens of Avila at Sycamore Mineral Springs Resort is widely known for its freshly prepared, locally-inspired, and creative food. The Resort has its own one-acre sustainable garden from which our Chef picks many of the vegetables, fruits, and herbs for his dishes.

The Gardens also features a hyper-local wine list, highlighting the finest wines in San Luis Obispo County. In the Lounge you’ll also find innovative cocktails and local handcrafted beers. And don’t miss our Monday-Friday Happy Hour, Live Music Wednesdays, and Sunday Brunch. Remember, there is free corkage on your first bottle of SLO County wine when you’re dining at the Gardens Restaurant.

Please do keep the Gardens of Avila Restaurant in mind for an event, business meeting, wedding, holiday party, and for any special occasion.

18% gratuity added to parties of 6 or more

happy hour

available monday – friday 4-6pm

wine

local white | 6
local red | 6

cocktails

black berry mojito | 7
rum, fresh black berries, mint, lime juice

strawberry margarita | 7
tequila, cointreau, muddled strawberries, fresh squeezed citrus, simple syrup

pineapple or grapefruit mule | 7
stoli vodka, ginger beer, muddled mint, choice of pineapple or grapefruit

hand crafted well martini | 7

beer

draft | 5

24 oz beer flights | 10

appetizers

local bread| 3
 50 year old balsamic vinegar, local olive oil, sea salt flakes, whipped black garlic butter

sprouted walnut pate | 6
 sherry plumped golden raisins, sunflower sprouts, local honey chevre, black rice cracker

fish ceviche tostadas | 7
 marinated fish, pickled red onions, cilantro, tomatoes, avocado, shaved lettuce

al pastor tacos | 6
 roasted pork belly, pineapple, cilantro, chopped, onions, salsa roja

smoked cauliflower fondue | 6
 served with crispy flatbread

due to sourcing from our garden and local markets, some ingredients may be subject to change, based on availability